Description
This Egg Roll in a Bowl recipe is a quick and flavorful skillet dish that captures the essence of classic egg rolls without the wrapper. Featuring ground pork, shredded cabbage, grated carrots, and a savory blend of soy sauce, sesame oil, and rice vinegar, it offers a low-carb, easy-to-make meal that’s perfect for weeknights or any time you crave Asian-inspired comfort food.
Ingredients
Scale
Protein
- 1 lb ground pork
Vegetables
- 4 cups shredded green cabbage
- 1 cup grated carrots
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Seasonings & Sauces
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
Instructions
- Prepare Ingredients: Chop the vegetables including the green onions, and mince the garlic and fresh ginger to have all components ready for cooking.
- Cook Ground Pork: Heat a large skillet over medium heat and add the ground pork. Cook, stirring occasionally, until the pork is thoroughly browned and cooked through. Drain any excess fat if necessary.
- Sauté Vegetables: Add the grated carrots and shredded cabbage to the skillet with the cooked pork. Stir-fry the mixture for about 5 minutes, until the vegetables are softened but still retain some crunch.
- Add Aromatics: Stir in the minced garlic, ginger, and chopped green onions. Cook for an additional 1 to 2 minutes until the mixture becomes fragrant and the flavors meld.
- Season the Dish: Pour in the soy sauce, sesame oil, and rice vinegar over the skillet mixture. Toss everything well to combine and let it simmer for a few more minutes to develop the flavors.
- Serve: Spoon the hot Egg Roll in a Bowl into bowls. Garnish with additional green onions or sesame seeds if desired. Serve immediately and enjoy.
Notes
- For a vegetarian version, substitute the ground pork with firm tofu or tempeh.
- Adjust soy sauce quantity to control sodium content as preferred.
- Use low-sodium soy sauce to make it more diabetes-friendly and lower in salt.
- Adding a sprinkle of crushed red pepper flakes can give it a spicy kick.
- Leftovers keep well in the refrigerator for up to 3 days.
