Description

This Egg Roll in a Bowl recipe is a quick and easy way to enjoy all the flavors of an egg roll without the fuss of wrapping and frying. It’s a healthy and delicious meal that’s perfect for busy weeknights.

Ingredients

Units Scale

1 tablespoon sesame oil
1 1/4 pounds ground pork
2 cloves garlic, minced
1 teaspoon fresh minced ginger (or ginger paste)
1 teaspoon chili garlic sauce
Salt and pepper, to taste
1/3 cup good quality teriyaki sauce
10 ounces coleslaw mix
3 scallions, diced

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Instructions

Brown Pork: In a large nonstick skillet, warm the sesame oil over medium-high heat. Add the pork. Cook, stirring often, breaking it up into crumbles with a wooden spoon until no pink remains, about 3-4 minutes. Add the garlic, ginger, and chili garlic sauce. Season with salt and pepper. Drain off fat.
Add Sauce and Vegetables: Stir in the teriyaki sauce and coleslaw mix. Mix to combine and cook until cabbage starts to soften, about 3 minutes.
Serve: Toss in the scallions. Serve as is in bowls or as lettuce wraps. Enjoy!

Notes

Protein: You can easily swap out the pork for ground turkey or ground chicken.
Coleslaw: The coleslaw can be replaced with broccoli slaw for a different flavor.
Eggs: Feel free to add scrambled eggs to the mixture.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 Serving
Calories: 300kcal
Sugar: 10g
Sodium: 600mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 13g
Trans Fat: 1g
Carbohydrates: 15g
Fiber: 3g
Protein: 20g
Cholesterol: 60mg