Egg roll in a bowl – Quick, Easy + Packed with Flavor!
Craving the flavors of your favorite Asian restaurants but short on time? Look no further than this egg roll in a bowl recipe! This family-friendly dish is not only quick and easy to make but also incredibly versatile, allowing you to customize it to suit your preferences.
Whether you’re in the mood for ground pork, chicken, seafood or tofu, this one-pan wonder delivers on taste and convenience. Packed with fresh veggies too, it’s guaranteed to hit the spot for all your Asian cuisine cravings. It will have everyone coming back for seconds!
I find myself reaching for our Always Pan all the time! It has a non-stick surface, ensuring that every dish effortlessly slides off with minimal mess, making cleanup a breeze. Stains and residues clean off with just a gentle wipe. Plus, its just the perfect size and so versatile. It’s a great go-to pan for everything from sautéing veggies to simmering sauces!
Recipe Variations:
- Vegetarian Option: Replace the ground meat with crumbled firm tofu or cooked chickpeas for a vegetarian version.
- Seafood Twist: Substitute the ground meat with chopped shrimp, scallops, or a combination of seafood. Adjust cooking time accordingly as seafood cooks faster than meat.
- Spicy Kick: Increase the heat by adding more chili garlic sauce or sriracha to the sauce mixture. You can also add red pepper flakes for extra heat.
- Nutty Flavor: Incorporate chopped peanuts or cashews for added crunch and nutty flavor. Sprinkle them on top before serving for a delightful texture contrast.
- Asian-Inspired Veggies: Experiment with different vegetables such as bell peppers, snap peas, broccoli, or baby corn to customize.
Storage Tips:
- Refrigeration: Store any leftover stir-fry in an airtight container in the refrigerator for up to 3-4 days. Make sure it cools down to room temperature before refrigerating to prevent condensation buildup.
- Reheating: Reheat refrigerated stir-fry in a skillet over medium heat until heated through, adding a splash of water or broth to prevent it from drying out. If reheating from frozen, thaw overnight in the refrigerator before reheating like above.
- Meal Prep: This stir-fry is excellent for meal prep. Prepare a batch ahead of time and divide it into individual portions for quick and convenient meals throughout the week. You can also portion out the stir-fry with cooked rice or noodles.
- Sauce Separation: If the sauce separates upon refrigeration, simply give the stir-fry a good stir before reheating to redistribute the flavors evenly.
Whether you're in the mood for ground pork, chicken, seafood or tofu, this one-pan wonder delivers on taste and convenience. Packed with fresh veggies too, it's guaranteed to hit the spot for all your Asian cuisine cravings. It will have everyone coming back for seconds!
Ingredients
- 2 tablespoons sesame oil
- 1 medium onion finely diced
- 1 pound ground meat pork recommended, but can also use chicken, beef, or turkey
- 4 cloves garlic finely minced
- 1 teaspoon fresh ginger grated
- 8 ounces water chestnuts chopped
- 1 tablespoon rice wine vinegar
- ¼ cup soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon chili garlic sauce or substitute with sriracha sauce for spicier flavor
- 1 16- ounce bag of coleslaw mix
- ½ cup grated or “matchstick” carrots
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish:
- Black sesame seeds
- 4 green onions thinly sliced
- Sriracha sauce optional
- Sriracha mayo optional
- Fried egg optional
Instructions
- In a large skillet or wok, heat sesame oil over medium-high heat.
- Add diced onions and cook until translucent, about 2-3 minutes.
- Add ground meat to the skillet, breaking it apart with a spatula, and cook until browned and cooked through, approximately 5-7 minutes.
- Stir in minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add chopped water chestnuts to the skillet and stir to combine with the meat mixture.
- In a separate bowl, mix together rice wine vinegar, soy sauce, hoisin sauce, and chili garlic sauce (or sriracha sauce). This creates your flavorful sauce.
- Pour the sauce over the meat mixture in the skillet and stir well to ensure everything is coated evenly.
- Add the coleslaw mix and grated carrots to the skillet. Stir-fry for about 3-4 minutes until the vegetables are slightly wilted but still crisp. Season with salt and black pepper to taste.
- In a small bowl, mix together mayonnaise and sriracha sauce to make the sriracha mayo.
- Serve the sesame pork stir-fry hot, garnished with black sesame seeds, thinly sliced green onions, and a drizzle of sriracha sauce and sriracha mayo if desired. Optionally, serve with a fried egg on top for added richness and flavor.
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