Egg Roll Bowls-One Pan Meal

February 12, 2024 • 0 comments

Savory Egg Roll Bowls are a favorite at the farm. A quick and easy one-pot meal perfect for busy days. Made with tender ground pork or beef, fragrant spices, and a colorful array of shredded cabbage and carrots, this recipe is a delightful twist on the classic egg roll, minus the wrapper. Bursting with Asian-inspired flavors like ginger, garlic, and sesame oil, each bite is a culinary adventure. Whether served over rice, cauliflower rice or enjoyed on its own, Egg Roll Bowls are sure to satisfy your cravings for bold, comforting cuisine. Plus, with leftovers becoming even more flavorful, it's a meal prep dream! Enjoy this simple yet satisfying recipe.

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6

Ingredients

(1 Pounds) Pork-Ground Unseasoned
(1 Tablespoon) Lard
(1 Large or 2 Medium) Onion- Chopped
(1.5 teaspoon) Ginger Powder
(1/2 teaspoon or to taste) Black Pepper
(1 teaspoon granules or 4 cloves minced) Garlic
(1/2 teaspoon or to taste) Salt
(1/2 Tablespoon or to taste) Crushed Red Pepper
(2 Tablespoons) Rice Vinegar
(1/2 cup) Bone Broth
(1 head shredded OR 2 bags coleslaw mix) Cabbage
(3 large, shredded- Omit if using coleslaw mix) Carrots
(2 Tablespoons) Coconut Aminos, soy sauce or tamari
(1.5 Tablespoons) Sesame Oil
(1 bunch) Green Onion-chopped (optional)
(as desired) Rice or Cauliflower Rice
(1 Pound- Substitute for the pork or use both for double protein) Ground Beef

Directions

Instructions:

Prep Work:

Finely chop or mince the onions.
Shred the cabbage and carrots.
If using fresh garlic, mince it finely.

Cook the Meat:

In a large skillet or wok, heat the lard over medium heat.
Add the ground pork or beef, breaking it up with a spatula, and cook until browned and no longer pink.
Stir in the minced onions and cook until they are translucent.

Seasoning:

Add the powdered ginger, black pepper, garlic granules (or minced garlic), salt, and crushed red pepper to the skillet. Stir well to combine.

Vegetables:

Pour in the rice vinegar and beef broth, then add the shredded cabbage and carrots to the skillet.
Stir everything together until the cabbage starts to wilt and the vegetables are coated in the seasoning.

Simmer:

Reduce the heat to medium-low and let the mixture simmer for about 10 minutes, or until the vegetables are tender but still have a bit of crunch to them. Stir occasionally to prevent sticking.

Final Touches:

Stir in the coconut aminos and sesame oil.
Taste and adjust seasoning if needed, adding more salt or tamari as desired.

Serving:

Serve the egg roll bowls hot, garnished with sliced green onions if desired.
Optionally, serve over cauliflower rice or regular rice for a heartier meal.

Storage:

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to meld and develop, making the leftovers even more flavorful. They can also be enjoyed cold straight from the fridge as a quick and tasty meal.

Substitute Options:

Use any ground or finely diced meat-beef, chicken, turkey
be inspired to customize the vegetables based on what you have on hand or your family's preferences. You can add bell peppers, snap peas, mushrooms, or any other veggies you enjoy. Adjust cooking times as needed to ensure all the vegetables are cooked to your liking.

by Aila Holley