Here’s a quick, flavorful, and low-carb version of Egg Roll in a Bowl — all the flavors of an egg roll without the wrapper:
Ingredients (Serves 4)
- 1 lb (450 g) ground pork or chicken
- 1 small onion, chopped
- 2–3 cloves garlic, minced
- 1 bag (about 12–14 oz / 340–400 g) shredded cabbage
- 2 medium carrots, shredded or julienned
- 2–3 green onions, sliced
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp ginger, minced or grated
- Optional: 1 tsp sriracha or chili flakes for heat
Instructions
- Cook the meat:
- Heat a large skillet or wok over medium-high heat.
- Add ground pork (or chicken) and cook until browned, breaking it into small pieces. Drain excess fat if needed.
- Add aromatics:
- Stir in onion, garlic, and ginger. Cook 2–3 minutes until fragrant.
- Add vegetables:
- Add shredded cabbage and carrots. Cook 5–7 minutes, stirring frequently, until cabbage softens but still has a slight crunch.
- Season:
- Stir in soy sauce, sesame oil, rice vinegar, and optional sriracha. Mix well.
- Taste and adjust seasoning.
- Finish and serve:
- Sprinkle with sliced green onions.
- Serve hot as is, or with steamed rice or cauliflower rice for a low-carb option.
✅ Tips:
- For extra crunch, add water chestnuts or bean sprouts at the end.
- You can make it ahead and reheat; it tastes even better as the flavors meld.
- Optional topping: sesame seeds or a drizzle of hoisin sauce for extra flavor.
I can also give a slow-cooker version where you cook the meat and cabbage low and slow — super hands-off but still tender and flavorful.
Do you want me to provide that slow-cooker version?
