Description
Egg Roll in a Bowl is a quick, flavorful, and low-carb dish that captures the essence of traditional egg rolls without the wrapper. Ground pork or beef is cooked with aromatic garlic, ginger, and onions, then tossed with shredded cabbage and carrots in a savory soy-based sauce. This one-pan meal is perfect for a fast weeknight dinner and offers the delicious taste of an egg roll in a healthier, easier-to-make form.
Ingredients
Scale
Meat and Oils
- 1 pound ground pork or ground beef
- 1 tablespoon toasted sesame oil
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 (14-ounce) bag coleslaw mix (shredded cabbage and carrots)
- 2 green onions, thinly sliced, plus more for garnish
Sauces and Seasonings
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce (optional)
- 1 teaspoon sriracha or chili garlic sauce, more to taste
- 1 teaspoon cornstarch
- 1 tablespoon water
- Salt and black pepper, to taste
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- Heat Oils and Brown Meat: Heat a large skillet over medium-high heat and add the olive oil and toasted sesame oil. Add the ground pork or ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat if needed.
- Cook Onion: Stir in the diced onion and cook until softened, about 3 minutes.
- Add Garlic and Ginger: Add the minced garlic and grated ginger to the skillet and cook just until fragrant, about 30 seconds.
- Prepare Sauce: In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, hoisin sauce (if using), sriracha, cornstarch, and water until smooth.
- Add Sauce and Vegetables: Pour the sauce mixture into the skillet. Add the coleslaw mix and toss everything to coat in the sauce. Cook, stirring often, until the cabbage is tender but still slightly crisp, approximately 4–5 minutes.
- Season to Taste: Taste and adjust seasoning with salt, black pepper, and additional sriracha if you prefer more heat.
- Garnish and Serve: Remove the skillet from heat and sprinkle the dish with sliced green onions and toasted sesame seeds before serving.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- For a vegetarian version, replace meat with tofu or tempeh and use vegetarian oyster sauce instead of hoisin.
- Adjust the amount of sriracha depending on your spice preference.
- To keep it low-carb and gluten-free, ensure the soy sauce is gluten-free and hoisin sauce is used sparingly or replaced.
- This dish keeps well in the fridge for up to 3 days and can be reheated in a skillet or microwave.
