Egg Roll in a Bowl an easy way to eat an egg roll.
Egg rolls are the best…full of flavor and just delicious. It’s definitely a favorite and we love our Thai Spring Rolls, but having to deep fry and wrap the egg rolls can sometimes be a process. So… what better way to eat an egg roll without having to deal with the frying, than in a bowl. You get all the flavors of the egg roll without the deep frying. This is also a great recipe if you are keto, low carb, whole 30 or are just looking for a healthier alternative.
What Ingredients Are Needed To Make Egg Roll In A Bowl?
- 1 pound of ground pork or ground beef
- 1 package of cabbage coleslaw mix (14oz.)
- 1/4 cup of soy sauce (or liquid aminos)
- 1 teaspoon of ground ginger
- 2 teaspoons of sriracha
- 1 tablespoon of sesame oil
- 1 tablespoon of green onions, diced
Where Is The Egg?
Funny enough an egg roll does not have any actual egg in it. The egg part of an egg roll comes from the wrapper of the egg roll that is usually made with egg, water and flour mixture but the filling itself does not have egg in it. With that being said there is no reason why you could not add egg to your filling. We like to add a scrambled egg to our filling for the extra protein. We prefer to cook and scramble the eggs in a separate pan to make them extra fluffy before adding them into the mixture.
How To Make Egg Rolls In A Bowl?
- In a large skillet set to medium high heat brown the pork (or ground beef). Remove excess grease in the pan by blotting with a paper towel.
- Add the garlic, cabbage coleslaw mix, soy sauce, ground ginger and cook with the meat until tender.
- Stir in the Sriracha hot sauce, green onions and the sesame oil. Add additional soy and sriracha if desired.
Egg roll in a bowl can be customized. To change it up you can try adding the following:
- Nuts – you can add roasted peanuts or cashews
- Sauce – we used Sriracha in our recipe but you use other sauces. You can use hoisin sauce, chile paste or whatever your favorite sauce may be to change up the spice and flavor. If you are looking for a gluten free option you can use tamari in place of the soy sauce.
- Other adaptions – If you are on a keto, whole30 or paleo diet then you can still make this recipe just swap the soy sauce for liquid aminos or coconut aminos and swap the cornstarch with arrowroot starch. If you are a vegetarian you can swap the meat for a crumbled extra firm tofu that you have pressed all the water out of first.
Tools To Use:
You can use whatever pots, pans and cooking utensils you have on hand but sometimes having certain tools on hand makes cooking a certain recipe easier and fun. Here are some of the tools:
- Wok – a wok is much wider and has a great amount of space for mixing and stir frying. If you do not have a wok then you can just use whatever large skillet you have on hand.
- Small Whisk – a small whisk is great because it reduced splashing but again not needed you can use a fork, a spoon or whatever you have on hand,
- Wooden Spoons
- Chop Sticks – again this is not needed but would make eating this meal fun.
What Can Be Served With Egg Roll In A Bowl:
You can eat your egg roll in a bowl as is or you can serve it with other dishes. We recommend serving with:
- Rice – you can serve brown rice, cauliflower rice or any rice you like. You can even try serving this with our Chicken Fried Rice.
- Salad – you can add some more crunch by serving with a delicious side salad or even with our Crunchy Ramen Cabbage Salad.
- Lettuce Wrap – this filling would be delicious wrapped in some roman lettuce or butter lettuce leaves, it will also give you that great crunch of a traditional egg roll without the frying.
- Stir Fry – this recipe would be great to compliment a stir fry dish like our Thai Chicken Noodle Stir Fry.
Can You Freeze This Recipe?
Yes, you can freeze egg roll in a bowl. You can store the left over filling in an air tight container and you can store in the fridge for at least 4 days. You can also use an airtight container and store in the freezer for up to 3 months, so you can batch cook this and store in the freezer to make cooking on a busy day easier. To thaw place the frozen filling in the fridge overnight and add some fresh slaw mix since the thawed filling will not be as crunchy as when it is freshly made. If you forget to thaw don’t worry you can thaw on your stove top with a tiny bit of water.
Egg Roll In A Bowl
egg roll flavors without the deep frying.
- 1 lb ground pork or beef
- 1 package cabbage coleslaw mix 14 oz
- 1/4 cup soy sauce or liquid aminos
- 1 teaspoon ground ginger
- 2 teaspoons sriracha
- 1 tablespoon sesame oil
- 1 tablespoon green onions diced
In a large skillet set to medium high heat brown the pork (or ground beef). Remove excess grease in the pan by blotting with a paper towel.
Add the garlic, cabbage coleslaw mix, soy sauce, ground ginger and cook with the meat until tender
Stir in the Sriracha hot sauce, green onions and the sesame oil. Add additional soy and sriracha if desired.
You can add scrambled eggs to this mixture if you’d like more protein. We prefer to cook and scramble the eggs in a separate pan to make them extra fluffy before adding them into the mixture.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!