Egg Roll in a Bowl
Egg Roll in a Bowl is an easy low carb meal with cabbage, carrots, and ground pork tossed in a flavorful sauce! This 30-minute meal is perfect all by itself or with a side of rice!
Servings: 4 people
Calories: 464kcal
Ingredients
- 1 lb. ground pork see notes
- Salt/Pepper
- 1 tablespoon peanut oil can sub avocado or olive oil
- ½ cup yellow onion finely diced
- 1 tablespoon butter
- 2 large eggs whisked until frothy
- 5 cups green cabbage shredded
- 1 cup carrots shaved & roughly chopped
Sauce
- ½ cup chicken broth
- ¼ cup soy sauce
- 3 cloves garlic minced
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon hot sauce
- 1 teaspoon mustard powder
- ½ teaspoon sesame oil optional
- 1/8 teaspoon EACH: ground ginger, white pepper
Garnishes
- Toasted sesame seeds
- Green onions
- Fried eggroll wraps roughly chopped- see notes
Instructions
- Combine all ingredients in the sauce section above and set aside.
- Melt the butter in a large skillet over medium-low heat. Add the whisked eggs and scramble until cooked through. Set aside. See here for my post on making fluffy scrambled eggs.
- Season the pork with salt and pepper. Heat peanut oil in the same skillet over medium-high heat. Add the meat and cook for 3 minutes. Add the onions and cook for 5-6 minutes, until the meat is cooked through and no longer pink. Drain grease and set aside.
- Add the sauce mixture to the skillet and use a silicone spatula to “clean” the bottom and sides, this will add more flavor to the sauce. Let the sauce bubble gently and reduce for 4 minutes.
- Add the cabbage and carrots and cook for 5-6 minutes, or until desired texture is obtained.
- Add the meat mixture and eggs back to the skillet and toss to combine and heat through. Garnish with sesame seeds and green onions and serve!
Notes
Pro Tips:
Storage:
Frying Egg Roll Wraps (For Garnishing):
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe. Garnishes are not included.
- Coleslaw Mix: A 16 oz. bag of coleslaw mix can be used for this recipe as well. It contains about 6 cups, this recipe calls for 5.
- Cabbage: If you purchase a whole cabbage for this (I do), leftover cabbage is perfect in my Thai Chicken Salad, Ramen Noodle Salad, Cabbage and Sausage, Cabbage Stir Fry, and Cabbage Soup!
- Meat: Ground pork, beef, chicken, or turkey are great options in this recipe.
- Eggs: Scrambled eggs are optional, they're not normally in an egg roll but they add more protein and a little "fried rice" flair to this dish!
- Rice Vinegar is a flavor enhancer that also creates a savory flavor in this dish, I highly recommend using it, but apple cider vinegar is the next best option if needed. White wine vinegar would be the 3rd best substitute.
- Mixed Frozen vegetables make a great addition to this as well! They can be added when the sauce is added.
- Pairing/ add-on options include: Rice, sliced avocado, chopped peanuts, or a side of homemade Potstickers!
- 📘 Find this recipe on page 155 of my 2nd cookbook, Let's Eat!
Storage:
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze/reheat well!
Frying Egg Roll Wraps (For Garnishing):
- Cut Egg Roll wraps into 1-inch strips. Wonton Wrappers may also be used.
- Heat vegetable or canola oil over medium-high heat in a skillet. Use just enough oil to submerge the tortilla strips.
- Fry the strips in batches until crisp and slightly browned. Remove and set on paper towels, sprinkle with salt.
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe. Garnishes are not included.
Nutrition
Calories: 464kcal | Carbohydrates: 16g | Protein: 25g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 172mg | Sodium: 866mg | Potassium: 712mg | Fiber: 4g | Sugar: 10g | Vitamin A: 5649IU | Vitamin C: 38mg | Calcium: 90mg | Iron: 2mg