Egg Roll in a Bowl

I have to say, as a true skeptic—this recipe really knocked it out of the park for me. It’s quick and easy, it’s healthy and the best part is it’s actually delicious. And I LOVE a good, deep-fried, deeply unhealthy egg roll—so I was holding this recipe to very high standards and was very pleasantly surprised. This will definitely be in the rotation.


-1/2 chopped cabbage**

-1 large carrot grated**

-1/2 chopped red bell pepper

-1 lb ground pork, chicken, or tofu

-1/4 cup sesame oil

-1/4 cup soy sauce

-2-4 tablespoons Sweet Viking Relish

-2-4 cloves grated garlic

-1-2 tsp fresh ground ginger

-crushed lightly salted cashews (garnish)

-chopped green onion (garnish)


  1. Chop up those veggies **OR if you do not have the time nor the patience, you can also just grab a bag of plain coleslaw mix—its diced cabbage and carrot and you can just add chopped bell pepper (if you are so inclined—I always encourage going a little rogue with cooking :))

  2. In a pan, heat up your oil to a medium-high and add the grated garlic first and stir in until fragrant, then add soy sauce, ginger, and most importantly, Sweet Viking Relish (I’m using Sweet Jalapeño, but Sweet Hot Pepper Blend would be delicious in there too).

  3. Add your ground chicken/pork/tofu and cook until about 90% cooked through and then add your chopped veggies in.

  4. You can throw a cover on your pan to speed it up, and just mix it every few minutes. Cook until the veggies are soft.

  5. Serve with lightly salted crushed cashews and chopped green onion—the cashews (or peanuts if you’d prefer) are a must becuase they add the crunchy saltiness like the deep fried outside of a real egg roll.

  6. Enjoy—also, this will last in the fridge for a couple days because cabbage and carrots are pretty hearty. This was definitely my lunch, dinner and then lunch the next day due to how delicious it was.

Video tutorial below!

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