Egg Roll in a Bowl

My neighbor texted me one Thursday asking if I could bring dinner to her place—she'd just gotten back from the hospital and was exhausted. I rifled through my kitchen realizing I had ground pork, cabbage, and about twenty minutes. What came together was this egg roll in a bowl, and honestly, watching her face light up over something so simple made me realize you don't need crispy wrappers to capture that same egg roll magic. It's all about the flavors—ginger, garlic, soy sauce sizzling in the pan—and the fact that it comes together faster than ordering takeout.

I made this for my daughter's lunch prep last month, and she's been requesting it every Sunday since. There's something about watching her pack containers with the sesame seeds scattered on top that made me realize this dish works because it's genuinely crave-able—not just healthy, but actually satisfying enough that leftovers vanish within hours.

Ingredients

• Ground pork, chicken, or turkey (1 lb): Choose whichever you have on hand; pork brings the most authentic egg roll flavor, but chicken keeps things leaner if that matters to you.
• Cabbage slaw mix (4 cups): Pre-shredded saves time and prevents your hands from smelling like cabbage for three days, which is worth it.
• Onion, garlic, and ginger: These three are the soul of the dish—don't skip the fresh ginger because it completely changes the taste profile.
• Green onions (2): Save some for garnish because the fresh bite they add at the end makes people ask for the recipe.
• Soy sauce (3 tbsp): Use tamari or coconut aminos if you're avoiding gluten, and yes, it actually tastes just as good.
• Rice vinegar (1 tbsp): This brings the subtle tang that keeps the whole thing from feeling heavy.
• Toasted sesame oil (1 tbsp): Don't use the regular kind—toasted sesame oil has a depth that makes the difference.
• Sriracha (1 tsp, optional): I usually add it because the heat rounds out all those other flavors beautifully.
• Sesame seeds and chili flakes for topping: These aren't fancy—they're what make it feel intentional when you plate it.

Instructions

Brown the meat:

Heat your skillet over medium-high until it's hot enough that a drop of water sizzles immediately. Add the ground meat and let it sit for a minute before breaking it apart with your spatula—this gives it a chance to develop some real color instead of just turning gray.

Build the aromatics:

Once the meat is cooked through, push it to the side and add the onion, garlic, and ginger to the empty space. You'll smell it change within a minute, that moment when raw garlic becomes sweet and fragrant—that's when you know it's ready.

Add the cabbage:

Dump in the slaw mix and stir constantly for the next few minutes. The cabbage will release its own water and everything softens together, but keep stirring so nothing sticks to the bottom.

Make the sauce moment:

While the cabbage cooks, whisk your soy sauce, rice vinegar, sesame oil, and sriracha in a small bowl. Pour it in and let everything coat evenly—this is where it transforms from just cooked ingredients to something that tastes intentional.

Finish and serve:

Kill the heat, scatter green onions and sesame seeds across the top, and serve immediately while everything still has that warm, just-cooked feeling. If you're meal prepping, let it cool first, then divide into containers.

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My partner came home as I was plating this last week and grabbed a bite before I could even set it down. He looked at me with this surprised expression like, 'Wait, this is just cabbage and meat?' and I realized that's exactly what makes it work—it feels way fancier than it actually is, which means you'll make it again and again.

Why This Works as Meal Prep

This is one of those rare dishes that tastes almost better the next day because all the flavors have had time to get cozy with each other. I make a double batch on Sunday and eat it cold straight from the container on Tuesday afternoons when I'm starving and have no time. The sesame oil keeps it from drying out, and the cabbage texture actually holds up in the fridge better than you'd think.

Making It Your Own

The beauty of this dish is that you can swap literally everything except the core technique. I've made it with ground turkey when I'm trying to be virtuous, and with crumbled tofu when my vegetarian friends come over. The flavors are flexible enough to handle whatever protein you've got, and the soy-sesame-ginger backbone stays the same. One time I added a splash of fish sauce because I was feeling adventurous, and it absolutely elevated the whole thing—don't tell anyone but that's my preferred version now.

Serving and Storage Tips

Serve this hot right from the pan if you've got company, or over rice or cauliflower rice if you want to make it feel more substantial. It keeps beautifully in the fridge for four days, and you can reheat it gently on the stoove with a splash of water if it seems dry.

• Top individual servings with a fried egg if you want to add serious protein and make it feel restaurant-worthy.
• Store leftovers in glass containers because the sesame oil smell can linger in plastic.
• Make extra sauce on the side and drizzle it over at the last second if you're reheating, so everything stays fresh-tasting.

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This dish has become my secret weapon for nights when I need something that feels special but doesn't require a lot of energy. It's the kind of food that reminds you why you love cooking in the first place.

Common Questions

→ Can I use different meat?

Ground chicken, turkey, or beef work equally well. For a vegetarian version, crumbled tofu or tempeh makes an excellent protein substitute.

→ Is this gluten-free?

Yes, simply substitute regular soy sauce with tamari or coconut aminos. All other ingredients are naturally gluten-free.

→ How long does it keep?

Store in airtight containers in the refrigerator for up to 4 days. Reheat in the microwave or skillet until warmed through.

→ Can I make it spicier?

Absolutely. Increase the sriracha, add chili flakes, or include fresh sliced chilies. Adjust heat level to your preference.

→ What should I serve with it?

Steamed jasmine rice, cauliflower rice for low-carb, or enjoy it as a standalone dish. A fried egg on top adds extra protein and richness.

→ Can I freeze this?

Yes, freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator before reheating.