Description
This Egg Roll Bowl is a quick and delicious meal featuring ground pork (or chicken/turkey) mixed with fresh vegetables and a savory sauce. It’s a deconstructed take on traditional egg rolls, making it easy to prepare and enjoy, perfect for a healthy and satisfying dinner.
Ingredients
Scale
- 1 pound ground pork (or ground chicken/turkey)
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 4 cups coleslaw mix (shredded cabbage and carrots)
- 1/4 cup green onions, chopped
- 1/4 cup soy sauce (low sodium preferred)
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha (optional)
- 1 teaspoon sugar
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
- Chopped cilantro for garnish (optional)
Instructions
- In a large skillet or wok, heat the sesame oil and vegetable oil over medium-high heat.
- Add the ground pork (or chicken/turkey) to the skillet. Use a spatula to break it apart as it cooks.
- Cook the meat for about 5-7 minutes, or until it is browned and cooked through. Stir occasionally to ensure even cooking.
- Once the meat is cooked, drain any excess fat if necessary, but leave a little for flavor.
- Reduce the heat to medium. Add the minced garlic and ginger to the skillet with the cooked meat.
- Sauté for about 1-2 minutes, stirring frequently, until fragrant. Be careful not to burn the garlic.
- Add the coleslaw mix to the skillet. Stir well to combine with the meat and aromatics.
- Cook for about 3-5 minutes, stirring occasionally, until the cabbage is wilted but still has some crunch.
- While the vegetables are cooking, prepare the sauce. In a small bowl, whisk together the soy sauce, rice vinegar, sriracha (if using), and sugar until well combined.
- Pour the sauce over the meat and vegetable mixture in the skillet. Stir well to ensure everything is evenly coated.
- Cook for an additional 2-3 minutes, allowing the sauce to heat through and slightly thicken. Taste and adjust seasoning with salt and pepper as needed.
- Remove the skillet from heat and stir in the chopped green onions.
- To serve, spoon the egg roll bowl mixture into individual bowls.
- Garnish with sesame seeds and chopped cilantro if desired.
- This dish can be enjoyed on its own or served over rice or cauliflower rice for a heartier meal.
- Allow any leftovers to cool completely before transferring them to an airtight container.
- Store in the refrigerator for up to 3-4 days.
- To reheat, simply warm in a skillet over medium heat until heated through, or microwave in short intervals, stirring in between.
Notes
- For a vegetarian option, substitute the meat with crumbled tofu or tempeh and add more vegetables like bell peppers or snap peas.
- Feel free to customize the vegetables based on your preference. Other great additions include mushrooms, zucchini, or bean sprouts.
- If you like a bit of crunch, consider topping the bowl with crushed wonton strips or chopped nuts.
- For a gluten-free version, use tamari instead of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes