Description
A quick and flavorful Egg Roll in a Bowl recipe that captures the classic Asian egg roll flavors without the wrapper. This skillet dish combines ground pork, crunchy vegetables, and a savory, spicy sauce for a healthy and delicious meal that’s ready in under 30 minutes.
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 (16 ounce) bag coleslaw mix
- ½ cup grated or matchstick carrots
- ¼ teaspoon black pepper
- ½ teaspoon salt
- Black sesame seeds for garnish
- 4 green onions, thinly sliced
Sauces and Condiments
- 1 Tablespoon rice wine vinegar
- ¼ cup soy sauce
- 1 Tablespoon hoisin sauce
- 1 Tablespoon sriracha
- ¼ cup mayonnaise
- 1-2 Tablespoons sriracha (for sriracha mayo)
Instructions
- Sauté the Aromatics: Heat a large skillet over medium-high heat. Add the diced onion and cook until translucent, about 2-3 minutes, allowing the natural sweetness to develop.
- Cook the Meat: Add the ground pork (or your choice of meat) to the skillet. Cook, stirring frequently, until the meat is browned and no longer pink. Drain any excess liquid if necessary to prevent 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 and well combined with the meat.
- Add Sauces: Pour in the rice wine vinegar, soy sauce, hoisin sauce, and sriracha. Mix thoroughly to evenly coat the meat and aromatics in the flavorful sauce.
- Cook the Vegetables: Add the coleslaw mix and shredded carrots to the skillet. Season with salt and black pepper. Cook for 5-7 minutes, stirring occasionally, until the cabbage wilts and the vegetables become tender yet retain some crunch.
- Finish and Garnish: Remove the skillet from heat. Taste and adjust seasoning if needed. Top with sliced green onions and a sprinkle of black sesame seeds for added texture and nuttiness. Optionally, drizzle with prepared sriracha mayo.
- Prepare Sriracha Mayo: In a small bowl, combine mayonnaise with 1-2 tablespoons sriracha sauce, adjusting the heat to your preference. Stir until smooth and well blended to serve as a creamy, spicy topping.
Notes
- Ground pork can be substituted with ground chicken, beef, or turkey based on preference or dietary needs.
- Use low-sodium soy sauce to reduce salt content if desired.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos and ensure hoisin sauce is gluten-free.
- The sriracha mayo is optional but adds a delicious creamy heat to the dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe works well served over cauliflower rice or with steamed rice for a more filling meal.
