Egg Roll in a Bowl

Egg roll in a bowl!

I’ve done various iterations of Egg Roll in a Bowl over the years. But, I finally landed on a recipe that I really like. Also, my daughter eats it which is huge for us because she doesn’t really eat meat. I struggle to get protein into her so when I find a recipe that she likes I make it, often.

I’ve adapted this recipe from theseasonedmom.com and I double it so it makes a lot of leftovers. The original recipe calls for ground turkey but I use ground pork; it adds more flavor in my opinion.

This recipe is also FAST. There are not a lot of ingredients, it cooks quickly, and holds well. I can make this on the stovetop and pop it in the slow-cooker (see photo above) and it will be waiting when I need it. I serve it with rice which I make in my Instant Pot so it’s a fast, healthy meal.

Recipe (this serves about 8 or 4 with leftovers)

2 lbs. ground pork (or whatever ground meat you want)

2 small yellow onions, diced

2 tbsp. sesame oil (I used toasted)

2 tbsp. rice vinegar

4 teaspoons minced fresh garlic (about 4-5 cloves)

2 tsp. ground ginger

1/2 C Tamari

2 tbsp gluten-free hoisin (We like Kikkoman in our house)

2 16 oz. bags of coleslaw mix, I like to use one that is red cabbage dominant and one that is green cabbage dominant

2-4 green onions, sliced for garnish

Salt & pepper to taste

Method

Add meat to a hot skillet or Dutch oven. I like the Dutch Oven because it has high sides and I don’t have to worry about flying cabbage!

Cook, until no longer pink. Drain if you wish and return to skillet.

Add onion, sesame oil, and rice vinegar and cook until onion is translucent.

Add garlic, ginger, tamari, hoisin, and coleslaw. Cook for about 5-7 minutes until cabbage is wilted.

Add salt & pepper to taste

Serve with rice and garnish with sliced green onions.