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Easy Egg Roll Bowls with Pork and Veggies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 92 reviews
  • Author: Villerius
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian American
  • Diet: Low Carb

Description

These delicious Egg Roll Bowls offer all the flavors of classic egg rolls without the hassle of wrapping and frying. Ground pork is cooked with fragrant garlic and ginger, then combined with sautéed cabbage, onion, and carrots, all tossed in a savory soy sauce and sriracha blend. Topped with fresh scallions and toasted sesame seeds, this low-carb, keto-friendly dish is a quick and easy dinner option perfect for the whole family.

Ingredients

Scale

Main Ingredients

  • 1 tbsp. vegetable oil
  • 1 garlic clove, finely chopped
  • 1 tbsp. finely chopped peeled ginger
  • 1 lb. ground pork
  • 1 tbsp. toasted sesame oil
  • 1/4 head of green cabbage, thinly sliced
  • 1/2 yellow onion, thinly sliced
  • 1 cup shredded carrot
  • 1/4 cup reduced-sodium soy sauce
  • 1 tbsp. sriracha
  • Kosher salt, to taste

For Garnish

  • 1 scallion, thinly sliced
  • 1 tbsp. toasted sesame seeds

Instructions

  1. Heat aromatics: In a large skillet over medium heat, heat the vegetable oil. Add the finely chopped garlic and ginger, cooking and stirring until fragrant, about 1 minute.
  2. Cook ground pork: Add the ground pork to the skillet. Break up the meat into small pieces with a wooden spoon and cook until browned in parts and fully cooked through, about 8 to 10 minutes.
  3. Add vegetables and sauce: Push the cooked pork to one side of the skillet and pour in the toasted sesame oil into the empty space. Add the thinly sliced cabbage, onion, and shredded carrot. Stir to combine all ingredients with the pork. Pour in the reduced-sodium soy sauce and sriracha sauce. Continue cooking and stirring frequently until the cabbage is tender, about 5 to 8 minutes. Season with kosher salt to taste.
  4. Serve and garnish: Divide the pork and vegetable mixture evenly among serving bowls. Top each serving with thinly sliced scallions and toasted sesame seeds for added flavor and texture.

Notes

  • These low-carb egg roll bowls are keto and paleo friendly, making them suitable for many diet plans.
  • This dish is a quick and easy dinner recipe that can be prepared in under 35 minutes.
  • Feel free to substitute ground pork with ground chicken or turkey for a lighter option.
  • Adjust sriracha quantity to control the spice level according to your preference.
  • For a gluten-free version, use gluten-free soy sauce or tamari.

Nutrition

  • Serving Size: 1 bowl (about 1/4 of recipe)
  • Calories: 419
  • Sugar: 4 g
  • Sodium: 766 mg
  • Fat: 32 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 21 g
  • Trans Fat: 0 g
  • Carbohydrates: 7 g
  • Fiber: 3 g
  • Protein: 22 g
  • Cholesterol: 82 mg

Find it online: https://emilyscook.com/easy-egg-roll-bowls-with-pork-and-veggies-recipe/