Egg Roll in a Bowl is a quick, easy, and flavorful dish that delivers all the deliciousness of a traditional egg roll without the wrapper. This deconstructed version is a perfect one-pan meal, combining savory ground pork with tender cabbage and carrots. The soy sauce and ginger give it an Asian-inspired flavor, while the sesame oil adds a nutty depth.
Ingredients:
- 1 lb ground pork (or ground chicken/turkey)
- 1 tablespoon sesame oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha (optional, for spice)
- 2 green onions, sliced (for garnish)
- Sesame seeds for garnish (optional)
Directions:
- Heat sesame oil in a large skillet over medium heat. Add the ground pork and cook, breaking it up with a spoon, until browned and fully cooked, about 5-7 minutes.
- Add the chopped onion, garlic, and grated ginger to the skillet. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
- Stir in the shredded cabbage and carrots. Cook for another 5-7 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp.
- Add soy sauce, rice vinegar, and sriracha (if using). Stir everything together and cook for another 2-3 minutes until well combined and heated through.
- Remove from heat and garnish with sliced green onions and sesame seeds. Serve hot.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 280 kcal | Servings: 4 servings
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