Egg Roll in a Bowl
Egg Roll in a Bowl is a quick and delicious meal that combines savory ground meat with fresh vegetables, all tossed together in an easy one-pan dish. This deconstructed version of traditional egg rolls offers a burst of flavor and can be prepared in just 30 minutes. Perfect for busy weeknights, this recipe is both nutritious and customizable to suit your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Ingredients
Scale
- 1 lb ground pork or chicken
- 4 cups green cabbage, shredded
- 1 cup carrots, shredded
- 4 green onions, sliced thinly
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil (optional)
- 1 tbsp Sriracha (optional)
Instructions
- Prepare your ingredients by chopping the vegetables and mincing the garlic and ginger.
- In a large skillet over medium heat, cook the ground pork or chicken until browned (5-7 minutes).
- Add the minced garlic and grated ginger to the skillet; sauté for an additional 1-2 minutes until fragrant.
- Stir in the shredded cabbage and carrots; cook until the cabbage wilts slightly (3-4 minutes).
- Pour in the soy sauce and rice vinegar, stirring well to combine; simmer for another 2-3 minutes.
- Adjust seasoning as needed; serve hot topped with green onions and drizzle with sesame oil or Sriracha if desired.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 80mg
Keywords: For a vegetarian version, swap out meat for tofu or additional veggies. Customize by adding bell peppers or broccoli for extra nutrition. Store leftovers in an airtight container for up to four days; reheat on the stovetop.