Egg Roll in a Bowl
A convenient and hearty one-pan meal that captures the savory flavors of traditional egg rolls without the frying or rolling complexity.
Ingredients
Main Ingredients
- 1 lb ground pork, chicken, or turkey Choose your preferred protein.
- 4 cups cabbage slaw mix with shredded cabbage and carrots Provides crunch and nutrition.
- 1 small onion, thinly sliced Adds sweetness when sautéed.
- 3 cloves garlic, minced Enhances flavor.
- 1 inch piece fresh ginger, grated Adds a zesty kick.
- 3 tablespoons soy sauce or tamari or coconut aminos Provides umami flavor.
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil Gives a nutty flavor.
- 1 teaspoon sriracha or chili sauce, optional Adjust the spice level to taste.
- 1 tablespoon sesame seeds For garnishing.
- Additional sliced green onions For garnishing.
- Chili flakes For optional spice.
Instructions
Cooking
- Heat a large skillet or wok over medium-high heat. Add ground meat and cook, breaking it up with a spatula, until browned and cooked through, approximately 5 to 6 minutes. Drain excess fat if necessary.
- Add onion, garlic, and ginger to the pan. Sauté for 2 to 3 minutes until fragrant and onion becomes tender.
- Stir in the cabbage slaw mix. Cook for 4 to 5 minutes, stirring frequently, until cabbage is wilted but maintains a slight crunch.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and sriracha if using. Pour sauce into the pan and toss to combine, cooking for 1 to 2 additional minutes.
- Remove from heat. Garnish with green onions, sesame seeds, and additional toppings as desired. Serve immediately or divide into meal prep containers for later use.
Notes
For best results, use fresh ingredients. Adjust spice levels according to taste and customize vegetables as desired.