One Pan Egg Roll in a Bowl
Want a super-easy lunch or dinner this week? Look no further than this One Pan Egg Roll in a Bowl; it has all of the flavor without all the work.
- 1 lb Ground Pork or turkey or chicken
- 1 Small Head Red Cabbage
- 1 Small Head Green Cabbage
- 3 C Carrots thinly sliced
- ½ C Green Onion sliced
- ½ C Water Chestnuts leave off for low carb
- 1 ½ teaspoon Grated Ginger
- 3 Cloves Minced Garlic
- 2-3 TBS Sesame Oil
- 2 TBS Apple Cider Vinegar
- 2 TBS Sriracha Sauce or Chili Sauce
- ¼ C Coconut Aminios or GF Soy Sauce
- 1 TSP Onion Powder
- 1 TSP Salt
- ½ teaspoon Pepper
Cook and drain the ground pork.
While the meat is cooking thinly slice the cabbage and carrots.
Mix cabbage and carrots to the drained ground pork until it was started to wilt and becomes tender. You might need to add this in batches depending on your pan.
Combine the sesame oil, apple cider vinegar, coconut amnios, sriracha sauce, minced garlic and ginger, and spices in a small bowl. Add it to the pan once the veggies have cooked.
Toss in chopped water chestnuts if you are using them.
Remove the skillet from the heat and serve with fresh green onions.
If you don’t like pork or prefer, you can easily substitute in ground chicken or turkey instead.
Sub in bags of coleslaw mix instead of cutting cabbage and carrots.
If you want you can add in chopped peanuts or cashews for some extra crunch.