Egg Roll in a Bowl (Printable version)

Classic egg roll flavors in a quick skillet with ground pork, cabbage slaw, and savory Asian seasonings. Ready in 25 minutes.

# 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 root, 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

# Directions:

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 needed.
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 maintains 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 additional 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 storage.

# Expert Advice:

01 -
  • It tastes like takeout but comes together faster than your delivery app loads.
  • One pan means one cleanup, which honestly changes everything on a weeknight.
  • You can meal prep it on Sunday and eat it all week without getting bored.
02 -
  • Don't skip the step of actually mincing your garlic and ginger fresh—garlic powder tastes tired by comparison, and fresh ginger brings a brightness that changes the whole dish.
  • The cabbage only needs a few minutes in the pan; if you overcook it, you'll end up with mushy vegetable mush instead of that satisfying crunch that makes this feel like takeout.
03 -
  • Toast your own sesame seeds in a dry pan for thirty seconds before using them—it intensifies the flavor and makes the whole dish taste more intentional and restaurant-quality.
  • If your skillet isn't large enough and the cabbage piles up too high, work in batches or use a wok; giving everything room to breathe means faster cooking and better browning on the meat.
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