Egg Roll in a Bowl

My coworker handed me a container of this one afternoon, steam still rising from the lid, and said she'd made it in under twenty minutes before work. I was skeptical until I tasted it—all the savory, gingery, umami goodness of an egg roll without the wrapper, without the mess, without turning on the oven. Since then, it's become my go-to when I need dinner that doesn't feel rushed.

I made this for my sister when she was going through a meal prep phase, and watching her face light up when she realized how customizable it was reminded me that the best recipes are the ones that bend to fit your life. She started adding different proteins each week, treating the bowl like a canvas rather than a strict formula.

Ingredients

• Ground pork, chicken, or turkey (1 lb): Choose whatever protein you have on hand or prefer—each brings its own subtle richness to the pan.
• Cabbage slaw mix (4 cups): Pre-shredded saves precious minutes, though fresh cabbage tastes slightly brighter if you have time to slice it yourself.
• Onion (1 small, thinly sliced): Thin slices let it soften quickly and distribute flavor evenly throughout the dish.
• Garlic (3 cloves, minced): Fresh garlic makes a difference here—it perfumes the entire pan and wakes up every bite.
• Fresh ginger (1-inch piece, grated): Don't skip this; it's what gives the dish its authentic edge and warmth.
• Green onions (2, sliced): Reserve half for garnish so you get that bright, fresh pop at the end.
• Soy sauce (3 tbsp): Use tamari or coconut aminos if you're steering clear of gluten, and taste as you go since brands vary in saltiness.
• Rice vinegar (1 tbsp): This acid balances the richness and keeps everything from tasting too heavy.
• Toasted sesame oil (1 tbsp): The toasted version has character; it's worth the few cents more.
• Sriracha or chili sauce (1 tsp, optional): Add this if you want heat, but the dish is delicious without it if you prefer milder flavors.
• Sesame seeds, extra green onions, chili flakes (optional toppings): These finishing touches add texture and visual appeal that make people lean in for another bite.

Instructions

Brown your protein:

Heat your skillet or wok over medium-high heat until it's hot enough that a drop of water sizzles on contact. Add the ground meat and break it into small, even pieces with a spatula as it cooks—this takes about five to six minutes and you'll know it's done when there's no pink left and the meat smells nutty and caramelized.

Build the aromatics:

Once the meat is cooked through, pour off excess fat if there's more than a thin layer pooling at the bottom. Add your onion, garlic, and ginger all at once and let them sit for about thirty seconds before stirring—this little pause helps them release their oils into the heat.

Wilt the cabbage:

Toss in your cabbage slaw mix and stir constantly for four to five minutes, watching as it transforms from crisp to tender but still holding just a whisper of crunch. You want it to shrink down noticeably but not turn soft or mushy.

Add the sauce:

While the cabbage is cooking, whisk together your soy sauce, rice vinegar, sesame oil, and sriracha in a small bowl—this only takes a minute and it ensures everything combines smoothly. Pour it into the pan and toss everything together, cooking for just one to two more minutes until the sauce coats everything evenly and the kitchen smells incredible.

Finish and serve:

Kill the heat and shower the whole pan with green onions, sesame seeds, and whatever other toppings you're drawn to. Serve it hot straight from the pan, or divide it into containers if you're thinking ahead about tomorrow's lunch.

Save

My partner came home to the smell of this cooking one evening and asked if we were going out for takeout, which tells you everything about how much aroma this humble bowl generates. That moment made me realize that sometimes the best meals are the ones that make your home smell like a place you'd want to visit.

Why This Works as Meal Prep

This dish sits beautifully in containers for three to four days, though the cabbage softens more with time—which some people love and others don't. If you're prepping for the week, you might divide everything into portions and keep the sauce separate, drizzling it in just before you eat so the texture stays closer to fresh.

Customizing for Your Pantry

I've made this with ground turkey when chicken was sold out, with crumbled tofu on vegetarian weeks, and even with leftover rotisserie chicken shredded and warmed through. The framework stays the same, but the spirit shifts—it's endlessly forgiving that way. You can also serve it over rice, cauliflower rice, or nestled into lettuce leaves if you want to cut carbs even further.

Small Tweaks That Elevate the Whole Thing

The difference between a good bowl and an unforgettable one often comes down to temperature contrast and finishing touches—crispy toppings on soft vegetables, bright green onions on savory sauce. Don't rush the garnish step; it's where the dish goes from practical to memorable.

• Grate your ginger fresh right into the pan instead of using jarred; the flavor punch is noticeably brighter.
• If you have time, toast your own sesame seeds in a dry pan for thirty seconds before sprinkling them on—it deepens their nutty flavor significantly.
• Try a squeeze of lime juice over the finished bowl for another layer of brightness that plays beautifully with the soy sauce.

Save

This bowl has quietly become the recipe I reach for when I'm tired but still want to feel like I fed myself well. There's something deeply satisfying about a meal that doesn't ask for much but gives back so generously.

Recipe FAQ

→ Can I make this vegetarian?

Absolutely. Swap the ground meat for crumbled tofu or tempeh. Cook the tofu with the same aromatics until it absorbs the flavors and develops a slightly crispy texture.

→ How long does this keep in the refrigerator?

Stored in airtight containers, this dish keeps well for 4-5 days. The flavors actually develop and improve over time, making it ideal for batch cooking.

→ What's the best meat to use?

Ground pork is traditional and offers the most authentic flavor, but ground chicken or turkey work beautifully for a lighter version. All three options brown nicely and absorb the Asian-inspired sauce.

→ Is this gluten-free?

Yes, simply use tamari or coconut aminos instead of regular soy sauce. The dish naturally contains no wheat or gluten-containing ingredients otherwise.

→ Can I freeze this?

You can freeze it for up to 3 months, though the cabbage will soften upon reheating. For best texture, thaw overnight in the refrigerator and reheat gently in a skillet.

→ How do I make it spicier?

Increase the sriracha in the sauce, add red pepper flakes during cooking, or finish with a drizzle of chili oil. You can also serve with extra hot sauce on the side.