Best Egg Roll in a Bowl Recipe: A Quick & Healthy Weeknight Meal
Are you craving the satisfying crunch and flavor of egg rolls but want a healthier, quicker option? Look no further! This Egg Roll in a Bowl recipe is a delicious and nutritious alternative that's perfect for busy weeknights. It’s packed with vegetables, protein, and flavor, all without the deep-fried guilt. Get ready to enjoy this incredibly satisfying and easy egg roll in a bowl recipe!
What Makes This Egg Roll in a Bowl Recipe the Best?
This recipe stands out for several reasons:
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Speed and Simplicity: It’s ready in under 30 minutes, perfect for busy weeknights. The minimal prep work and straightforward instructions make it ideal for even beginner cooks.
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Healthier Twist: Ditch the deep-frying! This version is baked or pan-fried, significantly reducing fat and calories while maintaining that satisfying crunch.
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Flavor Explosion: The combination of savory ground meat (or tofu!), crunchy vegetables, and a tangy sauce creates a truly irresistible flavor profile. You’ll be amazed at how closely it mimics the taste of your favorite takeout egg rolls.
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Customizable: Feel free to adjust the vegetables to your liking. Add more broccoli, mushrooms, or even some bell peppers for extra color and nutrients. Experiment with different sauces to find your perfect blend.
Ingredients You'll Need:
- 1 lb ground pork or turkey (or 1 block firm tofu, crumbled)
- 1 medium onion, chopped
- 2 carrots, shredded
- 1 head of cabbage, shredded (about 4 cups)
- 1 cup broccoli florets
- 1/2 cup green onions, chopped (for garnish)
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced or grated
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Easy-to-Follow Instructions:
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Prep Your Veggies: Chop the onion, shred the carrots and cabbage, and chop the broccoli into bite-sized florets. Mince the garlic and ginger. This is the most time-consuming part, but it goes quickly!
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Brown the Meat (or Tofu): Heat the sesame oil in a large skillet or wok over medium-high heat. Add the ground meat (or crumbled tofu) and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
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Sauté the Aromatics: Add the onion, garlic, and ginger to the skillet and sauté for 2-3 minutes, until softened.
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Add the Veggies: Stir in the carrots, cabbage, and broccoli. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
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Make the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, cornstarch, ground ginger, red pepper flakes (if using), salt, and pepper.
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Combine and Simmer: Pour the sauce over the vegetable and meat mixture. Stir well to combine and bring to a simmer. Cook for 2-3 minutes, or until the sauce has thickened.
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Serve and Enjoy: Garnish with green onions and serve immediately.
Tips and Variations:
- Spice it up: Add more red pepper flakes or a dash of sriracha for extra heat.
- Add some crunch: Top with toasted sesame seeds or chopped peanuts for added texture.
- Make it a complete meal: Serve over rice or quinoa for a more filling dish.
- Meal prep friendly: This dish is perfect for meal prepping. Make a large batch at the beginning of the week and enjoy it throughout.
This best egg roll in a bowl recipe is a guaranteed crowd-pleaser. Its versatility, health benefits, and incredible flavor make it a must-try for any home cook. Enjoy!
