Egg Roll in a Bowl

This Egg Roll in a Bowl made with lots of fresh cabbage and delicious ingredients that taste exactly like an egg roll without the fried outer shell. We love this recipe and I especially love the leftovers for breakfast with a fried egg on top! Don’t be afraid to try it. We love a drizzle of Everything Sauce on top for that extra kiss of spicy goodness! If you love egg rolls I cannot wait for you to try this one!

Why You’ll Love This Recipe

On the table in less than 30 minutes, this egg roll in a bowl is an easy one skillet meal that is sure to be a favorite for everyone in the family! Loaded with ground meat, fresh vegetables and all your favorite egg roll flavors.

Ingredients You Will Need

Ground pork: is typically derived from the shoulder of the pork, pork butt or loin trimmings and has been finely minced or ground. I like Grass Roots Coop for the best pasture raised ground pork!

Sesame oil: commonly used in Asian and Middle Eastern cuisines, it is derived from sesame seeds.

Yellow onion: is an all-purpose onion most commonly used in cooking and has a strong flavor that mellows into a deep sweetness when cooked, caramelized, or roasted.

Green onion: also known as scallions, are a mild-flavored immature onion harvested before a big bulb forms.

Green cabbage: is a versatile cruciferous vegetable with dense, waxy, light green leaves.

Red cabbage: is a nutrient-dense, cruciferous vegetable known for its deep purple-red leaves and crunchy texture.

Carrots: are root vegetables that are perfect for cooking or roasting and have a natural sweetness and robust flavor.

Garlic: adds a savory note that enhances the dish with its bold and aromatic flavor.

Ginger root: imparts a zesty, warm flavor that elevates the overall taste with a hint of spiciness and a deep aroma.

Salt and black pepper: salt enhances and balances flavors. Meanwhile, ground black pepper adds a gentle heat.

Coconut aminos: is a gluten free and soy-free alternative to traditional soy sauce. It brings a rich umami flavor and a subtle saltiness and sweetness to a dish.

Rice vinegar: is a mild, slightly sweet, low-acid condiment made from fermented rice.

Sesame seeds: are tiny, nutrient-dense oil seeds having a rich, nutty flavor.

Instructions

Heat sesame oil: in large skillet.

Cook the onion: and the white parts of the green onions till translucent.

Add the ground pork: breaking apart and cooking till no longer pink.

Mix in the ginger: garlic, salt and pepper, cooking for one minute.

Add the green and red cabbage: carrots, coconut aminos and vinegar, cooking till cabbage is tender.

Garnish with: green onions and sesame seeds.

Enjoy!

Recipe Tips and Tricks

I shred the cabbages and carrots: ahead of time and store them in a glass container in the refrigerator for several days so I can make this egg roll in a bowl any busy weeknight!

Buy pre-packaged shredded coleslaw: to save even more time.

Recipe Variations

Ground chicken: ground turkey or ground beef are delicious substitutions for the ground pork.

Soy sauce: can be used instead of the coconut aminos if you are not concerned with keeping this recipe paleo and whole30 friendly.

Fish sauce: can be added for more umami flavor.

Storage Tips

You can store this egg roll in a bowl in the refrigerator for up to 4 days in an airtight glass container. I do not recommend freezing as the cabbage can become mushy.

FAQ’s About Egg Roll in a Bowl

How do I reheat egg roll in a bowl?

Reheat in a skillet on the stove until hot or in the microwave.

How do I get rid of all the liquid?

If the skillet is too watery, allow it to simmer a few extra minutes to evaporate the excess liquid.

What can I add to egg roll in a bowl?

Add in more veggies, like sliced celery or mushrooms.