Description
This Egg Roll in a Bowl recipe is a quick and easy low-carb dish that captures the delicious flavors of traditional egg rolls without the wrapper. Ground pork sautéed with garlic, ginger, chili garlic sauce, and teriyaki sauce is combined with fresh coleslaw mix and scallions to create a savory, satisfying meal ready in just 15 minutes. Perfect served as a bowl meal or as lettuce wraps for a light and flavorful dinner.
Ingredients
Scale
Meat and Aromatics
- 1 tablespoon sesame oil
- 1 ¼ pounds ground pork
- 2 cloves garlic, minced
- 1 teaspoon fresh minced ginger (or ginger paste)
- 1 teaspoon chili garlic sauce
- Salt and pepper, to taste
Sauces and Vegetables
- â…“ cup good quality teriyaki sauce
- 10 ounces coleslaw mix
- 3 scallions, diced
Instructions
- Brown Pork: In a large nonstick skillet, warm the sesame oil over medium-high heat. Add the ground pork, breaking it up with a wooden spoon. Cook until no pink remains, about 3-4 minutes.
- Add Aromatics and Seasoning: Stir in the minced garlic, ginger, and chili garlic sauce. Season with salt and pepper to taste. Continue cooking and then drain off any excess fat from the skillet.
- Add Sauce and Vegetables: Pour in the teriyaki sauce and add the coleslaw mix. Stir to combine everything evenly and cook until the cabbage starts to soften, approximately 3 minutes.
- Finish and Serve: Toss in the diced scallions just before serving. Serve the dish warm in bowls or use as a filling for lettuce wraps for a lighter option. Enjoy your flavorful, fast egg roll inspired meal!
Notes
- Use a good quality teriyaki sauce for best flavor or make your own for a healthier version.
- For a spicier dish, increase the amount of chili garlic sauce or add red pepper flakes.
- Drain excess fat carefully to keep the dish from being greasy.
- Can be served over rice or cauliflower rice for a more filling meal.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
