Egg Roll in a Bowl
A deconstructed egg roll served in a bowl, featuring browned ground pork or turkey mixed with shredded cabbage, carrots, and seasoned with garlic, ginger, and soy sauce.
Ingredients
For the Base
- 1 lb ground pork or turkey Use ground turkey for a leaner dish.
- 1 bag (14 oz) coleslaw mix Pre-shredded mix saves time.
For the Aromatics & Sauce
- 2 cloves garlic, minced Use fresh garlic for best flavor.
- 1 tbsp fresh ginger, grated Grate fresh for better flavor.
- 3 tbsp soy sauce or tamari Tamari is gluten-free; use low-sodium if needed.
- 1 tbsp sesame oil Toasty flavor; replace with olive oil if unavailable.
To Finish & Serve
- 2 pieces green onions, sliced Add more for extra flavor.
- Salt and pepper, to taste Adjust based on soy sauce used.
- Optional: chili flakes or sriracha For added heat.
Instructions
Preparation
- In a large skillet, warm sesame oil over medium heat until it shimmers.
- Add ground pork or turkey to the skillet, break into pieces, and cook until browned, about 6–8 minutes.
- Push the meat to one side and add minced garlic and grated ginger; cook for about 30 seconds until fragrant.
- Add the coleslaw mix and toss with the meat and aromatics, cooking until cabbage wilts, about 3–5 minutes.
- Stir in soy sauce (or tamari) and add green onions. Season with salt and pepper, then cook another 2–3 minutes.
- Serve hot in bowls, over rice or in lettuce cups, topped with extra green onions or chili flakes if desired.
Notes
For easier cooking, prep the ingredients beforehand. Use medium heat to prevent overcooking cabbage, and adjust seasoning before serving.