Name: Egg Roll Bowl Dinner Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 pound ground pork (or ground turkey or chicken); 1 tablespoon sesame oil; 1 medium yellow onion, chopped; 2 cloves garlic, minced; 1 inch ginger, grated; 1/2 cup shredded carrots; 1 (14 ounce) bag coleslaw mix (shredded cabbage and carrots); 1/4 cup soy sauce (low sodium preferred); 2 tablespoons rice vinegar; 1 tablespoon brown sugar; 1 teaspoon sriracha (or more, to taste); 1/2 teaspoon ground ginger; 1/4 teaspoon black pepper; 2 tablespoons cornstarch; 2 tablespoons water; Sesame seeds; Chopped green onions; Crispy wonton strips

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Introduction

Egg Roll Bowl Dinner is a flavorful and easy-to-make dish that brings all the deliciousness of your favorite egg roll into a nourishing bowl. It’s perfect for a quick weeknight dinner and can be customized to suit your taste. Enjoy the savory blend of ground meat, crisp cabbage, and a tangy sauce all in one comforting meal.

A white bowl filled with several layers of colorful food: the bottom layer is mixed leafy greens with bright green lettuce and some purple cabbage, with thin orange carrot strips scattered around. On top of the greens, there's a layer of cooked brown ground meat mixed with bits of green onion. In the center, a sunny yellow fried egg with a runny yolk sits, surrounded by drizzles of light orange creamy sauce. The dish is sprinkled with finely chopped green onions and black sesame seeds, adding texture and color contrast. The bowl rests on a white marbled surface, with parts of other white bowls of food blurred softly in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground pork (or ground turkey or chicken)
1 tablespoon sesame oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 inch ginger, grated
1/2 cup shredded carrots
1 (14 ounce) bag coleslaw mix (shredded cabbage and carrots)
1/4 cup soy sauce (low sodium preferred)
2 tablespoons rice vinegar
1 tablespoon brown sugar
1 teaspoon sriracha (or more, to taste)
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
2 tablespoons cornstarch
2 tablespoons water
Optional toppings: sesame seeds, chopped green onions, crispy wonton strips

Instructions

Step 1: In a large skillet or wok, heat the sesame oil over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
Step 2: Drain off any excess grease from the skillet.
Step 3: Add the chopped onion, minced garlic, and grated ginger to the skillet with the cooked pork. Cook for 2-3 minutes, stirring occasionally, until the onion is softened and fragrant.
Step 4: Stir in the shredded carrots and coleslaw mix. Cook for 3-5 minutes, stirring occasionally, until the cabbage is slightly softened but still crisp.
Step 5: In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, sriracha, ground ginger, and black pepper.
Step 6: Pour the sauce over the pork and vegetable mixture in the skillet. Stir well to combine.
Step 7: Bring the mixture to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld.
Step 8: In a separate small bowl, whisk together the cornstarch and water until smooth.
Step 9: Pour the cornstarch slurry into the skillet and stir constantly for 1-2 minutes until the sauce thickens.
Step 10: Remove the skillet from heat once the sauce has reached your desired consistency.
Step 11: Spoon the egg roll bowl mixture into bowls. Serve over cauliflower rice or regular rice if you like.
Step 12: Top with sesame seeds, chopped green onions, and crispy wonton strips if desired.
Step 13: Enjoy your flavorful egg roll bowl dinner!

Tips & Variations

Use ground turkey or chicken for a leaner option without sacrificing flavor.
Add water chestnuts or chopped mushrooms for extra crunch and texture.
Adjust the sriracha to make it as mild or spicy as you prefer.
Serve over quinoa or brown rice for a wholesome, fiber-rich meal.
For a vegetarian version, substitute ground meat with crumbled tofu or tempeh.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through, stirring occasionally to ensure even heating. Avoid reheating multiple times to maintain freshness and flavor.

How to Serve

A white bowl filled with layers starting at the bottom with white rice, topped with vibrant purple cabbage on one side and fresh, thinly sliced green cucumbers on the other. There are bright orange shredded carrots adding color at the back edge of the bowl. In the center sits a generous mound of cooked ground meat, drizzled with a creamy orange sauce. The dish is garnished with chopped green onions and sprinkled with black sesame seeds and red pepper flakes, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the egg roll bowl ahead and store it in the refrigerator for up to 3 days. Just reheat thoroughly before serving.

What can I use instead of cornstarch?

You can substitute cornstarch with arrowroot powder or tapioca starch in equal amounts to thicken the sauce.