Description
This Egg Roll in a Bowl recipe is a quick, flavorful, and low-carb dish that delivers all the classic flavors of an egg roll without the wrapper. Ground pork is cooked with garlic, ginger, and chili garlic sauce, then combined with crunchy coleslaw mix and teriyaki sauce for a savory, satisfying meal. Ready in just 15 minutes, it’s perfect for a weeknight dinner or a healthy meal prep option.
Ingredients
Scale
Meat and Oils
- 1 tablespoon sesame oil
- 1 ¼ pounds ground pork
Spices and Sauces
- 2 cloves garlic, minced
- 1 teaspoon fresh minced ginger (or ginger paste)
- 1 teaspoon chili garlic sauce
- Salt and pepper, to taste
- â…“ 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, breaking it up into crumbles with a wooden spoon until no pink remains, about 3-4 minutes.
- Add Aromatics and Seasonings: Stir in the minced garlic, fresh ginger, and chili garlic sauce. Season with salt and pepper to taste. Continue to cook briefly, then drain off any excess fat from the skillet.
- Add Sauce and Vegetables: Pour in the teriyaki sauce and add the coleslaw mix. Stir everything together to combine well and cook until the cabbage softens slightly, approximately 3 minutes.
- Finish and Serve: Toss in the diced scallions and give it a final stir. Serve the mixture hot in bowls or use as a filling for lettuce wraps for a lighter option. Enjoy your flavorful Egg Roll in a Bowl!
Notes
- You can substitute ground chicken or turkey for pork if preferred.
- Adjust the chili garlic sauce to taste depending on your spice preference.
- For a lower sodium version, use a low-sodium teriyaki sauce.
- This dish can be served with steamed rice or cauliflower rice for a more filling meal.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop.
