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Egg Roll in a Bowl

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dinners

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There is so much to love about this Egg Roll in a Bowl recipe: it takes about 35 minutes from prep to table, is vegetable-packed, and so flavorful given how few ingredients are required. We love the yummy sauce for its creaminess, but you can grab a store-bought version or swap in a teriyaki or plum sauce. 

Meghan’s family likes to eat this in tortillas, which make it easier for small kids to manage mouthfuls; Stacie’s family prefers serving this over a bowl of steamed white rice or ramen noodles.

Pro-tip: if you have a selective eater, you can portion some of the meat and some raw slaw separately to make a “new foods” friendly plate.

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Eggroll in a Bowl recipe | Didn't I Just Feed You podcast

Egg Roll in A Bowl


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  • Author: Didn’t I Just Feed You
  • Total Time: 40 minutes
  • Yield: 6 to 8

Description

We love the yummy sauce for its creaminess, but you can grab a store-bought version or swap in a teriyaki or plum sauce. Meghan’s family likes to eat this in tortillas, which make it easier for small kids to manage mouthfuls; Stacie’s family prefers serving this over a bowl of steamed white rice or ramen noodles.


Ingredients

For the yummy sauce:
2 tablespoons unsalted butter 
½ cup mayonnaise 
1-2 tablespoons hot sauce, such as sriracha 
1 tablespoon lemon juice 
1 teaspoon garlic powder 
1 teaspoon onion powder
½ teaspoon granulated sugar  
½ teaspoon kosher salt, plus more to taste 
2 tablespoons water 

For the stir-fry: 
1 bunch green onions 
1 tablespoon fresh grated ginger or 1 2-inch piece fresh ginger 
2 cloves garlic 
2 tablespoons olive oil 
1 teaspoon toasted sesame oil 
2 pounds ground meat, pork, chicken, and lean ground beef work well here 
1 tablespoons chili sauce
2 teaspoons soy sauce 
1 (12 ounce) bag prepared coleslaw 
1 (12 ounce) bag broccoli slaw
2 tablespoons fresh lime juice


Instructions

  1. Prepare the Yummy Sauce first, so that the flavors have time to meld before serving: melt the butter in a medium mixing bowl in the microwave. Whisk in the mayo, chili sauce, lemon juice, garlic and onion powders, sugar, salt and water. Taste and season with additional salt if desired. Set aside at room temperature while you prepare the stir-fry.
  2. Prep the aromatics for the stir-fry: thinly slice the green onions, separating the white and light green parts from the dark green parts. Grate the ginger and garlic.
  3. Heat a large skillet over medium high heat. Add the olive and sesame oil followed by the ground meat, breaking up the meat with a wooden spoon. Cook for 3 to 5 minutes until it begins to brown. Add the white and light green parts of the onions, ginger and garlic, chili sauce, and soy sauce. Cook until the meat is no longer pink, beginning to brown, about 5 additional minutes.
  4. Add the two bags of prepared vegetables and toss to coat in the meat. Continue cooking until the vegetables soften, about 5 minutes longer.
  5. Remove the stir-fry from the heat and add the lime juice. Stir to combine.
  6. Serve the stir-fry with the yummy sauce. You can serve with tortillas, or over rice or ramen noodles.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes

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