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Egg Roll in a Bowl

Egg Roll in a Bowl

This Egg Roll in a Bowl recipe has all the classic egg roll flavor in a simple, one-pan meal that’s ready in about 20 minutes. It combines savory ground pork, crisp-tender shredded cabbage, and a flavorful sauce for a satisfying dinner. This deconstructed version of the popular appetizer is reimagined as a wholesome main course without the fuss of deep-frying.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 tablespoon vegetable oil
  • 1 pound ground pork (or chicken or beef)
  • 1/2 small onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 (14-ounce) bag coleslaw mix (or shredded cabbage)
  • 3-4 tablespoons soy sauce (use more or less to your taste)
  • 2 teaspoons toasted sesame oil
  • 1/2 teaspoon sugar
  • 1 tablespoon green onions (optional, for garnish)

Equipment

  • Large pan or skillet
  • spatula

Method
 

Instructions
  1. Heat a large pan or skillet over medium-high heat. Once it's hot, add the vegetable oil. Add the ground pork and cook until it's no longer pink, which usually takes about 6-7 minutes. Use a spatula to break the meat into small pieces as it cooks.
  2. Add the sliced onions and minced garlic to the pan with the pork. Continue cooking and stirring for another 2–3 minutes, just until the onions start to soften and the garlic becomes fragrant.
  3. Toss in the entire bag of coleslaw mix. Stir everything together and cook for 5-7 minutes, stirring often. You want the cabbage to soften and wilt down but still have a bit of a bite. If you notice a lot of water releasing from the cabbage, you can turn the heat up to high to help it evaporate.
  4. Pour in the soy sauce, toasted sesame oil, and sugar. Stir everything well to make sure the sauce coats all the ingredients evenly. Cook for another 1–2 minutes to let the flavors meld together.
  5. Remove the pan from the heat. Garnish with fresh green onions if you like, and serve immediately.

Notes

For the best texture, cook the cabbage until it is 'crisp-tender,' not mushy. Get a good sear on the meat for better flavor, and drain excess fat if necessary. Add the toasted sesame oil at the very end to preserve its flavor. If the dish becomes watery, turn the heat to high to evaporate the excess liquid. You can substitute pork with ground chicken, turkey, beef, or a plant-based alternative. For a keto/low-carb version, replace the sugar with a sugar substitute.