Egg Roll Bowls

If you're a fan of crispy savory egg rolls, then you might consider this unwrapped version your dream lunch. Without the need to wrap or fry, this veggie-packed meal comes together in well under an hour. Garnish with crispy raw scallions, toasted sesame seeds, and plenty of sriracha or chili oil.



Egg Roll Bowls
Ingredients
  • 1 tbsp. vegetable oil
  • 1 clove garlic, minced
  • 1 tbsp. minced fresh ginger
  • 1 lb. ground pork
  • 1 tbsp. toasted sesame oil
  • 1/2 onion, thinly sliced
  • 1 c. shredded carrot
  • 1/4 green cabbage, thinly sliced
  • 1/4 c. low-sodium soy sauce
  • 1 tbsp. sriracha
  • Kosher salt
  • 1 green onion, thinly sliced
  • 1 tbsp. toasted sesame seeds
Instructions

    Step 1
    In a large skillet over medium heat, heat vegetable oil. Add garlic and ginger and cook until fragrant, 1 minute.
    Add pork and cook, stirring occasionally, until meat is golden in parts and cooked through, 8 to 10 minutes, breaking meat into small pieces with spoon or spatula.
    Step 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. Season to taste with salt.
    Step 3
    Transfer mixture to a serving dish and garnish with scallions and sesame seeds.

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