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Sure! Here’s a cozy, approachable article for your Egg Rolls in a Bowl recipe:
Egg Rolls in a Bowl: All the Flavor, Less of the Fuss
If you love the crispy, savory goodness of egg rolls but aren’t in the mood for frying or rolling, then Egg Rolls in a Bowl is your new best friend. This deconstructed take captures all the classic flavors—savory pork or chicken, crunchy cabbage, and bold Asian seasonings—but in a simple, one-pan dish that’s ready in under 30 minutes.
Perfect for busy weeknights, meal prep, or whenever you want a comforting, wholesome dinner without the mess, this recipe delivers big on taste with minimal effort.
Why You’ll Love Egg Rolls in a Bowl
- No frying or wrappers needed — just all the flavors of egg rolls in a healthy stir-fry.
- Quick and easy to make — ready in less than half an hour.
- Versatile and customizable — swap in your favorite proteins or veggies.
- Low-carb and gluten-free friendly when served without noodles or rice.
Ingredients
- 1 lb ground pork or chicken
- 1 small head of cabbage, shredded
- 2 cups shredded carrots
- 3 green onions, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 tbsp soy sauce or tamari
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- Optional: red pepper flakes or sriracha for heat
How to Make It
- Cook the Meat: Heat sesame oil in a large skillet or wok over medium-high heat. Add ground pork or chicken and cook until browned, breaking it up with a spoon.
- Add Aromatics: Stir in garlic and ginger, cooking until fragrant—about 1 minute.
- Veggie Time: Add shredded cabbage and carrots. Stir-fry until the cabbage softens but still has a bit of crunch, about 5-7 minutes.
- Season: Pour in soy sauce and rice vinegar. Toss everything together to coat evenly. Adjust salt, pepper, or add chili for heat.
