Egg Roll in a Bowl (Printable)

A deconstructed egg roll with savory ground meat, crisp cabbage slaw, and aromatic seasonings in a speedy skillet format.

# What You’ll 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

# How-To:

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 Advice:

01 -
  • It tastes like your favorite takeout but cooks faster than the delivery driver could arrive.
  • One pan means less cleanup, and the leftovers reheat beautifully for lunch all week.
  • You can tweak the heat and toppings to match your mood without following a rigid recipe.
02 -
  • Don't skip draining the meat if it's fatty, pooling grease will make the cabbage soggy and dull the flavors.
  • Grate the ginger on the small holes of a box grater so it melts into the dish instead of leaving fibrous bits.
  • If your cabbage slaw is wet from the bag, give it a quick spin in a salad spinner or pat it dry with a towel first.
03 -
  • Use a wok if you have one, the high sides make tossing the cabbage much easier without spilling.
  • Toast your sesame seeds in a dry pan for thirty seconds before sprinkling, it wakes up their nutty flavor.
  • If you're meal prepping, keep the garnishes separate and add them fresh when you reheat so they stay crisp.
Return