Make this deconstructed egg roll for a fast, low-carb dinner. This one-pan meal uses ground meat and coleslaw mix to deliver classic egg roll flavor in under 20 minutes.
Author:avasinclair
Prep Time:5 min
Cook Time:15 min
Total Time:20 min
Yield:4 servings 1x
Category:Dinner
Method:Skillet Stir-fry
Cuisine:Asian Inspired
Diet:Low Fat
Ingredients
Scale
1 tablespoon sesame oil
1 pound ground pork or ground turkey
1 teaspoon ground ginger
2 cloves garlic, minced
1 (14.5 ounce) can water chestnuts, drained and chopped
1 (16 ounce) bag coleslaw mix (shredded cabbage and carrots)
1/4 cup low sodium soy sauce or tamari
1 tablespoon rice vinegar
1 teaspoon sriracha or chili garlic sauce (optional)
1/2 teaspoon ground black pepper
2 green onions, sliced (for garnish)
Sesame seeds (for garnish)
Instructions
Heat the sesame oil in a large skillet or wok over medium-high heat.
Add the ground pork or turkey to the skillet. Break the meat apart with a spoon and cook until browned, about 5 to 7 minutes. Drain off any excess grease.
Add the ground ginger and minced garlic to the skillet. Cook for 1 minute until fragrant.
Stir in the chopped water chestnuts.
Add the entire bag of coleslaw mix to the skillet. Cook, stirring occasionally, until the cabbage wilts down, about 5 minutes.
Pour in the soy sauce, rice vinegar, and sriracha (if using). Stir well to coat all the ingredients with the sauce.
Cook for 2 more minutes, allowing the sauce to reduce slightly. Season with black pepper.
Remove the skillet from the heat. Divide the egg roll in a bowl mixture into serving bowls.
Garnish each serving with sliced green onions and sesame seeds before you serve.
Notes
For a Whole30 Egg Roll Bowl, substitute the soy sauce with coconut aminos.
If you prefer a richer flavor, use ground pork. For a higher protein option, use ground chicken or turkey.
This recipe works well for meal prep bowls; store leftovers in airtight containers in the refrigerator for up to 4 days.