It is 6pm and you need dinner on the table fast. You want something fresh and light but still very filling for the whole family.
This High Protein Egg Roll in a Bowl is the ultimate solution for your busy spring evenings. It delivers all the flavor of your favorite takeout without the heavy grease or long wait times.
Why You’ll Love This Recipe
This recipe is a total game-changer for your healthy reset goals. It uses just one pan which means your cleanup is a total breeze.
The combination of lean meat and fresh cabbage keeps you full for hours. It is naturally low in carbs but high in satisfying protein and crunch. Your family will love the savory, golden ginger and garlic flavors in every single bite.
Simple Method
Making this dish is incredibly simple and approachable for any home cook. You just brown the meat and toss in the fresh veggies and sauce. Even if you are a beginner, you can master this meal in minutes.
Ingredients You’ll Need
Most of these items are likely already sitting in your pantry or fridge right now.
- 1 lb lean ground turkey or 90% lean ground pork
- 14 oz shredded cabbage coleslaw mix
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, finely grated
- 1/4 cup low-sodium soy sauce or liquid aminos
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1/2 cup scallions, thinly sliced
- 1 teaspoon sriracha or chili garlic sauce
- 1 tablespoon avocado oil or neutral cooking oil
Step-by-Step Directions
- In a large skillet or wok, heat the avocado oil over medium-high heat.
- Add the ground meat and cook until browned and fully cooked through.
- Break the meat into small crumbles with a spatula as it cooks.
- Drain any excess fat from the pan if necessary.
- Add the minced garlic and grated ginger and sauté for 60 seconds until fragrant.
- Stir in the shredded coleslaw mix, soy sauce, and rice vinegar.
- Cook for 5 to 7 minutes until the cabbage is wilted but still slightly crunchy.
- Remove from heat and stir in the toasted sesame oil and sliced scallions.
- Drizzle with sriracha and serve immediately as a standalone bowl.
Best Ways to Enjoy It
Serve this warm in deep bowls for a cozy and comforting meal. You can garnish with extra green onions and toasted sesame seeds for a beautiful crunch.
Pair it with cauliflower rice if you want to keep things light. For the kids, serve it alongside some fluffy white rice or crispy wonton strips. It is the perfect meal to enjoy at the table with your family.
Keep It Fresh
This dish is fantastic for your weekly meal prep routine. Store leftovers in an airtight container in the fridge for up to four days. To reheat, simply pop it in a skillet over medium heat for five minutes. You can also microwave it for 90 seconds until it is steaming and hot.
Tips for Best Results
- Do not skip the fresh ginger because it adds a bright, aromatic punch.
- Avoid overcooking the cabbage to keep a nice, tender-crisp texture.
- Add the sesame oil at the very end to preserve its nutty aroma.
- Use a pre-shredded coleslaw mix to save time on busy weeknights.
- Sauté the garlic quickly so it does not burn or turn bitter.
- Substitute liquid aminos if you need a gluten-free option for your family.
Ways to Switch It Up
- Swap the turkey for ground chicken or shrimp for a leaner protein.
- Add shredded carrots or bell peppers for extra color and nutrients.
- Mix in a spoonful of peanut butter for a creamy Thai-inspired twist.
Common Questions
Can I freeze this recipe?
Cabbage can get a bit soggy after freezing and thawing. It is best enjoyed fresh or from the fridge within a few days. If you must freeze it, reheat it in a very hot skillet.
Is this recipe spicy?
The sriracha adds a tiny bit of warmth but it is not overwhelming. You can easily leave the sauce out if you are cooking for young children. Simply serve the spicy sauce on the side for the adults.
I hope this simple meal brings a little peace to your busy weeknight. It is the perfect way to feel energized and nourished while keeping things easy. Enjoy every savory bite!
— Katie Wood
Ingredients
- 1 lb lean ground turkey or 90% lean ground pork
- 14 oz shredded cabbage coleslaw mix
- 3 cloves garlic , minced
- 1 tablespoon fresh ginger, finely grated
- 1/4 cup low -sodium soy sauce or liquid aminos
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1/2 cup scallions , thinly sliced
- 1 teaspoon sriracha or chili garlic sauce
- 1 tablespoon avocado oil or neutral cooking oil
Instructions
- In a large skillet or wok, heat the avocado oil over medium-high heat.
- Add the ground meat and cook until browned and fully cooked through, breaking it into small crumbles with a spatula.
- Drain any excess fat from the pan if necessary.
- Add the minced garlic and grated ginger to the meat and sauté for approximately 60 seconds until fragrant.
- Stir in the shredded coleslaw mix, soy sauce, and rice vinegar.
- Continue to cook for 5 to 7 minutes, stirring frequently, until the cabbage is wilted but retains a slight crunch.
- Remove the skillet from heat and stir in the toasted sesame oil and sliced scallions.
- Drizzle with sriracha and serve immediately as a standalone bowl.
