Deconstructed Egg Rolls
A quick and easy take on traditional egg rolls, combining savory ground pork and vibrant veggies all cooked in one skillet for a comforting meal.
Ingredients
Main ingredients
- 1 pound ground pork You can substitute with ground chicken or turkey for a leaner option.
- 2 cups mixed vegetables (cabbage, bell peppers, carrots) Feel free to use other vegetables like snap peas or broccoli.
- 2 tablespoons soy sauce Use low-sodium soy sauce if watching sodium intake.
- 1 tablespoon sesame oil Peanut oil can be substituted if necessary.
- 1 teaspoon minced garlic Garlic powder can be used as a substitute.
- 1 teaspoon minced ginger Ground ginger can substitute but fresh is preferred.
- Salt and pepper to taste Be cautious with salt as soy sauce contains salt.
- Chopped green onions For garnish, adds color and crunch.
Instructions
Cooking Instructions
- Heat sesame oil in a large skillet over medium heat until it shimmers.
- Add ground pork and cook, breaking it up, until browned (about 5-7 minutes).
- Stir in minced garlic and ginger; cook for about a minute until fragrant.
- Add mixed vegetables and cook for 3-4 minutes until softened.
- Drizzle in soy sauce and season with salt and pepper; mix well.
- Continue cooking until heated through.
- Garnish with chopped green onions and serve hot, optionally with rice or quinoa.
Notes
Store leftovers in an airtight container in the fridge for about 3-4 days. Can be frozen in portioned containers for up to three months.