Egg Roll in a Bowl

When I first came up with the idea for the deconstructed egg roll bowl over the summer, I truly thought I stumbled upon something that nobody in the history of cooking had ever thought of…turns out that wasn’t so!

A Google search lead me to a few wonderful recipes for the delectable “egg roll in a bowl” and I’m so glad they did as it’s awesome to see other takes on a fun food you love.

This is a savory and hearty one-pot meal, free of grains and PACKED with flavor and I hope you enjoy it as much as the boys on The Adam Carolla Show did – even guest TJ Miller! (Normally, I sidekick it up and anchor the news on ACS but every once in a while – when the guys are VERY lucky – I bring in a new dish for my Eat Your Feelings segment!)

Also a big thank you to The Girl Who Ate Everything and Spend With Pennies for the added inspiration and guidance for this amazing meal!

Ingredients

  • 2 tbs olive or avocado oil
  • 1 lb ground pork
  • 3 tsp minced garlic
  • 14oz coleslaw mix
  • 1/4 cup low-sodium soy sauce (or liquid aminos)
  • 2 tsp ginger paste (or fresh grated ginger)
  • 1 tbs onion powder
  • 1 tsp umami powder (optional)
  • 1 tsp sriracha
  • 1 egg
  • 1 6.5oz can sliced mushrooms, drained
  • 1 8oz can bamboo shoots, drained
  • 1 8oz can can water chestnuts, drained and roughly chopped
  • 3 tbs sesame seeds
  • 1/4 cup slivered almonds, toasted (optional)
  • 8 stalks green onion, chopped (6 for mixture, 2 for garnish)

Directions

  1. Brown the pork in heated, heavy-bottomed, lightly oiled pan.
  2. Stir in garlic, ginger and onion powder until fragrant.

  3. Add coleslaw mix in by the handful, wilting as you go.

  4. Once cabbage is wilted, stir in mushrooms, bamboo shoots, water chestnuts and green onions.

  5. Mix in soy sauce (or liquid aminos) and sriracha.

  6. Make a well in the center of the skillet and add the egg.

  7. Scramble until done and mixture is coated.

  8. Serve hot and garnish with sesame seeds, green onion and toasted almonds.

Tips:

Feel free to add, subtract or modify any ingredients that work for you (i.e. ground chicken, turkey or beef instead of pork).

You can toast the almonds ahead of time or do it while you’re making your main dish. Just spread them out on a cookie sheet or oven-safe pan and bake at 350. My oven isn’t super strong so I leave them in for about 12 minutes and check / shake halfway through. (They smell amazing and are a great snack on their own!) If you want to toast them on the stove, try this recipe!

Try to resist the urge to dump all the coleslaw mix in at the same time. I know it might seem easier, but I PROMISE you it’s better to stir in by the handful so it has a chance to cook down before the next heap goes in.

Some recipes say to barely cook the meat before adding in the veggies, but I personally like to fully brown it. The meat reabsorbs the juices and I’ve personally never had a problem with it being too dry!

10 Comments

  1. Gina,
    This is awesome. Thanks so much. I listen every day and always say I’m gonna try that. This time I did so I will be trying a few more in the future. Hope all you guys keep up the good work. Best show there is.

  2. Whiskey Dale

    Looks great GG. I gotta try this.

  3. 5 stars from the whole family! Thanks.

  4. Jon Tollefson

    I made this as soon as I heard about it on ACS. It is a very tasty super easy meal that has fed the wife and I for the past two days. Thanks so much Gina, keep up the great work and great recipes!

  5. This was an AMAZING recipe, super filling and satisfying without making you feel sick. Great job, Gina, you rock!

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