Easy Egg Roll in a Bowl (Low-Carb Recipe)
This Easy Egg Roll in a Bowl recipe offers a scrumptious low-carb twist on a traditional egg roll, all served in a bowl without the hassle of wrappers. Packed with fresh vegetables and flavorful seasonings, this dish is quick to prepare and perfect for a healthy meal.
Equipment
- 1 large skillet or wok
- 1 spatula
- 1 cutting board
- 1 measuring cups and spoons
Ingredients
- 1 lb ground pork, chicken, or turkey
- 4 cups coleslaw mix approx. 12 oz
- 3 green onions, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- ¼ cup soy sauce or tamari for gluten-free
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- ½ teaspoon black pepper
- 1 tablespoon sesame seeds optional, for garnish
Instructions
- Heat the large skillet or wok over medium-high heat. Add ground pork (or chicken/turkey) and cook until browned, breaking it apart with a spatula. This should take about 5-7 minutes.
- While the meat is cooking, prepare the vegetables. Chop the green onions and mince the garlic and ginger.
- Once the meat is browned, drain excess fat if necessary. Add minced garlic and ginger to the skillet and stir-fry for 1 minute until fragrant.
- Add the coleslaw mix to the skillet, stirring well to combine. Cook for an additional 3-4 minutes until the cabbage is tender, but still slightly crisp.
- In a small bowl, mix the soy sauce, sesame oil, rice vinegar, and black pepper. Pour this sauce over the meat and vegetables, stirring to incorporate evenly.
- Cook for an additional 2-3 minutes, allowing flavors to meld. Remove from heat.
- Serve warm, garnished with chopped green onions and sesame seeds if desired.
Notes
Feel free to customize your dish by adding other vegetables like bell peppers, carrots, or water chestnuts. For a vegetarian version, substitute the meat with plant-based ground meat or additional tofu. Low-sodium soy sauce can be used for a healthier choice. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.