Pork egg roll bowls

The flavors of a pork egg roll come together in a delicious stir fry perfect for topping a steaming bowl of rice.

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I may be late to the game with egg roll in a bowl, but I've been loving them since I discovered this quick and easy stir fry. I've been playing around with it a bit and this is the recipe I love.

If you like egg rolls, you will enjoy this stir fry. As the weather warms, stir fries make more appearances on our weekly menu. Meals like this are just the type of recipes I like to have in my arsenal for quick, simple, and flavorful weeknight meals.

This dish comes together quickly, especially if you shred the vegetables ahead of time. I like to use my food processor for easy shredding of the cabbage and carrots. I love quick, simple, and delicious meals like this that are a hit with the whole family.

Since we typically buy pork in bulk from a local farmer, we almost always have pork in the freezer. You can use turkey if you prefer, but you will need to add some oil for cooking.  

Give this quick and easy dinner a try! It's great for a weeknight meal. If you are looking for any even quicker recipe, use pre-cut coleslaw mix (which is shredded cabbage and carrots), rather than shredding your own.

Yield: 4 servings

Author: Amy (Savory Moments)

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Pork Egg Roll Bowls

The flavors of a pork egg roll come together in a delicious stir fry perfect for topping a steaming bowl of rice.

Ingredients:

• 1 lb. ground pork
• 1/4 teaspoon white pepper
• 4 garlic cloves, minced
• 1 packed tablespoon grated fresh ginger root (I use my microplane)
• 1/4 cup soy sauce
• 2 green onions/scallions, thinly sliced, white and green portions separated
• 4 packed cups shredded cabbage*
• 2 medium carrots, grated or shredded*
• Sriracha, for serving, optional
• 1 cup white rice, cooked to package directions

Instructions:

1. In a large pan or wok, cook the pork over medium high heat, breaking apart and stirring often, until browned and cooked through.
2. Drain fat if needed, leaving about a tablespoon in the pan. Stir in the white pepper, garlic, and ginger and cook for one minute and then stir in the soy sauce, white portions of the green onions, cabbage, and carrots.
3. Continue to cook, stirring often, until the vegetables are tender. Serve over white rice and top with the reserved greens of the onions and Sriracha to taste, if desired.

Notes:

I use my food processor with the shredding blade to make my cabbage and carrots. You can also buy pre-shredded or slice the cabbage thinly by hand and use a box grater for the carrots.

Did you make this recipe?

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Created using The Recipes Generator

I hope you give these bowls a try! Let me know in the comments below.

Check out these other cabbage recipes:

Tofu & Mushroom Miso Ramen Bowls

Pork & Cabbage Stir Fry

Cabbage Roll Soup

Cabbage & Chicken Coconut Curry