Easy 30-Minute Egg Roll in a Bowl
I never want people to be afraid to try and eat healthy because my recipes seem daunting. I am fully aware that not all of my recipes are simple, but my goal is also to create some easy recipes to add to a dinner rotation! Enter this easy egg roll in a bowl that comes together in 30 minutes! And don’t worry, it’s not one of those recipes that say they take 30 minutes and you’ll find yourself an hour later still cooking.
While the recipe itself is simple, I truly believe a big part of what makes this dish so flavorful is the fresh garlic, ginger, and scallions. Feel free to substitute garlic powder and ground ginger but that 30-minute timeline includes time to chop the fresh ingredients! I’d be doing my blog name a disservice if I didn’t use the fresh ingredients – it’s just how it works. That being said, the bulk of this meal is made using a pre-shredded bag of cabbage. Thinly chopping a head of cabbage even sounds daunting to me, don’t worry!
Feel free to customize this egg roll in a bowl by using your favorite ground meat. I usually use ground beef, but feel free to use ground pork or even ground chicken. I don’t generally cook with soy sauce, so you will see the recipe call for coconut/liquid aminos. It is a soy sauce alternative and gluten free for those that need it! If any of my recipes call for aminos, I likely use half liquid aminos and half coconut aminos. I find that the liquid aminos is too salty to use on it’s own, and the coconut aminos is not salty enough. Feel free to experiment but proceed with caution. You can also just use regular soy sauce if that’s your thing as well!
When I said this recipe was easy, I wasn’t lying! You start by cooking your ground meat of choice in sesame oil until cooked through. Next, in goes the fresh ginger, garlic, and scallions before adding the bags of coleslaw. Once that’s done, you’ll add in the sauce and combine it all and adjust your seasonings to taste! I love to top mine with toasted sesame oil, (note this is different than the regular one used earlier in the recipe), sesame seeds, and scallions before chowing down!
Easy 30-Minute Egg Roll in a Bowl
Ingredients
- 1 lb ground beef (can use chicken or pork)
- 5 medium garlic cloves, minced
- 2 inch ginger knob, minced
- 1 bunch scallions, chopped (green and white parts separated)
- 2 14 oz bags coleslaw mix
- ½ cup liquid/coconut aminos*
- 1 tsp rice wine vinegar
- 2 tbsp sesame oil, separated
- salt and pepper, to taste
- toasted sesame oil and toasted sesame seeds, optional for topping
Instructions
- Heat 1 tablespoon of sesame oil in a nonstick pan over medium heat
- Saute ground meat until fully cooked
- Remove meat from pan and place in a separate bowl
- Lower heat to medium/low and add remaining 1 tablespoon of sesame oil
- Saute garlic, ginger, and the white part of the scallions about 30 seconds or until fragrant
- Add both bags of coleslaw mix to the pan and saute 5-7 minutes until softened
- While the coleslaw is cooking, mix 1/2 cup aminos and 1 teaspoon rice wine vinegar in a separate bowl or measuring cup
- Once softened, add the cooked ground meat and sauce back into the pan and stir until fully incorporated
- Taste and add salt and pepper to taste if needed
- Serve and top with green part of the scallions, toasted sesame oil, sesame seeds and enjoy!