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Easy High Protein Egg Roll Bowl

Easy High Protein Egg Roll Bowl

Your new go-to for a quick, delicious, and incredibly satisfying meal that captures all the flavors of your favorite egg rolls without the fuss of wrappers. This recipe offers a fantastic way to boost your protein intake while enjoying a truly comforting and wholesome dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound lean ground pork or ground turkey
  • 1 tablespoon sesame oil
  • 1 cup finely chopped yellow onion (about 1/2 medium onion)
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
  • 1 (16 ounce) bag coleslaw mix (shredded cabbage and carrots)
  • 1/4 cup low-sodium soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sriracha or other hot sauce (optional, adjust to taste)
  • 2 large eggs, lightly beaten
  • 1/4 cup chopped fresh scallions (green onions) for garnish
  • 1 tablespoon toasted sesame seeds for garnish

Equipment

  • Large skillet or wok
  • Small Bowl

Method
 

  1. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the ground pork or turkey and cook, breaking it up with a spoon, until evenly browned and no pink remains. Drain off any excess grease.
    1 tablespoon sesame oil, 1 pound lean ground pork or ground turkey
  2. To the same skillet, add the chopped yellow onion, minced garlic, grated ginger, and red pepper flakes (if using). Cook, stirring frequently, for 2-3 minutes until the onions are softened and fragrant.
    1 cup finely chopped yellow onion, 2 cloves garlic, minced, 1 teaspoon grated fresh ginger, 1/2 teaspoon red pepper flakes
  3. Add the coleslaw mix to the skillet. Stir and cook for 5-7 minutes, or until the cabbage and carrots are tender-crisp and have wilted slightly.
    1 (16 ounce) bag coleslaw mix
  4. While the vegetables are cooking, in a small bowl, whisk together the soy sauce (or tamari), rice vinegar, honey (or maple syrup), and sriracha (if using).
    1/4 cup low-sodium soy sauce or tamari, 2 tablespoons rice vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon sriracha or other hot sauce
  5. Pour the prepared sauce over the meat and vegetable mixture in the skillet. Stir well to coat everything evenly. Bring the mixture to a gentle simmer and let it cook for 2-3 minutes, allowing the flavors to meld and the sauce to slightly thicken.
  6. Push the meat and vegetable mixture to one side of the skillet, creating a space in the other half. Pour the lightly beaten eggs into the empty space. Scramble the eggs until they are just cooked through, then gently mix them into the rest of the bowl ingredients.
    2 large eggs, lightly beaten
  7. Divide the Easy High Protein Egg Roll Bowl among serving bowls. Garnish generously with chopped fresh scallions and toasted sesame seeds. Serve immediately.
    1/4 cup chopped fresh scallions (green onions), 1 tablespoon toasted sesame seeds

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave.