Description
Enjoy all the flavors of your favorite takeout egg rolls—without the wrapper! These healthy, low-carb Egg Roll Bowls are quick, easy, and packed with flavor. Perfect for busy weeknights or meal prep.
Ingredients
- 1 lb ground pork (or chicken, turkey, or beef)
- 1 tbsp olive oil or avocado oil
- 3 cups shredded green cabbage (or coleslaw mix)
- 1 cup shredded carrots
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp soy sauce (or coconut aminos for gluten-free)
- 1 tsp sesame oil
- 2 green onions, sliced
- Optional toppings: sesame seeds, sriracha, cilantro, chili flakes
Instructions
- Heat oil in a large skillet over medium heat. Add ground pork and cook until browned, breaking it apart with a spatula.
- Add garlic and ginger, stirring for 1 minute until fragrant.
- Stir in shredded cabbage and carrots. Cook 5–7 minutes until softened but still slightly crisp.
- Pour in soy sauce and sesame oil. Mix until everything is well coated.
- Garnish with green onions, sesame seeds, and sriracha. Serve hot.
Notes
- Save time by using pre-shredded coleslaw mix instead of chopping cabbage and carrots.
- For extra protein, top with a fried egg or mix in scrambled eggs.
- Make it vegetarian by substituting tofu or tempeh for the ground meat.
- Store leftovers in the fridge for up to 4 days—perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes