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–+ servings
Egg Roll in a Bowl

Savory Egg Roll in a Bowl for Quick Comfort Food Bliss

Enjoy a quick and easy Egg Roll in a Bowl, perfect for busy weeknights with a savory blend of flavors.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat Base
  • 1 lb Ground Meat (Pork, Chicken, or Turkey) Substitute with crumbled tofu or tempeh for a vegetarian option.
For the Veggies
  • 4 cups Cabbage Slaw Mix Can substitute with napa cabbage.
  • 1 medium Onion Use yellow or green onions.
  • 3 cloves Garlic Fresh minced is preferred.
  • 1 tbsp Ginger Freshly grated is recommended.
For the Sauce
  • 3 tbsp Soy Sauce or Tamari/Coconut Aminos Swap for gluten-free version.
  • 2 tbsp Rice Vinegar Can substitute with apple cider vinegar.
  • 1 tbsp Toasted Sesame Oil Key for authentic taste.
  • 1 tbsp Sriracha or Chili Sauce Optional, adjust to taste.
For Garnish
  • 1 tbsp Sesame Seeds Toast before using.
  • 2 stalks Green Onions Add right before serving.

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions
  1. Heat a large skillet over medium-high heat and add your choice of ground meat. Cook until browned and no longer pink, about 5-6 minutes.
  2. Add sliced onions, minced garlic, and freshly grated ginger. Sauté for 2-3 minutes until onions are tender and translucent.
  3. Stir in the cabbage slaw mix and cook for 4-5 minutes until slightly softened but still crunchy.
  4. In a small bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, and sriracha. Pour over the meat and cabbage mixture and cook for an additional 1-2 minutes.
  5. Remove from heat and garnish with green onions and sesame seeds. Serve hot or store for meal prep.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 800mgPotassium: 500mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 60mgIron: 2mg

Notes

This dish is versatile and can be made vegetarian. Store leftovers in an airtight container in the fridge for up to 4 days.

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