Egg Roll in a Bowl
User Reviews
5
Egg Roll in a Bowl
Description
This recipe incorporates ground meat cooked until browned in oil, then set aside while aromatics like onion, garlic, and ginger are sautéed until fragrant and translucent. Shredded cabbage and julienned carrot are stir-fried next, maintaining some crunch. The cooked meat returns to the skillet, and flavorings of soy sauce, rice vinegar, sesame oil, sriracha, and sugar are stirred in to meld flavors and balance savory, acidic, sweet, and spicy elements.
The resulting dish has layers of texture: juicy ground meat contrasting with vegetables from crisp to tender. The Asian-inspired seasoning provides familiar egg roll flavors in a simplified, quicker-to-make format without frying.
Serve it as a main course or alongside steamed rice or greens for a filling meal. Garnishing with green onions and sesame seeds adds freshness and texture contrast.
Optionally, adjust the level of spiciness with sriracha or add extra vegetables like bell peppers or mushrooms for variety. The dish keeps well refrigerated for a few days and freezes suitably for longer storage.
Ingredients
- 1 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 soy sauce low sodium
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sriracha optional, for heat
- 1 teaspoon sugar
- 2 green onions sliced
- sesame seeds optional, for garnish
Instructions
Cook The Meat:
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the ground pork or chicken and cook until browned and cooked through, breaking it up with a spoon as it cooks. Remove the meat from the skillet and set aside.
Cook The Vegetables:
- In the same skillet, add the chopped onion, minced garlic, and minced ginger. Sauté until fragrant and the onion is translucent, about 2-3 minutes. Add the sliced cabbage, and carrot to the skillet. Stir fry for about 5-6 minutes, until the vegetables are tender-crisp.
Combine and Serve:
- Return the cooked meat to the skillet. Stir in the soy sauce, rice vinegar, sesame oil, sriracha, and sugar. Cook for an additional 2-3 minutes, stirring to combine and heat through. Garnish with sliced green onions and sesame seeds if desired.
Notes
- Use ground chicken or turkey instead of pork for a lighter protein option.
- Replace soy sauce with tamari or coconut aminos to make the dish gluten-free.
- Adjust sriracha quantity to control the heat level to your preference.
- Incorporate additional vegetables like bell peppers or mushrooms for more variety.
- Store leftovers in an airtight container refrigerated up to 3 days or freeze for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 272kcal | 14% |
| Carbohydrates | 10g | 3% |
| Protein | 22g | 44% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 98mg | 33% |
| Sodium | 554mg | 23% |
| Potassium | 866mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3138IU | 63% |
| Vitamin C | 31mg | 34% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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