Campfire Egg Roll in a Bowl

A bowl of egg roll in a bowl - shredded cabbage, ground beef, and more.

5 from 1 vote

Egg Roll in a Bowl is a popular recipe for those low carbing, but did you know it's also a perfect meal to cook over a campfire? Here's how!

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Asian

Diet: Diabetic, Gluten Free, Low Lactose

Servings: Servings

Calories: 267kcal

Equipment

1 Large Skillet

Ingredients

¼ cup Soy Sauce
2 tablespoon Sesame Oil Divided
2 teaspoon Rice Vinegar
2 Green onions
1 lb Ground Chicken Ground Pork, or Lean Ground Beef
Salt and Pepper to taste
2 tablespoon Ginger Paste
1 teaspoon Garlic Powder
14-16 oz Coleslaw Mix
Optional Garnishes: Sriracha Pepper Flakes, Sesame Seeds, Green Onions

Instructions

Whisk together soy sauce, rice vinegar, and 1 tablespoon of the sesame oil, set aside. Slice the green onions thinly on a diagonal. Set aside.
Get a medium fire going.
In a LARGE pan, season the ground meat with a little salt and pepper, cook in remaining 1 tablespoon Sesame Oil until browned. Add ginger puree and garlic powder, stirring well to combine.
Add the coleslaw mix, continue cooking until cabbage softens.
Add soy sauce mixture and green onions to the pan, stir well to combine and cook for another 2 minutes.
Taste, season with additional salt and pepper, to taste.
If you’d like a bit of heat, add some Sriracha and/or pepper flakes, to taste.
Serve hot, sprinkled with sesame seeds and additional green onions, if you like.

Notes

Once cooled to almost room temperature, leftovers can be transferred to an airtight container and kept in the fridge for 3-4 days. Best served reheated.

Nutrition