Egg Roll in a Bowl

This quick & easy one-pan Egg Roll in a Bowl really tastes like Chinese take-out

Course dinner, lunch

Cuisine Chinese

Keyword Egg Roll in a Bowl

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 292kcal

Author Thom

1 lb. Chopped, cooked Pork or ground meat of your choice (I use leftovers for this) but a lot of people like ground pork.
2 tbsp. Coconut Oil or Butter
1/2 cup Minced onions or 1 tbsp onion powder or dried onion.
2 tsp. Garlic Powder or 3 Cloves Garlic, minced.
1 tsp. Ground Ginger or 2 tbsp. fresh ginger peeled, & minced
1 tbsp. Sriracha or Garlic Chili Sauce (to taste)
14 oz Shredded Cabbage (14.5 oz. bag coleslaw mix) or 1/2 head of Cabbage, shredded
1 tbsp. Rice Vinegar
3 tbsp. Soy Sauce or Coconut Aminos
2 tbsp. Allulose
1 tbsp. Sesame Seeds * Optional Black or White
Salt & Pepper *Optional to taste
1 bunch Green Onions * Optional garnish

If you are using ground pork, turkey or beef, brown it in a large skillet or wok. Remove meat and set it aside. Use the same skillet for the next step.
Add Coconut oil to the skillet or wok over medium high heat. If you are using fresh onions garlic and/or ginger, add them now. Sauté them until they are soft and fragrant.
Add whatever meat you're using and the Sriracha. Stir it all together.
Turn the heat down to medium and add the cabbage (coleslaw mix), and stir well. Let it cook - stir occasionally - until the cabbage is soft and tender. The cabbage will shrink as the water cooks out of it.
Once the cabbage is cooked, add rice vinegar, soy sauce, allulose, sesame seeds, and salt and pepper to taste. Stir well. Turn off heat and add sesame oil.
Garnish with green onions and serve.