Description
Enjoy this quick and flavorful Egg Roll in a Bowl. It gives you all the taste of your favorite egg rolls without the wrapper, making it a perfect low-carb, one-pan dinner.
Ingredients
Scale
- 1 tablespoon sesame oil
- 1 pound ground pork (or ground chicken/turkey)
- 1 cup shredded carrots
- 1 cup coleslaw mix (shredded cabbage and carrots)
- 4 green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (optional, for heat)
Instructions
- Heat the sesame oil in a large skillet or wok over medium-high heat.
- Add the ground pork to the skillet. Cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- Add the garlic and ginger to the skillet. Cook for 1 minute until fragrant.
- Stir in the shredded carrots and coleslaw mix. Cook for 3 to 5 minutes until the vegetables soften slightly but still have some crunch.
- Pour in the soy sauce, rice vinegar, and sriracha (if using). Stir well to coat all ingredients.
- Cook for 1 to 2 minutes until the sauce has slightly reduced.
- Remove from heat. Stir in the chopped green onions.
- Serve immediately and enjoy your simple, satisfying meal.
Notes
- For a different flavor, try adding a teaspoon of oyster sauce or a dash of toasted sesame oil at the end.
- If you skip the pork, this recipe works well with firm tofu, pressed and crumbled.
- Taste the sauce before serving; adjust soy sauce or sriracha to your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry/Skillet
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350
- Sugar: Approx. 6g
- Sodium: Approx. 600mg (adjust with low-sodium soy sauce)
- Fat: Approx. 24g
- Saturated Fat: Approx. 8g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: Approx. 10g
- Fiber: Approx. 3g
- Protein: Approx. 25g
- Cholesterol: Approx. 70mg