Easy Egg Roll Bowl Recipe (Ready in 30 Minutes)
This super delish egg roll bowl is a delicious way to get healthy everyday. It's a dish you can make in minutes–perfect when you are on-the-go.
Equipment
Large 12-inch skillet or wok
Microplane grater (for fresh ginger)
Sharp chef's knife
Large cutting board
Wooden spoon or spatula
Box grater or julienne peeler (for shredding carrots)
Ingredients
1 pound ground pork (minced pork) - minced pork, about 450g- ½ medium head green cabbage - shredded, about 1 lb / 450g
½ medium sweet onion - thinly sliced
3 medium carrot - shredded
2 tablespoons sesame oil - 30ml
¼ cup soy sauce - 60ml
4-6 cloves garlic - minced
1 piece ginger - fresh ; 2-inch piece (about 1 tablespoon / 15g), grated on a microplane
½ teaspoon salt - or to taste
½ teaspoon ground black pepper - or to taste
4 stalks green onions (scallions or green shallots) - sliced, also called scallions or green shallots
Instructions
- Heat a large 12-inch skillet or wok over medium-high heat. Add the ground pork, breaking it into small pieces with a wooden spoon. Cook for 5-6 minutes until browned and no longer pink. Drain excess fat if needed.1 pound ground pork (minced pork)
- Add the sliced sweet onion to the pan with the browned pork. Stir and cook for 2-3 minutes until the onion is slightly translucent and starting to soften.1/2 medium sweet onion
- Add the shredded carrots, minced garlic, grated ginger, salt, pepper and sesame oil. Stir well and cook for 3-4 minutes until the carrots are just tender and the garlic is fragrant.3 medium carrot, 4-6 cloves garlic, 1 piece ginger, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 2 tablespoons sesame oil
- Add the shredded cabbage and soy sauce. Toss everything together and cook for 4-5 minutes, stirring occasionally, until the cabbage is wilted but still has a slight bite.1/2 medium head green cabbage, 1/4 cup soy sauce
- Remove from heat and top with sliced green onions. Serve immediately in bowls.4 stalks green onions (scallions or green shallots)
Notes
Storage: Refrigerate in an airtight container for up to 4 days. Flavours improve overnight.
Freezer-friendly: Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating. Skip the green onion garnish on freezer portions — add fresh green onions when you reheat.
Reheating: Warm in a skillet over medium heat with a splash of water for 3-4 minutes, stirring occasionally. Microwave works too — cover loosely and heat in 90-second intervals.
Substitutions: Ground turkey or chicken work well in place of pork. Use 1/2 teaspoon ground ginger if fresh is unavailable. Swap soy sauce for tamari or coconut aminos to make this gluten-free.
Pro tip: Add the sesame oil with the carrots rather than at the end — cooking it briefly in the hot pan deepens its flavour and removes the sharp raw taste.
Nutrition
Serving: 1servingCalories: 440kcalCarbohydrates: 17gProtein: 23gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gCholesterol: 82mgSodium: 1222mgPotassium: 801mgFiber: 5gSugar: 8gVitamin A: 7884IUVitamin C: 50mgCalcium: 103mgIron: 2mg
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