Description
This Egg Roll in a Bowl recipe is a quick and easy skillet meal that captures all the flavors of a classic egg roll without the wrapping. Ground pork is cooked with garlic, ginger, and chili garlic sauce, then combined with teriyaki sauce and crunchy coleslaw mix for a low-carb, flavorful dinner served in a bowl or as lettuce wraps.
Ingredients
Scale
Meat & Protein
- 1 ¼ pounds ground pork
Vegetables & Aromatics
- 2 cloves garlic, minced
- 1 teaspoon fresh minced ginger (or ginger paste)
- 10 ounces coleslaw mix
- 3 scallions, diced
Oils & Sauces
- 1 tablespoon sesame oil
- 1 teaspoon chili garlic sauce
- â…“ cup good quality teriyaki sauce
Seasonings
- Salt and pepper, to taste
Instructions
- Brown Pork: In a large nonstick skillet, warm the sesame oil over medium-high heat. Add the ground pork. Cook, stirring often and breaking up the meat with a wooden spoon, until no pink remains, about 3-4 minutes. Add minced garlic, ginger, and chili garlic sauce. Season with salt and pepper to taste. Drain off any excess fat from the skillet.
- Add Sauce and Vegetables: Stir in the teriyaki sauce and coleslaw mix. Mix everything thoroughly and cook until the cabbage starts to soften, which should take about 3 minutes. This step allows the flavors to meld and the vegetables to slightly wilt while retaining crunch.
- Serve: Remove the skillet from heat and toss in the diced scallions. Serve the mixture hot in bowls or spoon it into lettuce leaves for wraps. Enjoy immediately for best flavor and texture.
Notes
- You can substitute ground pork with ground chicken or turkey for a leaner dish.
- Adjust the chili garlic sauce to your preferred spice level.
- Using freshly minced ginger gives a brighter flavor, but ginger paste is a convenient alternative.
- The coleslaw mix can be replaced with shredded cabbage and shredded carrots if preferred.
- This dish is great for low-carb or keto diets when served without wraps.
