Egg Roll in a Bowl (Printer View)

Classic egg roll flavors in a quick one-pan skillet with seasoned meat and crisp cabbage slaw.

# Components:

→ 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

# Method:

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 frequently, until cabbage is wilted but retains a 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. Cook for 1 to 2 additional minutes.
05 - Remove from heat. Garnish with green onions, sesame seeds, and additional toppings as desired. Serve immediately or divide into meal prep containers for later consumption.

# Expert Advice:

01 -
  • Everything cooks in one pan, so you can be eating in under half an hour with almost no cleanup.
  • It delivers all the savory, gingery crunch of an egg roll without the frying or the wrappers.
  • You can meal prep four lunches in the time it takes to scroll through a takeout menu.
  • It works with whatever ground meat is on sale, or none at all if you go the tofu route.
02 -
  • Don't skip draining the fat after browning the meat, especially if you use pork; too much grease will make the cabbage soggy and the sauce won't cling right.
  • Add the cabbage in two batches if your pan is on the smaller side, it looks like a lot at first but it shrinks down fast.
  • Grate the ginger instead of chopping it, the tiny shreds distribute the flavor evenly and you won't bite into a chunk of raw ginger by accident.
03 -
  • Use a wok if you have one, the high sides make tossing the cabbage so much easier and nothing flies out onto the stove.
  • Toast extra sesame seeds in a dry pan until golden and keep them in a jar, they make everything taste more intentional.
  • Double the sauce and keep it in a squeeze bottle in the fridge, it's perfect for drizzling over rice bowls, stir fries, or even roasted vegetables all week long.
Return