Egg Roll in a Bowl

Basili (my husband) LOVES Chinese take out – so do I, but after I eat it, I regret it. Besides getting puffy from all of the sodium, my tummy hurts from the MSG and processed ingredients. Tell me I am not the only one?! 🙂 SO, I make my own! Egg roll in a bowl – how fun is that!?!

Egg Roll in a Bowl

Egg Roll in a Bowl

 

One of my dear friends, Alison Banger, who has also been one of my challengers for almost the past year, is a huge foodie and has send some amazing recipes my way! This one was so good that I wanted to share it with all of you! I made some modifications to fit into the 21 Day Fix meal plan and it was delicious! 🙂

Egg Roll in a Bowl

Enjoy!

Egg Roll in a Bowl
Serves 4
A healthy and clean take on your traditional Chinese egg rolls!
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Ingredients
  1. 1 lb lean ground pork or turkey
  2. 4 cloves garlic, minced
  3. 1 T fresh ginger, minced
  4. 1 medium yellow onion, thinly sliced
  5. 1/2 large head green cabbage, thinly sliced
  6. 1 cup carrots, shredded
  7. 3 T low sodium liquid aminos
  8. 2 t rice wine vinegar
  9. Sliced Green Onions, for garnish
Instructions
  1. In 12" skillet over medium high heat, brown meat, breaking it up as it browns - remove from pan and set aside
  2. Add sliced onions to the pan with a pinch of sea salt, cook for about 10 minutes or until tender and lightly browned.
  3. Add garlic and ginger, cook for another minute
  4. Add cabbage and carrots, cook until wilted down, about 5-7 minutes
  5. Return meat to skillet, add liquid aminos and vinegar, reduce heat to medium low and cook 5-7 minutes more.
  6. Serve over brown rice and sprinkle with green onions and sesame seeds.
Container Counts
  1. 1/4 of skillet = 1 1/2 Green, 1 Red, 1 Yellow (rice), 1/2 orange (depending on amount of sesame seeds)
Adapted from Alison Banger
Adapted from Alison Banger
Fit Mom Angela D - Team Beachbody Coach http://www.fitmomangelad.com/

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Showing 14 comments
  • Rachel
    Reply

    This looks delicious! How many servings does this make?? Thanks!

    • Angela Dimitrelias
      Reply

      4 servings! 🙂 Thanks!

  • Jennifer
    Reply

    Great recipe! How do you figure out the portions? How many portions does this make?

    • Angela Dimitrelias
      Reply

      4 servings! 🙂

  • Beth
    Reply

    Hi! How many servings does this make? Thank you!

    • Angela Dimitrelias
      Reply

      4 servings! 🙂

  • Julie
    Reply

    I love your recipes and can’t wait to try this one! How many servings does this recipe make?

    • Angela Dimitrelias
      Reply

      Just updated that! Sorry – 4 servings!

  • Laurie Holm
    Reply

    I made this tonight.. It was delish! Thanks for posting!

  • Katy
    Reply

    Hi there! What is the soy sauce to liquid aminos conversion? Also, is rice vinegar different than rice wine vinegar? Thanks!!

  • Kay
    Reply

    So good my husband bought pork and cabbage again the next day Lol

  • Ashley Mccollum
    Reply

    If you are doing meal prep, and you are doubling the recipe, what container do I use to measure out, since the 1/4 skillet would not be in place?

    • Angela Dimitrelias
      Reply

      I would measure out about 1 1/2 cups.

  • Stacy
    Reply

    Just wondering what the calorie count and serving size is for this.

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