On the table in under 20 minutes, this easy skillet meal combines ground pork or turkey, shredded cabbage, and our favorite eggroll flavors in one easy dinner.
Egg Roll in a Bowl is SO Easy!
20 Minutes: This recipe is fast to make – no rolling or frying required! Clean out the fridge: A great way to use up leftover vegetables in the fridge. Finely chop or shred almost any vegetable and add it to stretch the meal. Meal prep magic: Double the batch and have ready-to-eat meals for days, I reheat in the microwave. Family favorite: Even the pickiest eaters will ask for seconds.
Ingredients for Egg Roll in a Bowl
Ground Meat – I use ground pork, ground turkey, or chicken. For a vegetarian version, try scrambled eggs or tofu. Vegetables – Pre-made coleslaw mix or broccoli slaw makes it easy, but you can shred your own cabbage as well. To add more to the mix, grated carrots, cauliflower rice, and finely chopped broccoli are all great options. Flavors – Fresh minced garlic and ginger add great flavor. If you don’t have minced garlic, use 1 teaspoon of garlic powder in place. Replace regular or low-sodium soy sauce with coconut aminos or tamari if needed.
How to Make an Egg Roll in a Bowl
Serving & Storage
Serve egg roll in a bowl as it is or over Instant Pot rice, ramen noodles, or even low-carb zoodles. A crispy, cold side of easy Asian slaw or a side of sesame ginger snap peas are the perfect sides to this tasty dish. Keep leftovers in a covered container in the refrigerator for up to 4 days and reheat on the stovetop or in the microwave. Did you enjoy this Egg Roll in a Bowl? Be sure to leave a rating and a comment below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
