Description
Egg Roll in a Bowl is a quick and flavorful dish that mimics the classic egg roll flavors without the wrapper. Featuring ground pork sautéed with garlic, ginger, and a medley of vegetables, this skillet meal is tossed in a savory soy sauce and finished with fresh green onions and optional sriracha for a hint of heat. Perfect for a low-carb, gluten-free weeknight dinner that’s ready in under 30 minutes.
Ingredients
Scale
Main Ingredients
- 1 pound ground pork (or ground turkey/chicken)
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic (about 3 cloves)
- 1 tablespoon minced ginger
- 4 cups coleslaw mix (or shredded cabbage and carrots)
- 3 green onions, sliced
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (optional, for heat)
- Salt and pepper, to taste
- Sesame seeds, for garnish (optional)
Instructions
- Heat oil: In a large skillet or wok, heat the sesame oil over medium-high heat until shimmering to prepare the pan for sautéing.
- Cook meat: Add the ground pork (or turkey/chicken), breaking it up with a spatula. Cook for 5-7 minutes until browned and fully cooked through.
- Add aromatics: Stir in minced garlic and ginger, cooking for 1-2 minutes until fragrant to develop the flavor base.
- Add vegetables: Mix in the coleslaw mix, stirring until it begins to wilt, about 2-3 minutes, which softens the cabbage and carrots slightly.
- Season: Pour in soy sauce, rice vinegar, and sriracha if using. Stir well to evenly coat the ingredients with sauce.
- Cook through: Continue to cook for an additional 2-3 minutes until all ingredients are heated through and flavors meld.
- Finish with onions: Remove the skillet from heat and fold in the sliced green onions for fresh, sharp flavor.
- Serve: Dish the egg roll bowl into serving bowls and garnish with sesame seeds if desired. Serve hot and enjoy.
Notes
- For a leaner option, substitute ground turkey or chicken for pork.
- Use tamari sauce instead of soy sauce to make this dish gluten-free.
- Add sriracha or chili flakes to spice it up according to your preference.
- Serve over cauliflower rice for a lower-carb meal.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.
