Egg Roll in a Bowl (Print version)

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

# What You 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 for garnish

→ Sauce

07 - 3 tablespoons soy sauce or tamari or coconut aminos for gluten-free
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 sliced onion, minced garlic, and grated 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 often, until cabbage is wilted but retains slight crunchiness.
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 hot or divide into meal prep containers for later use.

# Expert Advice:

01 -
  • It tastes like indulgence but comes together in 25 minutes without a single drop of oil splattering on you.
  • The cabbage stays just crispy enough to remind you why egg rolls exist in the first place, minus the guilt.
  • One pan means one cleanup, and you can honestly throw leftovers into containers and grab them all week.
02 -
  • Don't skip draining the meat properly—too much fat makes the whole thing feel greasy, and you lose that crispy cabbage texture you're going for.
  • The sesame oil is temperamental with high heat, so add it only after you turn off the stove, otherwise it tastes burnt and bitter instead of nutty and rich.
03 -
  • Use a wok if you have one—the shape makes constant stirring easier and everything cooks more evenly, but a large skillet works absolutely fine.
  • Don't wash your ginger before grating; the skin adds texture and you get more of that fresh, spicy bite that makes this taste authentic.
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