Easy Egg Roll in a Bowl
This Easy Egg Roll in a Bowl is a quick and delicious deconstructed version of the classic egg roll. It's a perfect one-pan meal that features ground meat, colorful vegetables, and a delicious sauce, all served in a bowl.
Equipment
- 1 large skillet or wok
- 1 wooden spoon or spatula
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 1 pound ground pork or ground turkey
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups coleslaw mix shredded cabbage and carrots
- 1 cup bell peppers diced (any color)
- 4 green onions sliced
- 3 tablespoons soy sauce low sodium preferred
- 1 tablespoon sesame oil
- 1 tablespoon ginger minced
- salt and pepper to taste
Instructions
- Heat a large skillet or wok over medium-high heat. Add the ground pork and cook until fully browned, breaking it apart with a wooden spoon, about 5-7 minutes.
- Add the diced onion and minced garlic to the skillet. Stir occasionally and cook for about 3 minutes, until the onion starts to soften.
- Add the coleslaw mix and diced bell peppers to the skillet. Stir well and cook for another 4-5 minutes until the vegetables are tender.
- Stir in the soy sauce, sesame oil, minced ginger, and mix well. Cook for an additional 1-2 minutes, allowing the flavors to meld together. Season with salt and pepper according to taste.
- Remove from heat and top with sliced green onions. Serve hot in bowls, and add optional toppings if desired.
Notes
Feel free to customize the vegetables based on your preference or seasonal availability.
For a vegetarian version, you can substitute ground meat with tofu or tempeh.
To make it spicier, add sriracha or red pepper flakes to taste.
This dish can be stored in the refrigerator for up to 3 days, making it a great meal prep option.