Get Ready for a Flavor Explosion!
Ever had a craving for egg rolls but didn’t want to bother with frying? Homemade Egg Roll in a Bowl brings all those crisp, savory flavors right to your table without the hassle of wrappers or frying. Picture this: a one-pan wonder that’s quick, easy, and gets everyone talking around the dinner table. Yes, please!
Why Make This Recipe
First off, it’s a serious time-saver. Who has hours to spend in the kitchen? Not me! This dish packs bold flavors and is family-friendly. Kids love the crunch, and you love that they’re not just eating fried food. Plus, cleanup is a breeze—just one pan, and you’re done! If you’re anything like me, you’ll definitely appreciate fewer dishes and more deliciousness. 😄
Ingredients
You don’t need fancy stuff — just these basics!
- 1 pound ground lean protein (chicken, turkey, or pork)
- 4 cups shredded cabbage
- 1 cup shredded carrots
- 3 green onions, chopped
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- Salt and pepper to taste
- Optional: sesame seeds for garnish
Directions
Here’s how to whip this up in no time:
- Heat sesame oil in a large skillet over medium heat.
- Add minced garlic and grated ginger, sauté for 1 minute until fragrant.
- Toss in the ground protein and cook until browned, breaking it into small pieces.
- Stir in shredded cabbage and carrots, cooking for about 5–7 minutes until tender.
- Pour in soy sauce and mix well, cook for an additional 2–3 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions and sesame seeds if desired.
How to Make Homemade Egg Roll in a Bowl (Overview)
The beauty of this recipe lies in its simplicity! You just heat your sesame oil, toast some garlic, and sauté your meat until it’s perfectly browned. Next, toss in copious amounts of cabbage and carrots, and let them soften up. A splash of soy sauce gives that savory punch we all crave. Oh, and don’t skip toasting the garlic—it makes all the difference! Psst, you might even want to double the batch; leftovers are fantastic! 😉
How to Serve Homemade Egg Roll in a Bowl
Serving this dish is a feast for the senses! The vibrant colors from the cabbage and carrots pop against the golden-brown ground meat. For an added touch, sprinkle sesame seeds on top for that perfect crunch. You can also serve it over rice or quinoa! Let the warm aromas fill your kitchen as you scoot over a big bowl to dive into this hearty delight.
How to Store Homemade Egg Roll in a Bowl
Planning for leftovers? No problem! This dish stays fresh for about 3–4 days in the fridge. Just store it in an airtight container and enjoy it all week long. Wanna make it ahead of time? You can prep all your ingredients and chill; just sauté when you’re ready to eat! Reheat in the microwave and enjoy a quick, delicious meal any night.
Tips to Make Homemade Egg Roll in a Bowl
- Timing is key: Don’t rush the browning of your meat; it adds rich flavor.
- Swap proteins: Use shrimp or tofu for a quick protein change-up.
- Add some heat: A pinch of red pepper flakes will up the spice level if you’re into that!
- Make it a meal: Serving it over noodles can turn your egg roll in a bowl into a full dish.
Variations
Feeling adventurous? Turn this recipe vegan by swapping the meat for tempeh or mushrooms. You can also toss in some bell peppers or snap peas for extra crunch and color. Mix things up with different sauces, like teriyaki or a splash of hoisin for a sweet twist.
FAQs
Q: Can I make this ahead of time?
A: Absolutely! Pre-chop your veggies and store them until you’re ready to cook.
Q: Can I freeze it?
A: Yes, you can freeze it in an airtight container for up to 2 months. Just thaw and reheat when it’s time for dinner.
Q: What if I don’t have sesame oil?
A: Canola or vegetable oil works just fine, but you might miss out on that nutty flavor!
Enhance your weeknight dinners with this delightful twist on a classic favorite. 📌 Pin this recipe for your next cozy dinner night!
Homemade Egg Roll in a Bowl
Ingredients
Method
- Heat sesame oil in a large skillet over medium heat.
- Add minced garlic and grated ginger, sauté for 1 minute until fragrant.
- Toss in the ground protein and cook until browned, breaking it into small pieces.
- Stir in shredded cabbage and carrots, cooking for about 5–7 minutes until tender.
- Pour in soy sauce and mix well, cook for an additional 2–3 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions and sesame seeds if desired.