Egg Roll In A Bowl all the flavor of egg rolls minus the egg roll wraps and deep-frying. This recipe is super easy to make and you can change up the ingredients if you like to make it your own.
One of my favorite things, when I go to a Chinese restaurant or get take out, is the egg roll. They are the best thing about the whole meal. Yum!
But, making them at home is another story. The grease and the deep-frying get to be a little messy, that is one of the reasons why I love this recipe, no greasy mess.
And, I am sure that you will love this one too. You are going to love how fast it is to make and how easy it is to make.
- Ground meat works perfectly for this recipe. If you don’t like the ground pork that I use in this recipe, try ground chicken, turkey, or beef. Any one of them would work fine.
- For the cabbage try to use a bag of coleslaw mix, it’s fast and it’s easy. If not you will want to have about 6 cups of shredded cabbage.
- Make sure to make this in a large skillet, so you have room to toss in a large amount of cabbage.
- I use cabbage, onion, garlic, and carrots for the vegetables in this recipes, but change it up by using mushroom, water chestnuts, bean sprouts, or bamboo shoots.
- Serve this with soy sauce, Chinese hot mustard, or sweet and sour sauce.
- This can be served with rice or by itself. I personally love it with some white rice.
- Leftovers can be stored in the refrigerator in an airtight container for up to 3 to 4 days. The leftovers taste as good as the fresh if not better.
Steps for making this Egg Roll In A Bowl
Add one tablespoon of olive oil, one tablespoon of sesame oil and the onions to a large skillet and saute until the onions start to get tender.
Add the garlic and the ginger and saute for another minute.
Add the ground pork to the skillet and cook for 7 to 10 minutes or until the pork is no longer pink.
Add the cabbage and carrots and cook for another 5-7 minutes. You want the cabbage and carrots to have a slight crunch to them.
Add the soy sauce and another tablespoon of sesame oil and stir in. Add salt and pepper to taste.
Stir in the green onion. If you like reserve some of the green onion to garnish when serving.
Love easy recipes? Check out these recipes:
Egg Roll In A Bowl
- 1/2 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- 1 tablespoon olive oil
- 2 teaspoon sesame oil divided
- 1 pound ground pork
- 14 ounces coleslaw mix about 6 cups
- 1/2 cup shredded carrots
- 3 teaspoons soy sauce
- 1 teaspoon white wine vinegar
- salt and pepper to taste.
- 2 green onions sliced
- In a large skillet add the olive oil and 1 tablespoon of the sesame oil and the chopped onions. Saute over medium heat until the onions start to get tender about 5 minutes
- Add the garlic and the ginger and saute for another minute.
- Add the ground pork and cook for another 7 to 10 minutes or until the pork is no longer pink.
- Add the coleslaw mix and shredded carrots and toss in. Continue to cook for another 5 to 7 minutes. The cabbage and carrots should still have a little crunch to them.
- Add the soy sauce, the remaining 1 tablespoon sesame oil, and white wine vinegar and stir in.
- Season with salt and pepper to taste. Add the green onions and toss in. If desired reserve some of the green onions to garnish when serving.
- Used ground meat for the best results. If pork is not desired use ground chicken, turkey, or beef.
- Make this recipe in a large skillet. You will need room to toss in the cabbage.
- Change up the recipe by adding a variety of vegetables such as mushrooms, water chestnuts, bean sprouts, or bamboo shoots.
- Store in an airtight container in the refrigerator for up to 3 to 4 days.