Description
Egg Roll in a Bowl is a flavorful and healthy Asian-inspired dish that captures the beloved flavors of an egg roll without the wrapper. Made with ground pork or turkey, fresh vegetables, and a savory soy-ginger sauce, this low-carb and gluten-free meal is perfect for a quick and easy weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1 tablespoon sesame oil
- 1 pound ground pork or ground turkey
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 (14-ounce) bag coleslaw mix or shredded cabbage and carrots
- 3 tablespoons low-sodium soy sauce or coconut aminos
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha or chili garlic sauce (optional)
- 2 green onions, sliced
- Sesame seeds for garnish (optional)
Instructions
- Heat sesame oil: Heat sesame oil in a large skillet over medium heat to prepare for cooking the meat and vegetables.
- Cook ground pork and onion: Add the ground pork and diced onion to the skillet, breaking up the meat as it cooks. Sauté for 5–7 minutes until the meat is browned and the onion is soft.
- Add garlic and ginger: Stir in the minced garlic and freshly grated ginger, cooking for 1 minute until fragrant to enhance the flavor base.
- Cook coleslaw mix: Add the coleslaw mix (cabbage and carrots) to the skillet and toss to combine. Cook for 4–5 minutes until the cabbage is tender but still slightly crisp.
- Add sauces: Stir in the low-sodium soy sauce or coconut aminos, rice vinegar, and sriracha if using. Cook for another 1–2 minutes to allow the flavors to meld.
- Finish and serve: Remove the skillet from heat and garnish with sliced green onions and sesame seeds if desired. Serve the dish hot for a satisfying meal.
Notes
- For a low-carb meal, serve as-is without adding rice or noodles.
- To make the dish heartier, serve over cooked rice, cauliflower rice, or noodles.
- Use coconut aminos or gluten-free soy sauce to make this recipe gluten-free.
- Adjust sriracha amount to control the spice level according to your preference.