Egg Roll in a Bowl
All the flavor of an egg roll without the wrapper! This quick and easy skillet recipe combines ground pork (or chicken), crunchy cabbage, carrots, and a savory-ginger sauce for a low-carb, healthy weeknight dinner.
Ingredients
- 1 lb 450 g ground pork or chicken
- 1 small onion diced
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 4 cups shredded cabbage
- 1 cup shredded carrots
- 3 green onions sliced
- 3 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- Salt and pepper to taste
- Optional garnish: sesame seeds extra green onions, sriracha
Instructions
- Cook Meat: In a large skillet over medium heat, cook ground pork until browned. Drain excess fat if necessary.
- Add Aromatics: Stir in onion, garlic, and ginger; sauté 2–3 minutes until fragrant.
- Add Veggies: Add shredded cabbage and carrots to the skillet. Cook 5–7 minutes until cabbage wilts slightly but is still crisp.
- Season: Stir in soy sauce, sesame oil, and rice vinegar. Season with salt and pepper to taste.
- Serve: Sprinkle with green onions, sesame seeds, or sriracha if desired. Serve hot.
Notes
- Make it vegetarian by substituting tofu or tempeh for the meat.
- For a spicier version, add a teaspoon of chili paste or sriracha to the sauce.
- Perfect for meal prep; stores well in the fridge for 3–4 days.