Description
All the savory flavor of classic egg rolls, but in a simple, low-effort bowl. These Egg Roll Bowls are packed with juicy meat, crisp veggies, and bold Asian-inspired flavors — all ready in under 30 minutes.
Ingredients
Scale
- 1 pound ground pork or chicken
- 3 cups shredded green cabbage
- 1 cup shredded carrots
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1/4 cup sliced green onions
- 1 tablespoon sesame seeds (optional)
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
Instructions
- Heat a large skillet over medium-high heat and add olive oil.
- Add ground pork or chicken. Cook, breaking it up with a spoon, until fully browned. Stir in garlic and ginger, cooking for 1 more minute.
- Reduce heat to medium and push meat to the side of the skillet.
- Add shredded cabbage and carrots. Stir everything together and cook for 5–7 minutes, until veggies are tender but crisp.
- Pour in soy sauce, rice vinegar, and sesame oil. Stir to coat evenly. Cook for 2 more minutes.
- Remove from heat and garnish with green onions, sesame seeds, and red pepper flakes if using.
- Spoon into bowls and serve hot. Optional: Serve over rice or noodles.
Notes
- Use tamari or coconut aminos for a gluten-free version.
- Bagged coleslaw mix is a great time-saver.
- Want it spicy? Add sriracha or chili garlic sauce.
- Double the recipe for meal prep — it stores and reheats beautifully.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg