Egg Roll in a Bowl

“This is an easy dinner recipe that is really tasty and much more healthy than the typical Chinese egg roll we all love. This recipe would also make a great filling for warmed butter lettuce leaves.”
– Carolyn

Prep time 15 minutes
Cook time 15 minutes
Serves 4
450 calories per serving

Ingredients

1 Tablespoon Vegetable oil
1 bunch Scallions, light and dark green parts separated and all sliced thin
2 Tablespoons of finely chopped fresh Ginger
4 cloves of minced Garlic
1-1/4 to 1-1/2 lb ground Pork (preferably 80% lean)
2-14 oz bags of shredded Cabbage/Carrot coleslaw
1/3 cup Soy sauce
1/4 cup Sweet & Sour sauce (plus more for serving)
1 teaspoon toasted Sesame oil
1/3 to 1/2 cup chopped salted Cashews

Method

In a large nonstick skillet, heat the oil over medium high heat.
Add the light green scallions and ginger and cook stirring constantly for a couple of minutes.
Add the minced garlic and continue cooking for less than a minute.
Add the ground pork, and using a spatula, break it up into crumbles as it cooks to a golden brown, less than 5 minutes.
Add in 2 bags of coleslaw and soy sauce and cook, stirring until cabbage mix is wilted and soft, about 5 minutes.
Stir in sweet and sour sauce, sesame oil, dark green scallions and chopped cashews and give it a big stir.

Tips

This recipe is very forgiving and can be adjusted for your taste. Less or more of the ground pork, cabbage or seasonings to your taste will still be delicious.
This recipe goes well with a side of your favorite rice, or my choice, quinoa.

If you try this recipe, let me know what you think by sending me an email. I would love to hear from you!