Add this quick and easy egg roll in a bowl recipe to your list of go to meals for busy weekdays or Saturdays filled with kid’s basketball games.
This recipe is super adaptable, and we love it with our grass-finished ground beef.
We like a little more cabbage than the original recipe calls for. The trick to getting it all in without overflowing the pan is to add a little at a time. The cabbage will cook down quickly and allow you to fit more in the pan.
This recipe can easily be kept Whole30 compliant. Just be sure to use coconut aminos instead of the soy based liquid aminos, and use a Whole30 mayonnaise like Primal Kitchen instead of sour cream.
Adapted from Cheryl Malik’s recipe at 40aprons.com
Egg Roll in a Bowl Ingredients:
2 tablespoons sesame oil
6 green onions sliced (separate green and white parts)
1/2 cup diced red onion
5 cloves garlic (or garlic powder)
1 pound ground beef
1 teaspoon fresh grated ginger
1 tablespoon Frank’s Red Hot (or sriracha)
1-2 14 ounce bags coleslaw mix
3 tablespoons Bragg Liquid Aminos (or coconut aminos)
1 tablespoon rice wine vinegar
1/8-1/4 teaspoon black pepper
salt to taste
Creamy Chili Sauce ingredients:
1/4 cup sour cream (or mayonnaise)
1-2 tablespoons Frank’s Red Hot (or sriracha)
1 large pinch salt
Step 1.
Heat a large skillet over medium high heat. Spread 2 tablespoons sesame oil across the surface
Step 2.
When oil is hot, stir in white parts of 6 green onions, 1/2 cup diced red onion, and 5 cloves garlic. Saute, stirring frequently, until red onions begin to soften
Step 3.
When onions have softened, add 1 pound ground beef, 1 teaspoon fresh grated ginger, and 1 tablespoon Frank’s Red Hot. Cook stirring occasionally until beef is browned.
Step 4.
When beef is cooked, add 1-2 14 ounce bags coleslaw mix, 3 tablespoons liquid aminos, 1 tablespoon rice wine vinegar, 1/8-1/4 teaspoon black pepper and salt. Stir until ingredients are well incorporated.
Step 5.
Cook the egg roll mixture, stirring frequently, until the cabbage is tender. Approximately 5 minutes.
Step 6.
Make the creamy chili sauce. Stir together 1/4 cup sour cream, 2 tablespoons Frank’s Red Hot and 1 large pinch of salt
Step 7.
Serve egg roll mixture in a bowl with the creamy chili sauce drizzled over the top and green parts of sliced green onion over the sauce