Egg Roll in a Bowl

A quick and delicious twist on traditional egg rolls, this dish combines savory meat with crunchy veggies for a satisfying meal.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Main Dish

Cuisine: Asian

Calories: 350

450 g ground pork or ground turkey, chicken, or beef
15 ml sesame oil Adds a delightful nuttiness to each bite.
1 small onion, diced Offers a subtle sweetness.
3 cloves garlic, minced Brings aromatics that will fill your kitchen with a heavenly scent.
15 g fresh ginger, grated or 1 tsp ground ginger, elevates the flavor profile with its warmth.
397 g coleslaw mix shredded cabbage & carrots provides a colorful crunch.
45 ml soy sauce or tamari for gluten-free, to evoke that umami flirtation.
15 ml rice vinegar A bright note that balances richness.
5 g sriracha or chili paste optional, for heat, only if you’re feeling spicy!
to taste Salt & pepper Elevate the flavors to bliss.
2 green onions sliced for garnish, a burst of freshness.
to taste Sesame seeds optional, a chic finish for your bowl!

Heat sesame oil in a large skillet over medium heat.
Add ground pork and cook until browned, breaking it up with a spatula.
Add diced onion, garlic, and ginger, allowing them to mingle in the skillet. Cook for 2–3 minutes until fragrant.
Stir in the coleslaw mix, cooking for 5–7 minutes until the cabbage softens and the veggies tenderize, stirring occasionally.
Add soy sauce, rice vinegar, and sriracha. Stir well and cook another minute or two.
Remove from heat. Top with green onions and sesame seeds. Serve hot.

Feel free to customize this dish with your favorite vegetables or protein options for a personal touch.