Easy Egg Roll in a Bowl
Enjoy all the savory, crunchy flavors of a classic egg roll without the fuss. This one-pan, low-carb skillet meal is ready in under 30 minutes, making it the perfect weeknight dinner that's packed with authentic takeout flavor.
Equipment
- Wok or large skillet
Ingredients
- 2-3 tablespoons neutral oil
- 1 pound ground chicken, pork, or beef
- 2 cloves garlic minced
- 24 ounces cole slaw mix
- 2 scallions thinly sliced, with green and white parts separated
- ½ cup water divided
- 1 ½ tablespoons brown sugar
- 1 ¼ teaspoon salt
- ¼ teaspoon five spice powder
- ¼ teaspoon white pepper
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil toasted
- Sesame seeds and wonton chips for topping optional
Instructions
Brown the Meat
- Heat a wok or large skillet over high heat until it just begins to smoke. Add the oil, then immediately add the ground meat. Break the meat into crumbles as it cooks, allowing it to brown deeply. Cook until no pink remains. Transfer the meat to a dish, draining any excess grease but leaving a thin layer of oil in the pan.
Cook the Aromatics and Cabbage
- Add the minced garlic and the white parts of the scallions to the hot pan. Stir-fry for 20-30 seconds until fragrant. Add the coleslaw mix and toss constantly to coat in the flavorful oil. Cook until the cabbage is wilted but still crisp. If the pan becomes dry, add ¼ cup of the water to steam the vegetables.
Mix the Sauce
- While the vegetables are cooking, combine the brown sugar, salt, five spice powder, white pepper, hoisin sauce, soy sauce, sesame oil, and the remaining ¼ cup of water in a small bowl. Stir until the sugar and seasonings are completely dissolved.
Combine Everything
- Return the cooked meat to the pan with the cabbage. Add the green parts of the scallions, reserving a pinch for garnish. Pour the prepared sauce over the mixture and toss everything together over high heat until evenly coated and the sauce has thickened slightly.
Finish and Serve
- Spoon the egg roll in a bowl mixture into serving bowls. Top with the reserved scallions, sesame seeds, and wonton chips, if using. Serve immediately.
Notes
For the best flavor, ensure your pan is very hot before adding the meat to get a good sear. Avoid overcrowding the pan to prevent the cabbage from steaming and becoming soggy. For a gluten-free version, use tamari or coconut aminos in place of soy sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.