Egg Roll Bowl Meal Prep
All the flavour of a takeout egg roll, minus the wrapper and the deep fryer. Mince, cabbage, carrots and a sesame soy sauce, tossed together in one pan in 30 minutes.
Break the mince up small and let it brown properly before the garlic and ginger go in, that early colour is the main source of flavour once everything else joins the pan. Once the cabbage and carrots go in, keep the heat high and the pan moving too, this is a quick stir-fry, not a braise, so the vegetables should still have some crunch left.
It keeps in the fridge for 3-4 days, or the freezer for 2-3 months, it actually freezes really well since there’s no delicate wrapper involved like a traditional egg roll. Cool it completely before sealing the containers to avoid condensation and sogginess.
Egg Roll Bowl Meal Prep
MINCE · DINNER · EASY
All the flavour, none of the wrapper
Browning the mince properly before the garlic and ginger go in builds the flavour base for the whole dish, this recipe moves fast, so that early colour matters more than usual.
Keeping the heat high and the pan moving once the cabbage and carrots go in keeps them crisp instead of soft and watery. It's a quick stir-fry step, not a slow braise.
Use whatever mince you've got, beef, chicken, turkey or pork all work here. And unlike an actual egg roll, this one freezes brilliantly since there's no wrapper to go soggy.
Egg Roll Bowl Meal Prep
Ingredients
Sesame Soy Sauce
- 125 ml Low Sodium Soy Sauce
- 37.5 ml Apple Cider Vinegar
- 10 ml Sesame Oil
- 15 ml Mirin Optional
- Ground White Pepper To Taste
Meat & Vegetables
- 5 ml Spray Oil
- 750 g Beef, Chicken, Turkey, or Pork Mince 10% Fat
- 6 Garlic Cloves Grated
- 15 g Ginger Grated
- 350 g White Cabbage Shredded
- 350 g Red Cabbage Shredded
- 3 Carrots Grated or Julienned
- 100 g Edamame Beans (Optional)
- 4 Spring Onions (Scallions) Sliced
- Salt & Ground White Pepper To Taste
Garnish
- Sesame Seeds Garnish
- Spring Onions (Scallions) Garnish
Method
- Add the sesame soy sauce ingredients to a bowl and whisk to combine. Set aside.
- Chop all of the vegetables and add them to a bowl or plate.
- Place a large pan or wok over medium-high heat. Add a coating of spray oil and sear the mince for 6–8 minutes, breaking it up with a spatula, until cooked through — 71°C (160°F) if using beef or pork, 74°C (165°F) if using chicken or turkey. Season lightly with salt and white pepper.
- Add the garlic and ginger and continue cooking for 1 minute, until fragrant. Increase the heat to high and add the chopped vegetables. Cook for 4–5 minutes, stirring occasionally, until softened but still with a bite (al dente).
- Pour in the sesame soy sauce and cook for 1–2 minutes, mixing well to coat everything. Remove from the heat.
- Portion into 5 x 750ml meal prep containers. Garnish with sesame seeds and spring onion. Dig in.
Why does the mince need to brown properly before adding the garlic and ginger?⌄
That early colour on the mince is the main source of flavour in this dish, since everything else moves fast after it. Adding the aromatics too soon interrupts the browning.
What mince works best in this recipe?⌄
Beef, chicken, turkey and pork all work well. If using chicken or turkey, cook it through to 74°C (165°F) rather than the 71°C (160°F) target for beef or pork.
Can I add more vegetables to this bowl?⌄
Definitely, bean sprouts or thinly sliced bell pepper both work well added alongside the cabbage. Just keep the heat high so everything stays crisp.
Why keep the heat high when the cabbage goes in?⌄
This is a quick stir-fry step, not a braise. High heat and constant movement keeps the cabbage and carrots crisp, rather than letting them go limp and watery.
