Egg Roll in a Bowl
This one-pan Egg Roll in a Bowl delivers all the bold, savory flavors of classic takeout egg rolls—without the wrapper or deep frying. A quick, nutritious dinner ready in just 20 minutes!
Ingredients
- 1 lb ground meat pork, beef, chicken, or turkey
- 1 tbsp olive oil or avocado oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 4 cups cabbage thinly sliced
- 1 cup carrots julienned
- 3 tbsp soy sauce or coconut aminos
- 1 tsp sesame oil
- 1 tsp brown sugar optional – omit for keto
- Salt and pepper to taste
- 3 green onions sliced
- 1 tbsp sesame seeds
- Optional: sriracha or chili oil to taste
Instructions
- Heat oil in a large skillet over medium-high heat. Add ground meat, season with salt and pepper, and cook for 5–7 minutes until browned.
- Stir in diced onion and carrots. Cook for another 5–7 minutes until softened.
- Add garlic and ginger; cook for 30 seconds until fragrant.
- Stir in cabbage, soy sauce (or coconut aminos), sesame oil, and brown sugar (if using). Cook for 5–7 minutes until cabbage is tender but slightly crisp.
- Remove from heat. Top with green onions, sesame seeds, and optional chili oil or sriracha. Serve hot.
Notes
Use coleslaw mix to save prep time. Make it keto by omitting brown sugar and using coconut aminos. For extra protein, crack an egg into the skillet and scramble before serving. Store leftovers in an airtight container for up to 3 days. Freeze in single portions for a quick future meal. Easily customize with bell peppers, mushrooms, or extra veggies.
