Egg Roll in a Bowl
A deconstructed egg roll featuring tender ground meat, crunchy cabbage, and a flavorful sauce, all made in one pan for a quick and satisfying meal.
Ingredients
For the Base
- 1 lb ground pork, chicken, or turkey Pork gives the richest flavor; turkey or chicken work well for a leaner version.
- 4 cups cabbage slaw mix (shredded cabbage and carrots) Convenient bagged mix or thinly slice a head of cabbage and grate a carrot.
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 inch piece fresh ginger, grated
- 2 green onions sliced
For the Sauce
- 3 tablespoons soy sauce or tamari or coconut aminos Tamari is gluten-free; coconut aminos are lower in sodium.
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil For a deep nutty finish.
- 1 teaspoon sriracha or chili sauce (optional)
For Serving
- 1 tablespoon sesame seeds
- Additional sliced green onions
- Chili flakes (to taste)
Instructions
Preparation
- Heat a large skillet or wok over medium-high heat. Add the ground meat and cook, breaking it up with a spatula, until browned and cooked through, approximately 5 to 6 minutes.
- Add the thinly sliced onion, minced garlic, and grated ginger to the pan. Sauté for 2 to 3 minutes until fragrant and the onion becomes tender.
- Stir in the cabbage slaw mix. Cook for 4 to 5 minutes, stirring frequently, until the cabbage is wilted but maintains a slight crunch.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and sriracha if using. Pour the sauce into the pan and toss to combine, cooking for 1 to 2 additional minutes.
- Remove from heat. Garnish with sliced green onions, sesame seeds, and a sprinkle of chili flakes if desired. Serve immediately.
Notes
Store in an airtight container for up to 4 days. Reheat gently in a skillet to preserve texture, or microwave for convenience. Add green onions and sesame seeds just before serving for freshness.