This Egg Roll in a Bowl recipe (aka Crack Slaw) is so simple and delicious. It’s got all the flavor of your favorite Chinese restaurant takeout Egg Rolls made easy and in just one pan for easy clean up.
If you haven’t tried Crack Slaw, you don’t know what you’ve been missing! It’s basically egg roll filling, without the greasy fried wrapper. It’s healthy and keto friendly with tons of veggies and lean ground pork.
WHAT DO I NEED TO MAKE THESE EGG ROLL BOWLS?
The best part about these bowls is there are no fancy ingredients and it requires little to no pre work!
Fresh veggies. I get the packaged coleslaw mix which is just basically shredded cabbage, shredded carrots (I buy the pre-cut matchstick cut carrots), sliced onions and any other veggies you might want to throw in. Mushrooms, bell peppers or bean sprouts would be excellent additions.
Ground meat. I used ground pork because it feels the most authentic, but you can swap out for ground turkey, chicken or beef.
Seasonings. The meat is seasoned with fresh garlic and ginger while it cooks, and the veggies with soy sauce. You could also add a little sesame oil for more intense flavor as the veggies cook.
HOW TO MAKE EGG ROLL BOWLS
Start by sauteing some minced garlic and ginger in a large skillet over medium heat. When it starts to smell amazing it’s ready and that only takes a couple of minutes.
Add a pound of ground pork to the skillet and cook until it’s no longer pink, then drain and return the meat to the skillet.
To the pork, stir in sliced onions, shredded carrots, shredded cabbage and soy sauce. Let it cook until the cabbage begins to wilt. You could also add bean sprouts if you like.
HOW TO SERVE EGG ROLL BOWLS
Egg Roll in a Bowl (Crack Slaw) is a complete meal if you want it to be. I like to add some wonton strips for crunch plus sesame seeds and sliced green onions to make it look pretty. With loads of meat and veggies this meal is low carb and keto friendly.
This Egg Roll in a Bowl recipe (aka Crack Slaw) is so simple and delicious. It's got all the flavor of your favorite Chinese restaurant take-our Egg Rolls made easy and in just one pan for easy clean up.
Let us know how it was by leaving a review or sharing on Instagram with the tag #yellowblissroad
Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.