Egg Roll in a Bowl (Printable)

Classic egg roll flavors deconstructed into a quick one-pan meal with seasoned meat and crisp cabbage slaw.

# What You'll 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 fresh ginger, grated
06 - 2 green onions, sliced

→ Sauce

07 - 3 tablespoons soy sauce or tamari or coconut aminos
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 - Sliced green onions
13 - Chili flakes

# How-To Steps:

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 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 immediately or divide into meal prep containers for later use.

# Expert Tips:

01 -
  • It tastes indulgent and restaurant-quality, but comes together faster than delivery would arrive.
  • One pan means minimal cleanup, which is half the battle on exhausted weeknights.
  • Naturally flexible—swap proteins, adjust heat, pile on toppings however you like.
02 -
  • Don't drown it in sauce—the cabbage releases water as it cooks, so the liquid pooling at the bottom is usually enough without you adding more than the recipe calls for.
  • Breaking up the meat into small pieces matters more than you'd think; bigger chunks stay separated and chewier instead of melding into the vegetables for that unified comfort-food feeling.
03 -
  • Keep your mise en place prepped before you start cooking; this dish moves fast once heat hits the pan and you won't have time to chop ginger mid-sauté.
  • High heat is your friend here—it caramelizes the meat properly and keeps the cabbage from turning into mush while still softening everything enough to taste intentional.
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