Egg Roll in a Bowl
This Egg Roll in a Bowl recipe offers all the savory flavors of a classic egg roll without the wrapper, making it a quick, easy, and lighter one-pan meal perfect for busy weeknights.
Servings: 4 servings
Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground meat (chicken, turkey, or pork) I used ground turkey
- Salt and pepper to taste
- 2 teaspoons fresh ginger root grated
- 2 cloves garlic minced
- 17 oz coleslaw mix (shredded cabbage and carrots)
- 2 tablespoons soy sauce or coconut aminos (for a lower-carb option)
- 1 teaspoon sesame oil
- 2 tablespoons green onion sliced (for garnish)
Instructions
- Place a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil. Let the oil warm up until shimmering to create a nice sear on the meat.
- Add the ground turkey (or your choice of meat) to the hot skillet. Season with salt and pepper to taste. Use a spatula to break the meat into small crumbles. Cook for about 5-7 minutes, stirring occasionally, until the meat is fully browned and cooked through.
- Once the meat is cooked, add the grated fresh ginger and minced garlic to the skillet. Stir well and cook for 1-2 minutes until fragrant to infuse the dish with the signature egg roll flavor.
- Pour the entire bag of coleslaw mix into the skillet. Stir to combine everything. The cabbage and carrots will start to soften but still retain a bit of crunch, giving you that perfect texture contrast.
- Drizzle the soy sauce (or coconut aminos) and sesame oil over the mixture. Stir well to evenly coat the meat and veggies with the savory sauce. Cook for another 3-5 minutes until the cabbage is tender but not mushy.
- Remove the skillet from heat. Sprinkle the sliced green onions on top for freshness and a pop of color. Serve immediately as a main dish or alongside steamed rice if desired.
Equipment
- Large Skillet
- Wok
- Spatula
Notes
Use freshly grated ginger for the best flavor. Don’t overcook the cabbage; it should stay slightly crisp. Add red pepper flakes or sriracha for heat. Ground chicken or turkey is lean, but pork adds richness. For extra crunch, sprinkle toasted sesame seeds when serving. A cast-iron skillet or non-stick pan works best.
Variations include swapping proteins (beef, shrimp, tofu), adding vegetables (mushrooms, bell peppers, snap peas), making it spicy, using gluten-free soy sauce alternatives, or making it vegan by replacing meat with tempeh or lentils and using coconut aminos.
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 2 months. Reheat in skillet or microwave.