Description
This Asian-Inspired Skillet Meal features a flavorful Egg Roll in a Bowl made with ground pork, fresh vegetables, and a savory blend of seasonings, all cooked in a single skillet. Paired with a creamy chili sauce, this dish offers a delicious and easy-to-make alternative to traditional egg rolls, perfect for a quick weeknight dinner.
Ingredients
Scale
Egg Roll in a Bowl
- 2 tablespoons sesame oil
- 6 green onions, sliced (white and green parts separated)
- ½ cup diced red onion (optional)
- 5 cloves garlic, minced
- 1 pound ground pork
- 1 teaspoon grated fresh ginger
- 1 (8-ounce) can water chestnuts, chopped (optional)
- 1 tablespoon sriracha (or hot sauce)
- 1 (14-ounce) bag coleslaw mix
- 3 tablespoons coconut aminos
- 1 tablespoon rice wine vinegar
- ⅛-¼ teaspoon freshly cracked white pepper (or black pepper)
- Salt, to taste
Creamy Chili Sauce
- ¼ cup mayonnaise (store-bought or homemade)
- 1-2 tablespoons sriracha (or hot sauce)
- 1 large pinch salt (more or less to taste)
- Sliced green onions (green parts), for garnish
- Black sesame seeds, for garnish
Instructions
- Prepare the Egg Roll in a Bowl: Heat a large skillet over medium heat and add sesame oil. This will create a flavorful base and prevent sticking.
- Sauté Aromatics: Add the white parts of the green onions, diced red onion (if using), and minced garlic to the skillet. Cook for about 5 minutes until softened and fragrant.
- Cook the Pork: Add ground pork, grated fresh ginger, chopped water chestnuts (if using), and sriracha to the skillet. Cook until the pork is browned and cooked through, about 7 to 10 minutes, stirring frequently to break up the meat.
- Add Vegetables and Seasonings: Stir in the coleslaw mix, coconut aminos, rice wine vinegar, freshly cracked white or black pepper, and salt. Continue cooking and stirring until the cabbage is tender, about 5 minutes more.
- Make the Creamy Chili Sauce: In a small bowl, combine the mayonnaise, sriracha, and a large pinch of salt. Mix until smooth and creamy, adjusting seasoning to taste.
- Serve: Divide the egg roll mixture into serving bowls. Drizzle with the creamy chili sauce, then sprinkle with sliced green onion greens and black sesame seeds as garnish. Serve immediately while hot.
Notes
- If you prefer a vegetarian version, substitute ground pork with crumbled firm tofu or extra firm tempeh.
- Water chestnuts add a pleasant crunch, but can be omitted if unavailable.
- Adjust the amount of sriracha in both the skillet mixture and sauce to suit your spice preference.
- This dish pairs well with steamed rice or cauliflower rice for a low-carb option.
- Leftovers can be refrigerated for up to 3 days and reheated gently in a skillet or microwave.
