Egg Roll In A Bowl

Egg Roll In A Bowl

Egg Roll in a Bowl


1 1/2 lbs ground beef (turkey, chicken or game meat may also be used)

2 medium onions (finely chopped / minced)

2-3 Tbsp unrefined sesame oil

1 1/2 tsp ginger (powdered)

1/2 tsp black pepper

1 tsp garlic granules (or 4 cloves garlic, minced)

1/2 tsp salt (or to taste)

1/2 Tbsp crushed red pepper

2 Tbsp white wine (optional: omit or substitute more broth)

1/3 cup beef or chicken broth

9 cups shredded cabbage

1 1/2 cups shredded carrot

4 tsp soy sauce, tamari or Bragg’s Liquid Aminos

Green onion for garnish (optional)

Cauliflower Rice (or rice) for serving


Place meat in a large pan and cook until browned.On medium high heat, add the onions and sesame oil. Cook until lightly browned.Reduce heat to medium.Add spices, red pepper, wine, and broth to the pan and stir well.Add the cabbage and stir to coat.Cook, stirring frequently until the cabbage slightly wilts.Add carrots and cook for 2-3 minutes until soft.Add soy sauce to taste and adjust flavorings as desired.Serve plain or over rice or cauliflower rice.Garnish with green onions if desired.

*Adapted from ​

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