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Photo of Egg roll bowls by WW

Egg roll bowls

5
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Chinese takeout gets a little lighter here but hangs on to its iconic flavors. You can add extra veggies like thinly sliced red bell peppers, mushrooms, or shredded carrots to the mix.

Ingredients

Cooking spray

5 spray(s)

Uncooked 96% lean ground pork

1 pound(s)

Scallions

6 large, chopped

Garlic clove

2 clove(s), minced

Fresh ginger

1 Tbsp, minced

Soy sauce

3 Tbsp

Unseasoned rice vinegar

2 Tbsp

Apricot preserves

1 Tbsp

Toasted sesame oil

1 Tbsp

Packaged coleslaw mix (shredded cabbage and carrots)

6 cup(s)

Instructions

  1. Coat medium nonstick skillet with nonstick spray and heat over medium-high. Add pork, scallions, garlic, and ginger and cook, breaking up meat with wooden spoon, until pork is cooked through and no longer pink, 7 to 8 minutes.
  2. Stir in soy sauce, rice vinegar, jam, and oil.
  3. Divide pork mixture among 4 bowls and top each with 1½ cups coleslaw mix. Garnish with optional chopped scallions and hot sauce.
  4. Serving size: about 2 cups

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