Egg Roll Bowls

Egg Roll Bowls

This dish combines the savoury goodness of ground pork, the crunch of fresh vegetables and the aromatic lift of ginger and garlic, all seasoned with a blend of soy sauce and Sriracha for the perfect umami kick. It’s everything you love about egg rolls, served up in an easy-to-prepare bowl that’s perfect for a quick weeknight dinner or meal prep for the days ahead.


  • 1 tablespoon vegetable oil
  • 1 clove of garlic, minced
  • 1 tbsp minced fresh ginger
  • 1lb of minced pork
  • 1 tablespoon toasted sesame oil
  • 1/2 onion, thinly sliced
  • 1 c. shredded carrot
  • 1/4 cup kale, thinly sliced
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp sriracha
  • kosher salt
  • 1 spring onion, thinly sliced
  • 1 tablespoon toasted sesame seeds

Method of cooking:

Heat the vegetable oil in a large frying pan over medium heat. Add the minced garlic and ginger and cook until fragrant, about 1 minute.

Increase the heat to medium-high and add the minced pork. Cook, breaking it up with a spoon, until browned and cooked through, about 5 minutes.

Stir in the toasted sesame oil, thinly sliced onion, shredded carrot and thinly sliced cabbage. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.

Stir in the soy sauce and Sriracha and season to taste with kosher salt. Cook for a further 2 minutes to allow the flavours to meld.

Serve in bowls, garnished with thinly sliced spring onion and toasted sesame seeds.

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