High Protein Egg Roll in a Bowl
40aprons.com/high-protein-egg-roll-in-a-bowl/This high protein egg roll in a bowl recipe is your new weeknight hero, all cooked in one skillet! Tender ground pork, crunchy cabbage, and crispy edamame get tossed with ginger, garlic, and sesame oil, then topped with a perfectly fried egg and drizzled with creamy chili sauce. It’s incredibly tasty!
Recipe Makes (Approximate):
Equipment
- Large 12-inch skillet or wok
- Small or medium skillet
- Wooden spoon or sturdy spatula
- small mixing bowl
- Microplane or fine grater for ginger
- instant read thermometer optional but recommended
Ingredients
For the High Protein Egg Roll Bowl
- 2 tablespoons sesame oil
- 6 green onions (sliced, white and green parts separated)
- ½ cup diced red onion (optional, see Notes)
- 5 cloves garlic (minced)
- 1 ½ pounds ground pork
- 1 teaspoon grated fresh ginger
- 8 ounce can water chestnuts (chopped - optional, see Notes)
- 1 tablespoon sriracha or hot sauce (see Notes)
- 14 ounce bag coleslaw mix
- 3 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 cup shelled edamame
- ⅛ to ¼ teaspoon freshly cracked white pepper or freshly cracked black pepper
- Salt (to taste)
- 4 large eggs
For the Creamy Chili Sauce
- ¼ cup mayonnaise
- 1 to 2 tablespoons sriracha (or hot sauce)
- 1 large pinch salt (more or less to taste)
Garnishes
- Thinly sliced green onions
- Sesame seeds
Instructions
Make the High Protein Egg Roll in a Bowl
- Heat a large skillet over medium heat. When the pan is warm, add 2 tablespoons sesame oil and swirl the pan to distribute the oil across the surface. Continue heating the pan until the oil is hot and shimmery, about 1 to 2 minutes.
- When the oil is hot, add the white parts of 6 sliced green onions, ½ cup diced red onion (if using), and 5 cloves minced garlic to the skillet and stir to incorporate. Sauté, stirring frequently, until the red onions begin to soften and turn translucent, approximately 5 minutes.
- When the onions have softened, add 1 ½ pounds ground pork, 1 teaspoon grated fresh ginger, 1 8-ounce can chopped water chestnuts (if using), and 1 tablespoon sriracha to the skillet. Cook, stirring frequently and breaking up the pork into small crumbles, until the pork is browned and cooked through with no pink remaining, approximately 7 to 10 minutes.
- When the pork is cooked through, add 1 14-ounce bag coleslaw mix, 3 tablespoons soy sauce (or coconut aminos), 1 tablespoon rice wine vinegar, 1 cup shelled edamame, ⅛ to ¼ teaspoon freshly cracked white pepper (to taste), and salt to taste to the skillet. Stir until all ingredients are well incorporated and the cabbage begins to wilt.
- Continue cooking the egg roll mixture, stirring regularly, until the cabbage is tender but still slightly crisp, approximately 5 minutes. Taste and adjust salt and pepper as needed.
- In a separate skillet, fry 4 large eggs to your preferred doneness. For runny yolks, cook for 2 to 3 minutes. For fully set yolks, cook for 4 to 5 minutes, flipping halfway through if desired.
Make the Creamy Chili Sauce
- While the egg roll mixture finishes cooking, add ¼ cup mayonnaise, 1 to 2 tablespoons sriracha, and 1 large pinch salt to a small mixing bowl. Stir together the ingredients until fully incorporated and smooth. Taste and adjust heat level by adding more sriracha if desired. Set aside.
Assemble and Serve
- Divide the egg roll mixture equally between 4 serving bowls. Top each bowl with 1 fried egg.
- Transfer the creamy chili sauce to a sandwich bag or small zip-top bag. Snip one corner off the bag and use it as a piping bag to drizzle the chili sauce over the top of each bowl.
- Sprinkle the green parts of the sliced green onions over the chili sauce. Garnish bowls with sesame seeds if desired and serve immediately.
Recipe Notes
Red Onion: The red onion is optional but adds a nice sweetness and color. If you skip it, use more green onions – add the white parts of 2 to 3 extra green onions at the beginning.
Water Chestnuts: These add crunch but are completely optional. Leave them out if you can't find them or don't love the texture.
Sriracha Spice Level: Start with 1 tablespoon sriracha in the egg roll mixture if you're sensitive to heat. You can always add more at the table! For the chili sauce, start with 1 tablespoon and taste before adding more.
Protein Swaps: Ground chicken, turkey, or beef all work beautifully here. Ground chicken and turkey need to cook to 165°F, while ground beef should reach 160°F. For a vegetarian version, use 14 to 16 ounces pressed and crumbled extra-firm tofu.
Make it Whole30: Use coconut aminos instead of soy sauce and verify your mayo and sriracha are Whole30 compliant.
Make it Keto: Skip the water chestnuts (saves about 3-4g carbs per serving) for approximately 12-14g net carbs per serving. You can reduce carbs further by using less coleslaw mix or swapping half of it for shredded cabbage only (no carrots).
Storage: Store leftover egg roll mixture in an airtight container in the fridge for up to 4 days. Store the chili sauce separately. Reheat portions in the microwave for 1 to 2 minutes, then top with a freshly fried egg.
Make Ahead: Cook the egg roll mixture up to 3 days ahead. Reheat in a skillet over medium heat for 5 to 7 minutes, then fry fresh eggs and make the chili sauce when ready to serve.
Nutrition Information (Approximate)
Calories: 813calProtein: 43gFat: 60gSaturated Fat: 18gTrans Fat: 0.04gCholesterol: 292mgSodium: 1204mgPotassium: 1128mgTotal Carbs: 26gFiber: 8gSugar: 8gNet Carbs: 18gVitamin A: 547IUVitamin C: 52mgCalcium: 145mgIron: 5mg
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