Egg Roll in a Bowl
Egg Roll in a Bowl is a quick and delicious weeknight meal featuring vibrant vegetables, ground meat, and comforting egg roll flavors without the fuss of frying.
Ingredients
Main Ingredients
- 1 pound ground meat (chicken, turkey, or a meat alternative)
- 4 cups coleslaw mix (shredded cabbage and carrots)
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated
- 2 each green onions, sliced For garnish
- Salt and pepper, to taste
- Optional toppings: sesame seeds, Sriracha, chopped cilantro
Instructions
Cooking
- In a large skillet, over medium heat, add the ground meat. Cook until browned and fully cooked through, breaking it into small pieces as it cooks, about 5-7 minutes. Drain any excess fat.
- Push the meat to one side of the skillet and add the minced garlic and ginger to the empty space. Sauté for about a minute until fragrant, then stir them into the meat.
- Add the coleslaw mix to the skillet. Stir well to combine with the cooked meat and continue cooking for about 5 minutes until the cabbage has wilted and softened.
- Pour in the soy sauce and sesame oil. Season with salt and pepper to taste. Mix everything together thoroughly, allowing the sauce to coat all the ingredients evenly.
- Remove from heat and top with sliced green onions. Serve immediately in bowls, and don’t forget the optional toppings for extra flavor!
Notes
This dish is customizable—feel free to use different proteins or add toppings as desired. Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.