Easy Egg Roll in a Bowl (Low-Carb Recipe)
This Easy Egg Roll in a Bowl recipe is a delicious low-carb meal that packs all the flavors of traditional egg rolls without the wrapper. Perfect for a quick weeknight dinner, this dish is loaded with veggies and protein, making it both satisfying and nutritious.
Equipment
- 1 large skillet or wok
- 1 cutting board
- 1 stirring spoon
- 1 measuring cups and spoons
Ingredients
- 1 lb ground pork (or ground turkey)
- 4 cups coleslaw mix (cabbage and carrots)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 teaspoons sesame oil
- 2 green onions, sliced
- to taste salt and pepper
- optional sesame seeds for garnish
Instructions
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the ground pork (or turkey) to the skillet and cook until browned, breaking it apart with a spoon (about 5-7 minutes).
- Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
- Add the coleslaw mix to the skillet, stirring well to combine with the meat mixture. Cook for about 5 minutes, until the cabbage is tender.
- Pour in the soy sauce and sesame oil, stirring to evenly coat all the ingredients. Cook for another 2-3 minutes.
- Season with salt and pepper to taste, then add the sliced green onions and remove from heat.
- Serve the egg roll in a bowl hot, garnished with sesame seeds if desired.
Notes
This dish can be easily customized by adding other vegetables like bell peppers, mushrooms, or bean sprouts. It is also great topped with a drizzle of Sriracha or your favorite hot sauce for an extra kick. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.