Description
Egg Roll in a Bowl is a quick and flavorful one-pan meal that captures the delicious flavors of traditional egg rolls without the hassle of rolling and frying wrappers. Ground pork or beef is sautéed with aromatic garlic, ginger, and onions, then combined with a tangy, savory sauce and shredded cabbage for a satisfying, low-carb dish perfect for any weeknight dinner.
Ingredients
Scale
Meat and Oils
- 1 pound ground pork or ground beef
- 1 tablespoon toasted sesame oil
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 (14-ounce) bag coleslaw mix (shredded cabbage and carrots)
- 2 green onions, thinly sliced, plus more for garnish
Sauces and Seasonings
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce, optional
- 1 teaspoon sriracha or chili garlic sauce, more to taste
- 1 teaspoon cornstarch
- 1 tablespoon water
- Salt and black pepper, to taste
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- Heat the oils: Heat a large skillet over medium-high heat and add the olive oil and toasted sesame oil to warm them up and infuse the pan with flavor.
- Cook the meat: Add the ground pork or ground beef to the skillet, breaking it up with a spoon. Cook until the meat is browned and cooked through, about 6 to 8 minutes. Drain any excess fat if necessary.
- Sauté the onions: Stir in the diced yellow onion and cook until softened, about 3 minutes, which helps release their sweetness and aroma.
- Add garlic and ginger: Mix in the minced garlic and grated fresh ginger, cooking just until fragrant, approximately 30 seconds, to avoid burning.
- Prepare the sauce: In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, hoisin sauce if using, sriracha, cornstarch, and water until smooth. Pour this sauce mixture into the skillet with the meat and aromatics.
- Cook the cabbage: Add the coleslaw mix to the skillet and toss everything to coat well in the sauce. Cook while stirring frequently until the cabbage is tender but still slightly crisp, about 4 to 5 minutes.
- Season to taste: Taste the mixture and adjust the seasoning by adding salt, black pepper, and more sriracha if you prefer extra heat.
- Garnish and serve: Remove the skillet from heat and sprinkle the dish with thinly sliced green onions and toasted sesame seeds before serving to add freshness and crunch.
Notes
- For a lower-carb option, use ground turkey or chicken instead of pork or beef.
- Omit the hoisin sauce for a less sweet flavor or if you prefer to keep it gluten-free (ensure soy sauce is gluten-free if needed).
- Adjust the amount of sriracha based on your spice tolerance.
- This recipe reheats well and makes great leftovers for lunch the next day.
- To make it vegetarian, substitute ground meat with firm tofu or a plant-based ground meat alternative.
