Easy Egg Roll in a Bowl
This Easy Egg Roll in a Bowl is a quick and healthy alternative to traditional egg rolls, combining savory ground protein, crunchy cabbage, and flavorful veggies in one delicious dish. A low-carb, one-pan meal perfect for busy weeknights!
Ingredients
1 lb ground pork (or ground chicken, turkey, or beef)
- 4 cups shredded cabbage or coleslaw mix
1 cup shredded carrots
- 2 green onions sliced
- 3 cloves garlic minced
1-inch piece of fresh ginger, grated
- 2 tablespoons soy sauce low-sodium
- 1 tablespoon rice vinegar
1 tablespoon sesame oil (for cooking)
- Optional: 1/2 cup mushrooms sliced
- Optional: 1/4 cup water chestnuts chopped
- Garnish: Sesame seeds extra green onions, sriracha (for heat)
Instructions
Cook the Protein:
- Heat sesame oil in a large skillet over medium-high heat. Add the ground protein and cook, breaking it apart with a spoon, until browned (about 5-7 minutes). Remove and set aside.
Sauté Aromatics:
- In the same skillet, add garlic, ginger, and onions. Cook for 2-3 minutes until fragrant and soft.
Add Vegetables:
- Stir in the shredded cabbage, carrots, and any optional vegetables like mushrooms or water chestnuts. Cook for 5-7 minutes, stirring occasionally, until the cabbage softens but still has a slight crunch.
Combine Protein and Seasonings:
- Add the cooked ground protein back to the skillet with the veggies. Stir in soy sauce, rice vinegar, and any additional seasonings. Cook for another 2-3 minutes until well combined.
Serve:
- Spoon the mixture into bowls, garnish with sesame seeds, green onions, and a drizzle of sriracha for extra flavor
Notes
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet or microwave.
- Make-Ahead: Prep the vegetables and cook the meat ahead of time to make the meal even quicker when you're ready to serve.
- Protein Variations: You can swap the ground pork for ground chicken, beef, turkey, or a plant-based protein (like tofu or tempeh) for a vegetarian version.