Chinese egg rolls are typically made from shredded cabbage, aromatics (like garlic, onion, and ginger), and roasted pork, rolled inside a wrapper and fried in hot oil. This egg roll in a bowl recipe, courtesy of Jennifer Segal – Once Upon a Chef, is a healthy version: unwrapped, un-fried, and packed with protein and flavor. As a bonus, it’s a quick-prep, one-skillet dinner that you can have on the table in 30 minutes.
EGG ROLL IN A BOWL SHOPPING LIST
- 1 tablespoon vegetable oil
- 1 bunch scallions, thinly sliced, light and dark green parts separated
- 1-1/2 tablespoons finely chopped fresh ginger, from a 1-1/2 inch knob (see note)
- 3 cloves garlic, minced
- 1 pound ground pork (preferably 80% lean)
- 1 (1-lb) bag shredded cabbage or coleslaw mix (about 6-1/2 cups)
- 1/4 cup soy sauce
- 3 tablespoons sweet and sour sauce, plus more for serving (I use Kikkoman No Preservatives Added)
- 1/2 teaspoon Asian/toasted sesame oil
- 1/3 cup salted cashews, chopped
- Rice, for serving (optional)
- In a large nonstick skillet, heat the oil over medium-high heat.
- Add the light scallions and ginger and cook, stirring constantly, for 2 minutes.
- Add the garlic and cook 20 seconds more; do not brown.
- Add the pork and continue cooking, breaking the meat apart with a wooden spoon, until browned, 3 to 5 minutes.
- Add the coleslaw and soy sauce to the skillet and cook, stirring occasionally, until wilted and cooked through, 5 to 7 minutes.
- Stir in the sweet and sour sauce, sesame oil, cashews, and dark green scallions.
- Taste and adjust seasoning, if desired. Serve Egg Roll in a Bowl with sweet and sour sauce on the side.