Egg Roll in a Bowl redefines the beloved flavors of traditional egg rolls by transforming them into a vibrant, one-pan dish that embraces the essence of Asian-inspired cuisine. This recipe encapsulates the savory soy sauce flavors and crunchy textures of classic egg rolls, minus the hassle of wrapping and frying.
Ingredients
Scale:
1 lb ground pork
4 cups green cabbage, finely shredded
1 cup carrots, julienned or shredded
3 green onions, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons sesame oil
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sriracha (optional)
1 teaspoon sugar
Sesame seeds for garnish
Additional chopped green onions for garnish
Instructions
In a large skillet or wok, heat the sesame oil over medium-high heat until shimmering.
Add the ground pork to the skillet and cook, stirring frequently, until browned and cooked through, about 5-7 minutes.
Once the pork is fully cooked, add the minced garlic and ginger, and stir for 1-2 minutes until fragrant.
Add the shredded cabbage and carrots to the skillet and stir-fry for about 3-5 minutes until the vegetables are slightly softened.
In a small bowl, combine soy sauce, rice vinegar, sriracha, and sugar, mixing until the sugar is dissolved.
Pour the sauce over the pork and vegetable mixture, stirring well to coat, and continue to cook for another 3 minutes.
Remove the skillet from heat and stir in the chopped green onions.
Serve hot, garnished with sesame seeds and additional green onions as desired.
