Egg Roll Bowl
All the flavor of an egg roll in a bowl! This quick and easy Egg Roll Bowl recipe is perfect for any night of the week.
Servings 4
Ingredients
- 1 tablespoon oil
- 1 pounds ground beef note 1
- 2 spring onions sliced
- 2 garlic cloves minced
- 1 pounds white cabbage shredded (around ½ small head)
- 2 cups grated carrots tightly packed
- 2 cups mung bean sprouts lightly packed - optional (note 2)
For the sauce
- 6 tablespoons dark soy sauce
- 1 tablespoon fresh ginger grated or finely minced (note 3)
- 1 teaspoon sriracha sauce note 4
For garnish
- Spring onion rings and sesame seeds.
- Serve also with sweet and sour chili sauce if you like.
Instructions
- Heat the oil in a big pan over high heat.
- Add the beef and cook until not longer pink, breaking it up while cooking. (drain if there is a lot of fat released)
- Add the spring onions and the garlic and cook another for 1-2 minutes until onions start to soften.
- Toss in the cabbage, carrots and mung bean sprouts and stir.
- Mix the ingredients for the sauce (soy sauce, ginger, sriracha sauce) in a small bowl and then pour into the pan.
- Give everything another stir and cook on low to medium heat until the vegetables have desired softness. (note 5)
- Add salt, pepper and chili to taste and serve hot with some sprinkled spring onions and sesame seeds.
Notes
- Note 1: You can also use ground pork or turkey.
- Note 2: If you don´t want to use mung bean sprouts you can just leave them out or substitute by adding more cabbage instead.
- Note 3: You can also use ground ginger, use around 1 teaspoon instead.
- Note 4: Leave out or substitute with hot or chili sauce.
- Note 5: Cooking time depends on how thick you’ve cut the vegetables. I like to cut it very thinly and therefore the cooking time is only around 7-9 minutes.