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.

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

Instructions:

1. Heat ½ tablespoon of sesame oil in a large skillet or wok over medium heat. Add the ground pork and cook until it’s halfway browned. Add the chopped onion and continue cooking until the pork is fully browned and the onion is softened.
2. Reduce the heat to low and stir in the minced garlic and fresh ginger. Cook for 1-2 minutes, stirring constantly, until fragrant. Remove the pork mixture from the skillet and set aside.
3. 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. Stir in the rice vinegar and low-sodium soy sauce. Return the pork mixture to the skillet and mix well. Season with kosher salt and freshly ground black pepper to taste.
5. Cook for an additional 1-2 minutes to ensure everything is heated through. Garnish with sliced green onions and serve immediately. Enjoy!