Egg Roll in a Bowl
A quick and tasty dish bringing the flavors of traditional egg rolls to your dinner table without the fuss of frying. This healthy meal is packed with veggies and protein, customizable to fit family taste preferences.
Ingredients
Main ingredients
- 1 lb lean ground beef (85/15) Can swap for ground turkey or chicken.
- 1 Tbsp olive oil
- ½ tsp fine sea salt Or to taste.
- ¼ tsp black pepper Or to taste.
- ½ medium onion, finely diced
- 1 medium carrot, julienned or coarsely grated
- 3 cloves garlic, minced
- 3 cups green cabbage, thinly sliced Can substitute with Napa, red cabbage.
- 1 tsp ground ginger
- ¼ cup low-sodium soy sauce Adjust according to taste.
- 2 tsp sesame oil Adjust according to taste.
- ½ tsp granulated sugar
Garnishes
- 1 Tbsp chopped green onion Optional, for garnish.
- ¼ tsp sesame seeds Optional, for garnish.
Instructions
Cooking
- Heat olive oil in a large skillet over medium-high heat.
- Add ground beef and cook for about 5 minutes, breaking it apart with a spatula until browned and no longer pink. Season with salt and pepper.
- Stir in the diced onion and grated carrot. Cook for 5–7 minutes, stirring occasionally, until the onion is soft.
- Add the minced garlic and cook for another 30 seconds, stirring constantly.
- Add the cabbage, ground ginger, soy sauce, sesame oil, and sugar. Continue to sauté for 5–7 minutes, or until the cabbage is tender and slightly wilted.
- Remove from heat and garnish with chopped green onions and sesame seeds, if using. Serve warm.
Notes
Serve warm on its own or over rice or noodles. The dish can be stored in an airtight container in the refrigerator for 3 to 4 days. Reheat in the microwave or stovetop.