EGG ROLL IN A BOWL
Egg Roll in a Bowl is a healthy, deconstructed version of the classic egg roll. Packed with seasoned ground meat, cabbage, and vegetables, it's a flavorful, low-carb meal that's quick and easy to prepare.
Ingredients
- 1 lb ground pork or ground turkey
- 4 cups shredded cabbage or coleslaw mix
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger optional
- 2 tablespoon hoisin sauce optional
- 2 green onions sliced (for garnish)
- 1 large carrot shredded (optional)
- Salt and pepper to taste
Instructions
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add the ground pork (or turkey) and cook, breaking it up with a spoon, until browned and fully cooked, about 5-7 minutes.
- Add chopped onion and garlic to the skillet, cooking for 2-3 minutes until softened and fragrant.
- Stir in shredded cabbage (and carrot if using), soy sauce, rice vinegar, and hoisin sauce (if using). Cook for an additional 5-7 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp.
- Season with salt, pepper, and grated ginger, if desired.
- Remove from heat and serve in bowls, garnished with sliced green onions.
Notes
- You can use any ground meat you prefer, such as beef, chicken, or pork.
- For a vegetarian version, substitute the meat with tofu or tempeh.
- If you like it spicier, add a dash of sriracha or red pepper flakes while cooking.
- For a lower-sodium version, use tamari instead of soy sauce or opt for a low-sodium soy sauce.
- Feel free to add additional vegetables such as bell peppers, mushrooms, or snow peas for more texture and flavor.
- This dish is perfect for meal prep and can be stored in the fridge for up to 3 days.
- You can serve this in a lettuce wrap for a low-carb, gluten-free option.
- Top with a fried egg or drizzle with a bit of extra hoisin sauce for added richness.