Egg Roll in a Bowl (updated 3/7/25)
Source: combination of recipes
2 lbs ground meat (chicken, pork, turkey, and/or beef)
2 T soy sauce
1 cup diced onion
10 ounces mushrooms, diced
3 large cloves garlic, minced
1 T minced fresh ginger
2 (14 oz) bags coleslaw mix (or 28 oz hand shredded cabbage)
1 cup grated or matchstick carrots
6 T low-sodium soy sauce
2 T rice vinegar
2 T sriracha, more to taste
1/4 tsp toasted sesame oil (optional)
1 T cornstarch
1 small bunch green onions, thinly sliced
Garnish: scallions sliced on diagonal, sesame seeds, wonton strips
Mix ground meat with 2 T soy sauce, let marinate for 10 minutes.
In a large skillet, heat oil over medium-high heat. Add marinated ground meat, onion, and mushrooms, and cook until meat is browned and cooked all the way through, about 10 minutes. Add garlic and ginger and continue to cook for one minute or until fragrant.
Add cabbage and carrots. Cook, stirring occasionally, until cabbage is tender, about 5 minutes.
Meanwhile, in a small bowl or measuring cup, whisk together 6 T soy sauce, vinegar, sriracha, sesame oil (if using), and cornstarch. Pour into pan and cook, stirring, until all ingredients are coated with sauce.
Stir in green onions, reserving a few slices for garnish.
Serve over rice, quinoa or riced cauliflower and sprinkled with additional green onions, Sriracha, wonton strips, and/or sesame seeds.
8 servings
Notes:
Substitute coconut aminos for soy sauce, and arrowroot starch for cornstarch
Vegetarian/vegan: Use extra-firm tofu, pressed and crumbled, or tempeh, instead of ground meat