Egg Roll in a Bowl

Egg Roll in a Bowl is everything you love about egg rolls, without the outer shell. Our inspiration for this recipe came from our daughter Mary’s friend who was on a diet. She had many great recipes that she shared with us, but this one really resonated. Once we tried it, we were hooked. The flavors in this dish take it to another level.

Prepare the Ingredients

To start, combine two-and-a-half pounds of ground beef and pork. You can substitute either of these with turkey, if you prefer. Marinate the meat for at least one hour in coconut aminos, which is a great, healthier substitute for soy sauce, with a little sweeter taste.

While the meat is marinating use a Santoku-Style 10″ Slicer to shred one small green cabbage.

Next, use a 7-5/8″ Petite Chef to chop one large yellow onion.

Chop five cloves of garlic using the same knife. For more guidance, watch Cutco’s tutorial on how to easily mince garlic.

Last, using a 7-5/8″ Petite Chef, chop eight scallions, but keep a little to the side for garnish.

Prepare the Bowl

In a large bowl, combine the shredded cabbage and carrots.

In a Wok over medium heat, start cooking the ground meat by breaking it apart and letting it cook about half way through. Add the oyster sauce, hoisin sauce, white miso paste, coconut aminos and the sesame oil.

Next, add the chopped onions, garlic and ginger, and allow this to cook for about five minutes. Add the cabbage mixture and stir.

Once the cabbage mixture cooks down a little, taste and, if needed, add a dash of the oyster sauce, hoisin sauce, white miso paste, coconut aminos or sesame oil.

Add the scallions.

Once the cabbage and carrots are cooked down, use the Basting Spoon to plate. Take the additional scallions you set aside and garnish.

This Egg Roll in a Bowl has many different Asian flavors going on, and it really comes altogether so beautifully. We guarantee there won’t be any left once served.