Egg Roll in a Bowl (Printer-friendly)

All the flavors of a classic egg roll transformed into a quick one-pan meal with ground meat and crunchy cabbage slaw.

# 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 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 option
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 necessary.
02 - Add onion, garlic, and 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 retains 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 Tips:

01 -
  • It tastes like you ordered takeout but costs half the price and takes less time than delivery would arrive.
  • The whole thing lives in one pan, which means minimal cleanup and more time doing literally anything else.
  • It actually gets better as leftovers, making it the rare weeknight dinner that sets you up for success tomorrow.
02 -
  • Don't overcrowd the pan when browning the meat; if you dump it all in at once, it'll steam instead of brown, and you'll lose that crucial caramelized flavor.
  • The cabbage needs enough heat to actually wilt—if your pan temperature drops too much, you'll end up with raw crunchy cabbage mixed with cooked components, which isn't the vibe.
03 -
  • Make your sauce while the vegetables cook so you're never standing around waiting; multitasking in the kitchen is how you actually finish in twenty-five minutes.
  • Don't skimp on the toasted sesame oil—it's the ingredient that transforms this from tasty to genuinely crave-worthy, and a small bottle lasts for months.
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