Egg Roll In a Bowl with Ginger Cream Sauce

Egg roll in a bowl in a white dish with a fork topped with green onion.

Egg Roll In a Bowl with Ginger Cream Sauce

This Egg Roll in a Bowl recipe brings back all of the flavor and nostalgia you love about egg rolls without the wrapper!

Course One Pan

Cuisine Asain inspired

Keyword egg roll in a bowl

Prep Time 10

Cook Time 25

Servings servings

Calories 351

Author Michelle

Ingredients

For The Egg Roll In a Bowl

1 lb ground pork see notes
2 tbsp sesame oil sub avocado oil, see notes
1 white onion diced
2 cloves garlic minced
1 tsp grated ginger
12 oz coleslaw mix
2 tsp apple cider vinegar sub rice vinegar
3 tbsp coconut aminos
2 tbsp green onion chopped

For the sauce (optional)

¼ cup coconut cream
1 tbsp coconut aminos
1 tsp apple cider vinegar
2 tsp fresh ginger grated
Pinch of sea salt

Instructions

For the egg roll in a bowl

In a large skillet, brown the pork on medium heat and lightly season with salt and pepper. Once cooked, set aside. Discard the fat.
Using the same skillet, heat the oil on low-med heat. Saute the onion, garlic and ginger until fragrant and the onion is translucent.
Pour in the coleslaw mix with the remainder of salt and pepper. Stir well to combine. Saute for 4-5 minutes or until the cabbage reduces in size and the carrots soften.
Reincorporate the cooked pork, coconut aminos and vinegar and stir to combine. Saute for another minute to reheat.
Remove from heat and topped with green onion and optional sauce (see below).

For the optional sauce

Combine all of the ingredients in a bowl and whisk together. Serve over the bowls.

Video

Notes

For the protein: You can easily use ground chicken or ground turkey in this recipe in place of pork.

For sesame oil: The key to cooking with sesame oil is to use lower heat. You don't want to get the heat too high! You can easily swap this out for avocado as well, or do 50/50 avocado oil and sesame oil.

Nutrition