Egg Roll in a Bowl
Egg Roll in a Bowl is a perfect quick and healthy option for anyone craving the taste of an egg roll but wants a lighter, low-carb alternative.
Servings: 4
Ingredients
- 1 Tablespoon vegetable oil
- 1 pound ground pork (or beef, turkey, chicken, or tofu)
- 2 Tablespoons soy sauce
- 2 Tablespoons hoisin sauce
- 2 teaspoons chili paste
- 1 teaspoon toasted sesame oil
- 1 teaspoon rice vinegar
- 14 ounces coleslaw mix
- 1 small carrot cut into matchsticks
- 2 green onions thinly sliced
- 1 teaspoon ginger minced
- 1 Tablespoon garlic fresh, minced
- Garnishes like sliced green onion, wonton strips, and sesame seeds
Instructions
- In a large skillet or wok, heat the 1 Tablespoon vegetable oil over medium-high heat. Add the 1 pound ground pork to the skillet and season generously with salt. Break it apart with a spatula and cook until browned and fully cooked, about 5 to 7 minutes.
- While the meat is cooking, whisk together the 2 Tablespoons soy sauce, 2 Tablespoons hoisin sauce, 2 teaspoons chili paste, 1 teaspoon toasted sesame oil, and 1 teaspoon rice vinegar in a small bowl. Set aside.
- Once the meat is browned, turn the heat down to medium and stir in the 1 small carrot matchsticks. Cook for 2 to 3 minutes until they begin to soften.
- Stir in the minced 1 Tablespoon garlic and grated 1 teaspoon ginger. Sauté for about 1 minute until fragrant.
- Add the 14 ounces coleslaw mix to the skillet and cook for another 2 to 3 minutes, stirring occasionally, until the vegetables are tender.
- Pour the sauce mixture over the meat and vegetables. Toss everything together to coat evenly.
- Cook for an additional minute or two to heat through and blend flavors. Serve hot, with garnishes like sliced green onion, wonton strips, and sesame seeds.
Notes
Avoid stirring the meat too often while it’s browning. Allow it to sit for a few minutes
before breaking it apart with a spoon. This helps the meat retain its moisture and stay
tender. Use this recipe as a base and feel free to modify it to fit your taste. Try adding bean
sprouts, celery, snow peas, or even baby corn. Substitute the ground pork with tofu or tempeh crumbles. Be sure to
press the tofu to remove excess water for a better texture. Keep the leftovers in an airtight container in the refrigerator for up to 3 days.
before breaking it apart with a spoon. This helps the meat retain its moisture and stay
tender. Use this recipe as a base and feel free to modify it to fit your taste. Try adding bean
sprouts, celery, snow peas, or even baby corn. Substitute the ground pork with tofu or tempeh crumbles. Be sure to
press the tofu to remove excess water for a better texture. Keep the leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 398kcal | Carbohydrates: 13g | Protein: 22g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 82mg | Sodium: 724mg | Potassium: 599mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2259IU | Vitamin C: 40mg | Calcium: 73mg | Iron: 2mg