Pork Egg Roll In A Bowl Recipe:– A bowl full with egg rolls! The dish consisted of ground pork that had been browned with garlic and ginger, carrots and cabbage that had been sautéed and then boiled down in some soy sauce and chili paste, and a lovely serving of hot rice. YUM!
Pork Egg Roll In A Bowl Recipe
If you must know, my favorite lunches as of late consist of ground pork that has been browned with garlic and ginger, carrots and cabbage that have been sautéed and simmered down in some soy sauce and chili paste, a lovely little stack of hot rice, and a dusting of Chinese five-spice.
To introduce you to The Egg Roll Bowl. I cooked them, and I enjoyed them so much that I now make them on a daily basis for meal preparation. However, in all honesty, this one is for you guys!
In the fall of this year, which was a few months into my maternity leave, I inquired about your favorite quick recipes, and an overwhelming majority of you mentioned egg roll bowls.
To which I said, “I don’t know what the heck is an egg roll bowl anymore!”
The internet responded by saying that it would be a dish filled with seasoned ground pig, vegetables, and kind of anything else you could possibly desire. In the same vein as an egg roll, but without the wrapping.
And when I realized how
- Easy
- Customizable
- Low carb
- Straight up DELICIOUS
these were, I was all over it.
The fact that you can buy a bag of pre-shredded coleslaw (sans sauce) and toss it in the pan with your pork, garlic, ginger, and soy sauce and pretty much have this meal, like, completely done? it’s a game changer.
You know I love fast and easy when it comes to meal prep, so all aboard, because this egg roll train is speedy fast.
INGREDIENTS
-
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 knob of ginger, grated
- 1 teaspoon Chinese five-spice
- 2 tablespoons soy sauce
- chili paste to taste
- 1 pound ground pork
- 5–6 cups shredded cabbage or coleslaw mix
- 3 large carrots, diagonally sliced
- Rice and green onions for serving
INSTRUCTIONS
- Heat the olive oil in a large skillet over medium heat. Add the garlic and ginger and saute until fragrant.
- Add the five-spice, soy sauce, chili paste, and pork. Break apart until the meat is browned and cooked through.
- Add the coleslaw mix and carrots. Toss until the vegetables are tender-crisp.
- Serve over rice, with green onions and Sriracha if you like that kinda thing. (I do.)