Egg Roll Bowls

Egg Roll Bowls


Egg Roll Bowls are a veggie-loaded hit.
  • 1 tbsp. vegetable oil
  • 1 clove garlic, minced
  • 1 tbsp. minced fresh ginger
  • 1 lb. ground pork
  • 1 tbsp. toasted sesame oil
  • ½ onion, thinly sliced
  • 1 c. shredded carrot
  • ¼ green cabbage, thinly sliced
  • ¼ c. low-sodium soy sauce
  • 1 tbsp. sriracha
  • Kosher salt
  • 1 green onion, thinly sliced
  • 1 tbsp. toasted sesame seeds
  1. In a large skillet over medium heat, heat vegetable oil. Add garlic and ginger and cook until fragrant, 1 minute.
  2. Add pork and cook, stirring occasionally, until meat is golden in parts and cooked through, 8 to 10 minutes, breaking meat into small pieces with spoon or spatula.
  3. Push pork to the side and add sesame oil. Add onion, carrot, and cabbage. Stir to combine with meat and add soy sauce and sriracha. Cook until cabbage is tender, 5 to 8 minutes. Season to taste with salt.
  4. Transfer mixture to a serving dish and garnish with scallions and sesame seeds.

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