Egg Roll in a Bowl Recipe
This easy one-pan Egg Roll in a Bowl recipe is a nourishing, comforting meal that has the classic flavors fo egg roll without the wrapper. It's a fast, practical dinner that leans on fresh Asian-inspired flavors for a satisfying 20-minute meal.
Servings 4 servings
Ingredients
- 2 tablespoons avocado oil
- ½ red onion, diced
- 4 green onions, chopped, whites and greens divided
- 1 pound ground chicken or turkey
- 3 garlic cloves, minced
- 1" knob fresh ginger root, grated
- 1 small head green cabbage, shredded (or 16 oz bag coleslaw mix)
- 2 small carrots, shredded omit if using coleslaw mix
- 1 tablespoon rice vinegar
- ¼ cup coconut aminos
- 2 teaspoons toasted sesame oil for finishing
- 1 teaspoon sesame seeds
Instructions
- In a large skillet or wok over medium-high heat, warm the 2 tablespoons avocado oil and saute the ½ red onion, diced until it begins to soften and turn translucent. Stir in the white parts of the 4 green onions, chopped, whites and greens divided and saute for another 2 minutes until fragrant.
- Increase the heat to medium-high and drizzle a small amount of additional oil. Add 1 pound ground chicken or turkey and cook, breaking it up with a spatula, until it is browned and cooked through.
- Add 3 garlic cloves, minced and 1" knob fresh ginger root, grated and stir constantly until fragrant. Toss in the 1 small head green cabbage, shredded and 2 small carrots, shredded and cover. Saute on medium heat for 5 minutes until the cabbage reaches your preferred level of tenderness.
- Uncover and add 1 tablespoon rice vinegar, ¼ cup coconut aminos and season with salt and pepper if needed. Turn off the heat. Drizzle with 2 teaspoons toasted sesame oil. Toss to combine. Garnish with the green parts of the green onions and 1 teaspoon sesame seeds. Serve immediately.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm in a small covered skillet over medium-high heat. I don't recommend freezing egg roll in a bowl.
Helpful Tips:
- Shred the cabbage or not: To really stick under the 20-minute mark, I recommend usign a bagged coleslaw mix. You can also throw in some broccoli slaw for additional fiber and nutrients.
- Add additional fat: You can use any ground meat in this recipe but if you are going for a leaner cut like ground turkey or ground chicken, I recommend adding a little bit of avocado oil to the skillet before adding the meat.
- Sear the meat: When adding the ground chicken to the pan, make sure it is hot enough to brown the meat rather than steaming it in its own juices. If the meat begins to boil, push it to the sides and let the liquid evaporate before addign the aromatics.
- Make the flavors "pop": If the dish still tastes flat after adding all the flavorings, add an extra teaspoon of rice vinegar or a pinch of salt. The acidity helps cut through the richness and brings out the ginger and garlic.
Nutrition
Calories: 328kcal | Carbohydrates: 19g | Protein: 23g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 459mg | Potassium: 1041mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4472IU | Vitamin C: 71mg | Calcium: 107mg | Iron: 2mg