Egg Roll Bowls
All of the delicious flavours of your favourite fried Chinese restaurant appetizer come together in a lighter, faster, one skillet meal!
- Prep
- 30m
- Cook
- 25m
- Total
- 55m
- Serves
- 4
What you need
Ingredients
- 1 tbsp. vegetable oil
- 1 clove garlic, minced
- 1 tbsp. minced fresh ginger
- 1 lb. ground pork
- 1 tbsp. toasted sesame oil
- 1/2 onion, thinly sliced
- 1 c. shredded carrot
- 1/4 green cabbage, thinly sliced
- 1/4 c. low-sodium soy sauce
- 1 tbsp. sriracha
- Kosher salt
- 1 green onion, thinly sliced
- 1 tbsp. toasted sesame seeds
- 1 tablespoon hoisin sauce
Don't F*ck it Up
Method
- 01In a large skillet over medium heat, heat vegetable oil. Add garlic and ginger and cook until fragrant, 1 minute.
- 02Add pork and cook, stirring occasionally, until meat is golden in parts and cooked through, 8 to 10 minutes, breaking meat into small pieces with spoon or spatula.
- 03Push pork to the side and add sesame oil. Add onion, carrot, and cabbage. Stir to combine with meat and add soy sauce and sriracha. Cook until cabbage is tender, 5 to 8 minutes. Season to taste.
- 04Transfer mixture to a serving dish and garnish with scallions and sesame seeds.