Egg Roll in a Bowl is a quick, flexible dinner with seasoned ground meat, cabbage, and carrots. It makes a generous batch, and everyone can add their favorite toppings at the table.
A QUICK NOTE
Use a large wok or pot so the coleslaw mix has room to cook down. For toddlers, I serve a small portion with familiar foods alongside it; the fun bowl helped my kids feel curious about trying it.
INGREDIENTS
2 lb ground chicken, beef, turkey, or pork
1 Tbsp olive oil
2 Tbsp minced garlic
1 sweet onion, chopped
Black pepper, to taste
About 25–30 oz coleslaw mix (nearly two 16 oz bags)
8 oz shredded carrots
2 Tbsp rice vinegar
2 Tbsp sesame oil
4 oz low-sodium soy sauce
2 tsp ground ginger
2–4 Tbsp sweet-and-sour sauce, or hoisin, teriyaki, or oyster sauce
OPTIONAL TOPPINGS
Green onions
Sesame seeds
Hot sauce
Hard-boiled eggs
DIRECTIONS
1. Heat the olive oil in a large wok or pot over medium heat. Add the ground meat and cook, breaking it up as it browns.
2. Add the garlic, onion, and black pepper while the meat cooks. Once the meat is fully cooked, reduce the heat to low.
3. Stir in the coleslaw mix, carrots, rice vinegar, sesame oil, soy sauce, ground ginger, and 2 Tbsp of the sweet-and-sour sauce. Cook for 5–10 minutes, stirring, until the vegetables reach your preferred tenderness. Add more sauce to taste.
4. Serve warm with green onions, sesame seeds, hot sauce, or a hard-boiled egg, if desired.
The fun way I served it to the toddlers was in a fun, different bowl with some safe foods—grapes and peppers. I added an egg they decorated for Easter, which led to interaction with the meal.
