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Pork Egg Roll in a Bowl

Pork Egg Roll in a Bowl

with Apricot-Chili “Duck Sauce”

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Give weeknight dinner a fun weekend feel with this takeout-inspired egg roll-in-a-bowl! This pork and veggie stir-fry features all the classic egg roll flavors you love, minus that finicky deep-fried wrapping. Sautéed carrots, cabbage, and bok choy are tossed with sesame oil and topped with sesame-soy glazed pork. For extra flair, everything’s drizzled with an apricot chili “duck sauce,” adding fruity heat to this flavor-packed dish. Let the good dinner times roll!

Tags:Calorie SmartCarb SmartEasy PrepQuickGood Climate ScoreGood Climate Score
Allergens:SoyWheatFish

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time15 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Apricot Jam

1 ounce

Sweet Thai Chili Sauce

(ContainsSoy)

2 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

6 milliliters

Ponzu Sauce

(ContainsSoy, Wheat, Fish)

2 tablespoon

Sesame Oil

4 ounce

Shredded Carrots

4 ounce

Shredded Red Cabbage

4 ounce

Bok Choy & Napa Cabbage

10 ounce

Ground Pork

Not included in your delivery

2 teaspoon

Cooking Oil

¼ teaspoon

Sugar

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories610 kcal
Fat42 g
Saturated Fat10 g
Carbohydrate32 g
Sugar24 g
Dietary Fiber4 g
Protein26 g
Cholesterol100 mg
Sodium1400 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small Bowl
Large Pan
Medium Bowl
Instructions
Instructionsarrow up iconarrow up icon
1

In a small bowl, combine apricot jam, chili sauce, half the soy sauce, and 2 TBSP hot water (4 TBSP for 4 servings). Set apricot "duck sauce" aside. In a separate small bowl, combine ponzu, half the sesame oil, remaining soy sauce, and ¼ tsp sugar (½ tsp for 4). Set sesame-soy mixture aside.

2

Heat a drizzle of oil in a large pan over medium-high heat. Add carrots, red cabbage, and bok choy and napa cabbage to hot pan. Cook, stirring occasionally, until lightly browned and tender, 3-5 minutes. Remove from heat. Transfer veggie mixture to a medium bowl. Stir in remaining sesame oil, and a pinch of salt and pepper. Wipe out pan.

3

Heat a drizzle of oil in same pan over medium-high heat. Add pork*; using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up meat into pieces and continue cooking until pork is cooked through, 1-2 minutes. Stir in sesame-soy mixture. Cook until flavors meld, 1-2 minutes more.

4

Divide veggie stir-fry between bowls. Top with pork. Drizzle with apricot chili “duck sauce” and serve.