This is how I make egg roll in a bowl. Egg roll in a bowl uses ground pork, cabbage and ginger to bring together a quick and easy stir fry that tastes reminiscent of a classic Chinese food egg roll. Using shortcuts like pre-shredded cabbage and frozen aromatics makes this a very convenient weeknight meal.
Ingredients
- 1 tablespoon olive oil
- 1 bunch green onions, green parts sliced, white parts diced
- 1 pound ground pork
- ~1.5 inches fresh ginger, grated with a microplane
- 3 cloves garlic, minced or pressed
- 9 oz bag shredded cabbage/cole slaw mix or ~1/2 of a small cabbage, sliced
- 1 cup shredded carrots (2 carrots)
- 1 tsp ground ginger
- 3 tbsp soy sauce
- 1 teaspoon sesame oil
Instructions
- Heat the oil in a large frying pan over medium high heat. Brown the pork and drain. Add the white parts of the onions and sautee until softened.
- Add the fresh ginger and garlic, cabbage, and carrots, . Cook until vegetables are softened. Add the ground ginger and soy sauce. Lastly, sprinkle the green onions over the top.
- Turn off the heat and drizzle over the sesame oil before serving. Serve over rice if desired.
