A deconstructed egg roll dish with all the textures and flavors you love! I love Asian food, and egg rolls are one of my favorites, and my egg roll in a bowl has everything I love about traditional egg rolls in an easy-to-prepare deconstructed version. This dish combines delicious flavors and textures in a hearty one-pan meal. You can use any ground meat or even thin slices of steak or chicken. The sauce has a tasty Asian mixture of soy, ginger, and sesame oil, and the cabbage gives it a wonderful crunch. This dish is easy to prepare and gives me everything I love in a simple and healthier version.
Belle’s Egg Roll in a Bowl
1 tablespoon peeled, grated fresh ginger or 1 teaspoon dried ground ginger
¼ cup soy sauce
2 teaspoons sesame oil
½ teaspoon sugar1 pound lean ground beef or chicken or thinly sliced steak or chicken
1 Tablespoon olive oil
½ salt
¼ teaspoon pepper
½ cup diced onion
1 carrot, grated
2 teaspoons minced garlic
1 (16-ounce) bag shredded cabbage
2 cups cooked rice (or cauliflower rice)
Chopped green onion and sesame seeds, optional for garnish
Mix the ginger, soy sauce, sesame oil, and sugar in a small bowl and set aside. In a large fry pan, heat the oil over medium-high. Add ground beef and cook until no longer pink. Break up the meat with a spatula as it’s cooked—season with salt and pepper. Add the onion and carrots and cook until the onion is tender. Add the garlic and cook another 30 seconds, stirring constantly. Add the cabbage. Continue sauteeing for 5-7 minutes, stirring occasionally, or until the cabbage is tender. Serve over rice and garnish with green onion and sesame seeds if desired.
