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These Egg Roll Bowls are all of the delicious classic egg roll filling, without the junk!
I am so thrilled that it’s finally release day for my fabulous friend Gina, from Skinnytaste! Gina is beyond sweet, so genuine, and so talented!
Her new cookbook, Skinnytaste Fast and Slow, is now available in stores everywhere, and it is TRULY an amazing and beautiful resource. Gina’s hard work does not go unnoticed in this cookbook! All of the recipes are either cooked slow in the slow cooker, or are quick under 30 minute meals. My two favorite things!
I am so thrilled to share this recipe with you today. We devoured it so quickly!
Gina has a whole chapter on TACOS (my favorite), and recipes like Slow Cooker Lasagna Soup (page 53), Slow Cooker Maple Dijon Chicken Drumsticks (page 167), Slow Cooker Carne Desmecjada (page 195), Slow Cooker Vanilla Bean Pear Butter (page 291), and Slow Cooker Pumpkin Flan (page 298). I just cannot wait to get cooking!
Egg Roll Bowls
Ingredients
- 7 ounces ground pork
- 3 tablespoons reduced-sodium soy sauce*
- 1/2 small onion chopped
- 2 garlic cloves minced
- 1/2 teaspoon grated fresh ginger
- 2 1/2 cups finely sliced napa or green cabbage
- 2 cups finely sliced baby bok choy
- 1/2 cup shredded carrots
- 2 1/2 ounces sliced shiitake mushrooms
- 1/2 teaspoon Chinese rice wine or dry sherry
- 1/2 teaspoon toasted sesame oil
- 1 medium scallions sliced
Instructions
- Set a large nonstick skillet or wok over medium-high heat.
- Add the pork and 1 tablespoon of the soy sauce and cook, using a wooden spoon to break the meat into small pieces as it browns, about 3 minutes.
- Add the onion, garlic, and ginger and cook, stirring, until the vegetables are soft, 2 to 3 minutes. Add the cabbage, bok choy, carrots, and mushrooms.
- Pour in the remaining 2 ½ tablespoons soy sauce, the rice wine, and sesame oil.
- Cook, stirring occasionally, until the cabbage and bok choy are wilted but still crunchy, 3 to 4 minutes. Serve hot, garnished with scallions.
Notes
*I used coconut aminos instead of soy sauce.
Nutrition
Calories: 243kcalCarbohydrates: 20gProtein: 30.9gFat: 5gSaturated Fat: 1.4gCholesterol: 72mgSodium: 1100mgFiber: 5.2gSugar: 7.7g
This is on repeat in our house! So quick and easy to make on busy nights which is key. Loaded with veggies and perfect leftovers for lunch the next day.
What can I use to sub Chinese rice wine/ sherry as I have none in house? Will rice vinegar work?
That should work!
So, so good
How many calories and grams of fat are in this dish?
It’s says it’s only 2 servings at the top. I think it should be more. Wondering if the calorie count is for more servings?
One of my favorite recipes I’ve tried of yours, Lexi! So so yummy!!
Yum and double Yum!!
So tasty! I made it without mushrooms, because I didn’t have any on hand. I had to add additional coconut aminos and rice wine vinegar, but I used extra cabbage, so I’m sure that’s why I needed the extra seasoning. I will definitely make this again (and again and again) 🙂
Do you know how many smart points?
I just did it in the tracker and it said 2 Smart Points a serving (without peanuts)
Which mushroom is a good substitute for shitakes?
Any mushrooms will work! I like baby bella, too!
do you think
I can make this and keep it warm in a crockpot for a potluck?
Sorry…bok choy!
When it asks for chopped bok toy, are you chopping and adding the leaf part, the white part, or both?
I chop off the very end of the white then chop it all 🙂
I have just discovered your blog and I feel like I have been living under a rock, why haven’t I seen this before. Your blog is awesome, and I can’t wait to try this recipe 🙂
Thank you so much!!
I really want to make this, can I add water chestnuts and keep it clean?
Susie
Sure!
Do you think this is doable in the crockpot??
No probably not!
This looks so good. I love egg rolls. I made a pork stir fry on the weekend that had similar ingredients. Big batches of stir fry like this are great aince you can easily heat up leftovers during the week.