Egg Roll in a Bowl

 

This Egg Roll in a Bowl recipe is loaded with Asian flavor and makes for an easy weeknight dinner. To make this even more simple in place of carrots and cabbage use a package of slaw mix.

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Servings 4 servings

Calories 315 kcal

 

What you need:

2 Tbsp. Olive oil divided

1 lb. ground sausage, turkey, chicken or beef

1 ½ cup sweet onion finely diced

1 cup carrots shredded(I still add these or you can just use package of Slaw mix)

½ tsp ginger minced

3 cloves garlic crushed

¼ cup chicken broth

5 cups cabbage cut into ¼-inch shreds(or package of slaw mix)

2 Tbsp. soy sauce, gluten-free*

2 tsp. apple cider vinegar

½ tsp. salt to taste

¼ tsp. pepper to taste

1 tsp. toasted sesame oil

Toasted sesame seeds optional

Green onions optional

How to make it:

In a large saute pan over medium heat drizzle 1 tablespoon olive oil and add meat or chicken . Cook for 5-6 minutes, or until it is almost cooked through.

Push this meat to the side of the pan and add onion and other tablespoon of oil. Saute for 3-4 minutes. Add shredded carrots, garlic, and ginger and saute for 2 minutes. Stir the vegetables and cook all together.

Pour chicken broth in the pan and scrape the bottom of it to deglaze it. Add cabbage, soy sauce, vinegar, salt, and pepper. Stir well and cover with a lid. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness.

Just before serving add toasted sesame oil and top with green onions and toasted sesame seeds. Serve over regular rice, cauliflower rice, or eat it in a bowl by itself. Enjoy!