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Egg Roll in a Bowl
Egg Roll in a Bowl is ready in 20 minutes, bursting with flavor, and made in ONE pan. You can make this versatile recipe with ground beef, pork, turkey, and even shrimp. And it tastes just like Asian egg rolls without the egg roll wrapper.
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Main Course
Cuisine:
Chinese
Servings:
8
Calories:
200
kcal
Author:
Kim Grabinski
Ingredients
1
pound
ground pork or pork sausage
1
sweet onion
diced
3
garlic cloves
minced
1
16 ounce package coleslaw OR 1 medium green cabbage shredded (about 3-5 cups)
1
large carrot
grated
¼
cup
soy sauce
use tamari or coconut aminos to make recipe gluten free!
1
teaspoon
ground ginger
salt and pepper to taste
green onions and sesame seeds for garnish
Instructions
Heat a large skillet over medium heat.
Chop / dice onions and garlic.
Add pork, onion, and garlic to the skillet. Cook until browned and no longer pink.
Drain the meat and return it to the skillet.
Add ginger, soy sauce, cabbage/coleslaw mix, and carrots to the skillet with the meat.
Cook, stirring for 5-7 more minutes, until cabbage is wilted.
Remove skillet from heat. Top with sliced green onions and sesame seeds.
Serve!
Recipe Notes
This egg roll in a bowl recipe can be enjoyed as a main dish - it's loaded with veggies or as a side dish to something else.
Give the dish a fragrant taste of Asia with a teaspoon of toasted sesame oil and rice wine vinegar at the end before serving.
If you don't want to use pork for this recipe, you can use another form of meat such as ground beef, turkey, chicken or shrimp
Add some heat to the dish with half a teaspoon of red pepper flakes and fresh ginger. You can also use freshly sliced chilis if you have them.
Looking for Asian recipe ideas? I have diverse collection of delicious and easy to make
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your whole family will love.