Description
This Egg Roll in a Bowl recipe is a quick and easy take on traditional egg rolls without the wrapper, featuring ground pork, crunchy coleslaw mix, and a savory teriyaki sauce. Ready in just 15 minutes, it’s perfect for a low-carb, flavorful weeknight dinner or a healthy lunch option.
Ingredients
Scale
Meat and Oil
- 1 tablespoon sesame oil
- 1 ¼ pounds ground pork
Flavorings
- 2 cloves garlic, minced
- 1 teaspoon fresh minced ginger (or ginger paste)
- 1 teaspoon chili garlic sauce
- Salt and pepper, to taste
- ⅓ cup good quality teriyaki sauce
Vegetables
- 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 with a wooden spoon, breaking it into small crumbles until it is no longer pink, about 3-4 minutes.
- Add Aromatics and Seasoning: Stir in the minced garlic, ginger, and chili garlic sauce. Season the mixture with salt and pepper to taste. Drain any excess fat from the skillet to keep the dish light.
- Add Sauce and Vegetables: Pour in the teriyaki sauce and add the coleslaw mix. Stir everything together and cook for about 3 minutes, allowing the cabbage to soften slightly while retaining some crunch.
- Finish and Serve: Toss in the diced scallions for a fresh, crisp finish. Serve the mixture warm in bowls or use as a filling for lettuce wraps for a low-carb option. Enjoy immediately.
Notes
- You can substitute ground turkey or chicken if preferred.
- Add more chili garlic sauce for a spicier dish.
- The coleslaw mix can be replaced with shredded cabbage and carrots if not available.
- Serve with steamed rice or cauliflower rice for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-American
