Egg Roll in a Bowl is a low-carb stir-fry recipe using ground pork, vegetables, cabbage along with a variety of Asian flavors to create a delicious sauce. Forget take-out and make this easy, vegetable rich stir-fry at home. This stir-fry always is great served in lettuce wraps!
EGG ROLL IN A BOWL
One thing that my family orders often when we go out to Asian restaurants is the egg rolls. My kids devour those and so do I.
Today’s recipe for Egg Roll in a Bowl is a take on traditional egg rolls you find in a restaurant but lightens it up and creates a meal out of it. You will notice that the crispy wrapper for the egg roll is no where to be round. This dish uses a coleslaw mixture along with ground pork, vegetables and an Asian sauce. I love how easy this Egg Roll in a Bowl comes together, in under 30 minutes. Oh, and you only use one skillet!
If you follow me on Facebook you know that from time to time I ask what my readers are making for dinner. I love sharing ideas and helping those that might be looking for something new to try. One recipe that my readers mentioned time and time again was Egg Roll in a Bowl. I knew I had to jump on the bandwagon and the rest is history.
HOW DO YOU MAKE A CABBAGE STIR FRY?
- Pick your protein. I used ground pork in this recipe but you can use ground chicken, turkey, beef or sausage.
- Load up on the vegetables. The star of this recipe is that bag of coleslaw and the vegetables if you ask me. I like to use bell peppers, carrots, red and green onion along with the cabbage mixture. Other vegetables that work great in this would be bok choy, pea pods, zucchini, cauliflower, green beans, celery, tomatoes and jalapeños.
- Create the Asian sauce. The sauce gives this dish the flavor you love from restaurants. When making this sauce I choose a low sodium soy sauce to help control the salt. I also like to add the red chili garlic sauce for some added spiciness, but you can skip that if you want.
- Add the greens. I like to add greens to recipes to help get vitamins in to my families diet. You can use kale, swiss chard, spinach, bok choy or any green you like.
HOW SHOULD I SERVE THIS STIR-FRY?
Aside from just eating this stir-fry as is, there are a variety of other ways you can serve it. I am addicted to lettuce wraps, so when I make this stir-fry I almost always serve it alongside boston or bibb lettuce leaves. My kids love making lettuce wraps too, so it is is a fun family affair.
If lettuce wraps aren’t your thing try serving it over brown or white rice or with a rice noodle.
WHAT SHOULD I PAIR WITH THIS EGG ROLL IN A BOWL?
When I make this dish I like to add a side salad to go along with it. Since you are getting your protein and vegetables in this dish you really don’t need to add much else to you meal.
Lemon Arugula Salad with Pine Nuts
OTHER RECIPES YOU MIGHT LIKE:
Chinese Vegetable Stir-Fry by Once Upon A Chef
Sesame Beef Stir-Fry by Cafe Delites
Sheet Pan Asian Stir-Fry by Damn Delicious
Egg Roll in a Bowl
Ingredients
For the stir-fry
- 2 Tablespoons olive oil
- 4 garlic cloves, minced
- 1/4 of a medium red onion, diced
- 1 pound of ground pork {you can use ground chicken, turkey, beef or sausage}
- 1 bell pepper, seeds removed, diced
- 1 cup matchstick carrots {or use one cup of small diced carrots}
- 1 - 16 ounce package of cabbage or coleslaw
- 4 scallions {green onions}, green parts chopped
For the sauce
- 1 Tablespoon toasted sesame oil
- 1 Tablespoons rice vinegar
- 1/4 cup soy sauce {I use low sodium}
- 1 teaspoon ground ginger
- 1 Tablespoon chili garlic sauce {I use Hoy Fung}
- 1/2 of a lime, juiced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Garnishes
- Fresh cilantro, chopped
- Green onions, chopped
- Sesame seeds
- Sriracha
Instructions
- In a large skillet or wok heat the 2 Tablespoons olive oil over medium heat. Add the garlic to the pan and sauté for 1 minute. Add the onion and the ground pork and sauté until browned. Drain fat and return the pork to the pan.
- In a medium mixing bowl combine the ingredients for the sauce and whisk until combined. Pour the sauce into the pan with the pork.
- Add the bell pepper and matchstick carrots to the pan and continue to sauté on medium heat until the bell pepper are just starting to become tender, about 5 minutes. Add the cabbage/slaw mixture along with the green onions and continue to sauté until the cabbage is wilted.
- Remove from the heat, taste and season more if needed. Garnish with fresh cilantro, green onions, a drizzle of sriracha for spice and sesame seeds.
Notes
You can easily substitute the ground pork for turkey, chicken, beef or sausage.
Feel free to add whatever vegetables you like to this stir-fry. The more vegetables the better in my opinion.
I used a bagged slaw mixture that had green and red cabbage and carrots in it. You can use just green cabbage as well or even slice up your own cabbage.
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