Description
Egg Roll in a Bowl is a quick and flavorful one-pan dish that captures the savory essence of classic egg rolls without the hassle of rolling or frying. Ground pork or beef is cooked with aromatic garlic, ginger, and onions, then tossed with crisp cabbage and a tangy soy-based sauce. This low-carb, family-friendly recipe is perfect for a weeknight dinner or meal prep.
Ingredients
Scale
Meat and Oils
- 1 pound ground pork or ground beef
- 1 tablespoon toasted sesame oil
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 (14-ounce) bag coleslaw mix (shredded cabbage and carrots)
- 2 green onions, thinly sliced, plus more for garnish
Sauces and Seasonings
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce, optional
- 1 teaspoon sriracha or chili garlic sauce, more to taste
- 1 teaspoon cornstarch
- 1 tablespoon water
- Salt and black pepper, to taste
Garnish
- 1 tablespoon toasted sesame seeds
Instructions
- Heat the oils: Place a large skillet over medium-high heat and add the olive oil and toasted sesame oil, warming them until fragrant.
- Cook the meat: Add the ground pork or ground beef to the skillet. Break it up with a spoon and cook for 6–8 minutes until browned and cooked through. Drain excess fat if necessary.
- Add onions: Stir in the diced yellow onion and cook for about 3 minutes until they soften.
- Add garlic and ginger: Mix in the minced garlic and grated fresh ginger. Cook for about 30 seconds until fragrant but not browned.
- Prepare the sauce: In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, hoisin sauce (if using), sriracha, cornstarch, and water until smooth. Pour this mixture into the skillet.
- Cook the cabbage: Add the coleslaw mix to the skillet and toss to coat all ingredients in the sauce. Cook, stirring frequently, for 4–5 minutes until the cabbage is tender but still slightly crisp.
- Season and adjust flavors: Taste the dish and season with salt, black pepper, and additional sriracha if you prefer more heat.
- Garnish and serve: Remove the skillet from heat. Sprinkle with the sliced green onions and toasted sesame seeds before serving warm.
Notes
- For a lower-carb or keto version, use ground pork or beef and ensure your hoisin sauce is low in sugar or omit it entirely.
- This recipe can be made with ground turkey or chicken as a leaner option.
- Feel free to add shredded carrots or substitute with pre-shredded cabbage mix for convenience.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in a skillet or microwave.
- If you want a spicier dish, increase the amount of sriracha or add chili flakes.
