Egg Roll in a Bowl (Printable Version)

Classic egg roll flavors in a quick skillet meal with ground meat, crunchy cabbage, and tangy Asian sauce ready in 25 minutes.

# 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
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

# How to Prepare:

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, about 5 to 6 minutes. Drain excess fat if needed.
02 - Add onion, garlic, and ginger to the pan. Sauté for 2 to 3 minutes until fragrant and onion softens.
03 - Stir in the cabbage slaw mix. Cook for 4 to 5 minutes, stirring often, until cabbage is wilted but still has a little 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 more 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.

# Expert Suggestions:

01 -
  • It tastes like you spent way more time than you actually did, which feels like stealing a win on a busy night.
  • The sizzle and aroma alone make your kitchen smell like a really good takeout place, minus the delivery fee guilt.
  • One pan means cleanup won't derail your entire evening, leaving you actual free time afterward.
02 -
  • Don't skip draining the excess fat after browning the meat, because a greasy bowl tastes heavy instead of fresh and satisfying.
  • The sesame oil is toasted for a reason, so using regular sesame oil or cooking it will give you an entirely different, less interesting flavor profile that you'll regret.
  • If your cabbage is turning into mush instead of wilting, you're cooking it too long or too hot, so keep the heat honest and watch it actually shrink.
03 -
  • Buy pre-shredded cabbage slaw mix if you can find it, because it removes the only real prep obstacle and means you're genuinely 10 minutes away from dinner.
  • Make a double batch and portion it into containers right away, because this reheats beautifully and tastes even better the next day when the flavors have had time to settle.
  • Keep toasted sesame oil in your pantry always, because it transforms ordinary vegetable stir-fries into something that tastes intentional and a little special.
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