Egg Roll in a Bowl is a savory, healthy, and quick dish that combines all the flavors of a classic egg roll without the hassle of deep-frying. This deconstructed version of the popular appetizer has gained widespread popularity due to its delicious taste, minimal effort, and lighter, lower-carb profile. Originating from Asian-American cuisine, this dish is typically made with ground meat, cabbage, and a variety of seasonings, providing a satisfying, well-rounded meal.
What makes it special is its perfect balance of flavors—salty, savory, with just a hint of sweetness—and the variety of textures from the crisp vegetables and tender protein. It’s a comforting, filling dish that’s perfect for those looking for a healthy alternative to traditional egg rolls.
Ingredients
- 1 lb ground pork (or ground chicken, turkey, or beef)
- 4 cups coleslaw mix (shredded cabbage and carrots)
- 2 tablespoons soy sauce (or coconut aminos for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger, freshly grated
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon ground black pepper
- 2 green onions, chopped
- 2 eggs, beaten
- Optional toppings: sesame seeds, additional green onions, or sriracha sauce
Possible Substitutions:
- Ground meat: If you prefer a vegetarian option, use crumbled tofu or tempeh.
- Soy sauce: For a gluten-free version, use tamari or coconut aminos.
- Cabbage: If you don’t have coleslaw mix, use shredded napa cabbage or a combination of cabbage and spinach.
Step-by-Step Cooking Instructions
-
Cook the Meat:
Heat a large skillet over medium heat. Add the ground meat and cook, breaking it up into small pieces. Cook until the meat is browned and fully cooked through, about 5-7 minutes. Drain any excess fat. -
Prepare the Aromatics:
Add the sesame oil to the pan with the cooked meat. Stir in the garlic, ginger, and crushed red pepper flakes. Sauté for 1-2 minutes until fragrant. -
Add the Cabbage:
Stir in the coleslaw mix and cook for about 4-5 minutes, until the cabbage wilts and softens. Stir occasionally to ensure even cooking. -
Season the Mixture:
Pour the soy sauce and rice vinegar over the cabbage and meat mixture. Stir to combine and cook for another 2-3 minutes to let the flavors meld. -
Scramble the Eggs:
Push the mixture to one side of the skillet, and pour the beaten eggs into the empty side of the pan. Scramble the eggs until fully cooked, then mix them into the meat and cabbage mixture. -
Finish and Serve:
Stir in chopped green onions and black pepper. Taste and adjust seasoning with more soy sauce or vinegar, if necessary. Serve hot, topped with sesame seeds or additional green onions for extra flavor.
Pro Tips and Cooking Techniques
- Brown the Meat Well: Ensure the ground meat is well-browned to develop the full depth of flavor.
- Don’t Overcook the Cabbage: Aim to keep some crunch in the cabbage for texture. Overcooking can result in a soggy dish.
- Add Soy Sauce Gradually: Taste as you go! Soy sauce can be salty, so adding it in stages allows you to control the seasoning.
Variations and Customizations
- Vegetarian: Substitute ground tofu or tempeh for the meat. Add mushrooms for a savory umami flavor.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce to keep the dish gluten-free.
- Low-Carb: For a lower-carb option, skip the rice vinegar or use a low-carb vinegar alternative.
- Fusion: Add ingredients like hoisin sauce for a sweeter, richer flavor, or top with avocado for a creamy contrast.
Serving Suggestions
- Garnish: Top with sesame seeds, extra green onions, or a drizzle of sriracha for a kick.
- Side Dishes: Serve with cauliflower rice, a simple side salad, or steamed vegetables.
- Beverages: Pair with green tea, iced tea, or a light citrus soda to complement the flavors.
Nutritional Information
- Calories: 300-350 per serving (depending on meat choice and additions)
- Protein: 25-30g
- Carbohydrates: 12-15g
- Fat: 20-25g
- Fiber: 3-4g
(Note: Nutritional values are approximate and may vary based on substitutions and portion sizes.)
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Yes, you can make Egg Roll in a Bowl ahead of time. Store it in an airtight container in the fridge for up to 3 days. Reheat it in the microwave or on the stove.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the dish for up to 2 months.
Can I add more vegetables?
Absolutely! Feel free to add mushrooms, bell peppers, or snap peas for more texture and flavor.
Closing Thoughts
Egg Roll in a Bowl is a versatile, simple dish that packs a punch of flavor in every bite. Whether you make it as a quick weeknight dinner or as a meal prep option for the week, it’s sure to become a favorite. Have fun experimenting with different proteins and toppings to make this dish your own! Let us know how it turns out or if you have any questions—we’d love to hear from you.
