Egg Roll in a Bowl (Printable Copy)

Classic egg roll flavors in a quick one-pan skillet meal with ground pork and crispy cabbage slaw.

# What You 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 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

# How to Make:

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 begins to soften.
03 - Stir in the cabbage slaw mix. Cook for 4 to 5 minutes, stirring frequently, until cabbage is wilted but maintains slight crunchiness.
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 you spent way more time cooking than you actually did.
  • Everything cooks in one pan, which means less cleanup and more time to do literally anything else.
  • The texture stays interesting with that cabbage snap even after cooking, not mushy like some stir-fries turn out.
  • Meal prep friendly because it tastes just as good the next day cold or reheated.
02 -
  • If you add the sauce too early or cook it too long, it reduces and gets salty. Pour it in at the very end and keep the heat on just long enough for everything to warm through.
  • Pre-shredded cabbage mix saves time, but if you make your own, keep the pieces small so they cook evenly and quickly.
03 -
  • Toast your sesame seeds in a dry pan for one minute before sprinkling them on top. It's a small move that makes a noticeable difference in flavor.
  • If you're making this for meal prep and won't eat it immediately, hold off on the sauce until serving time so it doesn't get watery as it sits.
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