Egg Roll in a Bowl
Egg Roll in a Bowl
Ingredients
For the Egg Roll Mixture
- 1 pound ground pork
- 1/2 white onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon freshly ground black pepper
- 4 cups green cabbage, shredded
- 2 cups purple cabbage, shredded
- 1 cup carrots, shredded
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
For Garnish and Serving
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
- 4 cups cooked white rice, for serving
Instructions
- 1
Heat a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned. Season with freshly ground black pepper and minced garlic during the last 2 minutes of cooking. Drain any excess fat.
⏱️ 8 min
- 2
Add the chopped white onion to the skillet with the cooked pork. Sauté for 3-4 minutes, or until the onion begins to soften.
⏱️ 4 min
- 3
Stir in the shredded green cabbage, purple cabbage, and shredded carrots. Cook, stirring frequently, until the vegetables are tender-crisp, about 5-7 minutes.
⏱️ 7 min
- 4
In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, and sesame oil.
⏱️ 1 min
- 5
Pour the sauce mixture over the pork and vegetable mixture in the skillet. Stir well to ensure all ingredients are evenly coated. Cook for another 2 minutes, allowing the sauce to heat through and slightly thicken.
⏱️ 2 min
- 6
Remove from heat. Garnish with fresh chopped cilantro and sliced green onions.
⏱️ 1 min
- 7
Serve hot over a bed of cooked white rice.
Kitchen Tools
Nutrition Facts (per serving)
Egg Roll in a Bowl
Ingredients
For the Egg Roll Mixture
- 1 pound ground pork
- 1/2 white onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon freshly ground black pepper
- 4 cups green cabbage, shredded
- 2 cups purple cabbage, shredded
- 1 cup carrots, shredded
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
For Garnish and Serving
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
- 4 cups cooked white rice, for serving
Instructions
- 1
Heat a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned. Season with freshly ground black pepper and minced garlic during the last 2 minutes of cooking. Drain any excess fat.
⏱️ 8 min - 2
Add the chopped white onion to the skillet with the cooked pork. Sauté for 3-4 minutes, or until the onion begins to soften.
⏱️ 4 min - 3
Stir in the shredded green cabbage, purple cabbage, and shredded carrots. Cook, stirring frequently, until the vegetables are tender-crisp, about 5-7 minutes.
⏱️ 7 min - 4
In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, and sesame oil.
⏱️ 1 min - 5
Pour the sauce mixture over the pork and vegetable mixture in the skillet. Stir well to ensure all ingredients are evenly coated. Cook for another 2 minutes, allowing the sauce to heat through and slightly thicken.
⏱️ 2 min - 6
Remove from heat. Garnish with fresh chopped cilantro and sliced green onions.
⏱️ 1 min - 7
Serve hot over a bed of cooked white rice.