Can I use a different type of meat or protein?

Absolutely! Ground chicken, turkey, beef, shrimp, or even tofu are great substitutes. If keeping it vegetarian, double up on mushrooms and add more shredded veggies.

Is this recipe gluten-free?

It can be. Swap the soy sauce for tamari or coconut aminos to make it gluten-free without losing that savory punch.

Can I make this ahead for meal prep?

Definitely. These bowls reheat beautifully and keep their texture well for a couple of days, making them ideal for grab-and-go lunches or busy weeknight dinners.

What if I don’t have napa cabbage or bok choy?

No worries! Regular green cabbage works perfectly, and you can use other leafy greens like Swiss chard, spinach, or even kale in a pinch.

Egg Roll Bowls Recipe

Description

Egg Roll Bowls offer all the savory and aromatic flavors of traditional egg rolls without the wrapper. This quick and healthy one-pan meal combines ground pork, fresh cabbage, bok choy, mushrooms, and carrots, infused with ginger, garlic, and soy sauce for a low-carb, gluten-free main course ready in under 30 minutes.

Ingredients

Units Scale

Protein & Seasonings

- 7 ounces ground pork
- 3 tablespoons reduced-sodium soy sauce*
- 1/2 teaspoon Chinese rice wine or dry sherry
- 1/2 teaspoon toasted sesame oil

Vegetables & Aromatics

1/2 small onion, chopped
2 garlic cloves, minced
1/2 teaspoon grated fresh ginger
2 1/2 cups finely sliced napa or green cabbage
2 cups finely sliced baby bok choy
1/2 cup shredded carrots
2 1/2 ounces sliced shiitake mushrooms
1 medium scallion, sliced (for garnish)

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Instructions

Brown the Pork: Set a large nonstick skillet or wok over medium-high heat. Add the ground pork and 1 tablespoon of the soy sauce. Cook, breaking the pork into small pieces with a wooden spoon, until browned, about 3 minutes.
Sauté Aromatics: Add the chopped onion, minced garlic, and grated fresh ginger to the skillet. Stir and cook until the vegetables are softened, about 2 to 3 minutes.
Add Veggies: Incorporate the sliced cabbage, bok choy, shredded carrots, and sliced shiitake mushrooms into the pan. Mix thoroughly to combine all ingredients.
Add Seasonings: Pour in the remaining 2 1/2 tablespoons soy sauce, Chinese rice wine (or dry sherry), and toasted sesame oil. Stir well to coat all the ingredients evenly in the sauce.
Cook Veggies: Continue to cook, stirring occasionally, until the cabbage and bok choy wilt but remain crunchy, about 3 to 4 minutes. Do not overcook.
Serve: Remove from the heat and serve hot, garnished with sliced scallions.

Notes

*Coconut aminos can be used as a soy sauce substitute for a gluten-free and soy-free option.
For a vegetarian version, substitute the pork with crumbled tofu or tempeh.
Adjust the soy sauce or aminos based on your taste preference or sodium requirements.
For added heat, drizzle with chili oil or sprinkle with red pepper flakes when serving.

Nutrition

Serving Size: 1 bowl (half recipe)
Calories: 310
Sugar: 7g
Sodium: 1010mg
Fat: 19g
Saturated Fat: 5.5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 4g
Protein: 22g
Cholesterol: 60mg