Egg Roll Bowls

Egg roll bowls are the kind of recipe that makes you feel like a kitchen superstar without breaking a sweat or reaching for a take-out menu. Imagine all the goodness of an egg roll – crunchy, savory, and just the right balance of veggies and protein – but without any of the deep-fried guilt. It’s seriously a game changer for weeknight dinners! Friends, if you’re into comfort food that doesn’t demand an afternoon of labor, this is the winner. Plus, there’s something liberating about making an egg roll you can eat with a fork, right?

So, let me tell you about our Wednesday night tradition. Every hump day, my husband and I have this unspoken rule – it’s egg roll bowl night. The way he raves about it, you’d think I’m cooking him a gourmet five-course meal instead of tossing things into one big happy skillet. But hey, when something’s delicious and the only downside is washing one pan? Heck yes, it becomes a staple. I remember the first time we made it, he looked at me after the first bite and said, “Babe, can we have this every week?” And so Wednesday nights were never the same again.

How to Make It

Honestly, friends, this is about as easy as reheating last night’s pizza, but so much more rewarding. Start by browning some ground pork in a big ol’ pan. Add a couple of cloves of minced garlic (because who are we kidding, garlic makes everything better). Toss in a coleslaw mix – yep, the shredded cabbage and carrot combo you get in a bag – and stir it around with a generous drizzle of soy sauce. If you’re feeling fancy, crack in a few eggs and scramble them right in the pan. A dash of sesame oil and some chopped green onions to finish, and boom, dinner is served.

✔Ingredient Notes

– Pork: Ground turkey or chicken work too if you’re watching your red meat intake.
– Coleslaw Mix: Your shortcut to veggie heaven – no chopping needed!
– Soy Sauce: Essential. It’s the umami boss here. Skip, and you’ll feel it.
– Eggs: Adds richness. Try not to overcook, or you’ll have rubbery bits.
– Sesame Oil: A little dab will do you – it’s all about that finishing touch.

✔Recipe Steps

1. Brown the pork in a large skillet over medium heat.
2. Add garlic and sauté until fragrant.
3. Stir in the coleslaw mix.
4. Drizzle with soy sauce, adjusting to taste.
5. Crack in eggs, scrambling them gently into the mix.
6. Finish with sesame oil and sliced green onions.

What to Serve It With

Pair with some steamed jasmine rice or have it solo for a lighter option. But honestly, when the fridge is bare? A slice of sourdough and a cold pickle, don’t knock it till you try it!

✔Tips & Mistakes

– Don’t overdo the sesame oil – a little goes a long way.
– Forgetting the soy sauce is a dealbreaker – don’t be that person.
– Give it a taste test after you add soy sauce, and balance with a pinch of sugar if you want.

✔Storage Tips

Got leftovers? Lucky you! Store them in an airtight container in the fridge, and they’ll last about 3 days. Cold tastes surprisingly good, like a savory cabbage slaw, but heating it up brings that comforting warmth back. Next-day breakfast? Why not? Toss it on a bagel with cream cheese. Trust me.

✔Variations and Substitutions

– Swap ground pork for turkey or chicken – works like a charm!
– No soy? Tamari and coconut aminos are great alternatives.
– Short on cabbage? Grated zucchini or bean sprouts can fill the gap.

Frequently Asked Questions

Egg Roll Bowls

A flavorful, low-carb alternative to traditional egg rolls, served in a bowl with fresh veggies and savory pork.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 lb ground pork
• ▢ 2 cups shredded cabbage
• ▢ 1 cup shredded carrots
• ▢ 3 cloves garlic minced
• ▢ 2 tablespoons soy sauce low sodium
• ▢ 1 teaspoon sesame oil
• ▢ 1 tablespoon olive oil
• ▢ 0.5 teaspoon black pepper

Instructions

Preparation Steps

• Heat olive oil in a large skillet over medium heat. Add ground pork and cook until browned, about 6-8 minutes.
• Add minced garlic and cook for 1 minute until fragrant.
• Stir in shredded cabbage and carrots. Cook for 5-7 minutes until vegetables are tender.
• Pour in soy sauce and sesame oil, stirring to combine. Cook for another 2 minutes.
• Season with black pepper to taste. Serve hot in bowls.

Notes

For a vegetarian option, substitute ground pork with crumbled firm tofu.