Quick n Healthy Egg Roll In Bowl Recipe 

Egg Roll in a Bowl is a low carb dinner that combines cabbage, carrots, and ground pork in a tasty sauce! This 30-minute supper is delicious on its own or with rice! BONUS: Ground beef, turkey, or chicken work well in this as well! In a Bowl:

Nothing like a tasty, flavorful Egg Roll in a Bowl–the concept is brilliant! All of the amazing flavors of a typical takeout dish may be transformed into a 30-minute low carb dinner! 

This recipe’s sauce is savory, well-rounded, and full of flavor!

This dinner is comprehensive and enjoyable on its own, but there are other add-on choices to experiment with. Egg Roll in a Bowl with ground pork, cabbage, carrots, and sauce in a skillet.

Egg Roll in a Bowl is a low carb dinner that combines cabbage, carrots, and ground pork in a tasty sauce! This 30-minute dish is delicious on its own or with a side of rice!

Prep Time: 10minutes

Cook Time: 20minutes

Total Time: 30minutes

 Servings: 4 people

 Ingredients for quick n healthy egg roll in bowl recipe 

• 1 pound ground pork (see notes)
• Salt/Pepper
• 1 tablespoon peanut oil can be substituted for avocado or olive oil.
• 1/2 cup coarsely diced yellow onion
• 1 tablespoon melted butter
• 2 big eggs, beaten until frothy
• 5 cups shredded green cabbage
• 1 cup shaved and roughly chopped carrots
• Sauce
• 1/4 cup soy sauce
• 1/2 cup chicken broth
• 3 minced garlic cloves
• 1 tablespoon vinegar (rice)
• 1 teaspoon honey
• 1 teaspoon spicy sauce
• 1 teaspoon ground mustard. optional 1/2 teaspoon sesame oil
• a quarter teaspoon EACH: ginger powder, white pepper

Garnishes:

• Sesame seeds, toasted
• Onions, green
• Notes: Fried egg roll wraps, roughly chopped

Instructions for quick n healthy egg roll in bowl recipe :

1. Set aside all of the ingredients listed in the sauce section above.
2. In a large skillet over medium-low heat, melt the butter. Scramble the eggs until they are fully done. Place aside. See my post on how to make fluffy scrambled eggs here.
3. Season the meat well with salt and pepper. In the same skillet, heat the peanut oil over medium-high heat. Cook for 3 minutes after adding the meat. Cook for 5-6 minutes, or until the meat is cooked through and no longer pink. Drain and set aside the grease.
4. Use the sauce mixture in the skillet. impart the sauce mixture to the skillet and “clean” the bottom and sides with a silicone spatula to impart additional flavor to the sauce. Allow the sauce to slowly boil and decrease for 4 minutes.
5. Cook for 5-6 minutes, or until the cabbage and carrots reach the desired texture.
6. Return the meat and egg mixture to the skillet and toss to incorporate and heat through. Serve garnished with sesame seeds and green onions!

NOTES:

Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. Leftovers freeze and reheat well!

Wrapped fried egg (for garnish):

Make 1-inch strips out of the Egg Roll wraps. You can also use wonton wrappers.

In a skillet, heat the vegetable or canola oil over medium-high heat. Use just enough oil to completely cover the tortilla strips.

Fry the strips in batches until crisp and golden. Set aside on paper towels and sprinkle with salt.

NUTRITIONAL INFO:

Calories: 464kcal | Carbohydrates: 16g | Protein: 25g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 172mg | Sodium: 866mg | Potassium: 712mg | Fiber: 4g | Sugar: 10g | Vitamin A: 5649IU | Vitamin C: 38mg | Calcium: 90mg | Iron: 2mg