Ever heard of deconstructed egg rolls? Instead of having the normal ingredients wrapped nice and neatly inside an egg roll wrap, you’ll combine them in a bowl similar to a salad. But why deconstruct an egg roll in the first place?
Delicious as they are, egg rolls definitely fall in the category of junk food. It’s the frying part where things go wrong, made worse by the low-quality, inflammation-making oils used in restaurant fryers.
Beyond the health benefits of this recipe, skipping the deep fryer and having your egg roll in a bowl makes it much easier and quicker to make than wrapping, rolling, and frying.
What’s in deconstructed egg rolls?
This recipe includes most of the ingredients of traditional egg roll recipes minus the wrapper and deep fry oil. We use coconut oil for stir-frying, but use whatever healthy oil you prefer.
Ground pork – We opt for pork (and stock up this and all of our best quality meats from Butcher Box’s online monthly meat subscription. You can substitute ground chicken, turkey, or even mix in some shrimp if you prefer.
Cabbage – Green cabbage is an egg roll essential, and in this bowl version, it becomes the base to make the filling into a full meal. If you have some carrots on hand, shred them up and throw them in too for a bit of variety.
Seasonings – The signature flavors of this dish come together with fresh garlic, ginger, and onion, plus sesame oil, and coconut aminos. You can also substitute soy sauce or tamari added to taste, as the salt profile of these three sauces varies greatly.
Green onion – optional… used for garnishing at the end.
Try these other healthy Chinese takeout-inspired recipes too!
Shrimp stirfry with mushrooms and green – You can swap the protein or swap the veggies, but anyway you serve it, this classic stirfry will hit the spot.
Garlic ginger shredded beef and broccoli – Serve it over steamed white rice or riced cauliflower for a savory satisfying meal.
Deconstructed Egg Rolls
- 5.0 stars
- 1/2 head green cabbage
- 1 onion
- 5 cloves garlic
- 1 inch fresh ginger
- 4 green onions
- 3 carrots
- 2 tbsp. coconut oil
- 1 1/2 lb ground pork
- 1/2 c coconut aminos
- 2 tbsp. sesame oil
- coarse sea salt, to taste
- Shred cabbage. Dice onion. Mince garlic. Grate ginger. Slice green onions. Shred the carrots.
- Heat coconut oil in a skillet. Add onion and cook until it begins to soften. Add pork and break apart with a wooden spoon, cooking until it is no longer pink.
- Meanwhile, in a small bowl combine garlic, coconut aminos, ginger, and sesame oil; set aside.
- Once ground pork is cooked through, add cabbage to skillet and stir to combine.
- Pour sauce mixture into the skillet and stir, continuing to cook over medium heat for about 5-15 minutes or until cabbage is wilted.
- Season with salt, to taste. Serve topped with sliced green onions.