How to Make Egg Roll in a Bowl At Home

Enjoy the flavors of your favorite Chinese takeout with a healthy twist in “Quick and Healthy: Egg Roll in a Bowl.” This deconstructed egg roll dish combines all the savory goodness of egg rolls without the deep-frying. Perfect for a quick weeknight dinner or meal prep, this low-carb, veggie-packed meal is both delicious and nutritious.

Why You’ll Love Egg Roll in a Bowl:

• Healthy and Low-Carb: A lighter alternative to traditional egg rolls with plenty of vegetables.
• Quick and Easy: Ready in under 30 minutes with simple ingredients.
• Versatile: Customize with your favorite proteins and vegetables.
• Packed with Flavor: Soy sauce, ginger, and garlic create a savory, umami-rich dish.

Ingredients Notes For Egg Roll in a Bowl:

• Ground Meat: Ground pork, chicken, turkey, or beef works well.
• Cabbage: Shredded green or napa cabbage for the main vegetable base.
• Carrots: Shredded or julienned carrots add color and sweetness.
• Onion: Finely chopped, adds a savory depth.
• Garlic: Minced garlic for a robust flavor.
• Ginger: Freshly grated ginger for a spicy kick.
• Soy Sauce: Adds a salty, umami flavor. Use low-sodium soy sauce to control salt levels.
• Sesame Oil: For a nutty, aromatic finish.
• Green Onions: Chopped, for garnish and extra flavor.
• Optional Add-ins: Bean sprouts, bell peppers, or mushrooms for additional texture and nutrition.
• Optional Toppings: Sesame seeds, sriracha, or hoisin sauce for extra flavor.

Recipe Steps:

1. Cook the Meat:
   • Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of oil, then add 1 pound of ground meat. Cook, breaking it up with a spatula, until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
2. Add Aromatics:
   • Add 1 finely chopped onion, 2-3 minced garlic cloves, and 1 tablespoon of freshly grated ginger to the skillet. Cook, stirring frequently, until the onion is translucent and the garlic and ginger are fragrant, about 2-3 minutes.
3. Add Vegetables:
   • Stir in 4 cups of shredded cabbage and 1 cup of shredded carrots (plus any additional vegetables if using). Cook, stirring occasionally, until the vegetables are tender but still crisp, about 5-7 minutes.
4. Season:
   • Pour in 1/4 cup of soy sauce and 1-2 teaspoons of sesame oil. Stir to combine, making sure everything is evenly coated with the sauce. Taste and adjust seasoning if necessary.
5. Finish and Serve:
   • Remove the skillet from heat. Stir in chopped green onions. Serve immediately, garnished with sesame seeds, a drizzle of sriracha, or hoisin sauce if desired.

Storage Options:

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave before serving.
• Freeze: Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.

How to Make Egg Roll in a Bowl At Home

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Ingredients

 

• ▢ 1 pound ground pork or ground beef, chicken, or turkey
• ▢ 1 small onion finely chopped
• ▢ 3 cloves garlic minced
• ▢ 1 teaspoon fresh ginger minced (or 1/2 teaspoon ground ginger)
• ▢ 1 small green cabbage thinly sliced (about 4 cups)
• ▢ 1 cup shredded carrots
• ▢ 1/4 cup soy sauce or tamari for gluten-free
• ▢ 1 tablespoon sesame oil
• ▢ 1 tablespoon rice vinegar
• ▢ 1/2 teaspoon crushed red pepper flakes optional, for heat
• ▢ Salt and pepper to taste
• ▢ 2 green onions chopped
• ▢ 1 tablespoon sesame seeds optional, for garnish
• ▢ Sriracha or hot sauce optional, for serving

Instructions

Cook the Meat:

• In a large skillet or wok, cook the ground pork over medium-high heat until browned and cooked through, breaking it up with a spoon as it cooks. Drain any excess fat if necessary.

Add Aromatics:

• Add the chopped onion, minced garlic, and minced ginger to the skillet. Cook for about 2-3 minutes until the onion is translucent and the garlic and ginger are fragrant.

Add Vegetables:

• Add the thinly sliced cabbage and shredded carrots to the skillet. Cook, stirring frequently, for about 5-7 minutes until the vegetables are tender but still slightly crisp.

Season:

• Stir in the soy sauce, sesame oil, rice vinegar, crushed red pepper flakes (if using), salt, and pepper. Cook for another 2-3 minutes, allowing the flavors to meld together.

Finish and Serve:

• Remove the skillet from the heat and stir in the chopped green onions.
• Garnish with sesame seeds if desired.

Optional Toppings:

• Serve with a drizzle of sriracha or your favorite hot sauce for an extra kick.