Egg Roll in a Bowl Recipe

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Egg Roll in a Bowl 



Ingredients

For the Base:

  • 1 lb ground pork, chicken, or turkey (pork is the most traditional)

  • 1 tbsp sesame oil (or olive oil)

  • 1/2 medium yellow onion, diced

  • 3 cloves garlic, minced

  • 1 tbsp fresh ginger, minced (or 1 tsp ground ginger)

  • 1 large bag (14-16 oz) coleslaw mix (shredded green cabbage, purple cabbage, and carrots)

For the Sauce:

  • 1/4 cup soy sauce (use coconut aminos or tamari if keto/gluten-free)

  • 1 tbsp rice vinegar

  • 1 tsp sriracha (optional, plus more for drizzling)

  • 1/2 tsp black pepper

For the Garnish (as seen in the photo):

  • 3-4 green onions (scallions), thinly sliced

  • Sriracha or chili garlic sauce for drizzling

  • Toasted sesame seeds (optional)

Instructions

  1. Brown the Meat: Heat the sesame oil in a large skillet or wok over medium-high heat. Add the ground meat and diced onion. Cook, breaking the meat apart with a wooden spoon, until it is fully browned and the onions are soft (about 5-7 minutes). Drain any excess grease if necessary.

  2. Add Aromatics: Stir in the minced garlic and fresh ginger. Cook for 1 more minute until very fragrant.

  3. Wilt the Cabbage: Add the entire bag of coleslaw mix to the skillet. Toss it constantly with the meat mixture for about 3-4 minutes, just until the cabbage begins to soften and wilt but still retains a little bit of crunch.

  4. Sauce it Up: Pour the soy sauce, rice vinegar, sriracha, and black pepper into the skillet. Stir well to ensure the meat and vegetables are evenly coated in the sauce. Cook for 1-2 more minutes until heated through.

  5. Garnish and Serve: Remove the skillet from the heat. Stir in half of the sliced green onions.

  6. Plate: Serve hot in bowls, generously garnished with the remaining green onions and a drizzle of sriracha right on top 


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