Egg Roll in a Bowl
This Egg Roll in a Bowl has all the ingredients of classic Asian Egg Rolls, but in a one pan meal! This would be a great nutritious meal prep for the week or a less than 30-minute dinner!
Servings: 4-5
Prep time: 10 minutes
Cook time: 15 minutes
Author: Miss AK
Ingredients:
1 lb. ground bison, beef, or elk
1 Tbsp tallow
1 onion diced
1 red or orange bell pepper diced
2 cups grated carrots (about 2 medium carrots)
1/2 head of cabbage, thinly sliced (about 6 heaping cups)
3 cloves garlic, minced
About 1-inch fresh ginger, minced or grated
1 orange (juiced)
1/3 cup coconut aminos
1 tbsp rice wine vinegar (optional)
1 tsp sesame oil (optional)
Green onions, sesame seeds or sriracha for topping
Instructions:
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Heat a wok or large pan over medium-high heat and add your tallow. Brown the ground meat until cooked, remove from the pan, and set it aside on a plate.
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If needed, add a bit more tallow. Add the onion and pepper and cook for 3-5 minutes until the onion starts to soften and become translucent.
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Then, add the cabbage and carrots, stirring frequently. Cook for 5-7 minutes until the cabbage starts to wilt and reduce.
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Then, add the garlic and ginger and cook for 1-2 minutes before adding the meat, orange juice, rice wine vinegar (if using), and coconut aminos to the pan.
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Still and toss well to combine and cook for an additional 5 minutes (or so) until the cabbage is well cooked and the moisture is absorbed. Remove the pan from the heat and stir in the sesame oil.
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To serve, top a portion with green onions, sesame seeds, or sriracha if you'd like!