Egg Roll in a Bowl

I discovered this recipe on a Tuesday night when my freezer was nearly empty and my kids were hungry in twenty minutes. Standing at my kitchen counter with a bag of pre-shredded cabbage and some ground pork, I thought, why not skip the crispy wrapper and just make everything taste like an egg roll anyway? That first pan sizzled like a revelation, filling the kitchen with garlic and ginger steam, and somehow it felt even better than the fried version.

My neighbor knocked on my door one evening asking what smelled so good, and I ended up making an extra batch right there while we talked. She came back the next week asking for the recipe, and now her family has it at least twice a month—that's when I knew it wasn't just a quick fix for busy nights, but something genuinely loved.

Ingredients

• 1 lb ground pork, chicken, or turkey: The backbone of this dish, and I've found pork gives the most authentic egg roll flavor, though chicken keeps things lighter if that's your preference.
• 4 cups cabbage slaw mix: Store-bought is a lifesaver here—shredding cabbage by hand is tedious, and pre-made mixes are just as good and save you five minutes you'd rather spend sipping coffee.
• 1 small onion, thinly sliced: Don't rush this step; thin slices cook evenly and disappear into the dish rather than staying chewy.
• 3 cloves garlic, minced: Fresh garlic is non-negotiable, as it blooms beautifully in the hot oil and fills your kitchen with that irresistible aroma.
• 1-inch piece fresh ginger, grated: This is what separates a good version from an authentic-tasting one—the slight sting and warmth it brings makes all the difference.
• 2 green onions, sliced: Save these for the end as garnish so they stay bright and crisp rather than wilting into the pan.
• 3 tbsp soy sauce: I use tamari when I'm cooking for friends with gluten sensitivities, and honestly it tastes just as good.
• 1 tbsp rice vinegar: This adds a gentle tang that keeps the dish from feeling heavy, and it's worth buying the good stuff because the quality really shows.
• 1 tbsp toasted sesame oil: Use toasted, not light—the difference in flavor is enormous and makes the whole thing smell like a restaurant kitchen.
• 1 tsp sriracha or chili sauce: Optional but recommended; it adds complexity even if you don't want obvious heat.
• Sesame seeds and chili flakes for topping: These finish the dish with texture and visual appeal that makes people stop and really pay attention to what they're eating.

Instructions

Brown the meat:

Heat your skillet until a drop of water sizzles on contact, then add ground meat and break it apart with a spatula as it cooks. You'll know it's ready when it's golden brown and cooked through, about five to six minutes—don't rush this or it won't brown properly.

Build the aromatics:

Add onion, garlic, and ginger to the hot pan and let them sit for a moment before stirring, so they can toast slightly and release their essential oils. After two to three minutes, your kitchen will smell like you're cooking something genuinely special.

Wilt the cabbage:

Toss in the slaw mix and stir often for four to five minutes—you want the cabbage to soften but still have a little bite to it, not collapse into mush. Watch for the color to shift from bright to deeper, which tells you it's ready.

Add the sauce:

While the cabbage cooks, whisk soy sauce, rice vinegar, sesame oil, and sriracha together in a small bowl, then pour it into the pan and toss everything to coat. Let it cook for another minute or two so the flavors meld together.

Garnish and serve:

Remove from heat, scatter green onions, sesame seeds, and any other toppings across the top, and serve immediately while everything is still warm and the cabbage retains that slight crunch.

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My partner once described this dish as feeling like comfort food that doesn't weigh you down, which I think captures exactly why we keep making it. It's become our weeknight reset button—something that tastes indulgent but leaves us energized instead of sluggish.

Why This Works as Meal Prep

I learned quickly that this recipe is magic for Sunday meal prep because it actually tastes better the next day after the flavors have had time to settle and marry together. Divide it into containers while it's still warm, let it cool to room temperature, and it keeps beautifully in the fridge for four or five days—no soggy texture or weird reheating surprises.

Variations Worth Trying

Once you've made this basic version a few times, you'll start seeing all the directions you can take it. I've added coconut aminos instead of soy sauce, swapped in ground turkey for something leaner, and even made a vegetarian version with crumbled tempeh that honestly might taste better than the meat version. The beauty is that the framework stays the same while the specifics bend to whatever you have on hand or whatever your body is asking for that week.

Serving Suggestions and Upgrades

This shines on its own, but I've learned a few tricks that take it from weeknight dinner to something you'd actually serve to guests. Sometimes I nestle the whole bowl under a fried egg so the yolk becomes a creamy sauce when you break it, or serve it alongside steamed rice for people who want more substance. On nights when we're being extra careful with carbs, cauliflower rice works beautifully and no one feels like they're missing anything.

• Top with a fried or poached egg for extra richness and protein.
• Serve over rice, cauliflower rice, or enjoy it solo as a low-carb bowl.
• Add crispy fried onions on top for texture if you want something that feels more indulgent.

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This has become the recipe I make when I want to feel like I'm taking care of myself and the people I'm cooking for, without spending hours at the stove or making complicated choices. It's honest food that tastes like attention was paid.

Frequently Asked Questions

→ What protein works best for this dish?

Ground pork is traditional and provides excellent flavor, but ground chicken or turkey work beautifully as leaner alternatives. For a vegetarian version, crumbled tofu or tempeh can replace the meat entirely while absorbing all the savory seasonings.

→ Can I make this ahead for meal prep?

Absolutely. This stores exceptionally well in airtight containers for 4-5 days. The flavors actually develop and deepen overnight. Reheat gently in the microwave or on the stovetop, adding a splash of water if needed to refresh the cabbage.

→ What can I serve with egg roll in a bowl?

Steamed white or brown rice makes a classic accompaniment. For low-carb options, serve over cauliflower rice or enjoy on its own as a complete meal. Roasted vegetables or a simple cucumber salad also pair nicely.

→ How do I make this gluten-free?

Replace regular soy sauce with tamari or coconut aminos, which provide similar umami flavor without gluten. Double-check that your chili sauce and other condiments are certified gluten-free as well.

→ Can I adjust the spice level?

Certainly. Start with less sriracha and add more gradually to taste. For extra heat without sriracha, red pepper flakes or fresh sliced chilies work wonderfully. Those sensitive to spice can omit the chili element entirely.

→ Why is my cabbage too soggy?

The key is cooking the cabbage just until wilted but still retaining some crunch, typically 4-5 minutes. Overcooking will release too much water and make the texture mushy. If you prefer crisper cabbage, add it during the last 3 minutes of cooking.