Egg Roll In A Bowl (Print Version)

All the classic flavors of an egg roll transformed into a quick skillet dish. Savory ground pork, crisp cabbage and carrots, and a punchy sesame-ginger sauce come together in just 25 minutes for a satisfying low-carb meal.

# What You 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:

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.
05 - Toss to coat evenly and cook for another 1-2 minutes. Taste and adjust seasoning if needed. Remove from heat.
06 - Garnish with green onions, sesame seeds, and a drizzle of sriracha if desired. Serve hot.

# Expert Advice:

01 -
  • Everything comes together in one pan, so dinner is ready in under 30 minutes and cleanup is practically nonexistent
  • The coleslaw mix keeps its crunch while soaking up that salty sesame ginger sauce, giving you the perfect texture contrast
  • You can eat a huge bowl of this without the post meal heaviness that comes from traditional fried egg rolls
02 -
  • Drain most of the pork fat before adding the vegetables or you will end up with a greasy mess
  • The coleslaw mix shrinks down significantly as it cooks, so do not worry when the pan looks overflowing at first
  • Sesame oil can burn if you add it too early, which is why it goes in with the sauce at the end
03 -
  • Use coconut aminos instead of soy sauce if you are doing Whole30 or watching your sodium
  • Prep your sauce before you start cooking so you can pour it in the second the vegetables are done

Go Back