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egg roll in a bowl in round white bowl with chop sticks
Penny Kovacs

Egg Roll in a Bowl

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This classic Egg Roll in a Bowl is 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!
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Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6
Course: Dinner, Lunch, Main Course
Cuisine: Asian
Ingredients Method

Ingredients
  

  • 1 lb Ground Pork
  • 3 Tbsp Sesame oil
  • 1/2 cup Onion diced
  • 3 cloves Garlic minced
  • 5 pieces Green onion scallion, sliced thin, reserving some green slices for garnish
  • 3 cups Green cabbage shredded
  • 3 cups Red cabbage shredded
  • 1 cup Carrots grated or use carrot sticks
  • 1 tsp Ginger root minced or use 1/2 tsp ground ginger dried
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 1/4 cup Coconut aminos
  • 2 Tbsp Rice vinegar
  • 2 Tbsp Sesame seeds for garnish

Method
 

  1. Heat sesame oil in a large skillet.
  2. Add onion, garlic and green onion to pan cooking till translucent.
  3. Place the ground pork in the pan and breaking it apart, cook till no longer pink.
  4. Add ginger, salt and pepper, stirring to combine.
  5. Now add the shredded cabbage, carrots, coconut aminos and vinegar. Cook until the cabbage is tender.
  6. Garnish with green onions and sesame seeds.
  7. Enjoy!

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