Introduction
Who needs takeout when you can whip up this delicious Egg Roll in a Bowl at home? This recipe takes all the crave-worthy flavors of your favorite egg rolls and transforms them into a quick, easy, and healthy meal the whole family will love! Forget greasy takeout – this comforting bowl is packed with flavor and way less guilt.
Why This Works
This recipe is a winner because it’s incredibly versatile, customizable, and unbelievably easy. It’s a perfect weeknight dinner solution that’s also packed with fresh veggies and lean protein. Plus, cleanup is a breeze!
Key Ingredients
- 🧅 1 large onion, chopped
- 🧄 2 cloves garlic, minced
- 🥕 1 cup shredded carrots
- 🥬 1 cup shredded cabbage
- 🫑 1 cup chopped bell pepper (any color)
- 🐷 1 lb ground pork (or chicken or turkey!)
- 🥢 2 tablespoons soy sauce
- 🍯 1 tablespoon honey
- 🌶️ 1 teaspoon red pepper flakes (optional, for a little kick!)
- 🍜 1/4 cup chicken broth
Instructions
1️⃣ Prep your veggies: Chop the onion, mince the garlic, and shred the carrots and cabbage. Dice the bell pepper. Get everything ready to go before you start cooking – it makes things so much smoother!
2️⃣ Brown the meat: Heat a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
3️⃣ Sauté the veggies: Add the onion and garlic to the skillet and cook until softened, about 3-5 minutes. Then, toss in the carrots, cabbage, and bell pepper. Stir-fry for another 5-7 minutes, until the veggies are tender-crisp.
4️⃣ Simmer it up: Stir in the soy sauce, honey, red pepper flakes (if using), and chicken broth. Bring to a simmer and cook for about 2-3 minutes, allowing the flavors to meld together beautifully.
5️⃣ Serve it up: Spoon the mixture into bowls and enjoy! You can garnish with sesame seeds, green onions, or a squeeze of lime for extra flair.
Handy Tips
- Don’t overcrowd the pan! If you have a lot of vegetables, cook them in batches to ensure they get nice and tender-crisp.
- Taste and adjust seasoning as needed. Some soy sauces are saltier than others, so you might need to add a little more or less depending on your preference.
- Feel free to add other veggies you love! Mushrooms, broccoli, snow peas – the possibilities are endless!
Heat Control
Medium-high heat is key for this recipe. You want to get a nice sear on the pork and cook the veggies quickly without burning them. If the pan gets too hot, reduce the heat slightly. If things are cooking too slowly, increase the heat a bit.
Crunch Factor
The key to a great Egg Roll in a Bowl is the perfect balance of textures. You want the pork to be nicely browned, the veggies to be tender-crisp, and a little bit of a satisfying crunch from the cabbage.
Pro Kitchen Tricks
- For extra flavor, marinate the ground pork in soy sauce and ginger for 30 minutes before cooking.
- Add a splash of rice vinegar for a sharper, tangier flavor.
- If you’re short on time, use pre-shredded veggies to save time on chopping.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
Gift Packaging Ideas
This dish isn’t really suited for gifting, unless you’re gifting a delicious home-cooked meal to a friend or family member! A nice-looking bowl and a pretty napkin would be perfect.
Flavor Variations
🌟 Spicy Sesame: Add a tablespoon of sesame oil and a generous pinch of extra red pepper flakes.
🌟 Garlic Lover’s Delight: Double the garlic and add a teaspoon of garlic powder.
🌟 Ginger Zing: Add 1 tablespoon of grated fresh ginger along with the garlic.
🌟 Sweet and Sour: Add 2 tablespoons of sweet and sour sauce along with the soy sauce and honey.
Troubleshooting
- Veggies too mushy: If your veggies are too soft, try cooking them over higher heat for a shorter time.
- Pork not fully cooked: Make sure to cook the pork until it’s no longer pink. Use a meat thermometer to ensure it reaches an internal temperature of 160°F (71°C).
- Too salty: If it’s too salty, add a little more chicken broth to dilute the sauce.
FAQ
- Can I use ground beef instead of pork? Absolutely! Ground beef works great in this recipe.
- Can I make this ahead of time? Yes, you can prepare the Egg Roll in a Bowl ahead of time and reheat it when ready to eat.
- What kind of cabbage is best? Napa cabbage or green cabbage both work well.
- Can I freeze this? Freezing isn’t ideal, as the veggies may get mushy upon thawing. It’s best enjoyed fresh!
- Is this gluten-free? Be sure to check your soy sauce for gluten-free certification. Many are gluten-free, but some are not.
Conclusion
This Easy Egg Roll in a Bowl is a true family pleaser! It’s quick, easy, delicious and customizable to everyone’s tastes. We hope you make it and share it with your loved ones! Don’t forget to rate and review this recipe on RateMyRecipes.com!
Egg Roll Heaven in a Bowl
A deconstructed egg roll served in a bowl, packed with flavor and easy to make.
Ingredients
- 1 pound ground pork
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 cups coleslaw mix
- 1/2 cup green onions, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon chili garlic sauce
- Salt and pepper to taste
- Cooked rice or cauliflower rice for serving
Instructions
- In a large skillet, heat sesame oil over medium heat. Add ground pork and cook until browned.
- Stir in garlic and ginger, cooking for an additional minute until fragrant.
- Add coleslaw mix, soy sauce, rice vinegar, and chili garlic sauce to the skillet. Mix well and cook until the cabbage is tender.
- Season with salt and pepper to taste, then remove from heat.
- Serve the mixture over cooked rice or cauliflower rice and garnish with chopped green onions.
Tips
- For extra flavor, add a splash of hoisin sauce.
- You can substitute ground turkey or chicken for a healthier option.