Description
This Egg Roll in a Bowl recipe is a quick and delicious one-pan meal that captures all the savory flavors of a traditional egg roll without the hassle of wrapping and frying. Ground pork, crisp vegetables, and a blend of Asian-inspired sauces come together in a skillet for a healthy, low-carb dish perfect for busy weeknights or meal prep.
Ingredients
Scale
Main Ingredients
- 2 Tablespoons sesame oil
- 1 medium onion, diced
- 1 lb. ground pork (can substitute with ground chicken, ground beef, or ground turkey)
- 4 cloves garlic, minced
- 1 teaspoon grated ginger
- 8 oz water chestnuts, chopped
- 1 Tablespoon rice wine vinegar
- ¼ cup soy sauce
- 1 Tablespoon hoisin sauce
- 1 Tablespoon sriracha
- 1 (16 ounce) bag coleslaw mix
- ½ cup grated or matchstick carrots
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnishes and Sauce
- Black sesame seeds
- 4 green onions, thinly sliced
- ¼ cup mayonnaise
- 1–2 Tablespoons sriracha (for sriracha mayo)
Instructions
- Sauté the Aromatics: Heat a large skillet over medium-high heat and add the diced onion. Cook the onion, stirring occasionally, until it becomes translucent and soft, about 2-3 minutes.
- Cook the Meat: Add the ground pork (or your choice of ground meat) to the skillet with the onions. Stir frequently and cook until the meat is thoroughly browned and no longer pink. Drain excess liquid if necessary to avoid sogginess.
- Add Garlic, Ginger, and Water Chestnuts: Stir in the minced garlic, grated ginger, and chopped water chestnuts. Cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
- Add Sauces: Pour in the rice wine vinegar, soy sauce, hoisin sauce, and sriracha. Mix all ingredients thoroughly so that the meat and vegetables are evenly coated with the sauce flavors.
- Cook the Vegetables: Add the bag of coleslaw mix and grated carrots to the skillet. Season with salt and black pepper. Continue cooking for 5-7 minutes, stirring occasionally until the cabbage is wilted and the vegetables are tender but still retain a slight crunch.
- Prepare Sriracha Mayo: In a small bowl, combine the mayonnaise with 1-2 tablespoons of sriracha sauce, adjusting the heat level to your preference. Mix well until smooth and set aside.
- Finish and Garnish: Remove the skillet from heat and taste for seasoning adjustment. Serve the egg roll mixture in bowls topped with thinly sliced green onions and a sprinkle of black sesame seeds. Drizzle with the prepared sriracha mayo for an extra creamy, spicy kick.
Notes
- You can substitute ground pork with ground chicken, beef, or turkey depending on your preference.
- If you want to reduce sodium, use low-sodium soy sauce.
- Add extra veggies such as mushrooms or bell peppers for more variety.
- For a vegan version, omit the meat and replace with tofu or tempeh, and use vegan mayo.
- Make sure to drain excess liquid from the cooked meat to keep the dish from becoming watery.
- Adjust sriracha quantity in the sauce and mayo to control the spice level.
- This dish reheats well and makes great leftovers for meal prepping.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Fusion
