Egg Roll in a Bowl
A quick and deconstructed version of traditional egg rolls, this Egg Roll in a Bowl is filled with savory flavors, tender meat, and crunchy vegetables—all cooked together in one skillet for minimal cleanup.
Ingredients
For the Base
- 1 lb ground pork (or chicken/turkey) Can substitute with ground chicken or turkey for a leaner option.
- 1 tablespoon sesame oil Adds the classic toasted sesame aroma.
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 14-oz bag coleslaw mix (shredded cabbage + carrots) Using pre-shredded mix for convenience.
For the Sauce
- 3 tablespoons soy sauce (or tamari) Tamari can be used for a gluten-free option.
- 1 tablespoon rice vinegar
- 1 tablespoon chili garlic sauce Optional, adjust for spice level.
For Serving & Garnish
- 1 teaspoon toasted sesame seeds
- 3 pieces green onions, sliced
- Salt & black pepper To taste.
Instructions
Preparation
- Heat a large skillet over medium-high heat.
- Add the ground pork and cook for 6–7 minutes, breaking it apart with a wooden spoon until browned and no longer pink.
- Stir in the diced onion, minced garlic, and grated ginger. Cook for 2–3 minutes until the onion softens and the mixture becomes fragrant.
- Pour in the bag of coleslaw mix and toss well to combine with the meat. Cook for 5–7 minutes, stirring occasionally, until the cabbage softens.
- Pour in the soy sauce, rice vinegar, and chili garlic sauce (if using). Mix well and let everything cook for another 2–3 minutes so the flavors come together.
- Remove from heat and stir in the sliced green onions and toasted sesame seeds. Taste and adjust with salt, black pepper, or a little extra soy sauce as needed.
Notes
Use a large skillet or wok to prevent the cabbage from steaming. Keep the heat high and avoid covering the pan. Cabbage tends to soften further after refrigeration, so expect a milder crunch on leftovers.