Egg Roll Stir Fry Plated

Egg Roll In A Bowl Recipe

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Egg Roll in a Bowl Recipe

A healthier version of a traditional Asian dish this stir fry has all the flavor of an egg roll without the extra carbs from the roll and calories from the deep-fried fat. You can further modify this recipe to lower its sodium or eliminate carbs based on your own dietary needs.
Some variations I have tried and liked are: add mushrooms and Zucchini noodles
No Chinese Five Spice? Thats okay add in a little Allspice and Ginger and this still tastes amazing.
This is a perfect meal-prep meal since it can be eaten reheated or served cold over zoodles.
Approximate Cost Per Serving: $1.50
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian, Chinese
Servings 6
Calories 434 kcal
Avg Cost Per Serving $1.47
Avg Recipe Cost $8.83

Equipment

  • 1 Cutting Board
  • 1 Large Frying Pan
  • 1 Vegetable Peeler or Zoodle Tool
  • 1 Kitchen Knife
  • 1 Mesh Strainer
  • 1 Pot w Lid
  • Measuring Cups
  • Measuring Spoons
  • Spoon for Peeling Ginger

Ingredients
  

  • 3 cups Cabbage Green is best but you can mix green and purple if your prefer
  • 1 cup Carrot
  • 1/2 Cup Zucchini
  • 1/2 cup Onion
  • 2 Cloves Garlic
  • 2 Tbsp Green Onion
  • 1 tbsp Ginger Root
  • 1 Pound Ground Pork Turkey can be substituted
  • 3 tbsp Low Sodium Soy Sauce
  • 1/4 Tsp Ground Chinese Five Spice
  • 2 tbsp Brown Sugar
  • 1 tbsp Olive Oil
  • 1/4 tsp Sesame Oil
  • 1.5 cups Jasmine Rice Brown rice can be substituted
  • 2 cups Water

Instructions
 

  • Heat the olive oil in a large frying pan
    1 tbsp Olive Oil
  • Dice and Add the onion
    1 cup Carrot, 1/2 cup Onion
  • Mince the garlic and the ginger and add them to to pan, Cook for 2 minutes until you smell the aromatics
  • Julienne or Zoodle some carrots
  • Add the carrots
  • While the carrots and onion are cooking, soak and rinse the rice until the water runs clear
    1.5 cups Jasmine Rice
  • Rinse the rice until the water runs clear
  • Add the rice to a pot with 4 cups of water, (add a pinch of salt to the water) bring to a boil, stir, reduce heat to low and cover, cook until tender.
    2 cups Water
  • Once the carrots are bending when stirred
    2 Cloves Garlic, 1 tbsp Ginger Root
  • Either push the vegetables to the side of the pan or remove all ingredients from the pan and set aside in a bowl
    1 cup Carrot, 1/2 cup Onion, 2 Cloves Garlic, 1 tbsp Ginger Root
  • Place the pork in the hot pan over medium to high heat. Cook thoroughly (no pink meat). Breaking the meat into small crumbles
    1 Pound Ground Pork
  • Slice the cabbage and julienne the zucchini
  • Add the cabbage along with the reserved ingredients
    3 cups Cabbage
  • Add the brown sugar and soy sauce
  • Add a little more cabbage for crunch
  • Add the green onion
  • Add the sesame oil
    1/4 tsp Sesame Oil
  • Fluff the rice with a fork and serve the stir fry over the rice
    1.5 cups Jasmine Rice

Video

Notes

We typically use pork in this recipe, however, we have mixed ground pork and ground turkey. Ground chicken, shrimp, or tofu would also be a good main ingredient in this recipe. 
We also like to add a little bit of extra shredded cabbage that is less wilted to give it more crunch.
We garnish with green onion (optional)
Make a mason jar salad with Asian dressing, zoodles, and leftover egg roll stir fry! 

Nutrition

Serving: 5gCalories: 434kcalCarbohydrates: 47gProtein: 17gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 54mgSodium: 342mgPotassium: 446mgFiber: 2gSugar: 7gVitamin A: 3604IUVitamin C: 16mgCalcium: 59mgIron: 2mg
Keyword budget, Dinner, family, Healthy, Lunch, Pork
Tried this recipe?Let us know how it was!
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