Egg Roll In A Bowl
 Enjoy the flavors of a traditional Chinese egg roll without the fuss in this delicious egg roll in a bowl recipe—a simple one-skillet meal that’s a surefire winner for the whole family. Ingredients 1 tablespoon vegetable oil 1 bunch scallions, thinly sliced, light and dark green parts separated 1½ tablespoons finely chopped fresh ginger, from a 1½ inch knob (see note) 3 cloves garlic, minced 1 pound ground pork (preferably 80% lean) 1 (1-lb) bag shredded cabbage or coleslaw mix (about 7 cups) ¼ cup soy sauce 3 tablespoons sweet and sour sauce, plus more for serving (I use Kikkoman No Preservatives Added) ½ teaspoon sesame oil ⅓ cup salted cashews, chopped Rice, for serving (optional) 1 tablespoon vegetable oil 1 bunch scallions, thinly sliced, light and dark green parts separated 1½ tablespoons finely chopped fresh ginger, from a 1½ inch knob (see note) 3 cloves garlic, minced 1 pound ground pork (preferably 80% lean) 1 (1-lb) bag shredded cabbage or coleslaw mix (about 7 cups) ¼ cup soy sauce 3 tablespoons sweet and sour sauce, plus more for serving (I use Kikkoman No Preservatives Added) ½ teaspoon sesame oil ⅓ cup salted cashews, chopped Rice, for serving (optional) Instructions In a large nonstick skillet, heat the oil over medium-high heat. Add the light scallions and ginger and cook, stirring constantly, for 2 minutes. Add the garlic and cook 20 seconds more; do not brown. Add the pork and continue cooking, breaking the meat apart with a wooden spoon, until browned, 3 to 5 minutes. Add the coleslaw and soy sauce to the skillet and cook, stirring occasionally, until wilted and cooked through, 5 to 7 minutes. Stir in the sweet and sour sauce, sesame oil, cashews, and dark green scallions. Taste and adjust seasoning, if desired. Serve with sweet and sour sauce on the side. Note: Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here. Make-Ahead Instructions: This dish can be made up to three days ahead of time and refrigerated in an airtight container (wait to add the nuts until ready to serve). Reheat in a skillet over medium heat or in the microwave. In a large nonstick skillet, heat the oil over medium-high heat. Add the light scallions and ginger and cook, stirring constantly, for 2 minutes. Add the garlic and cook 20 seconds more; do not brown. Add the pork and continue cooking, breaking the meat apart with a wooden spoon, until browned, 3 to 5 minutes. Add the coleslaw and soy sauce to the skillet and cook, stirring occasionally, until wilted and cooked through, 5 to 7 minutes. Stir in the sweet and sour sauce, sesame oil, cashews, and dark green scallions. Taste and adjust seasoning, if desired. Serve with sweet and sour sauce on the side. Note: Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here. Make-Ahead Instructions: This dish can be made up to three days ahead of time and refrigerated in an airtight container (wait to add the nuts until ready to serve). Reheat in a skillet over medium heat or in the microwave. Nutrition Information Powered by Per serving (4 servings) Calories: 454 Fat: 25 g Saturated fat: 5 g Carbohydrates: 29 g Sugar: 19 g Fiber: 3 g Protein: 29 g Sodium: 1,244 mg Cholesterol: 71 mg Per serving (4 servings) Calories: 454 Fat: 25 g Saturated fat: 5 g Carbohydrates: 29 g Sugar: 19 g Fiber: 3 g Protein: 29 g Sodium: 1,244 mg Cholesterol: 71 mg