Egg Roll in a Bowl
A quick and healthy take on the classic egg roll, packed with protein and veggies, and free of fried wrappers. Perfect for Keto, Whole30, and gluten-free diets!
Ingredients
Main ingredients
- 1 lb ground pork Can substitute with ground turkey, chicken, or beef.
- 4 cups shredded cabbage Use coleslaw mix for an easy shortcut.
- 1 cup carrots Shredded or finely chopped.
- 2 tbsp sesame oil For flavor at the end.
- 1 tbsp soy sauce or coconut aminos Choose coconut aminos for gluten-free or Whole30.
- 2 cloves garlic Minced.
- 1 inch ginger Fresh ginger, minced.
- 2 green onions sliced For garnish.
- 2 tbsp sesame seeds For garnish.
Optional vegetables
- 1 cup bell peppers Thinly sliced, any color.
- 1 cup mushrooms Chopped.
- 1 cup snap peas Trimmed.
- 1 cup zucchini Chopped.
- 1 cup spinach Chopped.
Instructions
Cooking
- Heat a large skillet over medium heat.
- Add ground pork and cook until browned, breaking it apart with a spatula.
- Add the garlic and ginger, cooking for another minute until fragrant.
- Stir in the cabbage, carrots, and any optional vegetables. Cook until the veggies are tender.
- Add soy sauce or coconut aminos and sesame oil, mixing well.
- Remove from heat and garnish with green onions and sesame seeds before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat on the stove with a splash of water. Do not freeze.