This Egg Roll in a Bowl has all the flavors we know and love but without all the deep-frying! With a few South East Asian pantry items (I’ve included my favorites in the recipe) and a handful of fresh ingredients; you can have this on the table in 20 minutes.
My recipe calls for savoy or Napa cabbage, purple cabbage, and carrots. I’ve included my preferred ratio in the recipe but feel free to sub 7 cups of coleslaw mix. If I wasn’t so particular about my ratio and cut; I would consider swapping to save a few minutes.
This deconstructed egg roll is a much healthier alternative to the classic deep fried egg rolls! Did I mention it’s an absolute breeze to prepare?!
Egg Roll in a Bowl
- 1 large skillet heavy-bottomed
- 1 wooden spoon
- 1 pair of tongs
- 1 lb ground pork may sub turkey, chicken, or beef
- 3 garlic cloves peeled and minced
- 1 tbsp fresh ginger grated and packed
- 5 scallions trimmed and sliced; white & green parts divided
- 4 tsp rice vinegar I gravitate towards Japanese brands like Marukan for its bright and clean flavor
- 4 cups Savoy or Napa cabbage core removed and thinly sliced
- 2 cups purple cabbage core removed and thinly sliced
- 1 cup carrots julienned or grated
- 2 tbsp soy sauce Pearl River Bridge Superior Light is my fav.
- 2 tbsp hoisin sauce Koon Chun is my fav. because of its bold flavor
- 2 tbsp dark sesame oil Kadoya is my fav.
- ½ tsp white pepper
- kosher salt to taste
- ¼ cup fresh cilantro stems removed; for garnish
- ½ tsp toasted sesame seeds for garnish
- Heat a large non-stick skillet on medium-high heat. Add ground pork and start breaking it up with a wooden spoon before it starts to brown. Stir the pork so it browns evenly and doesn’t burn on one side. Break up any large clumps of meat with the tip of your wooden spoon. Cook the pork until it is browned evenly with no pink whatsoever, about 3-4 minutes. Drain (if necessary); return meat to skillet.
- Add white parts of the green onion, white pepper, garlic, and ginger; stir until fragrant, about 30 seconds. Add rice vinegar, stir, and cook for another 2 minutes.
- Add soy sauce, oyster sauce, savoy cabbage, purple cabbage, and carrots; toss to combine. I like to use tongs for this part because I find the ingredients easier to manage. Cook, while stirring occasionally, until cabbage begins to wilt, about 5 minutes.
- Remove skillet from heat. Stir in sesame oil and green parts of the onion; season with salt and pepper, to taste.
- Garnish with cilantro and sesame seeds. Serve hot!