Egg Roll in a Bowl
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Imagine the deliciousness of an egg roll transformed into a simple, one-pan dish. My Egg Roll in a Bowl combines juicy ground pork, crunchy cabbage, and a delightful blend of seasonings for a dish that’s ready in just 25 minutes.
Before You Begin
- Prep Your Ingredients: Make sure to have all your ingredients prepped and ready to go. This recipe comes together quickly, so having everything chopped, minced, and measured beforehand will make the cooking process smoother.
- Use High Heat: For the best results, cook the meat and vegetables over medium-high heat. This helps to brown the meat nicely and keep the vegetables tender-crisp.
- Customize the Heat: Adjust the amount of sriracha to suit your taste. If you prefer a milder dish, you can omit it altogether or add just a tiny bit. If you love a bit of spice, feel free to add more.
- Cabbage Selection: When buying cabbage, look for a firm head with tightly packed leaves. You can use green cabbage or mix in some purple cabbage for added color.
- Shredding Carrots: If you’re short on time, you can use pre-shredded carrots from the store. However, freshly julienned or shredded carrots have a better texture and flavor.
- Soy Sauce Selection: Use low-sodium soy sauce to control the saltiness of the dish. You can always add a bit more if needed, but it’s harder to fix if it’s too salty.
Ingredients You’ll Need
- Ground Pork or Chicken: I like to use ground pork for its rich flavor, but you can also opt for extra lean ground beef or ground chicken for a lighter option.
- Vegetable Oil: You can use any neutral oil or even sub with olive oil.
- Onion, Garlic, and Ginger: These aromatics create a flavorful base. Freshly minced garlic and ginger add a wonderful zing, but you can use powdered versions if that’s all you have.
- Green Cabbage: Thinly sliced green cabbage gives a nice crunch and bulk to the dish. Napa cabbage or even a mix of green and purple cabbage works great too.
- Carrot: Julienne or shred the carrot for a touch of sweetness and color. You can use pre-shredded carrots from the store.
- Soy Sauce: Low-sodium soy sauce helps control the saltiness. Tamari or coconut aminos are good alternatives if you’re gluten-free.
- Rice Vinegar: Adds a subtle tanginess to balance the flavors. Apple cider vinegar is a great substitute.
- Sesame Oil: This adds a lovely, nutty aroma and flavor to the dish. There’s really no good substitute for this, so it’s worth having on hand.
- Sriracha: Optional, for a bit of heat. You can use your favorite hot sauce or skip it if you prefer a milder dish.
- Green Onions and Sesame Seeds: These garnishes add freshness and a bit of texture. They’re optional butI highly recommend them.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add 1 pound of ground pork or chicken and cook until browned and cooked through, breaking it up with a spoon as it cooks. This should take about 5-7 minutes. Remove the meat from the skillet and set aside.
Tip: Browning the meat adds a depth of flavor and helps develop a rich base for your dish.
In the same skillet, add 1 small finely chopped onion, 3 minced garlic cloves, and 1 teaspoon of minced ginger. Sauté for about 2-3 minutes until fragrant and the onion becomes translucent. Add 4 cups of thinly sliced green cabbage and 1 large julienned or shredded carrot to the skillet. Stir fry for about 5-6 minutes, until the vegetables are tender-crisp.
Tip: Stir frying the vegetables quickly at high heat helps them retain their crunch and bright color.
Return the cooked meat to the skillet. Stir in 3 tablespoons of low-sodium soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, 1 teaspoon of sriracha (optional), and 1 teaspoon of sugar. Cook for an additional 2-3 minutes, stirring to combine and heat through. Garnish with 2 sliced green onions and sesame seeds if desired.
Tip: The garnishes add a fresh touch and a bit of crunch, enhancing both the flavor and presentation of the dish.
How To Serve
I love serving my Egg Roll in a Bowl with a variety of sides to create a well-rounded meal. Here are some ideas:
Jasmine Rice
Fresh Spring Rolls
Hot And Sour Soup
Asian Green Beans
Frequently Asked Questions
Can I make this dish ahead of time?
Absolutely! You can make Egg Roll in a Bowl up to a day in advance. Simply reheat it in a skillet over medium heat until warmed through. Add a splash of soy sauce or a bit of water if it seems dry.
Can I add other vegetables to this dish?
Definitely! Feel free to add bell peppers, snap peas, or mushrooms for extra variety and nutrition. Add these vegetables during the stir-fry stage to keep them tender-crisp.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave, adding a little water to keep it moist.
More Delicious Asian Style Recipes
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Egg Roll in a Bowl
Video
Ingredients
- 1 pound ground pork (or chicken)
- 1 tablespoon vegetable oil
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 1 teaspoon ginger (minced)
- 4 cups green cabbage (thinly sliced)
- 1 large carrot (julienned or shredded)
- 3 tablespoons soy sauce (low sodium)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sriracha (optional, for heat)
- 1 teaspoon sugar
- 2 green onions (sliced)
- sesame seeds (optional, for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Cook The Meat:
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the ground pork or chicken and cook until browned and cooked through, breaking it up with a spoon as it cooks. Remove the meat from the skillet and set aside.
Cook The Vegetables:
- In the same skillet, add the chopped onion, minced garlic, and minced ginger. Sauté until fragrant and the onion is translucent, about 2-3 minutes. Add the sliced cabbage, and carrot to the skillet. Stir fry for about 5-6 minutes, until the vegetables are tender-crisp.
Combine and Serve:
- Return the cooked meat to the skillet. Stir in the soy sauce, rice vinegar, sesame oil, sriracha, and sugar. Cook for an additional 2-3 minutes, stirring to combine and heat through. Garnish with sliced green onions and sesame seeds if desired.
Notes
- Use ground chicken or turkey as a lighter alternative to ground pork.
- For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
- Adjust the amount of sriracha to control the spiciness of the dish.
- Add extra vegetables like bell peppers or mushrooms for added variety and nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
