Egg Roll in a Bowl
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
4
-
Calories
382 kcal
-
Course
Main Course
-
Cuisine
American, Asian-American Fusion
Egg Roll in a Bowl
Description
This recipe begins by mixing a sauce of low-sodium soy sauce, Sriracha, apple cider vinegar, toasted sesame oil, freshly grated ginger, sugar, and garlic. Ground pork is browned in olive oil, then coated with the sauce to infuse the meat with flavor. The coleslaw mix, consisting of cabbage and shredded vegetables, is added and cooked until tender-crisp, preserving some crispness and freshness.
Chopped scallions stirred in at the end add a bright, fresh note. Optional hoisin sauce and extra Sriracha can be drizzled on when serving to enhance the flavor. This combination evokes egg roll fillings with fewer carbohydrates and simpler preparation.
Serving this dish by itself can make 2 to 3 portions, or it can be paired with rice or noodles to stretch it to about 4 servings. The toasted sesame oil provides a distinctive nutty aroma, while the fresh ginger adds warmth and zing. Preparing ginger from frozen aids in easy grating.
The dish is best eaten immediately to enjoy the contrast between tender pork and crisp cabbage. Leftovers can be reheated, maintaining much of the original taste and texture.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground pork
- 14 ounces coleslaw mix
- 1/3 cup scallions chopped, fresh
- hoisin sauce optional, to taste, for serving
Sauce:
- 1/3 cup soy sauce low-sodium
- 1/2 tablespoon Sriracha sauce
- 1 teaspoon apple cider vinegar or rice vinegar
- 1 teaspoon sesame oil see note, toasted
- 1 teaspoon ginger grated fresh
- 1/2 teaspoon sugar
- 2 cloves garlic minced
Instructions
- Add the sauce ingredients to a bowl and whisk together.
- Add the oil and pork to a large skillet over medium-high heat. Cook the pork, breaking it up with your spoon as you go along, until it's no longer pink (about 6 minutes).
- Pour the sauce into the skillet and stir to coat the pork.
- Add the coleslaw mix to the skillet and cook, tossing often (it's easiest to do this with tongs) until the cabbage is tender-crisp and the pork is cooked through (about 4-5 minutes).
- Stir in the scallions.
- Serve immediately with a drizzle of hoisin sauce (highly recommend!) and/or extra sriracha sauce.
Notes
- This recipe serves 2-3 without rice, or 4 with rice or noodles added.
- Use toasted sesame oil for its richer flavor, commonly found in the Asian section of grocery stores.
- Ginger is easier to grate if kept frozen and grated while still cold.
- Hoisin sauce is optional but recommended for serving to enhance the dish’s flavor.
- The recipe is also featured in the Salt & Lavender cookbook for everyday essentials.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 9g | 3% |
| Protein | 22g | 44% |
| Fat | 29g | 45% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 82mg | 27% |
| Sodium | 834mg | 35% |
| Potassium | 567mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 191IU | 4% |
| Vitamin C | 40mg | 44% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
