As summer fades and school routines return, the dinner hour takes on new urgency. Gone are the leisurely cookouts and impromptu picnics—weeknights now call for meals that are quick, comforting, and kid-approved.
This is the season for sheet pan suppers, one-pot wonders, and anything that lets you get dinner on the table without sacrificing flavor or sanity. The goal? Nourishment that fits the rhythm of real life. Because when backpacks replace beach towels, dinner needs to be more than just fast—it needs to bring everyone back together.
This Egg Roll in a Bowl is a one-skillet meal that is bursting with flavor and can be on the table in 20 minutes. Both delicious and healthy, and super easy to make.
Egg Roll in a Bowl
1 lb. ground pork
½ small cabbage, shredded
1 large carrot, shredded
1 Tbsp. olive oil
1 onion, chopped
2 cloves garlic, minced
2 tsp. minced fresh ginger
3 Tbsp. soy sauce
1 Tbsp. rice vinegar
2 tsp. Sriracha (or to taste)
¼ cup chopped green onions
½ tsp. sesame seeds
Place a large wok or skillet on the stove over medium heat. Add olive oil. Add onions and sauté for about 3 – 5 minutes. Add minced garlic and minced fresh ginger and cook for about one minute, stirring the whole time. Add the ground pork to the onions, garlic, and ginger. Cook the ground pork until brown and no longer pink and juices run clear. Add the shredded cabbage and carrots to the ground pork and cook until the cabbage is wilted and carrots are softened. Pour in the soy sauce, vinegar, and sriracha and stir. Garnish the dish with chopped green onions, more sriracha, and sesame seeds. Serve hot!
–Jill Rozier, Lake Tahoe Markets
www.LakeTahoeMarkets.com