Egg Roll in a Bowl (Print Version)

Classic egg roll flavors in a quick one-pan skillet with seasoned ground pork and crunchy cabbage.

# What You'll Need:

→ Protein

01 - 1 pound 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 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

# How to Make It:

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, about 5 to 6 minutes. Drain excess fat if needed.
02 - Add onion, garlic, and ginger to the pan. Sauté for 2 to 3 minutes until fragrant and onion softens.
03 - Stir in the cabbage slaw mix. Cook for 4 to 5 minutes, stirring often, until cabbage is wilted but still has 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 to combine, cooking for 1 to 2 more minutes.
05 - Remove from heat. Garnish with green onions, sesame seeds, and additional toppings as desired. Serve hot or divide into meal prep containers for later.

# Additional Tips::

01 -
  • It tastes indulgent and complex but comes together faster than ordering takeout.
  • No special equipment or hard-to-find ingredients, just things you probably already have hiding in your pantry.
  • The leftovers taste just as good cold straight from the container, making it a meal-prep dream.
02 -
  • Don't skip the browning step for the meat—rushing it means you'll miss those caramelized edges that make this taste restaurant-quality instead of just okay.
  • If your cabbage releases too much water as it cooks, drain it before adding the sauce, otherwise you'll end up with a watery, diluted dish instead of a cohesive bowl of flavor.
03 -
  • Prep your garlic, ginger, and onions the night before and store them in separate containers—this transforms a fifteen-minute recipe into a ten-minute one on nights when you're completely exhausted.
  • Keep a bottle of toasted sesame oil in your pantry always, because it's the secret ingredient that makes people ask what makes this taste so good.
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