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Egg Roll Bowls

Homemade egg rolls can be a big production. Wrapping and frying can add a ton of time and cleanup. And if you’re trying to eat a little healthier, they’re definitely off limits. Enter: these easy egg roll bowls. It’s basically taking all of the delicious ingredients from a typical egg roll and making it into a stir-fry. The crunch is amazing and the flavor is on point. 


1 tbsp. vegetable oil

1 clove garlic, minced

1 tbsp. minced fresh ginger

1 lb. ground pork

1 tbsp. sesame oil

1/2 onion, thinly sliced

1 c. shredded carrot

1/4 green cabbage, thinly sliced

1/4 c. soy sauce or tamari for gluten free

1 tbsp. Sriracha 

1 green onion, thinly sliced

1 tbsp. sesame seeds


  1. In a large skillet over medium heat, heat vegetable oil. Add garlic and ginger and cook until fragrant, 1 to 2 minutes. Add pork and cook until no pink remains.
  2. Push pork to the side and add sesame oil. Add onion, carrot, and cabbage. Stir to combine with meat and add soy sauce and Sriracha. Cook until cabbage is tender, 5 to 8 minutes.
  3. Transfer mixture to a serving dish and garnish with green onions and sesame seeds. Serve.

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