Description
This Egg Roll in a Bowl recipe offers all the flavors of a classic egg roll without the hassle of wrapping and frying. A quick and easy skillet dish featuring ground meat, shredded cabbage, carrots, and aromatic seasonings, it’s perfect for a healthy weeknight dinner or meal prep.
Ingredients
Scale
Protein and Vegetables
- 1 lb ground meat (chicken, turkey, or beef)
- 1 medium head cabbage, shredded (about 5 cups)
- 1 cup carrots, shredded or matchstick-cut
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
Seasonings
- 3 tbsp soy sauce (or tamari for gluten-free, or coconut aminos for Whole30)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- Salt and black pepper, to taste
Instructions
- Preheat the skillet: Heat a large skillet over medium heat to prepare for cooking the meat.
- Cook the ground meat: Add the ground meat to the skillet and cook for 5-6 minutes, breaking it up as it browns evenly.
- Add onions: Stir in the diced onion and cook for 2-3 minutes until translucent, allowing the flavors to develop.
- Add carrots, garlic, and ginger: Incorporate the shredded carrots, minced garlic, and grated ginger, cooking for another 2 minutes to soften and release aromas.
- Add cabbage: Stir in the shredded cabbage and mix well with the meat and vegetables.
- Cook cabbage: Continue cooking for 5-6 minutes until the cabbage is tender but retains a slight crispness.
- Add sauces: Pour in soy sauce, rice vinegar, and sesame oil to coat all ingredients.
- Combine thoroughly: Stir well to mix all flavors evenly throughout the dish.
- Season to taste: Add salt and black pepper as desired to enhance the flavor.
- Remove from heat and serve: Take the skillet off the heat and portion the dish immediately.
- Optional garnish: Garnish with green onions, sesame seeds, or an extra drizzle of sesame oil if preferred for added flavor and texture.
Notes
- Use ground chicken or turkey for a lighter option; beef adds richness.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Add crushed red pepper flakes or sriracha if you like some heat.
- Leftovers keep well in the refrigerator for up to 3 days.
- This dish pairs well with steamed rice or cauliflower rice for a low-carb alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-inspired
