Description
Egg Roll in a Bowl is a quick and easy stovetop dish that captures all the delicious flavors of a traditional egg roll without the wrapper. Made with ground meat, shredded cabbage, carrots, and a savory blend of soy sauce, rice vinegar, and sesame oil, this recipe is a healthy, low-carb alternative that’s perfect for a weeknight dinner.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground meat (chicken, turkey, or beef)
- 1 medium head cabbage, shredded (about 5 cups)
- 1 cup carrots, shredded or matchstick-cut
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
Seasonings and Sauces
- 3 tbsp soy sauce (or tamari for gluten-free, or coconut aminos for Whole30)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- Salt and black pepper, to taste
Instructions
- Heat the skillet: Place a large skillet over medium heat to prepare for cooking the meat.
- Cook the ground meat: Add the ground meat to the skillet and cook for 5-6 minutes, breaking it apart as it browns evenly.
- Sauté the onion: Stir in the diced onion and cook for 2-3 minutes until it becomes translucent and fragrant.
- Add carrots, garlic, and ginger: Mix in the shredded carrots, minced garlic, and grated ginger, cooking for another 2 minutes to combine flavors.
- Incorporate cabbage: Stir in the shredded cabbage, blending it well with the meat and other vegetables.
- Cook the cabbage: Continue cooking for 5-6 minutes until the cabbage is tender yet retains a slight crispness.
- Add sauces: Pour in the soy sauce, rice vinegar, and sesame oil, stirring to incorporate them evenly throughout the dish.
- Season: Taste and season with salt and black pepper as desired to enhance the flavors.
- Finish cooking: Remove the skillet from heat once everything is well combined and cooked through.
- Serve immediately: Plate the egg roll in a bowl while hot for best flavor and texture.
- Optional garnish: Add green onions, sesame seeds, or a drizzle of extra sesame oil on top for extra flavor and presentation.
Notes
- Use any ground meat you prefer: chicken, turkey, or beef all work well in this recipe.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Do not overcook the cabbage to maintain a nice crunch and texture.
- This recipe is easily doubled or tripled for larger groups and reheats well for leftovers.
- Optional garnishes like sliced green onions or toasted sesame seeds add a nice touch of flavor and color.
