Egg Roll in a Bowl (Printable version)

Classic egg roll flavors in a quick one-pan meal with seasoned ground meat and crunchy cabbage slaw.

# What You'll Need:

→ Protein

01 - 1 lb 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

→ Sauce

07 - 3 tablespoons soy sauce or tamari or coconut aminos
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 - Additional sliced green onions
13 - Chili flakes

# 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 necessary.
02 - Add onion, garlic, and ginger to the pan. Sauté for 2 to 3 minutes until fragrant and onion becomes tender.
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 immediately or divide into meal prep containers for later use.

# Expert Advice:

01 -
  • It tastes like the crispy, flavorful egg rolls you order out, except you'll actually save time and money making it at home.
  • One pan means less cleanup, which means you'll actually want to make this on busy nights instead of reaching for takeout.
  • The cabbage stays crunchy enough to feel satisfying while the ground meat and aromatics create that deep, savory flavor you can't fake.
02 -
  • Don't overcrowd the pan when browning the meat or it'll steam instead of sear, which means you'll miss out on that flavorful crust that makes the whole dish sing.
  • The cabbage only needs 4 to 5 minutes, not more, because overcooked cabbage turns mushy and bitter, and you lose the textural contrast that makes this dish work.
03 -
  • If your ground meat releases a lot of fat, drain most of it before adding the vegetables so the dish stays light and the flavors aren't muted by excess grease.
  • Don't add the sesame oil until the very end when the pan is off the heat, because toasted sesame oil gets bitter and acrid if it cooks too long at high temperatures.
Return