Egg Roll In A Bowl (Printable Version)

Seasoned ground pork with crisp cabbage and vegetables in a savory Asian-inspired sauce, ready in 30 minutes.

# What You'll Need:

→ Protein

01 - 1 lb ground pork

→ Vegetables

02 - 4 cups coleslaw mix (shredded cabbage and carrots)
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 3 green onions, sliced

→ Sauce & Seasonings

07 - 3 tbsp soy sauce
08 - 1 tbsp sesame oil
09 - 1 tbsp rice vinegar
10 - 1 tsp sriracha or chili garlic sauce (optional)
11 - 1/2 tsp ground black pepper

→ Garnishes

12 - 1 tbsp toasted sesame seeds (optional)

# Directions:

01 - Heat a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spatula, until browned and cooked through, about 5–6 minutes.
02 - Add the chopped onion, garlic, and ginger to the skillet. Sauté for 2–3 minutes until fragrant and the onion softens.
03 - Stir in the coleslaw mix. Cook, stirring frequently, until the vegetables are just tender but still crisp, about 4–5 minutes.
04 - In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, sriracha (if using), and black pepper.
05 - Pour the sauce into the skillet, tossing to coat all ingredients evenly. Cook for another 1–2 minutes until heated through. Remove from heat and stir in the sliced green onions. Garnish with toasted sesame seeds and additional green onions if desired. Serve hot.

# Expert Hints:

01 -
  • All the satisfying crunch and flavor of an egg roll without the messy deep frying
  • Ready in under 30 minutes with minimal cleanup required
  • Easily adaptable to whatever protein or vegetables you have on hand
02 -
  • Do not overcrowd your skillet or the vegetables will steam instead of developing those delicious browned edges
  • The coleslaw mix releases water as it cooks, so resist the urge to add extra liquid
  • Let the dish rest for two minutes off heat before serving to allow the flavors to settle
03 -
  • Use a wok if you have one because the high sides make tossing everything easier
  • Grate the ginger against the grain to avoid those tough fibrous strings in your final dish

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