Egg Roll in a Bowl
This Egg Roll in a Bowl delivers all the savory pork, garlic, ginger, and tender cabbage of a classic egg roll filling without the wrapper or hot oil. It comes together in one skillet in about 25 minutes, making it a lifesaver on busy weeknights and a regular in our dinner rotation.
Equipment
- Large 12 inch skillet with a lid or a carbon steel wok
- Sharp chef's knife and cutting board
- Microplane grater for the ginger
- Wooden spoon or sturdy spatula for breaking up the pork
- Small mixing bowl and whisk or fork for the sauce
- Instant-read thermometer to confirm the pork is done
- Measuring cups and spoons
Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground pork 455g, 80% lean works best
- 1 small yellow onion finely diced
- 4 cloves garlic minced
- 1 tablespoon fresh ginger finely grated
- 1 (14 ounce) bag coleslaw mix about 7 cups or 400g of shredded cabbage and carrots
- 1/4 cup low sodium soy sauce 60ml
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha optional, for a little heat
- 1/4 teaspoon black pepper
- 4 green onions thinly sliced
- 1 tablespoon sesame seeds for garnish
- hoisin sauce or sweet and sour sauce for drizzling, optional
Instructions
- Dice the onion, mince the garlic, grate the ginger, slice the green onions, and open the coleslaw mix. Measure out the soy sauce, sesame oil, rice vinegar, and sriracha.
- In a small bowl, combine the soy sauce, toasted sesame oil, rice vinegar, and sriracha if using. Stir well and set aside near the stove.
- Heat vegetable oil in a large skillet over medium high heat. Add the ground pork and diced onion, breaking the pork into small crumbles. Season with black pepper and cook 6 to 8 minutes until browned and cooked through.
- Push the pork to one side, add the garlic and ginger to the empty space, and stir for about 30 seconds until fragrant. Mix into the pork.
- Add the whole bag of coleslaw mix and toss with the pork. Cook 4 to 5 minutes, stirring often, until the cabbage is tender but still has a little bite. Cover with a lid for the first 2 minutes if the pan is crowded.
- Pour the sauce over everything and stir well to coat. Cook 1 to 2 more minutes so the flavors come together. Taste and adjust with more soy sauce or rice vinegar if needed, then remove from heat.
- Stir in most of the green onions, saving a handful for the top. Spoon into bowls and garnish with remaining green onions, sesame seeds, and a drizzle of hoisin or sweet and sour sauce if desired.
Notes
- Crumble the pork into small, egg roll sized pieces so the texture mimics real egg roll filling.
- Use the biggest pan you own; a crowded skillet steams the cabbage instead of sauteing it.
- Keep the heat at medium high to get nice browning on the pork and prevent the cabbage from getting watery.
- Stop cooking the cabbage when it is tender but still slightly crisp, as it keeps softening in the hot pan.
- Grate the ginger finely so it melts into the filling and no one bites into a chunk.
- Add the toasted sesame oil in the sauce near the end, since its aroma fades with long cooking.
- Taste before adding extra soy sauce, as brands vary a lot in saltiness.
- Choose 80% lean pork; very lean pork turns dry, while a little fat keeps the filling juicy.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat in a skillet or microwave and add fresh green onions and sesame seeds before serving.
- For variations, swap in ground chicken, turkey, beef, or shrimp; use tofu or plant based ground meat for a vegetarian version; or add bell peppers, broccoli slaw, or mushrooms for extra veggies.
Nutrition
Serving: 1BowlCalories: 420kcalCarbohydrates: 12gProtein: 26gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gCholesterol: 80mgSodium: 900mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 20IUVitamin C: 40mgCalcium: 8mgIron: 10mg
Tried this recipe?Let us know how it was!