Egg Roll In A Bowl
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.
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Servings: 5 servings
Calories: 326kcal
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 326kcal | Carbohydrates: 14.2g | Protein: 18g | Fat: 22.2g | Saturated Fat: 6.4g | Cholesterol: 70mg | Sodium: 261mg | Potassium: 229mg | Fiber: 2g | Sugar: 1.2g | Calcium: 50mg | Iron: 2mg