Description
This Egg Roll in a Bowl recipe is a quick and flavorful low-carb twist on traditional egg rolls, combining ground pork, crunchy vegetables, and a savory Asian-inspired sauce. It’s a perfect one-pan weeknight dinner that delivers all the rich flavors of an egg roll without the wrapper, making it a lighter, gluten-free meal option.
Ingredients
Scale
Protein & Vegetables
- 2 Tablespoons sesame oil
- 1 medium onion, diced
- 1 lb. ground pork (can substitute with ground chicken, ground beef, or ground turkey)
- 4 cloves garlic, minced
- 1 teaspoon grated ginger
- 8 oz water chestnuts, chopped
- 1 (16 ounce) bag coleslaw mix
- ½ cup grated or matchstick carrots
Sauces & Seasonings
- 1 Tablespoon rice wine vinegar
- ¼ cup soy sauce
- 1 Tablespoon hoisin sauce
- 1 Tablespoon sriracha
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Black sesame seeds, for garnish
- 4 green onions, thinly sliced
Sriracha Mayo
- ¼ cup mayonnaise
- 1-2 Tablespoons sriracha (adjust to taste)
Instructions
- Sauté Onions: Heat a large skillet over medium-high heat. Add the diced onion and cook until translucent, about 2-3 minutes, stirring occasionally to soften without browning.
- Cook Meat: Add the ground pork (or your preferred meat) to the skillet. Cook while stirring frequently until the meat is thoroughly browned and no longer pink. Drain excess liquid if necessary to avoid sogginess.
- Add Aromatics: Stir in the minced garlic, grated ginger, and chopped water chestnuts. Cook for approximately 30 seconds until fragrant to infuse the dish with deep flavor.
- Mix Sauces: Pour in the rice wine vinegar, soy sauce, hoisin sauce, and sriracha. Mix thoroughly to ensure the meat and vegetables are evenly coated with the flavorful sauce.
- Incorporate Vegetables: Add the coleslaw mix and shredded carrots along with salt and black pepper. Continue cooking, stirring occasionally, for 5-7 minutes until the cabbage wilts and the vegetables become tender yet retain some crunch.
- Adjust Seasoning & Garnish: Remove the skillet from heat and taste to adjust seasoning if needed. Top the dish with sliced green onions and a sprinkle of black sesame seeds for texture and freshness. Drizzle with prepared sriracha mayo before serving.
- Prepare Sriracha Mayo: In a small bowl, combine mayonnaise with 1 to 2 tablespoons of sriracha, adjusting the heat to your preference. Stir until smooth and well blended for a creamy, spicy topping.
Notes
- You can substitute ground pork with ground chicken, ground turkey, or ground beef to suit your preference.
- For a lower sodium version, use low-sodium soy sauce or tamari.
- Adjust sriracha quantity in both the main dish and mayo to control spiciness.
- Serve this bowl as is for a low-carb meal or over steamed rice or noodles for a heartier dish.
- Leftovers keep well in the fridge for up to 3 days and can be reheated in a skillet or microwave.
