20-Minute Egg Roll in a Bowl
This recipe has all the deliciousness of an egg roll without the deep-fried wrapper.It is flavorful, easy and can be ready in under 30 minutes! To make prep really easy, I love to use a premade coleslaw mix. This meal is made in one pot so clean-up is a breeze, which always makes me happy, plus the kids love it (they do pick out some of the veggies…but I’m fine with that!) This recipe is also very versatile—you can substitute the type of ground meat you use. I love ground pork, but you can use shrimp, ground beef, turkey, chicken or even chickpeas to make it vegetarian! Comment below on which protein you prefer!
- 2 tsp avocado oil
- ½ white onion, finely diced
- 2 scallions, sliced (half reserved for garnish)
- 1 pound ground pork
- 1 tsp minced ginger, on microplane
- 3 cloves garlic, minced on microplane
- 3 tbsp soy sauce
- 1 tsp mirin (sweet rice wine)
- ¼ tsp toasted sesame oil
- ½ tsp salt
- 1 tsp rice vinegar
- 2 cups coleslaw mix (shredded cabbage and carrots)
Heat a large skillet over medium high heat.
Add the avocado oil and sauté the onion and half of the scallions until the onion becomes translucent, about 3 minutes.
Add the pork, ginger and garlic, and cook for about 6-8 minutes, or until pork is no longer pink, breaking the pork up into crumbles; drain any excess fat.
Stir in soy sauce, mirin, sesame oil, salt, and rice vinegar. Cook for another minute, and then add the coleslaw mix.
Stir to combine the ground pork with the coleslaw mixture about 3 minutes. Turn off the flame.
Garnish with sliced scallions.