Love egg rolls but don’t want the hastle, or the fried food? Egg roll bowls are basically the filling of an egg roll, only take 30 minutes to make, and are much healthier!
Unpopular opinion alert!!
I don’t really love fried food. I don’t hate it, it’s just not my vice. Which is fine because I have plenty of others: ice cream, cheese, good bread, baked goods…
Whether you’re a fried foodie or not, dishes like egg roll bowls are great for when you want the flavor of something, but in a form that’s more acceptable for dinner. Not only that, it also only takes 30 minutes to make, and, because it’s mostly cabbage and pork, it’s super cheap!
The idea for egg rolls bowls came to me out of a hatred for food waste. I was stuck with pork and cabbage from never getting around to making homemade potstickers when my family came to visit. I had never used cabbage for anything but slaw and potstickers, but I was determined to find a use for it! Enter in onion, carrots, and a few Asian condiments I always have on hand, and a new favorite was born!
This recipe is very easy.
- Start by prepping your veggies and garlic. Chop your cabbage and onions, shred your carrots, and mince your garlic.
- Next, brown your pork in sesame oil in a large deep skillet. When it’s just cooked, throw in your veggies and garlic.
- While that sautees, combine the rest of your sesame oil, soy sauce, fish sauce, and sambal oelek in a measuring cup, and poor over your veggies and pork.
- Mix to combine then put the lid on and cook for 20 more minutes.
- Then you can plate! I love this dish with a little sriracha, green onions, and sesame seeds.
- ½ head cabbage
- 1 medium white onion
- 3 whole carrots
- 1 tbsp garlic
- 1 lb ground pork
- 2 tbsp sesame oil (separated)
- ⅓ cup soy sauce
- 1 tbsp fish sauce
- ½ tbsp sambal oelek (fresh ground chili paste)
- green onion, sesame seed, and sriracha for toppings
- Start by prepping your veggies. Slice your cabbage in half from top to bottom, then cut it into fourths. Remove the core from the two fourths and continue chopping into small pieces. Dice your onion. Shred your carrots (I simply use a peeler and peel off strips until there is nothing left. You can cut them down into smaller strips if you'd like.) Then mince your garlic.
- Cook your pork over medium heat in 1 tbsp sesame oil in a large skillet.
- When it is just cooked, add in your veggies and garlic.
- Combine the other tbsp of sesame oil in a measuring cup with soy sauce, fish sauce, and sambal oelek.
- Pour over your pork and veggies and stir to combine.
- Cover with a lid and cook for 20 more minutes.
- When done, plate with chopped green onion, sriracha, and sesame seeds!