Vietnamese-Style Pork Eggroll Bowls


· 1 pound ground pork

· ½ yellow onion, finely diced

· ½ red bell pepper diced

· 3 large carrots, grated

· ¼ small head green cabbage, finely shredded

· ½ jalapeno, thinly sliced into half-rounds

· 2 cloves garlic, minced

· 1 tsp grated ginger

· 2 tbsp cooking oil

· ¼ c soy sauce

· 2 tbsp rice wine vinegar

· 2 tbsp brown sugar

· 1 tbsp fish sauce

· 1 tbsp sesame oil

· 2 tbsp sriracha

· 4 fresh eggroll wrappers

· ¼ cup cooking oil

· Cooked sushi rice

· Cilantro leaves, sliced scallions and diced avocado for garnish

· Sriracha mayo, if desired


Preheat grill to 350*. Place two heavy cast-iron skillets in grill to preheat. Once hot, begin making the pork bowls.

In one skillet, saute onion and garlic in 2 tbsp of cooking oil until just softened and translucent. Add ground pork to skillet and cook, stirring frequently, until cooked through and browning on all sides. Use a wooden spoon to break apart big pieces.

Meanwhile, in a small jar combine soy sauce, rice wine vinegar, brown sugar, fish sauce, sesame oil, and sriracha. Shake well to combine.

Pour ¼ cup cooking oil in second pan, and allow to heat through.

When pork is cooked, add red bell peppers, shredded carrots and shredded cabbage and continue to cook, stirring frequently. As the cabbage begins to wilt, pour in contents of sauce jar into pan, and mix to combine. Allow mixture to continue cooking, stirring frequently.

When oil in second pan is hot, carefully drop eggroll wrappers, one at a time, into oil and fry until crispy, turning once. If you want to, remove cooked wrapper and press over the back of a bowl or glass to create a bowl-like vessel. Repeat with remaining wrappers, draining on paper towels as necessary.

To assemble, spoon sushi rice into crispy wrapper shell. Top with pork mixture and garnish with cilantro, chives and avocado. Drizzle with sriracha mayo if desired!

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