Save One Thursday evening, I stood in front of my fridge staring at a bag of slaw mix that was about to go bad and a package of ground pork I'd forgotten to plan around. I was tired, hungry, and absolutely not in the mood to order takeout again. That's when I remembered a coworker mentioning something called egg roll in a bowl, a deconstructed version of the crispy appetizer that skipped the wrapper entirely. Twenty minutes later, I was scraping my plate clean and wondering why I hadn't tried this sooner.
I started making this on repeat during a particularly hectic work season when I needed something foolproof and fast. My husband, who usually turns his nose up at anything resembling a salad, devoured it without complaint. I think it was the sesame oil that won him over, that toasty, nutty aroma that fills the kitchen and makes everything smell like your favorite takeout spot.
Ingredients
- Ground pork, chicken, or turkey (1 lb): Pork gives the richest flavor, but turkey keeps it leaner without sacrificing too much taste.
- Cabbage slaw mix (4 cups): The pre-shredded bags are a lifesaver here, and the carrots add a touch of sweetness that balances the salty sauce.
- Onion (1 small, thinly sliced): I slice mine as thin as I can so it practically melts into the dish, adding background sweetness.
- Garlic (3 cloves, minced): Fresh garlic is non-negotiable, the jarred stuff just doesn't bring the same punch.
- Fresh ginger (1-inch piece, grated): Grating it finely releases all those bright, zesty oils that make this taste authentic.
- Green onions (2, sliced): I use these for garnish, but they also add a fresh, sharp bite that cuts through the richness.
- Soy sauce (3 tbsp): This is your primary seasoning, so use a good quality one or swap in tamari if you need gluten-free.
- Rice vinegar (1 tbsp): A little acidity wakes up all the other flavors and keeps the dish from feeling heavy.
- Toasted sesame oil (1 tbsp): This is where the magic happens, that deep, toasted flavor that makes everything taste restaurant-quality.
- Sriracha (1 tsp, optional): I like a little heat, but you can leave it out or double it depending on your tolerance.
- Sesame seeds, extra green onions, chili flakes (optional toppings): These finishing touches add texture and visual appeal, plus a little extra flavor pop.
Instructions
- Brown the meat:
- Heat your skillet over medium-high and add the ground meat, breaking it apart with your spatula as it cooks. Let it sizzle undisturbed for a minute or two to get some nice caramelization before continuing to break it up until fully browned, about 5 to 6 minutes total.
- Build the aromatics:
- Toss in the sliced onion, minced garlic, and grated ginger, stirring constantly so the garlic doesn't burn. You'll know it's ready when your kitchen smells incredible and the onion starts to soften, usually around 2 to 3 minutes.
- Wilt the cabbage:
- Add the cabbage slaw mix and stir it into the meat mixture, letting it cook down while stirring often. You want it tender but still with a bit of crunch, which takes about 4 to 5 minutes.
- Add the sauce:
- Whisk together the soy sauce, rice vinegar, sesame oil, and sriracha in a small bowl, then pour it all over the cabbage and meat. Toss everything together and let it cook for another minute or two so the sauce clings to every bite.
- Finish and serve:
- Pull the pan off the heat and top with sliced green onions, sesame seeds, and any other toppings you like. Serve it straight from the skillet or portion it into containers for easy lunches later in the week.
Save The first time I brought this to a potluck, I wasn't sure how it would go over since it looked so simple compared to the casseroles and desserts covering the table. But people kept coming back for seconds, asking if I'd brought egg rolls and where the wrappers were. I realized then that sometimes the best dishes are the ones that taste indulgent but come together without any fuss.
Make It Your Own
I've turned this into a vegetarian meal by swapping the meat for crumbled tempeh, which soaks up the sauce beautifully and adds a nutty depth. If you want it heartier, serve it over steamed jasmine rice or pile it onto crispy lettuce cups for a fun, hands-on dinner. A fried egg on top turns it into breakfast-for-dinner, with the runny yolk mixing into the savory cabbage like a built-in sauce.
Storing and Reheating
This is one of those rare dishes that actually improves after a night in the fridge, the flavors meld and deepen in a way that makes day-two lunches something to look forward to. I portion it into glass containers and reheat it in the microwave for about 90 seconds, stirring halfway through. If it seems a little dry, a splash of soy sauce or a drizzle of sesame oil brings it right back to life.
Adjustments and Substitutions
I've made this with ground chicken when pork wasn't available, and while it's a bit leaner, it still works beautifully as long as you don't overcook it. Coconut aminos can replace soy sauce if you're avoiding soy or gluten, though the flavor will be slightly sweeter and less salty, so you may want to add a pinch of sea salt. If you can't find fresh ginger, ground ginger works in a pinch, just use about half a teaspoon since the dried stuff is more concentrated.
- Try adding a handful of sliced mushrooms or bell peppers for extra vegetables.
- A squeeze of lime juice at the end brightens everything up and adds a citrusy twist.
- If you like it saucier, double the sauce ingredients and toss in an extra splash of sesame oil.
Save This dish has become my go-to answer for those nights when I need something fast, flavorful, and forgiving. It's proof that you don't need a long ingredient list or complicated techniques to make something that feels special.
Recipe FAQ
- → What type of meat works best for this dish?
Ground pork is traditional and adds excellent flavor, but ground chicken or turkey both work beautifully. For a vegetarian version, crumbled tofu or tempeh can be substituted directly for the meat.
- → Can I make this ahead for meal prep?
This dish is perfect for meal prep. The flavors actually develop and improve overnight. Store in airtight containers for up to 4 days. Reheat gently in the microwave or enjoy cold—many people love it straight from the fridge.
- → Is this truly low-carb and gluten-free?
Yes, when prepared with tamari or coconut aminos instead of soy sauce, this dish is naturally low-carb and gluten-free. The cabbage slaw provides bulk and crunch without the carbs from traditional egg roll wrappers.
- → What should I serve with this bowl?
It's satisfying on its own, but you can serve over steamed white or brown rice, cauliflower rice for keto diets, or even noodles. A fried or poached egg on top adds extra protein and richness.
- → Can I use fresh cabbage instead of slaw mix?
Absolutely. Shred 3-4 cups of green cabbage along with 1-2 carrots if you prefer prepping vegetables yourself. The bagged slaw mix simply saves time and provides consistent texture.
- → How spicy is this dish?
The base dish has minimal heat. Adjust the spice level by adding more or less sriracha to the sauce, or include chili flakes as a garnish. You can also substitute hotter chili sauces based on your preference.