Egg rolls are one of our favorite appetizers, and Chinese takeout night doesn’t feel the same without them. Unfortunately, as they’re often fried, they can carry a lot of sneaky extra calories and grease. That’s where this Egg Roll in a Bowl recipe comes in. There’s no egg roll wrappers and no need for frying, just your favorite egg roll ingredients like ground pork, cabbage and green onions. Using fresh ginger and garlic adds antioxidants, and low sodium soy sauce keeps this recipe healthy and flavorful. You’ll love this homemade twist on takeout!
Ingredients
1
lb. ground pork
salt and black pepper, to taste
1
T fresh ginger, minced
3
garlic cloves, minced
2
T low sodium soy sauce
1
T rice vinegar
1
pint mushrooms, sliced
1-2
T olive oil
1
bag coleslaw mix (16 oz.)
2
cups carrots, shredded
2
green onions, chopped
Steps
- On medium-high heat, brown 1 lb of ground pork, seasoned with salt and pepper, until fully cooked.
- Turn the heat down to medium. Add the garlic and ginger and cook until fragrant, about 45 seconds. Then, add soy sauce and rice vinegar and mix everything together thoroughly. After another minute or two, remove the meat mixture from skillet and set aside.
- In the same pan (no need to wipe it out), add the mushrooms and saute until nicely browned. Set those aside with the meat.
- Add a little olive oil to the pan and saute the coleslaw mix and carrots together with salt and pepper to taste. They should be tender but still have a little crunch.
- Stir the meat mixture and mushrooms back into the pan until everything is heated through.
- Split into four servings, and top each serving with green onions.
One serving contains approximately 346 calories, 12 grams of fat, 27 grams of carbs and 36 grams of protein.
