Egg Roll Salad
Transform the flavors of your favorite takeout into a healthy, one-pan masterpiece with this vibrant Egg Roll Salad! Packed with the savory goodness of ground pork, the nutty aroma of sesame oil, and the zingy punch of garlic and fresh ginger, this recipe delivers all the deliciousness of an egg roll without the wrapper. Crunchy green cabbage and shredded carrots bring freshness, while soy sauce, rice vinegar, and optional Sriracha offer a tangy, umami-rich glaze. Quick to prepare in just 30 minutes, this low-carb dish is perfect as a light main course or an exciting side. Garnished with thinly sliced green onions and toasted sesame seeds, it’s a wholesome, flavor-packed meal you’ll want to make again and again.
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Recipe Information
Ingredients
- 1 pound Ground pork
- 2 tablespoons Sesame oil
- 3 cloves Garlic cloves
- 1 tablespoon Fresh ginger
- 4 cups Green cabbage
- 2 cups Carrots, shredded
- 3 tablespoons Soy sauce or tamari
- 1 tablespoon Rice vinegar
- 3 stalks Green onions
- 1 tablespoon Sesame seeds
- 1 teaspoon Sriracha or chili garlic sauce (optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Heat a large skillet over medium heat and add 1 tablespoon of sesame oil.
Add the ground pork to the skillet and cook, breaking it up with a spoon, until fully browned and cooked through (about 5-6 minutes). Drain any excess fat if necessary.
While the pork cooks, mince the garlic cloves and grate the fresh ginger.
Once the pork is browned, add the garlic and ginger to the skillet and sauté for 1-2 minutes until fragrant.
Add the remaining 1 tablespoon of sesame oil to the skillet, followed by the shredded cabbage and carrots. Stir well to combine.
Cook the vegetables for 3-4 minutes until they begin to soften but still retain some crunch.
Pour the soy sauce and rice vinegar into the skillet and toss everything together. Add the Sriracha or chili garlic sauce if you'd like a spicy kick.
Season the mixture with salt and black pepper to taste. Stir for another minute to ensure everything is evenly coated.
Remove the pan from the heat and let the mixture cool slightly before serving.
Thinly slice the green onions and sprinkle them over the top. Garnish with sesame seeds.
Serve the egg roll salad warm as a main dish or side. Optionally, pair it with steamed rice or crispy wonton strips for added texture.
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.5 g | 165% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 13.7 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 4860 mg | 211% | |
| Total Carbohydrate | 64.9 g | 24% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 27.9 g | ||
| Protein | 132.5 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 405 mg | 31% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2213 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
