5.0 from 39 votes
Egg Roll in a Bowl
All the things you love about an egg roll, in a bowl! This is a simple stir fry of onions, ginger, garlic, pork, cabbage, and carrots, sautéed until crisp-tender with a simple sesame and soy based sauce. Use any ground meat (or vegetarian/vegan substitute) you like!
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 servings
Calories: 399 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 tablespoon canola oil or other neutral tasting cooking oil
- 5 green onions sliced, about 1/2 cup of the dark green parts reserved
- 1 tablespoon minced fresh ginger from about a 1" piece (or garlic paste)
- 2 cloves garlic minced
- 16 oz. ground pork or ground meat of choice - chicken, turkey, beef, or plant-based substitute
- 16 oz. shredded cabbage from a coleslaw bag is fine! About 5 cups.
- 1 cup matchstick or shredded carrots
- 1/4 cup soy sauce low sodium or gluten-free if preferred, or liquid aminos
- 1 tablespoon rice vinegar
- 1/4 teaspoon black pepper
- 1-2 teaspoons Sriracha or chili garlic sauce (more or less depending on spice preference)
- 1 teaspoon toasted sesame oil
- sesame seeds for garnish (optional)
Instructions
- In a large skillet, heat the canola oil (1 tablespoon) over medium heat. Add the sliced green onions (reserving 1/2 cup of the dark green parts for later), the minced garlic cloves (3), and the minced ginger (1 tablespoon). Sauté for 1-2 minute, until fragrant and beginning to brown.
- Add the ground pork (16 oz). Break apart with a wooden spoon into crumbles and brown until completely cooked (about 4-5 minutes).
- Add the shredded cabbage (16 oz.), carrots (1 cup), soy sauce (1/4 cup), rice wine vinegar (1 tablespoon), black pepper (1/4 teaspoon), and sriracha (1-2 teaspoons). Stir together and sauté for 5-10 minutes, or until veggies are cooked to your liking.
- Turn off the heat. Stir in the sesame oil (1 teaspoon) and the reserved green onions (1/2 cup). Garnish with sesame seeds and more hot sauce if desired. Serve on its own, on top of rice or cauliflower rice, and/or with a fried egg on top.
Cup of Yum
Notes
- Make it gluten-free by using gluten-free soy sauce (like tamari).
- Make it paleo/whole30 by using liquid aminos instead of soy sauce, and a compliant hot sauce (or omit the sriracha).
- Make it vegetarian/vegan by using a plant-based ground meat substitute, such as beyond meat, or tofu crumbles.
- If you're sensitive to sodium, use low-sodium soy sauce.
- Leftovers will keep for 2-3 days in an airtight container in the fridge.
- If it seems too liquidy after sautéing the cabbage for a while, just scootch the veggies to the side in the skillet and allow the liquid to pool up. Turn the heat to high and let the liquid reduce a bit, then stir everything back together again. You can also serve over rice to help sop up some of that sauce.
- Ginger powder and garlic powder may be used instead of fresh. Use 1 teaspoon of each when you add the ground pork.
Nutrition Information
Calories
399kcal
(20%)
Carbohydrates
13g
(4%)
Protein
23g
(46%)
Fat
29g
(45%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
4g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
82mg
(27%)
Sodium
980mg
(41%)
Potassium
708mg
(20%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
5615IU
(112%)
Vitamin C
48mg
(53%)
Calcium
89mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 399
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 13g | 4% |
| Protein | 23g | 46% |
| Fat | 29g | 45% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 980mg | 41% |
| Potassium | 708mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 5615IU | 112% |
| Vitamin C | 48mg | 53% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.