Egg Roll in a Bowl
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
512 kcal
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Course
Main Course
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Cuisine
Asian
Egg Roll in a Bowl
Description
This Egg Roll in a Bowl recipe cooks diced onion and ground pork together until browned, then incorporates garlic, ginger, and crunchy water chestnuts to bring in freshness and a slight crunch. The sauce, made from rice wine vinegar, soy sauce, hoisin, and sriracha, infuses the meat and vegetables with tangy, salty, and spicy notes. The addition of coleslaw mix and shredded carrots softens the base with a mild sweetness and cabbage texture. Cooking everything together until the cabbage wilts creates a one-pan dish that mimics the fillings found in egg rolls.
Serving the dish warm in a bowl topped with green onions and black sesame seeds brings contrast in color and flavor. The optional sriracha mayo adds a creamy, spicy element for those who enjoy a bit more heat. The recipe can be customized by adjusting the spicy ingredients and choosing alternate ground meats like chicken, beef, or turkey for variety.
Using pre-packaged coleslaw mix and matchstick carrots shortens prep time without sacrificing texture. Omitting hoisin sauce and substituting soy sauce with coconut aminos can make the dish more suitable for keto diets. Finely chopping vegetables helps the mixture blend evenly during cooking, ensuring balanced bites throughout.
Ingredients
- 2 Tablespoon sesame oil
- 1 onion diced, medium
- 1 lb. ground pork can substitute with ground chicken, ground beef, or ground turkey
- 4 cloves garlic minced
- 1 teaspoon ginger grated
- 8 oz water chestnut chopped
- 1 Tablespoon rice wine vinegar
- ¼ cup soy sauce
- 1 Tablespoon hoisin sauce
- 1 Tablespoon sriracha
- 1 coleslaw mix 16 ounce bag
- ½ cup carrot grated or 'matchstick'
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish
- black sesame seeds
- 4 green onions thinly sliced
Sriracha Mayo
- ¼ cup mayonnaise
- 1-2 tablespoons sriracha
Instructions
Egg Roll in a Bowl
- Heat a large skillet over medium-high heat. Add the diced onion and cook until translucent, then add the ground meat and cook, stirring, until no longer pink. Drain any excess liquid if needed.
- Add the garlic, ginger, and water chestnuts, cooking for about 30 seconds until fragrant. Stir in the rice wine vinegar, soy sauce, hoisin sauce, and sriracha sauce, mixing well.
- Add the coleslaw mix and shredded carrots to the skillet. Season with salt and pepper, then cook for 5-7 minutes, stirring occasionally, until the cabbage is wilted.
- Remove from heat and adjust seasoning if necessary. Sprinkle with green onions and sesame seeds, drizzle with sriracha mayo, and serve warm in a bowl.
Sriracha Mayo
- Mix ingredients in a bowl until well combined.
Notes
- Adjust the spice level by varying the amount of sriracha in the sauce and on top.
- For milder versions, omit sriracha in the cooking step and drizzle it on the finished bowl optionally.
- Bagged coleslaw mix and matchstick carrots save prep time and blend well.
- Chopping vegetables finely ensures even cooking and flavor distribution.
- For keto-friendly versions, omit hoisin sauce and replace soy sauce with coconut aminos.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Calories | 512kcal | 26% |
| Carbohydrates | 28g | 9% |
| Protein | 24g | 48% |
| Fat | 35g | 54% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 84mg | 28% |
| Sodium | 1558mg | 65% |
| Potassium | 812mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 2934IU | 59% |
| Vitamin C | 55mg | 61% |
| Calcium | 97mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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