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A vibrant, healthy Egg Roll in a Bowl Recipe Printable | Easy One-skillet Dinner | Healthy Asian-inspired Digital Recipe PDF - Etsy presented as a featured main dish served in a rustic bowl for a quick and nutritious weeknight meal.

Ultimate 15-Minute Egg Roll in a Bowl

This healthy, Asian-inspired one-skillet dinner delivers all the savory flavors of a classic egg roll without the deep-frying. It is a low-carb, gluten-free, and incredibly fast meal perfect for busy weeknights.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-Inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground pork or ground turkey
  • 14-16 ounce bag coleslaw mix shredded cabbage and carrots
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/2 cup green onions, sliced
  • 1/3 cup soy sauce or coconut aminos
  • 1 tablespoon toasted sesame oil
  • 1-2 tablespoons Sriracha adjust to taste
  • 1 tablespoon rice vinegar
  • 1 tablespoon neutral oil such as avocado or vegetable oil
  • Optional: 1 teaspoon sesame seeds for garnish

Equipment

  • Large skillet or wok
  • Small mixing bowl or jar (for sauce)
  • Whisk or fork
  • Chef's knife
  • Cutting board
  • Silicone spatula or wooden spoon

Method
 

  1. Heat a large skillet or wok over medium-high heat and add the neutral oil.
  2. Add the ground meat to the skillet, breaking it apart with a spatula, and brown until fully cooked through.
  3. Add the minced garlic and ginger to the skillet and sauté for 1 minute until fragrant.
  4. Add the entire bag of coleslaw mix to the skillet. Stir-fry for 3-5 minutes until the cabbage begins to wilt but retains a slight crunch.
  5. In a small jar or bowl, whisk together the soy sauce (or coconut aminos), toasted sesame oil, Sriracha, and rice vinegar.
  6. Pour the sauce over the meat and vegetable mixture. Toss everything together for 1-2 minutes until the cabbage is evenly coated and glossy.
  7. Remove from heat, garnish with fresh green onions, and serve immediately.

Notes

To keep the cabbage perfectly crisp, do not overcook; it should still have a slight snap. For extra protein, you can add a fried egg on top. Store leftovers in an airtight container in the refrigerator for up to 3 days. This recipe is naturally low-carb and gluten-free if using coconut aminos and gluten-free soy sauce.