Homemade Egg Roll in a Bowl
This Egg Roll in a Bowl is the ultimate weeknight "win" for anyone craving the savory, umami-packed flavors of a traditional egg roll without the hassle of rolling or the extra carbs from deep-frying. Often affectionately called "Crack Slaw" by fans of low-carb living, this dish features a vibrant mix of seasoned ground protein, shredded cabbage, and aromatic ginger and garlic, all brought together with a zesty drizzle of spicy mayo.
Ingredients
- 1 lb Ground pork or turkey/chicken
- 1 bag 14 oz Coleslaw mix
- 3 cloves Garlic minced
- 1 tbsp Fresh ginger grated
- ¼ cup Soy sauce or coconut aminos
- 1 tbsp Toasted sesame oil
- ½ cup Green onions sliced
- 1 tbsp Rice vinegar
- Toppings: Sriracha mayo sesame seeds
Instructions
- In a large skillet or wok, brown the ground meat over medium-high heat until fully cooked.
- Push the meat to one side and add the minced garlic and grated ginger to the center. Sauté for 1 minute until fragrant.
- Add the coleslaw mix, soy sauce, rice vinegar, and sesame oil to the pan.
- Sauté for 5–7 minutes, stirring frequently, until the cabbage is tender-crisp.
- Remove from heat and stir in most of the sliced green onions.
- Divide into bowls and garnish with remaining green onions, a drizzle of sriracha mayo, and toasted sesame seeds.