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Easy Egg Roll in a Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 173 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Low Carb

Description

This Easy Egg Roll in a Bowl is a quick and flavorful deconstructed egg roll recipe that combines ground meat or tofu with a medley of sautéed vegetables, seasoned perfectly with soy sauce, ginger, and garlic. Ready in just 25 minutes, it’s a healthy, low-carb alternative to traditional egg rolls, perfect for a weeknight meal.

Ingredients

Protein

  • 1 lb ground chicken, pork, or turkey (or tofu for a vegetarian version)

Vegetables & Flavorings

  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 4 cups coleslaw mix (shredded cabbage and carrots)
  • 2 green onions, sliced (for garnish)

Oils & Sauces

  • 1 tablespoon sesame oil (or vegetable oil)
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil (for finishing)

Optional

  • 1/2 teaspoon crushed red pepper flakes (optional for heat)
  • 1 tablespoon toasted sesame seeds (optional for garnish)

Instructions

  1. Cook the Meat or Tofu: In a large skillet, heat 1 tablespoon of sesame oil over medium heat. Add the ground meat or crumbled tofu and cook, breaking it up into small pieces, until fully cooked, about 5 to 7 minutes. Once cooked, remove from the skillet and set aside to keep warm.
  2. Sauté the Aromatics: Using the same skillet, add the diced onion, minced garlic, and grated fresh ginger. Sauté for 2 to 3 minutes until the onions become translucent and the mixture is fragrant, releasing its flavors.
  3. Add the Cabbage and Carrots: Stir in the coleslaw mix—this combination of shredded cabbage and carrots—and cook for about 5 minutes, stirring occasionally, until the vegetables soften and become tender but still retain a slight crunch.
  4. Combine: Return the cooked ground meat or tofu to the skillet with the vegetables. Stir in the soy sauce, rice vinegar, and if you like heat, add the crushed red pepper flakes. Cook together for an additional 2 to 3 minutes, allowing the flavors to meld and the ingredients to heat through evenly.
  5. Finish the Dish: Drizzle 1 teaspoon of sesame oil over the mixture, tossing everything together to add a glossy finish and boost the nutty flavor. This step enhances the aroma and enriches the dish’s taste.
  6. Serve: Divide the egg roll mixture into bowls. Garnish with sliced green onions and, if desired, sprinkle with toasted sesame seeds for a delightful crunch and flavor contrast. Serve immediately while warm.

Notes

  • You can substitute ground meat with tofu for a vegetarian option.
  • Use tamari instead of soy sauce for a gluten-free version.
  • Adjust crushed red pepper flakes according to your preferred spice level or omit for no heat.
  • To make it lower in fat, use lean ground turkey or chicken and reduce oil quantities slightly.
  • Coleslaw mix can be replaced with shredded cabbage and grated carrots separately if needed.
  • This dish is low carb and a great alternative to traditional fried egg rolls.

Find it online: https://slsrecipes.com/easy-egg-roll-in-a-bowl-recipe/