Egg Roll in a Bowl is a deconstructed version of the classic egg roll, offering a healthier, low-carb alternative packed with the same savory flavors. This dish combines sautéed cabbage and carrots, ground meat, and Asian-inspired seasonings for a quick and easy meal that's perfect for any day of the week.
1poundground porkor chicken, beef, or crumbled tofu for a vegetarian option
5cupsshredded cabbage or coleslaw mix
2large carrotsjulienned
2tablespoonssoy sauceor tamari for gluten-free option
1teaspoonchili pasteadjust to taste
1teaspoonChinese five-spice powder
Salt and pepper to taste
For serving: green onionssesame seeds, additional soy sauce
Instructions
Heat olive oil in a large skillet over medium heat. Add garlic and ginger, sautéing until fragrant, about 1-2 minutes.
Add the ground meat to the skillet. Cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
Stir in the shredded cabbage or coleslaw mix and julienned carrots. Cook, stirring occasionally, until the vegetables are tender, about 5-10 minutes.
Add soy sauce, chili paste, and Chinese five-spice powder. Stir well to combine all the ingredients. Season with salt and pepper to taste. Cook for an additional 2-3 minutes.
Serve hot, garnished with sliced green onions and sesame seeds. Offer additional soy sauce on the side for those who prefer a saltier dish.
Notes
For a gluten-free version, ensure that all sauces (soy sauce, chili paste) are labeled as gluten-free.
This dish is highly customizable; feel free to add other vegetables like mushrooms, bell peppers, or snap peas.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated in a skillet or microwave.
Keyword Asian Cuisine, Deconstructed Egg Roll, Egg Roll in a Bowl, Healthy, Low-Carb, Quick Meal