Description
This Egg Roll in a Bowl recipe is a quick and flavorful one-pan dish that combines ground pork, fresh vegetables, and savory sauces to mimic the taste of classic egg rolls without the wrapper. Ready in just 15 minutes, it’s a perfect low-carb, healthy meal option served as a hearty bowl or wrapped in lettuce for a light crunch.
Ingredients
Scale
Main Ingredients
- 1 tablespoon sesame oil
- 1 ¼ pounds ground pork
- 2 cloves garlic, minced
- 1 teaspoon fresh minced ginger (or ginger paste)
- 1 teaspoon chili garlic sauce
- Salt and pepper, to taste
- â…“ cup good quality teriyaki sauce
- 10 ounces coleslaw mix
- 3 scallions, diced
Instructions
- Brown Pork: In a large nonstick skillet, warm the sesame oil over medium-high heat. Add the ground pork and cook, stirring often and breaking it up into crumbles with a wooden spoon until no pink remains, about 3-4 minutes.
- Add Aromatics and Seasonings: Stir in the minced garlic, ginger, and chili garlic sauce. Season with salt and pepper to taste. Drain off any excess fat to keep the dish light.
- Add Sauce and Vegetables: Pour in the teriyaki sauce and add the coleslaw mix. Stir well to combine all ingredients, then cook until the cabbage starts to soften, approximately 3 minutes.
- Finish and Serve: Toss in the diced scallions for a fresh bite. Serve the dish hot in bowls or use it as a filling for lettuce wraps. Enjoy this flavorful, deconstructed egg roll experience!
Notes
- You can substitute ground pork with ground chicken or turkey for a leaner option.
- Adjust the chili garlic sauce amount according to your preferred spice level.
- Use gluten-free teriyaki sauce if you need to keep this recipe gluten-free.
- For a vegetarian version, omit the pork and use tofu or tempeh instead.
- Serve with steamed rice or cauliflower rice for a more filling meal.
