Egg Roll In A Bowl (Print View)
Crisp cabbage, savory pork, and tangy sesame-ginger sauce in one easy skillet. Ready in 25 minutes.
# What You'll Need:
→ Protein
01 - 1 lb ground pork
→ Vegetables
02 - 4 cups coleslaw mix (shredded cabbage and carrots)
03 - 1/2 small onion, diced
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 2 green onions, sliced
→ Sauce
07 - 3 tbsp soy sauce
08 - 1 tbsp rice vinegar
09 - 1 tbsp toasted sesame oil
10 - 1/2 tsp ground black pepper
11 - 1/2 tsp crushed red pepper flakes
→ Toppings
12 - 1 tsp sesame seeds
13 - Sriracha or chili sauce
# Method:
01 - Heat a large skillet over medium-high heat. Add ground pork and cook, breaking it up with a spatula, until browned and cooked through, about 5–6 minutes. Drain excess fat if needed.
02 - Add diced onion, garlic, and ginger to the skillet. Sauté for 2 minutes until fragrant and onion is translucent.
03 - Add coleslaw mix to the skillet. Stir well and cook for 4–5 minutes until vegetables are just tender but still crisp.
04 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, black pepper, and red pepper flakes. Pour over the pork and vegetables.
05 - Toss to coat evenly and cook for another 1–2 minutes. Taste and adjust seasoning if needed. Remove from heat.
06 - Garnish with green onions, sesame seeds, and a drizzle of sriracha if desired. Serve hot.
# Insider Tips:
01 -
- You get all the savory satisfaction of egg rolls in about twenty minutes flat
- The cleanup is basically nonexistent since everything happens in one pan
- It somehow tastes even better the next day for lunch
02 -
- Draining the pork fat keeps the dish from feeling too heavy but leave a little for flavor
- Do not overcook the cabbage or you lose that satisfying crunch
- The sauce looks thin but it clings perfectly once everything is tossed together
03 -
- Keep your coleslaw mix in the coldest part of the fridge so it stays crisp
- Grate your ginger from frozen it is easier and you get more punch