Egg Roll in a Bowl
Quick and easy weeknight dinners that are also healthy make this mom happy! Topped with crispy wonton strips, this Egg Roll in a Bowl recipe is so easy to throw together, and the whole family will love it! It's also a great meal prep recipe for lunches throughout the week.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Asian
Servings: 4 servings
Calories: 532kcal
- 1 pound ground pork or ground beef
- ½ cup red onion chopped
- 2 teaspoons minced garlic
- 1 teaspoon ground ginger
- ¼ cup soy sauce
- 14 ounces coleslaw mix
- 8 ounces water chestnuts, drained and chopped
- 2 Tablespoons sesame oil
- 1 Tablespoon rice wine vinegar
- 2 teaspoons sriracha
- 2 Tablespoons sliced green onions
- Sesame seeds for garnish
- Wonton strips for garnish
Sauce
- ¼ cup mayonnaise
- 2 Tablespoons sriracha
- Pinch of salt
Heat a large skillet over medium high heat. Cook the ground pork and onion, breaking up the pork, until browned and the onion has softened, about 5-7 minutes. Add the garlic during the last 30-60 seconds.
Add the ginger and soy sauce, stirring to distribute, then add the bag of coleslaw and water chestnuts. Cook and stir until the cabbage has cooked down a bit, then drizzle with the sesame oil, vinegar, and sriracha, stirring to mix everything together.
In a small bowl, whisk the mayonnaise with the sriracha.
Divide the egg roll mixture between four pasta bowls, then drizzle with the sriracha mayo. Sprinkle with the sliced green onions, sesame seeds, and wonton strips just before serving.
Calories: 532kcal | Carbohydrates: 17g | Protein: 23g | Fat: 42g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 1211mg | Potassium: 657mg | Fiber: 5g | Sugar: 6g | Vitamin A: 159IU | Vitamin C: 47mg | Calcium: 73mg | Iron: 3mg