
Egg Roll Bowls
When the desire for crispy egg rolls strikes, but a heartier lunch is in order, we find solace in these delightful egg roll bowls. These deconstructed bowls offer an ideal solution when you crave the enticing flavors of the classic take-out snack but require a more substantial meal to keep you satisfied for hours. Whether you follow a low-carb diet, seek a creative lunch option, or simply aim to add some excitement to your weeknight with an effortless dinner, these egg roll bowls are the perfect choice. Allow us to guide you on how to craft them to your exact liking:
Ingredients
- 1 tbsp. vegetable oil
- 1 clove garlic, minced
- 1 tbsp. minced fresh ginger
- 1 lb. ground pork
- 1 tbsp. toasted sesame oil
- 1/2 onion, thinly sliced
- 1 c. shredded carrot
- 1/4 green cabbage, thinly sliced
- 1/4 c. low-sodium soy sauce
- 1 tbsp. sriracha
- Kosher salt
- 1 green onion, thinly sliced
- 1 tbsp. toasted sesame seeds
Instructions
- In a large skillet over medium heat, heat vegetable oil. Add garlic and ginger and cook until fragrant, 1 minute.Add pork and cook, stirring occasionally, until meat is golden in parts and cooked through, 8 to 10 minutes, breaking meat into small pieces with spoon or spatula.
- Push pork to the side and add sesame oil. Add onion, carrot, and cabbage. Stir to combine with meat and add soy sauce and sriracha. Cook until cabbage is tender, 5 to 8 minutes. Season to taste with salt.
- Transfer mixture to a serving dish and garnish with scallions and sesame seeds.
Tried this recipe?Let us know how it was!