Description
A quick and healthy take on the classic egg roll filling served in a bowl. This recipe uses ground pork and a vibrant coleslaw mix, flavored with garlic, ginger, and soy sauce, making it a delicious and low-carb alternative to traditional egg rolls. Ready in just 20 minutes, it’s perfect for a weeknight dinner or meal prep.
Ingredients
Scale
Meat
- 1 lb ground pork (or ground chicken/turkey/beef)
Vegetables & Aromatics
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 4 cups coleslaw mix (shredded cabbage and carrots)
- 2 green onions, sliced
Seasonings & Sauces
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (optional, for heat)
- Salt and pepper to taste
- Toasted sesame seeds for garnish (optional)
Instructions
- Sauté Aromatics: Heat sesame oil in a large skillet over medium heat. Add the diced onion and sauté for 2 to 3 minutes until softened and translucent.
- Add Garlic and Ginger: Stir in the minced garlic and freshly grated ginger. Cook for 1 minute until fragrant, being careful not to burn the garlic.
- Cook Ground Pork: Add the ground pork to the skillet. Break it up with a spoon and cook until browned and fully cooked through, about 5 to 7 minutes.
- Cook Vegetables: Stir in the coleslaw mix (shredded cabbage and carrots) and cook for 5 minutes until the cabbage is tender but retains some crispness.
- Season the Dish: Pour in the soy sauce, rice vinegar, and sriracha if using. Stir well to combine and heat through uniformly.
- Adjust Seasoning: Taste the mixture and add salt and pepper as needed to enhance flavors.
- Garnish and Serve: Remove from heat. Top with sliced green onions and toasted sesame seeds if desired. Serve hot and enjoy your egg roll in a bowl!
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- You can substitute ground pork with ground chicken, turkey, or beef based on preference.
- If you prefer a spicier dish, increase sriracha quantity or add chili flakes.
- This recipe is low in carbs as it replaces traditional egg roll wrappers with cabbage.
- Leftovers keep well and can be reheated for a quick meal.
