Description
This Egg Roll in a Bowl recipe captures all the flavors of a classic egg roll without the wrapper! Ground pork (or chicken), crisp vegetables, and a savory sauce come together in this quick and easy one-pan meal. It’s a healthy and satisfying dish perfect for busy weeknights.
Ingredients
Scale
- pound ground pork (or chicken)
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 4 cups green cabbage, thinly sliced
- 1 large carrot, julienned or shredded
- 3 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sriracha (optional)
- 1 teaspoon sugar
- 2 green onions, sliced
- Sesame seeds (optional, for garnish)
Instructions
- Cook the Meat: Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground pork (or chicken) and cook until browned and cooked through, breaking it up with a spoon. Remove from the skillet and set aside.
- Cook the Vegetables: Add onion, garlic, and ginger to the same skillet. Sauté until fragrant and onion is softened. Add cabbage and carrots; stir-fry for 5-6 minutes until tender-crisp.
- Combine and Serve: Return cooked meat to the skillet. Stir in soy sauce, rice vinegar, sesame oil, sriracha (if using), and sugar. Cook for 2-3 minutes to heat through. Garnish with green onions and sesame seeds (optional).
Notes
- Protein Options: Use ground chicken or turkey for a lighter alternative.
- Gluten-Free: Substitute soy sauce with tamari or coconut aminos.
- Spice Level: Adjust sriracha to your preference.
- Add-Ins: Include other vegetables like bell peppers or mushrooms.
- Storage: Refrigerate leftovers for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg