Why should you make this egg roll in a bowl recipe?
Egg roll in a bowl recipe: This deconstructed egg roll is an easy, nutrient-dense meal that can be thrown together quickly and is a great way to get lots of vegetables! You get the tasty inside of an egg roll without the deep fried shell. Throw it over rice for a complete meal or leave out the rice for a low carbohydrate option. I used beef in this recipe but pork is used most often for egg rolls.
Egg Roll in a Bowl Recipe
This deconstructed egg roll is an easy, nutrient-dense meal that can be thrown together quickly and is a great way to get lots of vegetables! You get the tasty inside of an egg roll without the deep fried shell.
Ingredients
- 1 pound ground pork or beef
- 3 green onion sliced with green and white parts separated
- 1/2 yellow onion diced about 1/2 cup
- 5 cloves garlic minced
- 1 tsp fresh grated ginger or ½ teaspoon ground ginger
- 1 can water chestnuts drained and chopped 8 ounces
- 1 tbsp hot sauce
- 1 bag coleslaw mix (shredded cabbage and carrots) 14 ounces
- 3 tbsp coconut aminos
- 1 tbsp rice vinegar
- 1/4 tsp ground black pepper
- 1/4 tsp salt
Instructions
- Chop green onion and dice regular onion. Set aside.
- Brown beef or pork in a large pan over medium heat breaking up the meat while cooking, about 5 minutes.
- Set meat aside, leaving grease in pan.
- Add white parts of the sliced green onion, diced yellow onion, and garlic to pan and sauté for 3-4 minutes until onions are slightly soft, stirring frequently.
- Add ginger, water chestnuts, and hot sauce to pan and cook for 3 minutes stirring frequently.
- Add coleslaw mix, coconut aminos, rice wine vinegar, pepper, and salt. Cook until coleslaw mix is soft, stirring frequently, about 5 minutes.
- Add meat back into pan and mix.
- Serve over rice or by itself with extra hot sauce or coconut aminos on the side.
- Garnish with green onions and serve.