Egg rolls in individual bowls

Votes: 6

Time: 25 min.
Complexity: easily
Servings: 4

These bowls have everything so many people love about egg rolls: crisp, juicy vegetables, spicy pork, and a wonderful sweet and sour sauce, but without the batter, making them perfect for those on a low-carb diet. Gently stir the cabbage into the meat in the pan; it will seem like a lot at first, but it will settle down quickly. Everything cooks fairly quickly, so prep all the ingredients and place them on the stove before you heat the pan to avoid distractions. Drizzle the spicy cabbage and pork with the sweet and sour dressing, sprinkle with sesame seeds, and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g of minced pork
2 cups finely shredded red cabbage (about 170 g)
2 cups finely shredded Chinese cabbage (about 100 g)
2 tbsp. l. olive oil
3 medium carrots, grated (about 1 cup)
3 green onions, thinly sliced (white parts separated from green parts)
1 red bell pepper, thinly sliced
2 cloves garlic, crushed
1 tsp finely grated peeled ginger (2.5 cm root)
0.5 cup chicken broth
4 tablespoons of honey
3 tbsp. l. rice vinegar
2 tablespoons lightly salted soy sauce
2 pinches of crushed red pepper flakes
White and black sesame seeds, for serving
Sriracha sauce (optional), for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: minced pork, red cabbage, Chinese cabbage (Napa), sweet pepper, ginger root, rice vinegar, red pepper flakes, sesame

Cooking the dish according to the recipe:

Heat the olive oil in a large skillet over medium-high heat. Add the carrots, white parts of the green onions, bell pepper, 1 teaspoon of salt, and a pinch of black pepper. Cook, stirring occasionally, until the vegetables begin to soften but are still brightly colored, 3-4 minutes. Add the garlic and ginger and cook, stirring occasionally, until softened, about 1 minute.
Add the pork, 1/2 teaspoon salt and some freshly ground black pepper and cook, breaking up the pork with a spoon and stirring occasionally, until the pork is completely browned, 5 to 6 minutes.

Stir in the chicken broth, 2 tablespoons honey, 2 tablespoons vinegar, soy sauce, and 1 pinch of red pepper flakes. Gently stir in the cabbage and bring to a boil. Continue simmering, stirring gently to prevent the cabbage from falling out of the pan, until the liquid is completely absorbed and the cabbage is wilted and softened, 4 to 5 minutes.
Meanwhile, in a small bowl, combine the remaining 2 tablespoons honey, 1 tablespoon vinegar, and a pinch of red pepper flakes. Divide the meat mixture among four bowls and top with 1 tablespoon honey sauce. Sprinkle with green onions and sesame seeds, and drizzle with Sriracha sauce, if using.

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