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Pork Egg Roll In A Bowl

pork egg roll in a bowl

This Pork Egg Roll In A Bowl is such an easy meal! You get all the flavor of those classic Asian egg rolls without having to individually wrap all of those egg rolls! It is also lower carb without the wraps, but if you like the wrap part, you can always throw in some crunchy wonton strips in these! This dish fits into SO many different diets, as it is gluten free, dairy free, & soy free! You can make it vegetarian by omitting the meat as well. The smell of your kitchen when this is cooking is to DIE for! If you like the sound of this recipe, be sure to try my Healthy Baked Pork Taquitos as well.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Reasons to Love These Power Bowls

  • Prep Ahead of Time: This can be easily prepped ahead of time to where you have all the veggies chopped and your sauce mixed up so it whips up in 10 minutes! I also use precooked & shredded pork from my Trifecta meal prep plan to speed up the cooking process even more.
  • Quick & Easy: Even if you do not prep this meal ahead of time, it is relatively quick to make and super easy!
  • Macros: This a great high volume type of meal. It is low calorie and high protein.
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Ingredients

Main:

  • 1 lb. cooked & shredded pork (or meat of choice)
  • 2 tbsp. sesame seed oil
  • 1/2 yellow onion, chopped
  • 1 1/2 tsp ginger, minced
  • 2 tsp garlic, minced
  • 3 heaping cups shredded green cabbage
  • 1 1/2 cups shredded red cabbage
  • 2 large eggs
  • 6-8 green onions, chopped (lights only)
  • 1 cup bean sprouts

For the Sauce:

  • 3/4 cup coconut aminos
    3 tbsp. garlic chili sauce
    2 tbsp. rice vinegar
pork egg roll in a bowl
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Instructions

  1. Preheat a large wok over medium/high heat with the sesame oil. Add the onion, ginger, and garlic. Sauté until fragrant (3-4 min). In the meantime, make your sauce by whisking together sauce ingredients.
  2. Add the green cabbage, red cabbage, and green onions. Sauté for 3-4 additional minutes then make a divot in the middle of your wok.
  3. Crack your eggs in the divot you made and scramble. Mix in with the cabbage mixture.
  4. Add the cooked pork & bean sprouts. Mix to combine and allow to heat through. Pour sauce over & mix well. Allow for flavors to soak through, about 5 minutes.
  5. Serve and enjoy!
pork egg roll in a bowl

How To Store Leftovers

You can store your leftovers the refrigerator for up to 3 days. To reheat, just zap a serving in the microwave for a minute or so. You can also reheat it on the stove.

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Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins
Servings 6
Calories 348
Dietary Dairy Free, Gluten Free, Soy Free
Description

This Pork Egg Roll In A Bowl is such an easy meal! You get all the flavor of those classic Asian egg rolls without having to individually wrap all of those egg rolls! It is also lower carb without the wraps, but if you like the wrap part, you can always throw in some crunchy wonton strips in these! This dish fits into SO many different diets, as it is gluten free, dairy free, & soy free! You can make it vegetarian by omitting the meat as well. The smell of your kitchen when this is cooking is to DIE for!

Ingredients
  • 1 lb pork (cooked & shredded)
  • 2 tbsp sesame seed oil
  • 1/2 yellow onion (chopped - medium sized)
  • 2 tsp garlic (minced)
  • 1 1/2 tsp ginger (minced)
  • 3 cup green cabbage (shredded)
  • 1 1/2 cup red cabbage (shredded)
  • 2 eggs
  • 6-8 green onions
  • 1 cup bean sprouts
    • For the Sauce
  • 3/4 cup coconut aminos
  • 3 tbsp chili garlic sauce
  • 2 tbsp rice vinegar
Instructions

  1. Preheat a large wok over medium/high heat with the sesame oil. Add the onion, ginger, and garlic. Sauté until fragrant (3-4 min). In the meantime, make your sauce by whisking together sauce ingredients.

  2. Add the green cabbage, red cabbage, and green onions. Sauté for 3-4 additional minutes then make a divot in the middle of your wok.

  3. Crack your eggs in the divot you made and scramble. Mix in with the cabbage mixture.

  4. Add the cooked pork & bean sprouts. Mix to combine and allow to heat through. Pour sauce over & mix well. Allow for flavors to soak through, about 5 minutes.

  5. Serve and enjoy!

Nutrition Facts

Servings 6

Amount Per Serving
Calories 348kcal
% Daily Value *
Total Fat 20.2g32%
Saturated Fat 1.8g9%
Cholesterol 107.5mg36%
Sodium 452.9mg19%
Total Carbohydrate 14.1g5%
Dietary Fiber 3.8g16%
Sugars 6.2g
Protein 23g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Did you make this recipe?

The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)

Please note that my nutrition label is approximate and can have slight rounding.

Keywords: asian, egg rolls, pork, high protein, dairy free, gluten free, easy dinner, meal prep
Read it online: https://cookingkatielady.com/recipe/pork-egg-roll-in-a-bowl/