This recipe deconstructs the flavors of a traditional egg roll into a quick, easy, and satisfying one-bowl meal. It features seasoned ground meat (usually pork or turkey), shredded cabbage, carrots, and other vegetables, all stir-fried in a savory Asian-inspired sauce. It’s a low-carb alternative to the classic egg roll without the wrapper.
Ingredients:
- 1 tablespoon sesame oil
- 1 pound ground pork or ground turkey
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 (14 ounce) bag coleslaw mix (shredded cabbage and carrots)
- 1/2 cup chopped water chestnuts (canned)
- 2 tablespoons soy sauce (or coconut aminos for paleo/gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil (additional)
- 1/2 teaspoon sugar (or honey)
- 1/4 teaspoon ground ginger (additional)
- Optional: 1/4 teaspoon red pepper flakes (for heat)
- Optional garnish: Sliced green onions, sesame seeds
Instructions:
- Sauté Meat: Heat the sesame oil in a large skillet or wok over medium-high heat. Add the ground pork or turkey and cook, breaking it apart with a spoon, until browned. Drain off any excess grease.
- Sauté Aromatics: Add the chopped onion and minced garlic to the skillet. Cook for 2-3 minutes until the onion starts to soften. Stir in the grated fresh ginger and cook for another minute until fragrant.
- Add Coleslaw Mix: Add the coleslaw mix (shredded cabbage and carrots) to the skillet. Stir-fry for 3-5 minutes until the cabbage starts to wilt but is still slightly crisp.
- Add Water Chestnuts: Stir in the chopped water chestnuts.
- Make the Sauce: In a small bowl, whisk together the soy sauce (or coconut aminos), rice vinegar, the additional teaspoon of sesame oil, sugar (or honey), additional ground ginger, and red pepper flakes (if using).
- Add Sauce to Bowl: Pour the sauce over the mixture in the skillet. Stir well to coat everything evenly. Cook for another 2-3 minutes, allowing the sauce to heat through and the flavors to meld.
- Garnish and Serve: Transfer the “egg roll in a bowl” to serving bowls. Garnish with sliced green onions and sesame seeds, if desired. Serve hot.
Tips and Notes:
- Meat Variations: You can also use ground beef or shredded cooked chicken or shrimp.
- Vegetable Variations: Feel free to add other chopped vegetables like bell peppers, mushrooms, or snow peas.
- Spice Level: Adjust the amount of red pepper flakes to your preference for heat. You can also add a dash of sriracha.
- Sweetness: Adjust the sugar or honey to your liking.
- Low Carb/Keto: This dish is naturally low in carbs. Ensure your soy sauce or alternative is suitable for your dietary needs.
- Make Ahead: You can cook the ground meat and vegetables ahead of time and store them separately in the refrigerator. Reheat and add the sauce just before serving.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or microwave.
Enjoy this quick and flavorful Egg Roll in a Bowl!