Description
Egg Roll in a Bowl is a quick and easy one-pan meal that captures all the flavors of a traditional egg roll without the wrapper. This Asian-inspired dish is low-carb, gluten-free, and perfect for a satisfying weeknight dinner.
Ingredients
Ground Pork:
1 pound
Sesame Oil:
1 tablespoon
Garlic (minced):
3 cloves
Fresh Ginger (grated):
1 tablespoon
Onion (diced):
1 small
Coleslaw Mix or Shredded Cabbage and Carrots:
1 bag (14 oz)
Soy Sauce or Coconut Aminos:
3 tablespoons
Rice Vinegar:
1 tablespoon
Sriracha or Chili Garlic Sauce (optional):
1 tablespoon
Green Onions (sliced):
2
Sesame Seeds for garnish (optional):
Instructions
- Heat sesame oil: in a large skillet over medium heat.
- Add garlic and ginger: cook for another 30 seconds until fragrant.
- Cook ground pork: for 5–7 minutes until browned.
- Stir in soy sauce, rice vinegar, and sriracha: cook for an additional minute.
Add the onion and sauté for 2–3 minutes until soft.
Stir in the coleslaw mix and cook for 4–5 minutes until cabbage is tender.
Top with green onions and sesame seeds before serving hot.
Notes
- Serve over cauliflower rice for a low-carb option.
- For a Whole30 or Paleo adaptation, use coconut aminos and skip the sriracha.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5 g
- Sodium: 670 mg
- Fat: 21 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 75 mg
