Egg Roll in a Bowl appeals to those who want to enjoy the taste of an egg roll without the fuss of wrapping and frying. Plus, it's an excellent option for those following a specific diet or looking for a healthier alternative.
In a small bowl, beat the 4 eggs together with a fork.
Heat a large skillet over medium to medium-high heat. If it isn’t nonstick give it a spray with cooking spray after it’s warmed.
Scramble the eggs in the skillet until they are cooked through and scrambled well. Remove from the pan and set the eggs aside.
In the same skillet, brown the pork or beef until no longer pink.
Add the garlic, and saute for 30 seconds.
Add the cabbage/coleslaw, soy sauce, and ginger, and saute until desired tenderness. You can add a little water if you need more liquid to saute the coleslaw down.
When the vegetables are cooked to your liking, remove from the heat, drizzle with sesame oil, add the cooked eggs, and top with sliced green onions. Stir to combine.
Serve with sriracha hot sauce, if desired, and adjust the salt by adding more soy sauce to taste.
Notes
You can use pork sausage for this recipe; it’s delicious. Also feel free to sub the beef or pork with turkey or chicken.
My kids really like this recipe, but it doesn’t keep them full very long (not enough carbs for my little people). So, I normally serve this with a side of hot cooked rice.
They like to sprinkle the rice with a little soy sauce for flavor. You can use coconut aminos or other soy sauce substitutes in this recipe.
Coconut aminos aren’t as salty as soy sauce, so if you need to add a little salt to taste, feel free.
SERVING SUGGESTIONS: Serve this with a side of strawberries and pineapple. This is also good with some real egg rolls on the side. If you like sweet and sour sauce or sweet chili sauce, either are great drizzled over the top.
MEAL PREP: Since the cabbage is already shredded in the bag, there’s not much to prep!