Description
Egg Roll in a Bowl is a quick, low-carb, and flavorful dish that combines all the delicious flavors of a classic egg roll without the wrapper. It’s an easy, one-pan meal perfect for busy weeknights.
Ingredients
Units
Scale
Serves 4
- For the main dish:
- 1 lb (450 g) ground pork, chicken, turkey, or beef
- 2 tablespoons sesame oil (or vegetable oil)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)
- 4 cups (280 g) coleslaw mix or shredded cabbage
- 1 cup (100 g) shredded carrots
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (optional, for spice)
- For garnish:
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- Additional sriracha or soy sauce
Instructions
- Cook the meat:
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add the ground meat and cook, breaking it up with a spoon, until browned and fully cooked, about 5-7 minutes.
- Add aromatics:
- Push the cooked meat to one side of the skillet. Add the diced onion, garlic, and ginger to the other side. Cook until fragrant and softened, about 2 minutes. Mix everything together.
- Cook the vegetables:
- Stir in the coleslaw mix and carrots. Cook for 3-5 minutes, stirring frequently, until the vegetables are tender but still slightly crisp.
- Add the sauce:
- Pour in the soy sauce, rice vinegar, and sriracha (if using). Stir to coat the ingredients evenly and cook for another 2 minutes to allow the flavors to meld.
- Serve:
- Remove from heat and garnish with sliced green onions and sesame seeds. Serve warm with additional soy sauce or sriracha on the side, if desired.
Notes
- For a keto-friendly version, ensure your soy sauce or tamari is low-carb, and skip the carrots or use shredded zucchini instead.
- Add extra crunch with a handful of chopped water chestnuts or toasted almonds.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.