Description
Egg Roll in a Bowl is a delicious and easy stovetop recipe that captures all the flavors of a classic egg roll without the wrapping. Ground pork, shredded cabbage, carrots, and a savory homemade sauce are cooked together for a quick, low-carb meal that is perfect for weeknights.
Ingredients
Scale
Protein & Vegetables
- 1 lb. ground pork
- ½ cup yellow onion, finely diced
- 5 cups green cabbage, shredded
- 1 cup carrots, shaved and roughly chopped
- 2 large eggs, whisked until frothy
Oils & Fats
- 1 tablespoon peanut oil (can substitute avocado or olive oil)
- 1 tablespoon butter
- ½ teaspoon sesame oil (optional)
Sauce Ingredients
- ½ cup chicken broth
- ¼ cup soy sauce
- 3 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon hot sauce
- 1 teaspoon mustard powder
- ⅛ teaspoon ground ginger
- ⅛ teaspoon white pepper
Seasoning
- Salt and pepper to taste
Garnish & Extras
- Toasted sesame seeds
- Green onions, sliced
- Fried eggroll wraps, roughly chopped (optional, see notes)
Instructions
- Prepare the Sauce: In a bowl, combine chicken broth, soy sauce, minced garlic, rice vinegar, honey, hot sauce, mustard powder, ground ginger, white pepper, and optional sesame oil. Mix well and set aside.
- Cook the Eggs: Melt the butter in a large skillet over medium-low heat. Add the whisked eggs and scramble until just cooked through, creating fluffy eggs. Remove from skillet and set aside.
- Cook the Pork and Onions: Season the ground pork with salt and pepper. Heat peanut oil in the same skillet over medium-high heat. Add the pork and cook for about 3 minutes. Add the diced onions and continue cooking for 5-6 minutes until the pork is fully cooked and no longer pink. Drain excess grease, then set the meat mixture aside.
- Make the Sauce Base: Pour the prepared sauce into the skillet. Use a silicone spatula to scrape and deglaze the bits stuck to the bottom and sides of the skillet to enhance flavor. Let the sauce bubble gently and simmer/reduce for 4 minutes.
- Add Vegetables: Add shredded cabbage and chopped carrots into the skillet. Cook for 5-6 minutes until the vegetables soften to your preferred texture.
- Combine and Finish: Return the cooked pork mixture and scrambled eggs to the skillet. Toss everything together to combine and warm through thoroughly.
- Garnish and Serve: Sprinkle toasted sesame seeds and sliced green onions over the dish. Add chopped fried eggroll wraps as a crunchy topping if desired. Serve immediately.
Notes
- You can substitute ground pork with ground turkey or chicken for a leaner option.
- Fried eggroll wraps are optional but add a nice crunchy texture as a garnish.
- If peanut oil is unavailable, avocado or olive oil can be used instead.
- Adjust hot sauce amount based on your spice preference.
- The dish is naturally low in carbs and a great option for those avoiding traditional fried egg rolls.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Keywords: Egg Roll in a Bowl, low carb egg roll, ground pork recipe, Asian stir fry, quick dinner, healthy egg roll, cabbage recipe
