Egg Roll In A Bowl (Printable)
Seasoned ground pork with crisp cabbage and vegetables in a savory Asian-inspired skillet. Ready in 30 minutes.
# What You'll Need:
→ Protein
01 - 1 lb ground pork (or ground chicken/turkey)
→ 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 plus extra for garnish
→ Sauce & Seasonings
07 - 3 tbsp soy sauce (or tamari for gluten-free)
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)
# How-To Steps:
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 to 6 minutes.
02 - Add the chopped onion, garlic, and ginger to the skillet. Sauté for 2 to 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 to 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 to 2 minutes until heated through. Remove from heat, stir in the sliced green onions, and garnish with toasted sesame seeds and additional green onions if desired. Serve hot.
# Expert Advice:
01 -
- All the crispy, savory satisfaction of an egg roll without the deep frying mess or wrapper gymnastics
- Ready in under 30 minutes but tastes like a dish that simmered all afternoon
02 -
- Do not skip browning the pork thoroughly, as those crispy, caramelized bits create depth that makes the dish taste like it cooked much longer
- The coleslaw mix will release water as it cooks, so resist the urge to add extra liquid and let those vegetables steam in their own juices
03 -
- Toast your sesame seeds in a dry pan for 2 minutes before sprinkling them on, which brings out their nutty flavor dramatically
- Grate your ginger against the grain to avoid tough fibrous strands in your finished dish