Egg Roll Bowls

Tessa Ludwig
Egg roll bowls fulfill all cravings you may have of eating Asian food that is bad for you. I make these as on easy week night dinner on our busy sports nights. It is easy to reheat as everyone has dinner at different times.
5 from 1 vote
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Prep Time 5 mins
Cook Time 25 mins
Course Main Course
Servings 8 :1.5 cup servings
Calories 360 kcal

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.

Nutrition

Serving: 1.5cupsSodium: 626.5mgSugar: 5.1gFiber: 2.6gPotassium: 238.2mgCholesterol: 309.8mgCalories: 360kcalMonounsaturated Fat: 2.9gPolyunsaturated Fat: 2.6gSaturated Fat: 7gFat: 23.5gProtein: 37.5gCarbohydrates: 9.9g
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