Egg Roll in a Bowl (Printable View)

All the classic egg roll flavors transformed into a quick, protein-packed skillet meal with ground meat and crisp cabbage slaw.

# What You 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 - Additional sliced green onions
13 - Chili flakes

# How To Make It:

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 becomes soft.
03 - Stir in the cabbage slaw mix. Cook for 4 to 5 minutes, stirring frequently, 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 hot or divide into meal prep containers for storage.

# Expert Tips:

01 -
  • Everything cooks in one pan, so cleanup is as fast as dinner itself.
  • It gives you all the savory, tangy crunch of an egg roll without any of the deep frying or folding.
  • You can have it on the table in under half an hour, even on your most chaotic weeknights.
  • It reheats beautifully, making it perfect for meal prep lunches that actually taste good cold or hot.
02 -
  • Don't skip draining the fat after browning the meat, or the sauce will get greasy and pool at the bottom of the pan.
  • Add the cabbage in two batches if your skillet is small, it needs room to wilt without steaming.
  • Grate the ginger with the small holes on a box grater so it melts into the dish instead of staying in fibrous chunks.
03 -
  • Let the meat brown without stirring it constantly, you want some crispy edges for extra flavor and texture.
  • Taste the sauce before adding it to the pan and adjust the sriracha or vinegar to match your mood that day.
  • If meal prepping, store the green onions and sesame seeds separately so they stay fresh and crunchy when you reheat.
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