Egg Roll in a Bowl (with Coleslaw Mix)
Quick, healthy, and loaded with veggies! This easy Egg Roll in a Bowl with Coleslaw Mix recipe comes together in 25 minutes, is high in protein, low in carbs, and full of flavor—perfect for busy weeknights or easy meal prep.
Servings: 4 servings
Calories: 347kcal
Ingredients
- 1 tablespoon avocado oil sub: olive oil
- 1 bunch green onions, thinly sliced white and dark parts separated
- 3 garlic cloves, minced sub: 1 1/2 teaspoons pre-minced garlic
- 1 tablespoon grated fresh ginger sub: ginger paste
- 1 pound ground pork sub: ground chicken or turkey
- Optional: salt, pepper, and red pepper flakes see Cooking Notes
- 1 (16-ounce) bag coleslaw mix shredded cabbage and carrots
- 1/4 cup less sodium soy sauce sub: coconut aminos; I used Kikkoman Lower Sodium Soy Sauce.
- 1-2 teaspoons Sriracha sauce plus more to taste
- 1/2 lime plus more for cutting into wedges for serving
Optional but recommended for serving in bowls:
- 2-3 cups cooked rice*
- Chopped salted peanuts or cashews sub: toasted sesame seeds
- Fresh chopped cilantro
Instructions
- Saute Aromatics & Meat: In a large nonstick skillet, heat the oil over medium-high heat. Add the white parts of the green onion and ginger and cook, stirring constantly, for 1-2 minutes. Add the garlic and cook for 30 seconds more. Add the pork (and optionally add a pinch of salt, a dash of pepper, and pinch of red pepper flakes) and continue cooking, breaking the meat apart with a wooden spoon or ground meat tool, until browned, 3 to 5 minutes. Drain off the fat.
- Add Veggies: Add the coleslaw and soy sauce to the skillet and cook, stirring occasionally, until wilted and cooked through, about 3 minutes.
- Finish: Turn off the heat. Stir in the juice of 1/2 a lime, 1-2 teaspoons Sriracha, and dark green onion slices. Taste and adjust seasoning, if desired.
- Serve: Serve warm over rice, topped with extra Sriracha sauce, fresh lime juice, chopped peanuts, and cilantro, if desired.
Video
Notes
- *I suggest using a long grain white rice that has a 15-20 minute cook time OR use cauliflower rice (or making Instant Pot Coconut Rice). I often do a mix of the two for extra veggies. Start cooking the rice before starting this recipe and everything will be done at the same time.
- Why the optional seasoning in Step 1? I wanted to make this recipe very simple with the fewest amount of ingredients I could and this recipe works without the optional seasoning. BUT…our family enjoyed it more when I lightly seasoned the ground pork with a pinch of salt, about 1/8 teaspoon pepper, and a pinch red pepper flakes. It starts a foundation of flavor in the recipe that leads to a more complex-tasting finished product.
- Leftovers taste even better the next day.
- I found the lime juice totally enhanced the flavor and balanced out the saltiness of the soy sauce. You definitely need an acid like this in the recipe, and it’s best to add it at the end based on my tests.
- The key to this recipe is adjusting the flavor at the end to your liking with the Sriracha, lime juice, and perhaps a little more soy sauce.
- I tested doubling this in my largest cast iron pan (12 inches) and it was hard to fit it all. But it is possible if you’re careful.
- When you add the coleslaw mix, it will feel like too much but it will cook down a LOT.
- During one of my tests, I added in two extra shredded carrots and it still tasted awesome. I also served it over cauliflower rice for extra veg—yum!
- You can also serve this as Lettuce Wraps or as an Asian Wrap in a tortilla.
Nutrition
Serving: 1serving of pork & cabbage mixture | Calories: 347kcal | Carbohydrates: 3g | Protein: 21g | Fat: 28g | Cholesterol: 82mg | Sodium: 902mg | Fiber: 1g | Sugar: 1g