Description
Egg Roll in a Bowl is a flavorful and healthy stir-fry dish inspired by the classic egg roll, without the wrapper. Featuring ground pork, shredded cabbage, and carrots sautéed with garlic, ginger, and soy sauce, this recipe is a quick and easy low-carb, gluten-free meal perfect for busy weeknights. It delivers all the deliciousness of an egg roll filling in a simple bowl.
Ingredients
Scale
Protein
- 1 pound ground pork
Vegetables
- 4 cups shredded cabbage
- 1 cup shredded carrots
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Seasonings & Sauces
- 1 tablespoon sesame oil
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (optional)
- Salt and pepper, to taste
Instructions
- Heat sesame oil and cook pork: Heat sesame oil in a large skillet over medium-high heat. Add the ground pork and cook until browned, breaking it up with a spoon as it cooks to ensure even cooking and crumbly texture.
- Add aromatics: Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant, allowing the flavors to meld with the pork.
- Cook vegetables: Add the shredded cabbage and carrots to the skillet. Continue to cook, stirring frequently, until the vegetables are tender but still slightly crisp, about 5 to 7 minutes.
- Season the dish: Pour in the soy sauce, rice vinegar, and sriracha if using. Stir well to combine all ingredients and cook for an additional 2 minutes to let the flavors blend.
- Final seasoning and serving: Taste and adjust seasoning with salt and pepper as needed. Remove from heat and garnish with sliced green onions before serving hot.
Notes
- For a low-carb option, serve the egg roll mixture over cauliflower rice instead of traditional rice or noodles.
- You can substitute ground turkey or chicken instead of pork for a lighter protein alternative.
- Adjust the amount of sriracha or omit it entirely to control the spiciness of the dish according to your preference.
