Egg Roll in a Bowl (Printable)

All the flavors of a classic egg roll transformed into a quick, one-pan meal featuring ground meat and crunchy cabbage slaw.

# Components:

→ Protein

01 - 1 lb ground pork, chicken, or turkey

→ Vegetables

02 - 4 cups cabbage slaw mix
03 - 1 small onion, thinly sliced
04 - 3 cloves garlic, minced
05 - 1 inch piece fresh ginger, grated
06 - 2 green onions, sliced

→ Sauce

07 - 3 tablespoons soy sauce or tamari
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 - Additional sliced green onions
13 - Chili flakes

# 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 onion, garlic, and ginger to the pan. Sauté for 2 to 3 minutes until fragrant and onion becomes tender.
03 - Stir in the cabbage slaw mix. Cook for 4 to 5 minutes, stirring often, until cabbage is wilted but retains slight 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 additional minutes.
05 - Remove from heat. Garnish with green onions, sesame seeds, and additional toppings as desired. Serve immediately or portion into meal prep containers.

# Expert Advice:

01 -
  • It delivers all the savory, garlicky, ginger-spiked satisfaction of an egg roll without any frying or fuss.
  • You can have dinner on the table in under half an hour using just one pan.
  • The leftovers actually taste better the next day, making it a meal prep champion.
02 -
  • Don't skip draining the fat after browning the meat, especially if using pork, or your dish will end up greasy instead of savory.
  • Add the cabbage in batches if your pan is on the smaller side so it wilts evenly instead of steaming in a crowded heap.
03 -
  • Grate your ginger with the fine side of a box grater or use a spoon to scrape off the skin before mincing, it's faster and wastes less.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on top, it brings out a deeper, nuttier flavor that makes a noticeable difference.
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