This egg roll in a bowl recipe is basically egg roll filling without the wrapper. While similar to crack slaw, this recipe uses ground pork and bean sprouts for a real egg roll taste!
4cupssliced green cabbageor 16 oz package of coleslaw mix
2cupsbean sprouts
2teaspoonsvinegar
3tablespoonssoy sauce
1 1⁄2tsp sugar
salt and pepper
Optional Toppings
2-3green onionschopped
sesame seeds
sriracha to top
poached eggs
Instructions
n a large skillet, fry the ground pork until cooked and no longer pink. Drain and return to the stove.
Push the ground beef to the side and add the sesame seed oil in the space. Heat the oil then add in the ginger and garlic and fry for 2-3 minutes, then mix into the ground pork.
Add in the coleslaw mix and bean sprouts. Drizzle with white vinegar, soy sauce and sprinkle with the sugar, salt and pepper. Fry for another 5 minutes until the cabbage is wilted to your liking.
Plate, then sprinkle with the toasted sesame seed and green onions.
Notes
We like to top our egg roll in a bowl with a poached egg for extra protein!