Egg Roll in a Bowl (Print-Friendly)

Classic Asian-inspired flavors in a quick one-pan skillet with ground pork and crunchy cabbage slaw.

# What You'll Need:

→ Protein

01 - 1 lb ground pork, chicken, or turkey

→ Vegetables

02 - 4 cups cabbage slaw mix with shredded cabbage and carrots
03 - 1 small onion, thinly sliced
04 - 3 cloves garlic, minced
05 - 1 inch piece fresh ginger, grated
06 - 2 green onions, sliced for garnish

→ Sauce

07 - 3 tablespoons soy sauce or tamari or coconut aminos for gluten-free
08 - 1 tablespoon rice vinegar
09 - 1 tablespoon toasted sesame oil
10 - 1 teaspoon sriracha or chili sauce, optional

→ Optional Toppings

11 - 1 tablespoon sesame seeds
12 - Extra sliced green onions
13 - Chili flakes to taste

# Cooking Steps:

01 - Heat a large skillet or wok over medium-high heat. Add ground meat and cook, breaking it up with a spatula, until browned and cooked through, approximately 5 to 6 minutes. Drain excess fat if necessary.
02 - Add sliced onion, minced garlic, and grated ginger to the pan. Sauté for 2 to 3 minutes until fragrant and onion becomes soft.
03 - Stir in the cabbage slaw mix. Cook for 4 to 5 minutes, stirring frequently, until cabbage is wilted but retains a slight crunch.
04 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and sriracha if using. Pour sauce into the pan and toss all ingredients to combine. Cook for 1 to 2 additional minutes.
05 - Remove from heat. Garnish with green onions, sesame seeds, and additional toppings as desired. Serve immediately or divide into meal prep containers for later use.

# Expert Tips:

01 -
  • It tastes like you spent way more time cooking than you actually did, which is basically the dream.
  • Everything happens in one pan, so cleanup is laughably easy on a busy night.
  • The cabbage stays just crispy enough to remind you why egg rolls are craveable in the first place.
02 -
  • Don't skip draining the excess fat after browning the meat—it prevents the whole dish from turning greasy and heavy.
  • The sauce gets whisked separately instead of added raw because the vinegar needs those couple minutes to meld with the oils, otherwise it tastes too sharp and one-dimensional.
03 -
  • Toast your own sesame seeds in a dry pan for thirty seconds before using them—the difference in flavor is genuinely noticeable and costs nothing.
  • If your cabbage slaw mix looks watery when you buy it, pat it dry with paper towels first, otherwise you'll end up with a soggy bottom to the pan.
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