Egg Roll In A Bowl

Egg roll in a bowl is a deconstructed version of the classic egg roll, featuring stir-fried ground pork, cabbage, carrots, and Asian-inspired seasonings like soy sauce and ginger. It delivers all the savory flavors of an egg roll without the wrapper or deep frying.

This egg roll in a bowl dish is one of my families favorites! It’s quick, easy and full of flavor! I am confident it will be your family’s favorite too.

If you’re craving the taste of egg rolls, but need something more filling, then this dish is for you. And it’s low carb! You can make it as spicy or mild as you want. It comes down to the pork you use and how much Sriracha and garlic you add. We like our egg roll in a bowl spicy. But my Newfoundland friends like it on the mild side. You’ll love how versatile this dish can be!

Adapted from Lena Abraham at delish

• Meat: I usually use Johnsonville uncooked Italian pork sausage for this recipe. (We like to use half hot and half mild.) However, the other day my grocery store was out so I used their brand. What a mistake that was! Apparently, not all Italian sausages are the same. It was so salty that we could hardly eat it! Lesson learned.
• Vegetables: Thinly sliced onion, carrot, and cabbage form the bulk of this dish. They bring color and texture. The sweetness of the carrot balances the peppery flavor of the cabbage. The onion adds a savory depth. You can use pre-shredded carrots to speed things up but I would take the time to slice the cabbage for more uniform pieces.
• Seasonings: I just love the aroma of garlic and ginger sizzling in a pan! Fresh garlic and fresh ginger provide a more enhanced flavor, but if you are short on time you can substitute pre-minced garlic and ginger. For that Asian flavor, sesame oil, low sodium soy sauce, and sriracha bring a nutty, savory, and spicy-sweet flavor to the dish.
• Garnishes: Try adding toasted sesame seeds and thinly sliced green onions to compete the dish and take it to the next level.

• This dish comes together quickly. Be sure to have all of your vegetables cut before you begin cooking. Unless you purchase Italian sausage in bulk, you will need to remove the casings from each sausage before browning.
• If possible, use a deep dish pan or wok. While the cabbage will cook down, it can be challenging at first.
• Use Less-sodium soy sauce. It’s healthier for you and you can always add more at the table.

In a large skillet or wok, heat oil over medium heat until shimmering. Add the garlic and ginger and cook, stirring until fragrant. About one minute.

Add the pork (casing removed) and cook, breaking it up into small pieces with a wooden spoon. Stir occasionally, until cooked through and lightly browned. About 8 to 10 minutes.

Push the pork over to one side of the skillet and add the sesame oil. Add the onion, carrot, and cabbage. Stir to combine with the meat.

Add soy sauce and Sriracha. Cook until cabbage is tender. About 5 to 8 minutes. Taste and season with salt as needed.

Transfer the mixture to a serving dish and garnish with green onions and sesame seeds. Serve with sesame oil, soy sauce, and sriracha so each person can adjust to taste.

If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. This dish is really good as leftovers!

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Egg Roll In A Bowl

Recipe by janet @ mykitchenandkin.com

0.0 from 0 votes

Course: Dinner, Stir Fry, Low Carb, Pork, Quick and easyCuisine: AsianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

419

kcal

Total time

35

minutes

Egg roll in a bowl is a deconstructed version of the classic egg roll, featuring stir-fried ground pork, cabbage, carrots, and Asian-inspired seasonings like soy sauce and ginger.

Cook Mode

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Ingredients

• 1 Tablespoon olive oil ( can substitute: avocado oil, canola oil, vegetable oil)

• 4 cloves garlic, minced

• 1 Tablespoon fresh ginger, minced

• 1 pound ground pork (Hot, Mild or Sweet), casing removed

• 1 Tablespoon sesame oil

• 1/2 onion, thinly sliced

• 1 cup shredded carrot

• 1/2 head green cabbage, thinly sliced

• 1/8 cup less sodium soy sauce

• 1 Tablespoon Sriracha

• 1 green onion, thinly sliced (optional)

• 1 Tablespoon sesame seeds (optional)

Directions

• In a large deep skillet or wok, heat oil over medium heat until shimmering. Add the garlic and ginger and cook, stirring until fragrant. About one minute.
• Add the pork (casing removed) and cook, breaking it up into small pieces with a wooden spoon. Stir occasionally, until cooked through and lightly browned. About 8 to 10 minutes.
• Push the pork over to one side of the skillet and add the sesame oil. Add the onion, carrot, and cabbage. Stir to combine with the meat. Add soy sauce and Sriracha. Cook until cabbage is tender. About 5 to 8 minutes. Taste and season with salt as needed.
• Transfer the mixture to a serving dish and garnish with green onions and sesame seeds. Serve with sesame oil, soy sauce, and sriracha so each person can adjust to taste.

Notes

• Approximate per serving: calories 420; protein 22g; carbohydrates 11g; fiber 3g; sugar 5g; fat 32g; saturated fat 10g; sodium 590mg

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