Save to Pins My sister called me on a Tuesday afternoon, stressed about dinner plans, and I found myself throwing together this egg roll in a bowl without even thinking about it. There's something magical about taking all the flavors you crave—that savory, gingery, umami-packed goodness—and ditching the wrapper altogether. It hit the table in under thirty minutes, and suddenly everyone was leaning over the skillet with chopsticks, stealing bites straight from the pan. That's when I knew this wasn't just a weeknight shortcut; it was actually better than the original.
I made this for a potluck once when I was running late, and I poured it into a slow cooker to keep it warm. People kept asking what restaurant I'd ordered from because the aroma was so good. That moment taught me that simple food prepared with intention often impresses more than anything complicated ever could.
Ingredients
- Ground pork, chicken, or turkey (1 lb): Choose whichever you have on hand or prefer, but pork gives you that authentic egg roll depth if you can swing it.
- Cabbage slaw mix (4 cups): Pre-shredded saves you time, but if you shred it fresh, the texture stays a bit crisper in the pan.
- Onion (1 small): Slice it thin so it softens quickly and distributes evenly throughout the dish.
- Garlic and ginger (3 cloves and 1-inch piece): These two are what transform ground meat into something special, so don't skimp or skip them.
- Green onions (2): Reserve these for garnish at the end so they stay bright and fresh-tasting.
- Soy sauce (3 tbsp): Use tamari or coconut aminos if you're avoiding soy or gluten, and the result tastes just as good.
- Rice vinegar (1 tbsp): This adds the tang that keeps the dish from feeling one-note and heavy.
- Toasted sesame oil (1 tbsp): Never cook with this oil over high heat; drizzle it in right before serving so the nutty flavor stays alive.
- Sriracha (1 tsp, optional): Start with less if you're unsure about heat, because you can always add more but can't take it back.
- Sesame seeds and chili flakes (for topping): These finishing touches add texture and visual interest that make people think you put way more effort into this than you actually did.
Instructions
- Brown your protein:
- Heat your skillet or wok over medium-high heat and add the ground meat, breaking it up with a spatula as it cooks. Listen for that sizzle that tells you the heat is right, and you'll have golden, cooked-through meat in about 5 to 6 minutes.
- Build the aromatics:
- Add the onion, garlic, and ginger to the pan and let them soften for 2 to 3 minutes, which is when your kitchen will smell absolutely incredible. This is the moment that makes everything taste authentic.
- Wilt the cabbage:
- Stir in your cabbage slaw and cook for 4 to 5 minutes, keeping the pan moving so it cooks evenly and stays slightly crispy. You want it tender enough to taste cooked but firm enough that you still get that satisfying crunch.
- Bring it together with sauce:
- Mix your soy sauce, rice vinegar, sesame oil, and sriracha in a small bowl, then pour it into the pan and toss everything to coat. One or two more minutes and you're done.
- Finish and serve:
- Top with green onions, sesame seeds, and any other garnishes that appeal to you, then serve it warm straight from the pan or divide into containers for later in the week.
Save to Pins My partner surprised me by making this for dinner after a rough day, and I realized that comfort food isn't about how long you spend cooking—it's about the care that goes into choosing ingredients and the simplicity that lets every flavor shine. Sometimes the best meals are the ones that ask the least from you but deliver the most satisfaction.
Variations That Keep Things Interesting
Once you master the basic formula, you'll find yourself riffing on it constantly. Swap the ground meat for crumbled tofu or tempeh if you're cooking for vegetarians, or add a fried egg on top for extra richness and protein. I've also played around with different cabbages—napa cabbage feels more authentic and cooks slightly softer than green—and I've learned that mixing in shiitake or oyster mushrooms adds an earthy depth that rounds out all the other flavors beautifully.
Serving Suggestions That Make It a Meal
This dish works perfectly on its own as a low-carb, high-protein main, but if your crowd expects something on the side, steamed rice or cauliflower rice catches all the sauce and makes the whole plate feel more substantial. I've also served it over crispy rice cakes for a textural contrast, or nestled it inside lettuce cups for a fun interactive element that turns dinner into a little game.
Storage and Meal Prep Magic
This is one of those rare dishes that actually tastes better the next day because the flavors get a chance to meld together in the fridge. Store it in an airtight container for up to four days, and when you're ready to eat, either reheat it gently in a skillet or eat it cold straight from the container if you're in a rush. The sesame seeds and green onions are best added right before eating so they don't get soggy, but honestly, even a slightly softened version still beats most takeout options.
- Make a double batch on Sunday and you'll have lunch ready for Tuesday through Wednesday without a second thought.
- The sauce holds up beautifully during storage, so the flavors actually intensify rather than fade as the days go by.
- Freeze portions in small containers for up to two months, then thaw and reheat whenever you need a dinner that requires zero planning.
Save to Pins This recipe taught me that sometimes the best cooking isn't about impressing anyone—it's about making something delicious that fits into your actual life. Grab this on a busy Wednesday, and you'll understand exactly why it's become my most-repeated dinner.
Frequently Asked Questions
- → Can I use different meat?
Yes, ground chicken, turkey, or beef work well. For a vegetarian version, use crumbled tofu or tempeh instead.
- → Is this gluten-free?
Use tamari or coconut aminos instead of soy sauce to make this dish completely gluten-free.
- → How long does it keep?
Stores well in the refrigerator for up to 4 days. Reheat in a skillet or microwave with a splash of water.
- → Can I make it spicier?
Adjust sriracha amount or add red pepper flakes. Chili garlic paste is another great option for extra heat.
- → What should I serve with it?
Enjoy on its own for a low-carb meal, or serve over steamed rice or cauliflower rice for a more filling dinner.
- → Can I freeze leftovers?
Yes, freeze in portioned containers for up to 3 months. Thaw overnight and reheat thoroughly before serving.