Egg Roll in a Bowl is a healthy and easy-to-make alternative to traditional egg rolls. It’s packed with savory flavors from the classic egg roll ingredients but in a simplified, deconstructed form. With a base of ground meat, cabbage, and a delicious Asian-inspired sauce, this dish is quick, flavorful, and can be customized to suit your taste.
Here’s a recipe for Egg Roll in a Bowl:
Egg Roll in a Bowl
Ingredients:
- 1 lb ground pork (or chicken, turkey, or beef)
- 1 tbsp sesame oil (for sautéing)
- 4 cups shredded cabbage (you can use a mix of cabbage and shredded carrots for extra color)
- 1/2 cup shredded carrots (optional, but adds crunch and color)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated (or 1 tsp ground ginger)
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce (optional, for a touch of sweetness)
- 1-2 tsp Sriracha or chili paste (optional, for heat)
- 2 eggs (scrambled, optional)
- Green onions, sliced (for garnish)
- Sesame seeds (for garnish)
- Cilantro (optional, for garnish)
Instructions:
Step 1: Cook the Meat
- In a large skillet or wok, heat 1 tablespoon of sesame oil over medium heat.
- Add the ground pork (or your choice of ground meat) to the skillet. Break it up with a spoon and cook until browned and cooked through, about 5-7 minutes. If there is excess grease, drain it.
- Season the meat with a pinch of salt and pepper to taste. Remove the meat from the skillet and set it aside.
Step 2: Sauté the Vegetables
- In the same skillet, add a little more sesame oil (if needed) and sauté the onion over medium heat for about 3-4 minutes, until it starts to soften.
- Add the garlic and grated ginger, cooking for another 1 minute until fragrant.
- Add the shredded cabbage and shredded carrots (if using), and sauté for about 5-7 minutes, stirring occasionally until the cabbage has softened and cooked down. You want it tender but still with some bite.
Step 3: Add the Sauce
- Stir in the soy sauce, rice vinegar, hoisin sauce (if using), and Sriracha (if using) to the vegetable mixture. Mix everything together until the cabbage is evenly coated in the sauce.
- Add the cooked ground meat back into the skillet with the veggies and stir to combine. Let it cook together for another 2-3 minutes to allow the flavors to meld.
Step 4: Scramble the Eggs (Optional)
- In a separate small skillet, heat a little oil over medium-low heat.
- Crack the 2 eggs into the skillet and scramble them until fully cooked.
- Once the eggs are done, add them to the bowl mixture and stir to combine. This step adds some richness to the dish, but it can be omitted if you prefer.
Step 5: Serve and Garnish
- Serve the Egg Roll in a Bowl hot in individual bowls.
- Garnish with sliced green onions, a sprinkle of sesame seeds, and a few leaves of cilantro (optional).
- If you like a bit more heat, drizzle with a little extra Sriracha or chili oil.
Tips and Variations:
- Low-carb option: If you’re following a low-carb diet, you can skip the rice or serve the egg roll bowl over cauliflower rice.
- Protein variations: You can also use ground turkey, chicken, or beef as alternatives to pork. For a vegetarian option, try tofu or tempeh.
- Add more veggies: Feel free to add additional vegetables like mushrooms, bell peppers, or water chestnuts to make it even more colorful and nutritious.
- Adjust spice: If you love spice, add more Sriracha or chili flakes to bring the heat, or adjust to your preference.
- Make it ahead: You can make the filling ahead of time and store it in the fridge for up to 3 days. Just reheat it in a skillet when you’re ready to serve.
Egg Roll in a Bowl is a delicious, healthier version of your favorite takeout, with all the great flavors of an egg roll without the deep frying. It’s easy, customizable, and perfect for busy weeknights or meal prepping for the week ahead!
Let me know if you’d like more recipes or ideas for variations!