This dinner can be made in less than 20 minutes, plus it’s great as a low carb dish or served with rice! Perfect for a busy weeknight dinner!
Happy Monday friends! I’m so excited to share this recipe with you guys!
I’m going to guess that you’ve seen this “egg roll in a bowl” type recipe before. It’s not a new concept or new recipe, but I feel like I’ve perfected the ingredients and process, so I’m excited to share how I make my version of the all popular egg roll in a bowl!
First thing, there are two ingredients that, in my opinion, you can not omit or change:
- Sesame oil – usually I use avocado oil for everything, but not for this recipe. The sesame oil is essential to give it the “all authentic” egg roll taste.
- 93% lean meat – not any leaner. I made the mistake of making this recipe with 99% lean ground chicken before, and it was not nearly as good as the 93% lean. Think about it. An egg roll is greasy and not dry. Use super lean meat, and you’ll get a gross dry product. If all you have on hand is super lean meat, then you will need to increase the sesame oil significantly.
Second thing, you must follow the process as listed in the ingredients. I specifically add the coconut aminos to the meat to flavor the meat. Otherwise, the flavor gets lost. Also, after I add the coconut aminos (or soy sauce if you want to use that instead), I wait for the excess water to evaporate. This avoids your final product being too liquidity, because, remember that your cabbage will release some liquid when it cooks as well!
Also, you don’t technically HAVE to use the Instant Pot for this recipe because there is no pressure cooking involved. I cook up my brown rice in the IP first, and then I use the saute function to make the actual egg roll in a bowl recipe (fewer dishes for the win!)
If you don’t have an IP, feel free to find the biggest pan you have to make this recipe. That is one reason I LOVE making this recipe in the IP. The nice deep basin means you aren’t spilling out cabbage all over the stove while you are frantically trying to stir, but, if you have a legit wok, then you wouldn’t have that problem either.
I used to have a wok, but got rid of it because I never used it and it was so hard to clean! The damn thing was bigger than my entire sink! The IP is a much more convenient option and just makes everything come together a little faster with fewer dishes (if you want some rice). If you don’t have a wok or an IP then use a really big skillet!
Let me know if you try this one!
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Egg Roll In A Bowl (Instant Pot or Stove Top)
- 2 cloves garlic minced
- 2 tbsp sesame oil
- 1 lb ground pork, chicken, or turkey 93% lean
- 1/3 cup coconut aminos or soy sauce
- 16 ounces tri color cabbage
- 1 tsp ground ginger
- 1 tsp salt
- 1 tsp chinese five spice (Optional)
- 1 tbsp sesame seeds optional
- 1 stalk chopped green onions
Optional - Brown Rice
- 1 cup uncooked brown rice
- 1.25 cup water
- If you want brown rice to eat with the egg roll in a bowl, make it now. For the instant pot: add brown rice and water to IP, set it to cook on high for 15 minutes and then let it naturally release.
- Saute garlic in 1T sesame oil until fragrant (about one minute.) Add ground meat and cook until no pink remains (at least 10 minutes.)
- Add coconut aminos and cook until all liquid evaporates.
- Add another tablespoon of sesame oil, cabbage, and seasonings. Cook until cabbage is tender.
Sounds delicious! I’ll have to give it a try.
Christina @ montessoriishmom.com says
Haha, I recently got rid of my wok for the exact same reason. This looks delicious!
Kelli Shallal MPH RD says
LOL – too big for something I use once a year