Egg Roll in a Bowl (Printable)

Classic egg roll flavors deconstructed into a quick skillet meal with ground meat, cabbage slaw, and Asian seasonings.

# What You'll Need:

→ Protein

01 - 1 pound 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 other chili sauce, optional

→ Optional Toppings

11 - 1 tablespoon sesame seeds
12 - Extra sliced green onions
13 - Chili flakes to taste

# How to Make It:

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, about 5 to 6 minutes. Drain excess fat if needed.
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 still has a little 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 more 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.

# Expert Advice:

01 -
  • It tastes like takeout but comes together in 25 minutes, which means you can stop pretending you'll meal prep and actually do it.
  • Everything happens in one pan, so cleanup is minimal and you're left with more time to do literally anything else.
  • The flavor is bold and complex without requiring any fancy techniques or hard-to-find ingredients.
02 -
  • Don't drain all the fat from the meat—a little bit helps carry the flavors and keeps everything from tasting lean and one-dimensional.
  • Add the cabbage all at once rather than in stages; it wilts faster and more evenly when it's packed into the hot pan together.
  • The sauce should go in at the very end, just before serving, otherwise the acidity can start breaking down the vegetables and making them mushy.
03 -
  • If you're cooking for a crowd, make the sauce ahead of time and store it separately, then heat everything else and combine just before serving—this keeps the vegetables from getting soggy.
  • A wok is ideal but not necessary; any large skillet works fine as long as it has enough surface area that the vegetables can spread out and cook evenly.
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