Egg Roll in a Bowl is a delicious, healthy twist on the classic egg roll, but without the deep frying and with all the flavor. This deconstructed version features a savory mix of ground pork, cabbage, carrots, and seasonings, all cooked in a single pan for a quick and easy meal. It’s packed with flavor and texture, from the crisp cabbage to the juicy pork, and is perfectly complemented by a dash of soy sauce and sesame oil for a satisfying umami taste.
- Ingredients:
- 1 lb ground pork (or chicken, turkey, or tofu)
- 1 tablespoon sesame oil
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 4 cups shredded cabbage (green or a mix of green and purple)
- 1 medium carrot, julienned or shredded
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame seeds (optional, for garnish)
- 2 green onions, chopped (for garnish)
- Salt and pepper to taste
Directions:
- Heat the sesame oil in a large skillet or wok over medium heat. Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes).
- Add the chopped onion, garlic, and ginger to the skillet and sauté for another 2-3 minutes, until fragrant.
- Stir in the shredded cabbage and carrot, cooking for another 4-5 minutes, or until the cabbage starts to soften.
- Add the soy sauce, rice vinegar, and season with salt and pepper to taste. Stir everything together and cook for another 2-3 minutes, allowing the flavors to combine.
- Garnish with sesame seeds and chopped green onions. Serve immediately, or store in the fridge for later.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 300 kcal | Servings: 4 servings
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