Description
Looking for a way to enjoy the flavors of an egg roll without the hassle of deep frying? This Egg Roll in a Bowl is the answer.
Ingredients
Scale
For the Stir-Fry:
- 1 lb ground pork, chicken, or turkey (or tofu for a vegetarian version)
- 4 cups shredded cabbage (or a mix of cabbage and shredded carrots)
- 2 medium carrots, grated
- 2 tablespoons olive oil or sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 small onion, diced
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon Sriracha or chili paste (optional for heat)
- 1 tablespoon hoisin sauce (optional for sweetness)
- Salt and pepper, to taste
For Garnish:
- Green onions, sliced
- Sesame seeds
- Chopped cilantro (optional)
Instructions
Step 1: Cook the Meat
- Heat olive oil or sesame oil in a large skillet or wok over medium-high heat.
- Add ground meat (or tofu) and cook, breaking it up into crumbles, until browned and cooked through (about 5-7 minutes).
- Season with salt and pepper as it cooks.
Step 2: Sauté the Veggies
- Add the onion, garlic, and ginger to the pan and sauté for 2 minutes, until fragrant.
- Stir in the shredded cabbage and grated carrots. Cook for about 5 minutes, stirring occasionally, until the cabbage is tender but still slightly crunchy.
Step 3: Add the Sauces
- Pour in the soy sauce, rice vinegar, sesame oil, hoisin sauce (if using), and Sriracha (if using). Stir to combine, cooking for another 2 minutes so everything is well-coated and the sauce thickens slightly.
Step 4: Serve & Garnish
- Taste and adjust seasonings as needed, adding more soy sauce, vinegar, or Sriracha for extra flavor.
- Serve in bowls, garnished with sliced green onions, sesame seeds, and cilantro. Enjoy warm!