Love that delicious egg roll taste but want something easier and healthier? We’ve got you covered! High protein, low carb, loaded with delicious flavors and incredibly easy to pull together. What a delight for the entire family! Note, this recipe makes larger servings which is perfect if you are wanting a high protein meal and is also perfect for leftovers. You can easily halve the recipe if desired.
Egg Roll in a Bowl
Servings: 4 servings
Ingredients
- 4 Tbsp unsalted butter
- 2 shallots chopped
- 4 green onions chopped
- 5 cloves garlic minced
- 2 lbs lean ground meat of choice beef, turkey, chicken or pork work great
- 1 tsp pepper
- 1 1/2 tsp kosher salt
- 2 tsp ginger powder
- 8- ounce can water chestnuts drained and chopped
- 2 Tbsp fish sauce
- 5 Tbsp soy sauce
- 3 Tbsp white wine vinegar
- 3 Tbsp sesame oil
- 2 – 16 oz bags coleslaw
To Serve:
- Sriracha aioli or hot sauce
- Cooked jasmine white rice or brown rice
- Chopped green onions
- Sesame seeds
Instructions
- In a large stock pot, melt butter over medium high heat. Add shallots, green onions and garlic. Turn heat down to medium and cook for 3-4 minutes to soften.
- Add ground meat. Use a spatula or wooden spoon to break up and start to brown. Add pepper, salt and ginger powder. Mix to combine.
- Add water chestnuts through sesame oil. Mix well. Cook until meat is mostly cooked, roughly 5-7 minutes.
- Add coleslaw and turn heat down to low. Mix well and often. The heat of the meat mixture will nicely soften the coleslaw. Cook another 5-7 minutes. I prefer the coleslaw to have a bit of a bite and not be soggy so I don’t overcook.
- Plate in large serving platter. Garnish with green onions, sesame seeds and sriracha aioli or hot sauce.
- Serve over rice, if desired.
Notes
Serves 4-6
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