An egg roll in a bowl is a much easier way to enjoy all the delicious flavors of the Asian treat without the work of assembling and frying. Without the deep-fried shell, it’s much healthier too.
Course Main Course
Cuisine Asian, International
Keyword egg roll in a bowl
Prep Time 20minutes
Cook Time 20minutes
Wash and thinly slice cabbage. Peel and julienne carrots. Peel and finely chop garlic.
Bring water to a boil in a pot and prepare an ice bath so you can cook and shock your eggs later.
Preheat a large pan or wok over medium heat.
Add sesame oil and once hot, add chopped garlic, ginger paste, and fennel and stir fry until fragrant.
Add ground pork, and all-spice, and stir fry until brown (about 10 minutes).
While stir-frying the ground pork, take 10 seconds to add 4 fridge-cold large eggs to boiling water and cook for 6 minutes. (Set a timer!). Then remove eggs and place in the ice bath for at least 1 minute. You will achieve soft ramen-style eggs with this method.
Once the pork is brown, add sliced cabbage and julienned carrot. Add soy sauce, and stir fry for a few minutes until vegetables reach your desired crunchiness or softness.
Serve everything in a big bowl and bring to the table with eggs or prepare 4 meal prep containers by adding egg roll in a bowl, brown rice, and ramen eggs. This will last in the fridge for up to 4 days.