Easy Inside Out Egg Roll in a Bowl: A Cozy Twist on a Classic Favorite
As the leaves begin to turn and the air becomes just a touch crisper, my heart yearns for meals that are as comforting as the season itself. Enter the Easy Inside Out Egg Roll in a Bowl! This dish wraps all the delicious flavors of traditional egg rolls into a warm, hearty bowl, without the fuss of frying and rolling. It fills the kitchen with a mouthwatering aroma that beckons loved ones to gather around the table.
With tender, savory pork or turkey mingling with crisp veggies, this soul-soothing recipe is perfect for busy weeknights when you want something satisfying and delicious, but don’t have the energy for a long prep. Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: This cozy meal can be whipped up in just 30 minutes, making it the perfect easy weeknight dinner.
- Family-Friendly: With its savory flavor and colorful presentation, it’s sure to be a hit with both kids and adults.
- Customizable: Switch up proteins, veggies, or sauces to suit your family’s tastes and dietary needs.
- Healthy & Wholesome: Packed with fresh veggies and lean protein, this bowl is a nourishing option that doesn’t skimp on flavor.
- Minimal Cleanup: One skillet is all you need, making this dish a breeze to prepare and clean up.
What You’ll Need
Gather these simple ingredients to create your delightful Easy Inside Out Egg Roll in a Bowl:
- 1 ½ lbs ground pork or ground turkey/chicken
- 16 oz bagged coleslaw mix
- ½ cup carrot matchsticks
- ½ cup chopped red cabbage
- 2 tsp sesame seed oil
- 1 tsp rice vinegar
- 1/3 cup coconut aminos
- ¼ tsp ground ginger
- ½ tsp onion powder
- ½ sweet onion, sliced
- 2 tsp minced garlic
- Salt and pepper to taste
- Green onions for garnish
For the Sauce:
- ½ cup mayo (or substitute Greek yogurt or dairy-free yogurt)
- 1 ½ tsp coconut aminos
- ½ tsp garlic powder
- 1-2 tbsp sriracha sauce (depending on spice level)
- Salt and pepper to taste
Let’s Make It Together
- Heat a large skillet over medium heat, adding the sesame seed oil. Once hot, sauté the minced garlic and sliced onions for 2-3 minutes until fragrant and the onions are tender.
- Add the ground pork or turkey to the skillet, browning for about 5 minutes. Drain off any excess grease to keep the dish light and enjoyable.
- Stir in the coleslaw mix, carrot matchsticks, chopped red cabbage, onion powder, and ground ginger. Cook for an additional 5 minutes, allowing the veggies to soften and blend with the meat.
- Pour in the rice vinegar and coconut aminos, mixing well. Let everything simmer on low heat for about 10 minutes, allowing the flavors to meld beautifully.
- For the sauce, mix together the mayo (or yogurt), coconut aminos, garlic powder, and sriracha in a small bowl until creamy and smooth.
- Serve the egg roll mixture hot in bowls, drizzling the sauce generously on top and garnishing with chopped green onions.
Delicious Variations to Try
- Protein Swaps: Try substituting the ground pork or turkey with beef for a richer flavor or keep it plant-based with crumbled tofu or tempeh for a cozy veggie version.
- Add Spiciness: Spice it up with the addition of sliced jalapeños or red pepper flakes for those who like a little extra heat.
- Topping Choices: Top with crispy wonton strips for a delightful crunch or add sliced avocado for a creamy twist.
- Herbaceous Boost: Toss in fresh herbs like cilantro or basil at the end for a pop of freshness and flavor.
Chef Emma’s Helpful Tips
- Make-Ahead Advice: You can prep the veggies and sauce in advance to save time on busy weeknights.
- Ingredient Swaps: Don’t have coleslaw mix? Shredded cabbage and carrots work just as well and give you that fresh crunch.
- Storage Suggestions: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just reheat gently on the stovetop to bring back the flavors.
- Slice with Ease: For even chopping, use a sharp chef’s knife and cut the veggies into uniform sizes so they cook evenly.
What’s Inside – Nutrition Breakdown
- Serving Size: Approximately 1 cup
- Calories: 350
- Carbohydrates: 22g
- Sugar: 5g
- Fat: 22g
- Protein: 25g
- Sodium: 800mg
Common Questions Answered
- Can I make this ahead? Absolutely! The egg roll mixture and sauce can be made ahead of time. Just reheat before serving.
- Can I use different ingredients? Yes! Feel free to swap the protein or use different veggies based on what you have on hand.
- How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days.
- How long does it last? Leftovers typically last up to three days in the fridge, but you can freeze the mixture for up to a month if desired.
A Cozy Closing Note
This Easy Inside Out Egg Roll in a Bowl is more than just a meal; it’s a delightful gathering of flavors and warmth that brings comfort to chilly evenings. Its beautiful presentation and delicious tastes are bound to create moments worth savoring with family and friends. Save this recipe to your cozy meals board so it’s ready when you need a quick, feel-good treat! Happy cooking, and enjoy every bite of this wonderfully inviting dish!
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Easy Inside Out Egg Roll in a Bowl
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A Cozy twist on a classic favorite, this Easy Inside Out Egg Roll in a Bowl combines savory pork or turkey with crisp veggies, offering a comforting meal in just 30 minutes.
Ingredients
- 1 ½ lbs ground pork or ground turkey/chicken
- 16 oz bagged coleslaw mix
- ½ cup carrot matchsticks
- ½ cup chopped red cabbage
- 2 tsp sesame seed oil
- 1 tsp rice vinegar
- 1/3 cup coconut aminos
- ¼ tsp ground ginger
- ½ tsp onion powder
- ½ sweet onion, sliced
- 2 tsp minced garlic
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Heat a large skillet over medium heat, adding the sesame seed oil.
- Add the minced garlic and sliced onions, sautéing for 2-3 minutes until fragrant.
- Stir in the ground pork or turkey, browning for about 5 minutes and draining excess grease.
- Add the coleslaw mix, carrot matchsticks, chopped red cabbage, onion powder, and ground ginger, cooking for an additional 5 minutes.
- Pour in the rice vinegar and coconut aminos, mixing well and simmering on low heat for about 10 minutes.
- Mix together the mayo (or yogurt), coconut aminos, garlic powder, and sriracha in a bowl until creamy and smooth.
- Serve the egg roll mixture hot in bowls, drizzling the sauce generously on top and garnishing with chopped green onions.
Notes
Prep the veggies and sauce in advance to save time. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
