Egg Roll in a Bowl (Printable Version)

All the flavors of a classic egg roll transformed into a quick, one-pan meal featuring ground meat and crunchy cabbage slaw.

# Ingredient List:

→ Protein

01 - 1 lb ground pork, chicken, or turkey

→ Vegetables

02 - 4 cups cabbage slaw mix (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 - Extra 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 softens.
03 - Stir in the cabbage slaw mix. Cook for 4 to 5 minutes, stirring often, until cabbage is wilted but retains some 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 later use.

# Expert Tips:

01 -
  • It tastes indulgent and restaurant-quality but comes together faster than ordering takeout.
  • One pan means minimal cleanup, which might be the real MVP here on busy nights.
  • The cabbage stays crispy-tender instead of turning mushy, keeping every bite interesting.
02 -
  • Don't skip draining excess fat from the meat if there's a lot; it keeps the dish from becoming heavy and lets the sauce coat everything properly.
  • The cabbage only needs to soften slightly—if you cook it too long it turns into mush and loses that textural contrast that makes this dish work.
03 -
  • Toasted sesame oil is non-negotiable—regular sesame oil tastes different and won't give you that nutty richness that makes people ask what your secret is.
  • Keep your pan hot when you add the meat so it browns instead of steaming, which makes all the difference in how good this tastes.
Go Back