Egg Roll in a Bowl is a delightful, deconstructed take on the classic egg roll, capturing all the flavors you love in a simplified, nutritious format. This dish is not only a feast for the taste buds but also a quick weeknight dinner option that can be prepared in under 30 minutes.
Ingredients
Scale:
1 pound ground pork
4 cups green cabbage, shredded
1 cup carrots, grated
1/2 cup green onions, sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup soy sauce (or tamari for gluten-free option)
2 tablespoons sesame oil
1 tablespoon rice vinegar
1 tablespoon sriracha (optional for heat)
Salt and pepper to taste
Sesame seeds (optional)
Chopped cilantro (optional)
Additional sliced green onions (optional)
Instructions
Prepare the vegetables: Begin by shredding the cabbage and grating the carrots. Slice the green onions and set them aside.
Cook the pork: In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the ground pork and break it apart as it cooks until browned, about 5-7 minutes.
Add the aromatics: Once the pork is fully cooked, stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
Incorporate the vegetables: Add the shredded cabbage and grated carrots to the skillet, cooking until the cabbage wilts and the carrots soften slightly, about 5 minutes.
Season the mixture: Pour in the soy sauce, rice vinegar, and sriracha. Stir well to combine and adjust seasoning with salt and pepper as desired.
Finish and serve: Once everything is cooked through, remove from heat and serve hot, garnished with sliced green onions, sesame seeds, and chopped cilantro.
