Egg Roll In A Bowl Recipe


by- preeti

Egg roll in a bowl is a deconstructed version of the classic egg roll, served without the wrapper, making it a low-carb, keto-friendly, and gluten-free option. It's a quick and easy recipe that packs all the flavors of an egg roll into a single dish.


– 1 pound ground pork (or      chicken/turkey for a leaner option) – 1 tablespoon sesame oil – 1 tablespoon olive oil – 1 small onion, finely chopped – 2 cloves garlic, minced – 1 tablespoon ginger, grated – 1 small cabbage, shredded (about 5 cups) – 2 carrots, julienned or shredded – 1/4 cup soy sauce (or tamari for gluten-free      option) – 2 tablespoons rice vinegar – 1 tablespoon hoisin sauce (optional, but adds      depth) – Salt and pepper, to taste – Green onions and sesame seeds, for garnish


 Cook the Meat:

– Heat a large skillet or wok over       medium-high heat. Add the sesame oil and olive oil. – Add the ground pork and cook until       browned, breaking it apart with a spatula as it cooks.

Sauté Aromatics:

– Add the chopped onion to the       skillet and sauté for a few minutes until it starts to soften. – Add the minced garlic and grated       ginger. Sauté for another minute until fragrant.

 Add Vegetables:

– Add the shredded cabbage and       carrots to the skillet. Stir to combine with the meat and aromatics. – Cook for about 5-7 minutes, or       until the vegetables are tender but still slightly crisp.


– Pour the soy sauce, rice vinegar,       and hoisin sauce over the vegetable and meat mixture. Stir well to       combine and coat everything evenly. – Season with salt and pepper to       taste. Cook for another 2-3 minutes to let the flavors meld together.


– Remove from heat and transfer to       serving dishes. – Garnish with sliced green onions       and sesame seeds before serving.