Egg Roll Bowl

Enjoy a quick and easy Egg Roll Bowl recipe that brings all the delicious flavors of traditional egg rolls without the hassle. This low-carb, one-pan meal is perfect for busy weeknights and packed with savory ground pork, fresh cabbage, and a hint of ginger. It’s a healthy, family-friendly option that’s ready in under 30 minutes. Perfect for meal prep or a quick dinner idea, this recipe is also customizable to suit any dietary needs.

Why You’ll Love This Recipe

• Quick and Easy: Ready in just 35 minutes, this recipe is perfect for busy weeknights.
• Healthy and Low-Carb: Packed with veggies and protein, it’s a delicious low-carb option that’s also keto-friendly.
• One-Pan Meal: Minimal cleanup required, making dinner even more convenient.
• Customizable: Easily adaptable with your favorite vegetables, proteins, or add-ins.
• Tastes Like an Egg Roll: All the flavors of a traditional egg roll without the fuss of frying or wrappers!

Ingredients

• 1 ½ tablespoons sesame oil, divided
• 1 lb ground pork or pork sausage (see notes)
• 1 medium sweet onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger or ginger paste
• 1 medium head of green cabbage, finely shredded
• 2 carrots, cut into thin matchsticks
• 1 tablespoon rice vinegar
• 1 tablespoon low-sodium soy sauce
• Kosher salt and freshly ground black pepper, to taste
• 2 green onions, sliced

How to Make Egg Roll in a Bowl

1. Cook the Pork: Heat ½ tablespoon of sesame oil in a large skillet or wok over medium heat. Add the ground pork and cook until halfway browned. Add the chopped onion and continue cooking until the pork is fully browned and the onion is softened.
2. Add Aromatics: Reduce heat to low and stir in the minced garlic and fresh ginger. Cook for 1-2 minutes until fragrant, then remove the pork mixture from the skillet and set aside.
3. Cook the Vegetables: In the same skillet, add the remaining 1 tablespoon of sesame oil over medium heat. Add the shredded cabbage and carrot matchsticks. Cook for about 8 minutes, stirring occasionally, until the cabbage begins to wilt.
4. Combine: Stir in the rice vinegar and low-sodium soy sauce. Return the pork mixture to the skillet and mix well. Season with salt and pepper to taste.
5. Serve: Cook for an additional 1-2 minutes until everything is heated through. Garnish with sliced green onions and serve immediately.

Egg Roll Bowl Add-ins

• Extra Veggies: Try adding bell peppers, mushrooms, or snap peas for extra crunch and flavor.
• Protein Swap: Substitute the pork with ground chicken, turkey, or beef for variety.
• Spicy Kick: Add a teaspoon of sriracha or red pepper flakes for a spicier version.
• Nuts & Seeds: Top with sesame seeds or chopped peanuts for added texture and flavor.

To Serve

• Serve on its own for a low-carb meal.
• Pair with steamed rice, cauliflower rice, or quinoa for extra heartiness.
• Drizzle with extra soy sauce or your favorite Asian-inspired sauces.

Common Questions

1. Can I make this recipe ahead of time?
Yes! Egg Roll in a Bowl reheats well and can be stored in the refrigerator for up to 3 days. Just reheat in a skillet or microwave before serving.

2. Can I freeze Egg Roll in a Bowl?
Yes, you can freeze it for up to 2 months. Thaw overnight in the fridge and reheat thoroughly before serving.

3. How can I make this recipe vegetarian?
Swap the ground pork with crumbled tofu, tempeh, or your favorite plant-based ground meat substitute.

Let me know if you need more information or further customization!