Easy Egg Roll in a Bowl
A quick and healthy weeknight dinner that captures the flavors of traditional egg rolls without the wrappers, making it low-carb and delicious.
Ingredients
Main Ingredients
- 1 lb ground pork (or ground chicken, turkey, or tofu) Choose based on preference.
- 1 bag coleslaw mix Or use shredded cabbage and carrots.
- 2 tbsp soy sauce Use coconut aminos or tamari for a gluten-free option.
- 1 tbsp sesame oil Optional; adds flavor.
- 2 cloves garlic Minced.
- 1 inch ginger Small chunk or use ground ginger.
- 1 bunch green onions Chopped.
Optional Toppings
- to taste sriracha For spice.
- to taste sesame seeds For garnish.
- to taste cilantro For garnish.
- 1 soft-boiled or fried egg For richness.
Instructions
Cooking
- Heat a drizzle of oil in a large skillet over medium heat.
- Add the ground pork (or alternative) and cook until browned and crumbly.
- Stir in the coleslaw mix (or shredded cabbage and carrots) until combined.
- Add the soy sauce, sesame oil, minced garlic, ginger, and chopped green onions.
- Cook for about 7 minutes, stirring occasionally, until the veggies are soft but still crisp.
- Taste and adjust seasonings if necessary.
- Serve hot, topped with optional garnishes like sriracha or cilantro.
Notes
This dish can be customized with various proteins and veggies. Leftovers reheat well and are great for meal prep. Freeze for up to 4 days for best freshness.