Egg Roll in a Bowl
A quick and healthy take on traditional egg rolls, featuring ground meat, crunchy vegetables, and a delightful sauce, all in one pan.
Ingredients
Protein
- 1 lb ground chicken, or turkey Choose your protein of preference.
Vegetables
- 1 small head green cabbage, shredded Gives the dish its crunch.
- 1 cup carrots, shredded or julienned Adds sweetness and color.
- 4 pieces green onions, chopped For a fresh, oniony flavor.
- 2 cloves garlic, minced Enhances the overall taste.
- 1 tablespoon fresh ginger, minced Adds warmth and zest.
Sauce and Seasoning
- 2 tablespoons soy sauce Traditional flavor; opt for low-sodium if desired.
- 1 tablespoon sesame oil For a nutty finish.
Optional Toppings
- to taste toasted sesame seeds For garnish.
- to taste sliced green onions For garnish.
- to taste hot sauce For garnish.
Instructions
Preparation
- Start by shredding your cabbage and carrots and chopping the green onions. Mince the garlic and ginger to release their flavors.
Cooking
- In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the ground meat and cook until browned, breaking it apart with a spatula.
- Toss in the minced garlic and ginger, stir-frying for about 1 minute until fragrant.
- Stir in the shredded cabbage and carrots. Cook for about 5 minutes, stirring frequently, until they begin to soften.
- Pour in the soy sauce and sesame oil, mixing well to ensure everything is coated. Let it cook for another 2-3 minutes to develop flavor.
- Mix in the green onions right at the end, reserving some for garnish.
Serving
- Transfer to bowls and top with any optional toppings you prefer.
Notes
Make it Vegan by swapping the meat for tofu or tempeh and using coconut aminos instead of soy sauce. Double the recipe for larger batches, perfect for leftovers.