Egg Roll in a Bowl
Here's a quick Asian-inspired family meal ready in less than 30 minutes! Enjoy all the flavors of a traditional egg roll without frying!
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Ingredients
- 1 T extra virgin olive oil
- 1 c minced onion
- 1 lb ground pork, chicken, turkey or beef
- 1 t finely minced garlic
- 1 T minced fresh ginger
- 1 T sesame oil
- 1 c freshly shredded or finely julienned carrot Substitute: matchstick carrots
- 4 c green cabbage, thinly sliced and chopped (core removed) Substitute: bag of coleslaw mix
- 1/4 c low-sodium soy sauce
- 1 T rice wine vinegar
- 1 T Hoisin sauce
Additional Toppings
- Sriracha
- Sriracha mayo
- sliced green onions
- toasted sesame seeds
- sweet chili sauce
Instructions
- Over MEDIUM heat, cook diced onion in olive oil until translucent.
- Add in the meat and cook until no longer pink.
- Once cooked, place on a few layers of paper towels to absorb the extra grease. Pat the top with paper towels too.
- Return meat to pan and add garlic and fresh ginger; cook until just fragrant.
- Push meat to one side of the pan and add the sesame oil to the other side along with cabbage and carrots. Toss gently to combine and let it steam a bit to start to soften the veggies.
- Then toss carrots and cabbage into the meat to combine. Add in the soy sauce, rice wine vinegar and Hoisin sauce. Continue to stir ingredients together until cabbage and carrots appear more tender, about 5-7 minutes.
- Dish out to serving bowls and add any desired garnishes before serving.