| Prep Time: 5 mins | Cook Time: 15 mins | Yield: 4 servings |
It’s Tuesday night, you’re tired from work, and that takeout menu is looking tempting. But you promised yourself you’d stick to healthy eating this January. Enter Egg Roll in a Bowl. This recipe is a Pinterest sensation for good reason: it delivers all the addictive, savory, ginger-garlic flavors of a fried egg roll filling, but without the deep-fried wrapper.
This is the ultimate quick weeknight dinner. By using a bag of pre-shredded coleslaw mix, you eliminate almost all the chopping. It’s a one-pan meal that takes less than 20 minutes from start to finish. It’s naturally low-carb, keto-friendly, paleofriendly (with one swap), and packed with wholesome vegetables and protein.
Why This “Deconstructed” Dish Works
The magic here is the combination of savory ground meat (usually pork, just like a real egg roll), aromatic fresh ginger and garlic, and the crunch of cabbage. The sauce—a simple mix of soy sauce and toasted sesame oil—ties it all together into a deeply flavorful stir-fry that feels indulgent but is actually incredibly nutritious.
Ingredients & Quantities
- 1 lb Ground Pork (or ground turkey/chicken for a leaner option)
- 1 Tablespoon Sesame Oil (toasted is best)
- 1/2 Yellow Onion, diced
- 3 cloves Garlic, minced
- 1 Tablespoon Fresh Ginger, grated (don’t skip the fresh ginger!)
- 1 bag (14–16 oz) Coleslaw Mix (shredded cabbage and carrots)
- 1/4 cup Soy Sauce (or Coconut Aminos for Gluten-Free/Paleo)
- 1 Tablespoon Rice Vinegar
- 1 teaspoon Sriracha or chili garlic sauce (optional, for heat)
- Garnishes: Sliced green onions and toasted sesame seeds.
Step-by-Step Instructions
- Brown the Meat: Heat a large skillet or wok over medium-high heat. Add the ground pork (no oil needed yet if pork is fatty). Cook, breaking it up with a wooden spoon, until browned and cooked through (about 5–7 minutes). Drain excess grease if necessary, leaving about 1 tablespoon in the pan.
- Aromatics: Push the pork to one side of the pan. Add the sesame oil, diced onion, minced garlic, and grated ginger to the cleared side. Cook for 1–2 minutes until fragrant, then stir everything together with the pork.
- Wilt the Veggies: Add the entire bag of coleslaw mix to the skillet. Pour the soy sauce and rice vinegar over the top. Add Sriracha if using.
- Stir-Fry: Toss everything continuously for 3–5 minutes. You want the cabbage to wilt and become tender-crisp, but not soggy.
- Finish & Serve: Remove from heat. Taste and add more soy sauce if needed. Serve immediately in bowls topped generously with green onions and sesame seeds.
Storage & Meal Prep Tips
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Meal Prep: This recipe is famous in the meal prep community because it reheats beautifully without getting mushy. It’s a perfect high-protein, low-carb lunch to pack for work.
Frequently Asked Questions
Can I make this Paleo or Whole30?
Yes! Simply substitute the soy sauce with Coconut Aminos. It tastes very similar but is soy-free and slightly sweeter.
What if I don’t eat pork?
Ground turkey or ground chicken are excellent substitutes. Since they are leaner, you may need to add an extra tablespoon of avocado oil in Step 1 to prevent sticking.
How can I make it a creamy spicy version?
For a decadent finish, whisk together 2 tablespoons of mayo with 1 teaspoon of Sriracha and drizzle it over the finished bowls.
Conclusion
This Egg Roll in a Bowl is the perfect solution for busy January nights. It satisfies those savory cravings, keeps your carbs low, and gets dinner on the table faster than you can order delivery.
