Egg Roll in a Bowl
All the savory flavors of a classic egg roll deconstructed into a quick one-pan meal with seasoned ground pork, shredded cabbage, and a ginger-sesame sauce — no wrapper needed.
Ingredients
- 1 lb ground pork
- 2 tsp toasted sesame oil
- 4 cloves garlic cloves, minced
- 2 tsp fresh ginger, minced
- 6 cups green cabbage, thinly shredded
- 1 cup carrots, shredded
- 3 tbsp gluten-free tamari (or coconut aminos)
- 2 tsp rice vinegar
- 2 tsp sriracha sauce (adjust to taste)
- 4 green onions, thinly sliced
- 2 tsp sesame seeds, toasted
Instructions
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1
Heat a large skillet or wok over medium-high heat. Add 2 tsp toasted sesame oil.
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2
Add 1 lb ground pork and cook, breaking it up with a spoon, until browned and cooked through to an internal temperature of 160°F (71°C), about 5-6 minutes. Drain excess fat if needed.
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3
Add 4 cloves minced garlic cloves and 2 tsp minced fresh ginger to the pan with the pork. Cook, stirring, for 1 minute until fragrant.
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4
Add 6 cups thinly shredded green cabbage and 1 cup shredded carrots. Stir-fry over high heat until the cabbage is tender but still has a slight bite, about 4-5 minutes.
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5
Add 3 tbsp gluten-free tamari (or coconut aminos), 2 tsp rice vinegar, and 2 tsp sriracha sauce (adjust to taste). Toss everything together and cook for 1 more minute.
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6
Remove from heat. Top with 4 thinly sliced green onions and 2 tsp toasted sesame seeds. Serve immediately in bowls.