Description
This Simple Egg Roll In A Bowl is a quick and flavorful one-pan dish that captures the essence of traditional egg rolls without the hassle of wrapping or frying. Ground chicken is sautéed with shredded cabbage, carrots, garlic, and ginger, then seasoned with soy sauce and sesame oil to create a savory, low-carb meal perfect for busy weeknights.
Ingredients
Scale
Protein
- 1 pound Ground Chicken (Can substitute with ground turkey or tofu.)
Vegetables
- 4 cups Shredded Cabbage (Adds crunch and mimics traditional egg roll filling.)
- 1 cup Shredded Carrots (Adds sweetness and color.)
- 3 Green Onions (Chopped for garnish.)
Aromatics & Seasonings
- 3 cloves Garlic (Minced for flavor.)
- 1 tablespoon Freshly Grated Ginger (Adds a zesty kick.)
- 1/4 cup Soy Sauce (Provides umami flavor.)
- 1 tablespoon Sesame Oil (Adds nutty aroma.)
- 1/2 teaspoon Black Pepper (Enhances flavor.)
- 2 tablespoons Toasted Sesame Seeds (For garnish.)
Instructions
- Brown the meat: Heat a large skillet over medium-high heat. Add the ground chicken and cook until browned, about 5-7 minutes, breaking it up as it cooks for even browning.
- Sauté aromatics: Drain any excess fat if necessary, then push the meat to one side of the skillet. Add minced garlic and freshly grated ginger to the empty space and sauté for about 30 seconds until fragrant.
- Cook vegetables: Add the shredded cabbage and carrots to the skillet. Stir everything together and cook for about 5 minutes until the vegetables soften slightly but still retain some crunch.
- Season the dish: Pour in the soy sauce and sesame oil. Stir well to combine all the flavors and cook for an additional 2-3 minutes to let the sauce absorb into the ingredients.
- Final seasoning and garnish: Taste the mixture and add black pepper if needed. Serve the egg roll mixture in bowls, garnished with chopped green onions and toasted sesame seeds for added texture and flavor.
Notes
- You can substitute ground chicken with ground turkey or a firm tofu for a vegetarian version.
- Use low-sodium soy sauce to reduce the sodium content.
- For added heat, consider sprinkling red pepper flakes or sriracha before serving.
- Make sure to shred the cabbage and carrots finely for a texture closer to traditional egg rolls.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
