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
- 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.
- 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.
- Transfer mixture to a serving dish and garnish with green onions and sesame seeds. Serve.