Inside Out Egg Roll
This easy inside out egg roll is a quick, veggie-packed dinner made in one skillet with ground pork, cabbage, and carrots. It’s bold, flavorful, and comes together in 20 minutes flat. Add it to your weeknight rotation!
Servings: 4
Calories: 398kcal
Equipment
- Large skillet or wok
- Spatula or wooden spoon
- Sharp knife
- Cutting board
- Measuring spoons
- Grater (for ginger and carrot, if not using pre-shredded)
- Mixing bowl (optional, for prepping ingredients ahea
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 2 tablespoon hoisin sauce
- 1 ½ cup ground beef or impossible meat if you are vegetarian
- ¾ cup red cabbage shredded
- 3 larges carrots in ribbon or shredded
- 1 tbsp rice vinegar
- 4 cups rice
- 2 spring onion finely chopped
- Coriander and sesame seeds to taste
Instructions
- In a wok or large skillet add the olive overmedium-high heat. Once the olive oil is hot add the garlic and ginger and cook for 1 minute.
- Add the beef, and cook for 10 minutes, until it's complety cooked
- Add the rest of the ingredients except the fresh cilantro and spring onion, and cook for another 5 minutes until the vegetable has softened.
- Serve over rice, garnish with spring onions, cilantro and sesame seeds
Notes
- Swap pork with ground turkey or tofu.
- Add bell peppers or mushrooms for more veggie power.
- Use coleslaw mix for a shortcut.
- Great with rice or as lettuce wraps!
Nutrition
Calories: 398kcal | Carbohydrates: 199g | Protein: 34g | Fat: 6g | Saturated Fat: 1g | Fiber: 26g | Sugar: 5g | Calcium: 119mg | Iron: 7mg
