Best Egg Roll in a Bowl Recipe
This recipe is endlessly adaptable. I love using ground pork for an authentic flavor, but ground chicken, turkey, or beef work just as well.
Equipment
- Large Skillet or Wok
- Wooden Spoon or Spatula
- Cutting Board and Sharp Knife
- Measuring Spoons and Cups
Ingredients
- 1 lb. ground meat (I usually use ground pork, but turkey, chicken, or beef are all great alternatives)
- 1 small sweet onion, diced
- 1 tablespoon sesame oil (this is key to the classic egg roll flavor)
- 1 tablespoon rice vinegar
- ¼ cup low-sodium soy sauce
- 1 tablespoon hoisin sauce (add 1–2 tablespoons extra if you like it sweeter and richer)
- 2 tablespoon minced fresh garlic (pre-minced bottled garlic is a great shortcut)
- 1 tablespoon ground ginger or 1 ½ tablespoons grated fresh ginger (I often use pre-minced fresh ginger from a jar)
- 1 (16 oz) bag coleslaw mix
- ½ cup matchstick carrots
- 2 green onions, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Heat a large skillet over medium-high heat. Add your ground meat of choice. I usually let it sit undisturbed for a couple of minutes before breaking it up—this helps it brown nicely and stay juicy. Cook, stirring occasionally, until no longer pink (about 5–7 minutes). Drain off any excess grease and return the meat to the skillet.
- Add the diced onion, sesame oil, and rice vinegar to the pan. Stir well and cook for another 4–5 minutes, until the onions are soft and translucent. This is when your kitchen really starts to smell amazing.
- Stir in the soy sauce, hoisin sauce, garlic, and ginger. Then toss in the coleslaw mix and carrots. Mix everything thoroughly so the flavors coat all the vegetables. Cook for another 5–7 minutes, until the cabbage is wilted but still has a bit of crunch. If you like it softer, cook it a minute or two longer.
- Remove the skillet from the heat. Stir in the sliced green onions and season with kosher salt and black pepper to taste. Sometimes I add an extra splash of soy sauce or hoisin here, depending on my mood.