Egg Roll in a Bowl

My coworker Sarah brought this to lunch one Tuesday, and I watched her reheat it in the office microwave while everyone else complained about their sad desk meals. The way the cabbage and meat steamed together smelled nothing like takeout, yet somehow hit all those same satisfying notes I crave from a good egg roll. She'd made it the night before in under thirty minutes, and suddenly meal prep didn't feel like punishment anymore.

I made this for my partner on a random Wednesday when the fridge felt picked-over and I didn't want to order food. Thirty minutes later, we were eating something that felt genuinely restaurant-quality, and he asked why I don't make it more often. That's when I realized how few dishes actually deliver that combination of speed, flavor, and the feeling of having cooked something real.

Ingredients

• Ground pork, chicken, or turkey (1 lb): The backbone of this dish, and honestly any of these proteins work equally well—I've landed on chicken most often because it's what I usually have thawed.
• Cabbage slaw mix (4 cups): Buy it pre-shredded if you're short on time; nobody needs to spend five minutes with a mandoline when the whole meal is supposed to take 25 minutes.
• Onion, garlic, and ginger: These three transform everything once they hit the hot pan, filling your kitchen with that smell that makes you suddenly very hungry.
• Green onions (2, for garnish): They add color and a fresh bite at the end, which makes the difference between a good bowl and one you actually want to eat again tomorrow.
• Soy sauce (3 tbsp): The salty, umami base—swap for tamari or coconut aminos if soy isn't your thing, though the flavor will shift slightly.
• Rice vinegar (1 tbsp): This tiny amount brightens everything and prevents the whole dish from feeling heavy or one-note.
• Toasted sesame oil (1 tbsp): A little goes a long way here; this isn't the time to be generous, but don't skip it entirely either.
• Sriracha or chili sauce (1 tsp, optional): The heat you didn't know you wanted until you tasted it; adjust up or down based on your tolerance and mood.
• Sesame seeds and chili flakes (for topping): These finishing touches make it feel intentional, like you actually plated something instead of just eating from the pan.

Instructions

Brown the meat first:

Heat your skillet on medium-high and add the ground protein, breaking it into small pieces as it cooks. You want it fully cooked and browning nicely by the time five to six minutes pass, which is when you'll notice the color change and know it's ready to move forward.

Build flavor with the aromatics:

Once the meat is done, push it to the side and let the onion, garlic, and ginger have their moment in the hot pan, which will make your kitchen smell like something from a proper restaurant. Two to three minutes is enough to soften the onion and wake up those aromatics.

Add the cabbage and let it wilt:

Dump in all that slaw mix and stir it constantly for the next four to five minutes, watching it transform from raw and crunchy to soft but still with a little bite. Don't walk away from the pan here; this is where the magic happens and timing matters more than you'd think.

Make the sauce moment simple:

While everything is cooking, whisk together soy sauce, rice vinegar, sesame oil, and sriracha in a small bowl, creating a glossy sauce that will tie the whole dish together. Pour it into the pan and toss everything for just a minute or two until it coats everything evenly.

Finish with brightness and texture:

Remove from heat and top with green onions, sesame seeds, and a pinch of chili flakes if you're feeling it. Serve immediately while everything is still hot, or cool and divide into containers if you're playing the meal prep game.

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The first time I served this to guests, I was honest about the fact that I'd basically thrown together leftovers and pantry staples. My friend declared it was somehow better than the takeout place we usually order from, and I realized that confidence in what you're making matters more than complexity. Now whenever I make it, I feel like I'm in on a secret that changes how people think about weeknight cooking.

Why This Beats Takeout Every Single Time

When you order an egg roll from your favorite place, you get maybe three of them, and they're gone in two bites. This version gives you an entire bowl of those flavors, with better texture because you control exactly how long things cook. Plus, you know exactly what went into it, and you didn't pay delivery fees or wait for someone else to prioritize your order.

The Freezer-Friendly Truth

I've been storing this in glass containers in the fridge for up to four days, but I've also frozen individual portions for up to three months. The cabbage texture changes a bit after freezing, becoming softer, but it's still genuinely good and way better than ordering takeout when you're tired and hungry. Thaw it in the fridge overnight or reheat straight from frozen on the stovetop for five minutes.

Customization Without Overthinking It

This dish is flexible enough that it works with whatever protein or vegetables you have on hand, which is actually its biggest strength. I've made it with ground turkey when chicken felt boring, added snap peas and mushrooms when I had them, and even swapped in cooked shrimp once when I was feeling fancy. The sauce is strong enough to carry any combination, so don't stress about having the exact ingredients.

• If you're vegetarian, crumbled tofu or tempeh works beautifully and needs exactly the same cooking time as ground meat.
• Top with a fried or poached egg if you want to turn this into something that genuinely feels like brunch instead of dinner.
• Serve over cauliflower rice to keep it low-carb, or regular rice if you want something more filling and comforting.

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This recipe proved to me that the best meals are the ones you actually make instead of endlessly scrolling to order. It's become my go-to when I want to feel like I've cooked something impressive without any of the stress.

Recipe FAQs

→ What meat works best for this dish?

Ground pork delivers the most traditional flavor, but ground chicken or turkey both work beautifully. For a vegetarian version, crumbled tofu or tempeh makes an excellent protein substitute.

→ Can I make this ahead for meal prep?

Absolutely. This dish reheats beautifully and actually develops more flavor after sitting in the fridge. Store in airtight containers for up to 4 days and reheat in the microwave or skillet.

→ Is this naturally gluten-free?

It can be. Simply swap regular soy sauce for tamari or coconut aminos. Most cabbage slaw mixes are naturally gluten-free, but always check labels to be certain.

→ How do I adjust the spice level?

Start with less sriracha than called for and taste as you go. You can also add chili flakes at the end for heat that sits on top, or omit spicy elements entirely for a mild version.

→ What should I serve with this?

It's satisfying on its own, but steamed rice or cauliflower rice make great bases. For extra protein, top with a fried or poached egg. The crispy texture pairs well with soft sides like congee or plain noodles.

→ Can I use fresh cabbage instead of slaw mix?

Yes, simply shred your own cabbage and carrots. You'll need about 4 cups total. A food processor with the shredding attachment makes quick work of this, or use a sharp knife and cutting board.