Egg Roll Bowls are a flavorful and healthy dish inspired by the classic egg roll but served in a bowl without the fried wrapper. This egg roll bowls recipe combines ground meat, cabbage, carrots, and Asian-style seasonings to create a quick and satisfying meal. It delivers the same delicious flavors as traditional egg rolls while being lighter and easier to prepare.
Origin of Egg Roll Bowls
Egg roll bowls are a modern twist on traditional Chinese-American egg rolls. Home cooks created this dish as a low-carb and deconstructed version of egg rolls, keeping the savory filling while skipping the deep-fried wrapper.
Why It’s Loved
Egg Roll Bowls are loved for their bold flavors and healthy ingredients. The combination of savory meat, crunchy vegetables, and soy-based seasoning creates a satisfying meal that is quick to prepare and perfect for busy weeknights.
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Egg Roll Bowls
4
servings10
minutes15
minutes320
kcalIngredients
1 lb (450 g) ground pork or ground turkey
3 cups shredded cabbage
1 cup shredded carrots
2 cloves garlic, minced
1 tbsp grated ginger
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp olive oil
2 g reen onions, chopped
1 tsp rice vinegar
Salt and pepper to taste
Directions
- Heat olive oil in a large skillet over medium heat.
- Add ground pork or turkey and cook until browned.
- Stir in garlic and ginger and cook for about 1 minute.
- Add shredded cabbage and carrots.
- Stir-fry for 5–6 minutes until vegetables soften.
- Add soy sauce, sesame oil, and rice vinegar.
- Mix well and cook for another 2 minutes.
- Taste and adjust seasoning if needed.
- Garnish with chopped green onions and serve warm.
Notes
- Serving Suggestion: Serve with steamed rice, cauliflower rice, or extra vegetables.
- Tip: Add chili sauce or sriracha for extra heat.
- Storage: Store leftovers in the refrigerator for up to 3 days.
