This creative & healthy dish has been internet-famous for years and there’s different interpretations. My version of “Egg Roll in a Bowl” uses lots of ginger, garlic, cilantro and fresh lime. It’s packed with flavour, protein, fibre, is gluten-free and can be made vegetarian or vegan.
One batch makes several servings, so it’s perfect for dinner and lunches.
1 lb any lean ground protein; I used turkey
3 TBSP olive oil
1 large sweet onion
1 1/2 C raw carrots, shredded or blitzed in a food processor
1/3 C chopped ginger (this would be a lot for some, so feel free to use less…or more!)
5 cloves chopped garlic (again, adjust to your liking)
1/4 C veg or chicken broth
4 - 6 C finely chopped green or purple cabbage
3 TBSP soy sauce, Bragg’s or coconut aminos
2 tsp apple cider vinegar
1/2 tsp sea salt (adjust to taste)
fresh black pepper
1-2 tsp sesame oil
fresh lime juice, squeezed
1-2 C fresh, chopped cilantro
1 bunch of green onions, chopped.
Heat a large skillet to med and add the olive oil and ground protein. Sauté for 5 mins. Then add the chopped onion. Sauté for another 5 mins.
Add the ginger, garlic, and shredded carrots. Stir everything sporadically for another 5. Add the sea salt and black pepper.
Add the broth, soy sauce, vinegar and cabbage.
Cover with a lid for 5 mins and turn the heat down to low. Remove the lid for the last 5 - 10 mins to evaporate any excess liquid.
Turn off the heat but leave the pan on the element. Add the cilantro, the green onion and fresh lime.
Optional: add to steamed brown rice.