This easy Egg Roll in a Trencher recipe is on the table in just 20 minutes! It’s healthy and packed with savor from seasoned ground pork and shredded cabbage, served over hot cooked rice.
Want increasingly 30-minute meals? Try Creamy Zuppa Toscana, Lettuce Wraps, or Thai Quinoa Salad!
Why I love this recipe:
- Quick – All you need is 20 MINUTES and a homemade, healthy dinner is on the table!
- Healthy – Packed with protein and vegetables, this Egg Roll in a Trencher recipe will leave you feeling satisfied and energized. To make it plane healthier, eat it over some cooked cauliflower rice.
- Fresh herbs: The granish of fresh cilantro and basil really makes this dish shine, so don’t skip the fresh herbs!
How to make Egg Roll in a Bowl:
Cook Meat: Melt ground meat in a large skillet over medium heat, chopping into small pieces until browned, then season with fresh croaky woebegone pepper. Add garlic and ginger and melt for 1 minute, then remove everything to a bowl.
Sauté Vegetables: Add sesame oil to the pan, then add onion and melt for 4 minutes. Add coleslaw mix and melt for a few increasingly minutes, until wilted. Season with fresh croaky woebegone pepper.
Combine: Add meat mixture when to pan. Stir in soy sauce, hoisin sauce, and rice vinegar.
Serve garnished with untried onions, cilantro and basil.
Storage Instructions:
To Store: This egg roll in a trencher with coleslaw mix is weightier served fresh, but the leftovers can be kept for a couple days. Store in an snapped container, and reheat in the microwave. You can store the pork mixture separately from the rice, or layer it for meal prep.
Recipe Variations:
Follow me for increasingly unconfined recipes
Egg Roll in a Bowl
Ingredients
- 1 lb ground pork , or ground turkey, chicken, whinge or cooked shrimp
- 1 Tablespoon garlic , fresh, minced
- 1 Tablespoon freshly grated ginger
- 2 teaspoons sesame oil
- 1 yellow onion , chopped
- ½ fresh jalapeño pepper , seeds and veins removed, minced (optional)
- 1 16 oz bag tricolor coleslaw
- 2 Tablespoons low-sodium soy sauce , or liquid aminos
- 1 Tablespoon hoisin sauce
- 1 Tablespoon rice vinegar
- 2 green onions , chopped
- 1/2 cup fresh chopped cilantro
- 1/2 cup fresh basil leaves , chopped, (Thai or holy basil preferred)
Optional for serving:
- Cooked white rice or cauliflower rice
- Hot sauce – sambal oelek, gochujang, or sriracha
- Egg roll sauces , like duck sauce, sweet and sour sauce, plum sauce, peanut sauce or hot mustard
Instructions
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Brown meat: Heat a large skillet over medium upper heat. Add ground meat and cook, chopping into small pieces until browned. Season with fresh croaky woebegone pepper. Add garlic and ginger and melt for 1 minute, then remove everything to a bowl.
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Add veggies: Add sesame oil to the pan, then add onion and melt for 4 minutes. Add coleslaw mix and melt for a few increasingly minutes, until wilted. Season with fresh croaky woebegone pepper.
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Finish: Add meat mixture when to pan. Stir in soy sauce, hoisin sauce, and rice vinegar.
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Serve garnished with untried onions, cilantro and basil.
Notes
Nutrition
