Description
This egg roll in a bowl recipe brings all the flavor of classic egg rolls—without the wrapper or the deep-frying. It’s a low-carb, one-pan meal that’s savory, satisfying, and packed with veggies. Perfect for weeknight dinners or meal prep, it’s ready in 30 minutes or less and endlessly customizable to suit your cravings or dietary needs.
Ingredients
- 1 lb ground pork
- 1 tbsp vegetable oil (if needed)
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 14 oz coleslaw mix (shredded cabbage and carrots)
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 3 green onions, sliced
- Optional toppings: sesame seeds, chili garlic sauce, lime wedges
Instructions
- Heat a large skillet over medium-high heat. Add ground pork and cook until browned, about 6–7 minutes. Drain excess fat if needed.
- Push pork to the side and add onion. Cook 2–3 minutes until softened.
- Stir in garlic and ginger; cook for 1 minute until fragrant.
- Add coleslaw mix and stir to combine.
- Pour in soy sauce and vinegar. Cook for 4–5 minutes until cabbage is tender but not mushy.
- Drizzle with sesame oil and toss well.
- Top with green onions and desired garnishes.
- Serve hot on its own or over rice.
Notes
- Use coconut aminos instead of soy sauce for a gluten-free option.
- Ground chicken, turkey, or tofu can replace pork.
- Add sriracha or chili flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Main Dish
- Cuisine: Asian-inspired