Deconstructed Egg Roll Bowl
Ingredients
- 1 tbsp neutral oil (avocado or canola)
- 1 pound ground chicken or port
- 1 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 4 cups shredded cabbage or coleslaw mix
- 1 small carrot, grated
- 3 tbsp low-sodium soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp honey or maple syrup
- 2 green onions, thinly sliced
- crushed red pepper or chili oil, to taste
- rice
- optional toppings: sesame seeds, extra green onions, or a drizzle of sriracha
Method
Cook the protein.
- Heat the neutral oil in a large skillet over medium-high heat. Add the ground meat and cook, stirring often to break it up, until browned and cooked through, about 5–6 minutes.
Add aromatics.
- Stir in the garlic and ginger and cook for 30 seconds until fragrant.
Make the sauce.
- Add soy sauce, rice vinegar, sesame oil, and honey. Stir to coat the meat evenly and let it simmer for 1–2 minutes.
Add the veggies.
- Toss in the cabbage (and carrot, if using). Cook, stirring frequently, until the cabbage softens slightly but still has texture — about 3 minutes.
Finish it up.
- Remove from heat. Add peppers, green onions and a pinch of crushed red pepper. Taste and adjust seasoning.
Serve.
- Spoon into rice bowls and top with sesame seeds, sriracha, or chili oil. Enjoy on its own, or serve over rice or noodles for a fuller meal.
Notes
Helpful Tips
- Go meatless: Swap in crumbled tofu or tempeh for a vegetarian version.
- Add crunch: Sprinkle crispy wonton strips or roasted cashews before serving.
- Batch it: Doubles easily and keeps for up to 3 days in the fridge — a next-day win.
- Flavor boost: A splash of lime juice or drizzle of sweet chili sauce brightens everything up.
- Party idea: Serve the filling in small takeout boxes with chopsticks for a fun, make-your-own takeout moment.