Egg Roll In A Bowl (Printable)

Classic egg roll flavors transformed into a quick low-carb skillet meal with ground pork, cabbage, and sesame-ginger sauce.

# What You’ll Need:

→ Protein

01 - 1 lb ground pork

→ Vegetables

02 - 4 cups coleslaw mix (shredded cabbage and carrots)
03 - 1/2 small onion, diced
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 2 green onions, sliced

→ Sauce

07 - 3 tbsp soy sauce
08 - 1 tbsp rice vinegar
09 - 1 tbsp toasted sesame oil
10 - 1/2 tsp ground black pepper
11 - 1/2 tsp crushed red pepper flakes

→ Toppings

12 - 1 tsp sesame seeds
13 - Sriracha or chili sauce

# How To Make It:

01 - Heat a large skillet over medium-high heat. Add ground pork and cook, breaking it up with a spatula, until browned and cooked through, about 5-6 minutes. Drain excess fat if needed.
02 - Add diced onion, garlic, and ginger to the skillet. Sauté for 2 minutes until fragrant and onion is translucent.
03 - Add coleslaw mix to the skillet. Stir well and cook for 4-5 minutes until vegetables are just tender but still crisp.
04 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, black pepper, and red pepper flakes. Pour over the pork and vegetables. Toss to coat evenly and cook for another 1-2 minutes.
05 - Taste and adjust seasoning if needed. Remove from heat. Garnish with green onions, sesame seeds, and a drizzle of sriracha if desired. Serve hot.

# Expert Tips:

01 -
  • You get all those beloved egg roll flavors without the deep-fried wrapper or the carb guilt
  • The entire family asks for seconds, even the ones who claim they don't like cabbage
  • Cleanup takes literally five minutes since everything happens in one pan
02 -
  • The biggest mistake I made when first learning this recipe was overcooking the cabbage until it was sad and limp. Keep it crisp-tender.
  • Pre-mixing your sauce before adding it prevents clumping and ensures every bite is perfectly seasoned.
03 -
  • Grate your ginger against the grain so you get all that flavorful juice without any fibrous strings in your finished dish
  • Let the skillet get properly hot before adding your pork so it browns instead of steaming, and don't crowd the pan

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