Egg Roll Bowls

Most people are spending today preparing and eating their favorite appetizers. My household is not! For the 1st time ever in my life, I will not be watching the Super Bowl. Instead, I get to coach my daughter in a volleyball tournament and I couldn’t be happier doing so. It has been almost a year since she has been able to compete out on a volleyball court. Seeing her get back out there is better than watching any Super Bowl.

This recipe was created as I have heard all the rave about egg roll bowls. We do not consume soy sauce in our house so this is a soy-free version. It is a quick easy meal and received praise from a close friend’s family who has a traditional egg roll recipe.

Egg Roll Bowls

Prep Time5 mins
Cook Time25 mins
Course: Main Course
Servings: 6 2 cup servings
Calories: 480kcal

Equipment

  • Large deep skillet

Ingredients

  • 1.5 lbs. 85% lean ground pork I buy Smithfield
  • 1.5 lbs. small raw shrimp peeled, deveined, tail off
  • 1/2 onion diced
  • 4 garlic cloves diced
  • 3 TBS toasted sesame oil
  • 30 oz. shredded cabbage I buy the Marketside angle hair coleslaw (green cabbage)
  • Salt and pepper to taste
  • 3 eggs scrammbled
  • 3 green onion stalks diced
  • 2 TBS coconut aminos
  • * optional red pepper flakes

Instructions

Meat

  • Cook ground pork in large deep skillet.
  • When all the way browned, add 1/4 diced onion, 2 diced garlic cloves, and raw shrimp.
  • Cook shrimp until pink. Drain meat in colander and set aside.

Cabbage

  • In the same large deep skillet saute the remaining 1/4 diced onion and 2 diced garlic cloves in the sesame oil for about 1-2 min.
  • Add shredded cabbage, salt and pepper to taste. Stir until well combined, cook for 8-10 minutes.
  • While the cabbage is cooking, scramble 3 eggs and set aside.

Egg Roll Bowl

  • When cabbage is done cooking stir in meat, scrambled egg, green onion, and 2 TBS coconut aminos.
  • Serve in bowls.

Notes

This recipe makes 6 -2 cup servings. Calories per serving: 480; Fat per serving: 31g; Carbs per serving: 13g; Protein per serving: 50g

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Tessa Ludwig

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