Egg Roll in a Bowl
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
464 kcal
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Course
Main Course
Egg Roll in a Bowl
Description
This recipe features ground pork seasoned with salt and pepper, cooked with diced onion until fully browned. Separately, eggs are scrambled softly in butter, providing a light, fluffy texture reminiscent of fried rice. A sauce combining chicken broth, soy sauce, garlic, rice vinegar, honey, hot sauce, mustard powder, and ground spices is simmered to develop flavor then reduced slightly.
Shredded green cabbage and roughly chopped carrots are cooked in the sauce, softening but maintaining some bite, before the meat and scrambled eggs are returned to the skillet and combined. The finished dish is garnished with toasted sesame seeds, green onions, and crunchy fried egg roll wrapper strips that add texture contrast similarly to traditional egg rolls but without the bulk of wrappers.
This meal captures egg roll flavors with minimal fuss and fewer carbohydrates. It's a flexible dish allowing substitutions like different ground meats or frozen mixed vegetables. The preserved sauce ingredients create a tangy, savory base enhanced by the addition of honey's sweetness and a mild kick from optional hot sauce.
Fried egg roll wrappers used as garnishes can be prepared ahead and stored. The dish stores well in the refrigerator up to three days and freezes nicely for up to three months, making it a practical option for meal planning. It pairs well with rice or vegetables.
Ingredients
- 1 lb. ground pork see notes
- salt
- black pepper
- 1 tablespoon peanut oil can sub avocado or olive oil
- ½ cup yellow onion finely diced
- 1 tablespoon butter
- 2 egg whisked until frothy, large
- 5 cups green cabbage shredded
- 1 cup carrot shaved & roughly chopped
Sauce
- ½ cup chicken broth
- ¼ cup soy sauce
- 3 cloves garlic minced
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon hot sauce
- 1 teaspoon mustard powder
- ½ teaspoon sesame oil optional
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground white pepper
Garnishes
- sesame seeds toasted
- green onions
- eggroll wraps roughly chopped- see notes, fried
Instructions
- Combine all ingredients in the sauce section above and set aside.
- Melt the butter in a large skillet over medium-low heat. Add the whisked eggs and scramble until cooked through. Set aside. See here for my post on making fluffy scrambled eggs.
- Season the pork with salt and pepper. Heat peanut oil in the same skillet over medium-high heat. Add the meat and cook for 3 minutes. Add the onions and cook for 5-6 minutes, until the meat is cooked through and no longer pink. Drain grease and set aside.
- Add the sauce mixture to the skillet and use a silicone spatula to “clean” the bottom and sides, this will add more flavor to the sauce. Let the sauce bubble gently and reduce for 4 minutes.
- Add the cabbage and carrots and cook for 5-6 minutes, or until desired texture is obtained.
- Add the meat mixture and eggs back to the skillet and toss to combine and heat through. Garnish with sesame seeds and green onions and serve!
Notes
- Ground pork, beef, chicken, or turkey can be used based on preference.
- Coleslaw mix with about 6 cups of vegetables is a convenient substitute for fresh cabbage and carrot.
- Rice vinegar enhances the sauce flavor; apple cider vinegar or white wine vinegar are acceptable substitutes.
- Scrambled eggs add protein and texture but are optional if preferred closer to traditional egg roll fillings.
- Fry cut egg roll wrappers in hot oil until crispy and lightly browned to add texture; store fried strips in airtight container for garnishing later.
- Store leftovers in an airtight container, refrigerate up to 3 days or freeze up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Calories | 464kcal | 23% |
| Carbohydrates | 16g | 5% |
| Protein | 25g | 50% |
| Fat | 33g | 51% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 172mg | 57% |
| Sodium | 866mg | 36% |
| Potassium | 712mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 5649IU | 113% |
| Vitamin C | 38mg | 42% |
| Calcium | 90mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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