Description
Egg Roll in a Bowl is a quick and flavorful dish that captures the essence of traditional egg rolls without the wrapper. Ground chicken is cooked with aromatic garlic, fresh ginger, and crunchy coleslaw mix, then seasoned with soy sauce and sesame oil for a delicious low-carb meal. Perfect for busy weeknights, this stir-fry inspired recipe is ready in just 30 minutes and serves 4.
Ingredients
Protein
- 1 pound ground chicken (or ground pork)
Vegetables
- 4 green onions (thinly sliced, whites and greens separated)
- 16 ounces coleslaw mix (or shredded cabbage)
- 2 teaspoons grated fresh ginger
- 4 cloves garlic (minced)
Seasonings
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil (or to taste)
Garnish
- Chopped fresh cilantro
- Sesame seeds
Instructions
- Brown the meat: In a 10-inch skillet over medium-high heat, brown the ground chicken or pork, breaking it up with a wooden spoon, and cook until no longer pink. Drain any excess fat to keep the dish light.
- Cook vegetables: Add the whites of the green onions, grated ginger, minced garlic, and coleslaw mix to the skillet. Stir occasionally and cook until the coleslaw is tender, about 5 minutes.
- Season the dish: Stir in soy sauce and sesame oil, mixing well to combine. Continue to cook for another minute to let the flavors meld.
- Serve and garnish: Divide the egg roll mixture into bowls and garnish with chopped fresh cilantro, the green parts of the green onions, and sesame seeds for added flavor and texture.
Notes
- You can substitute ground pork or turkey for ground chicken based on preference.
- Use low-sodium soy sauce to reduce sodium content.
- For a spicier version, add red pepper flakes or a drizzle of sriracha.
- This dish is low carb and gluten-free when using gluten-free soy sauce.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
