The BEST Egg Roll in a Bowl Recipe
This Egg Roll in a Bowl is a deconstructed version of the classic egg roll, packed with flavor and easy to make. It's a delicious low-carb, one-pan meal that can be ready in no time. Perfect for a quick dinner or meal prep!
Equipment
- 1 Large skillet or wok
- 1 Wooden spoon or spatula
- 1 Measuring cups
- 1 Measuring spoons
- 1 Cutting board
Ingredients
- 1 pound ground pork or ground chicken, turkey, or beef
- 1 tablespoon sesame oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 4 cups coleslaw mix shredded cabbage and carrots
- 4 green onions, chopped for garnish
- 3 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha sauce optional for heat
- Salt and pepper to taste
- Sesame seeds for garnish, optional
Instructions
- Heat the sesame oil in a large skillet or wok over medium-high heat.
- Add the ground pork (or your choice of protein) to the skillet, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes.
- Add the diced onion, minced garlic, and ginger to the skillet. Sauté for about 2-3 minutes until the onion becomes translucent.
- Stir in the coleslaw mix and cook for an additional 3-4 minutes, stirring frequently, until the cabbage is softened.
- Pour in the soy sauce, rice vinegar, and sriracha sauce (if using). Mix well until everything is evenly combined and heated through.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions and sesame seeds if desired.
Notes
For a vegetarian option, you can substitute the ground meat with crumbled tofu or tempeh.
Feel free to add other vegetables such as bell peppers, snow peas, or mushrooms for extra flavor and nutrition.
This dish can be made ahead of time and reheated for easy meals throughout the week.