Description
This Egg Roll in a Bowl recipe is a quick and flavorful stir-fry that captures the authentic taste of egg rolls without the wrapper. Combining ground pork, crunchy vegetables, and a tangy, spicy sauce, it’s a low-carb, easy-to-make dish perfect for weeknight dinners. Topped with a spicy sriracha mayo and sesame seeds, it’s a deliciously satisfying meal ready in just 25 minutes.
Ingredients
Scale
Main Ingredients
- 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 Tablespoon rice wine vinegar
- ¼ cup soy sauce
- 1 Tablespoon hoisin sauce
- 1 Tablespoon sriracha
- 1 (16 ounce) bag coleslaw mix
- ½ cup grated or matchstick carrots
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Garnish and Sauce
- Black sesame seeds
- 4 green onions, thinly sliced
- ¼ cup mayonnaise
- 1-2 Tablespoons sriracha
Instructions
- Sauté the Aromatics: Heat a large skillet over medium-high heat. Add the diced onion and cook until translucent, about 2-3 minutes, to release their natural sweetness and soften the texture.
- Cook the Meat: Add the ground pork (or your choice of ground meat) to the skillet. Cook, stirring frequently, until the meat is fully browned and no longer pink, about 5-7 minutes. Drain any excess liquid from the pan if present.
- Add Garlic, Ginger, and Water Chestnuts: Stir in the minced garlic, grated ginger, and chopped water chestnuts. Cook for about 30 seconds until fragrant, enhancing the flavor and adding a subtle crunch from the chestnuts.
- Add Sauces: Pour in the rice wine vinegar, soy sauce, hoisin sauce, and sriracha. Mix everything thoroughly to coat the meat and vegetables evenly, infusing the dish with a perfect balance of tangy, salty, sweet, and spicy flavors.
- Cook the Vegetables: Add the coleslaw mix and shredded carrots to the skillet. Season with salt and black pepper. Cook for 5-7 minutes, stirring occasionally, until the cabbage is wilted and the vegetables are tender yet still retain some crunch.
- Finish and Garnish: Remove the skillet from heat. Taste and adjust seasoning if necessary. Top the dish with sliced green onions and a sprinkle of black sesame seeds for extra flavor and crunch. Drizzle with prepared sriracha mayo right before serving for an added creamy heat.
- Prepare Sriracha Mayo: In a small bowl, mix the mayonnaise with 1-2 tablespoons of sriracha sauce, adjusting the amount based on your preferred spice level. Stir until smooth and well combined. Use this as a finishing sauce to drizzle over the egg roll bowl serving.
Notes
- You can substitute ground pork with ground chicken, turkey, or beef to suit your preference.
- If you want a lower sodium version, use low-sodium soy sauce.
- For a gluten-free option, choose gluten-free soy sauce and hoisin sauce.
- Adjust the sriracha quantity in both the dish and mayo to control the heat.
- The recipe is best served fresh but refrigerates well for up to 3 days.
- Feel free to add other vegetables like bell peppers or snap peas for variation.
