Egg Roll in a Bowl

A quick and delicious twist on the traditional egg roll, combining seasoned meat and fresh vegetables in a bowl for the perfect family dinner.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

1 lb ground pork or turkey For added flavor, use a blend of pork and turkey.
4 cups coleslaw mix Look for mixes with carrots for added color and crunch.
2 green onions, chopped Use both the white and green parts for extra flavor.
2 cloves garlic, minced Fresh garlic is best, but pre-minced also works in a pinch.
1 tablespoon fresh ginger, minced If you can't find fresh ginger, ground ginger will do; just use half the amount.
3 tablespoons soy sauce Use low-sodium soy sauce for a healthier option.
1 tablespoon sesame oil Make sure to add this at the end for maximum flavor impact.
Salt and pepper Always taste your dish before adding excess salt; you can always add more.

Method

Cooking

Heat a large skillet or wok over medium-high heat. Adding a splash of oil will help prevent sticking.
Add the ground pork or turkey to the hot skillet. Cook for about 5-7 minutes, breaking it apart with a spatula until it’s no longer pink.
Stir in the minced garlic and ginger. Cook for an additional 1-2 minutes until fragrant.
Add the coleslaw mix and stir to combine. Let it cook for about 3-5 minutes until the cabbage is tender but still slightly crunchy.
Pour in the soy sauce and sesame oil. Stir everything together and cook for another minute.
Toss in the chopped green onions, mixing them in just before removing from the heat.

Notes

To serve family-style, scoop portions into bowls and offer small bowls of extra soy sauce or sesame oil for dipping. Top with cilantro or sesame seeds for a colorful presentation. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Flavors deepen with time, making it great for meal prep.