Egg Roll In A Bowl (Printer-friendly)
Savory ground pork and crisp vegetables in a flavorful Asian-inspired skillet. No deep frying needed—just 30 minutes for a satisfying meal.
# What You'll Need:
→ Protein
01 - 1 pound 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 tablespoons soy sauce
08 - 1 tablespoon sesame oil
09 - 1 tablespoon rice vinegar
10 - 1 teaspoon sriracha or chili garlic sauce
11 - ½ teaspoon ground black pepper
→ Garnishes
12 - 1 tablespoon toasted sesame seeds
# How To Make It:
01 - Heat a large skillet over medium-high heat. Add ground pork and cook, breaking apart with a spatula, until browned and completely cooked through, approximately 5–6 minutes.
02 - Add chopped onion, garlic, and ginger to the skillet. Sauté for 2–3 minutes until fragrant and onion begins to soften.
03 - Stir in coleslaw mix. Cook, stirring frequently, until vegetables are tender-crisp, about 4–5 minutes.
04 - In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, sriracha (if using), and black pepper until combined.
05 - Pour sauce into skillet, tossing to coat all ingredients evenly. Cook for 1–2 minutes until heated through.
06 - Remove from heat. Stir in sliced green onions. Garnish with toasted sesame seeds and additional green onions. Serve hot.
# Expert Tips:
01 -
- All the egg roll flavor without the wrapper work
- Ready in under 30 minutes with one pan cleanup
02 -
- The coleslaw mix releases water as it cooks so do not add extra liquid
- Serve immediately as the cabbage gets softer the longer it sits
03 -
- Use a cold skillet to brown the pork so it does not steam
- Grate the ginger against the grain to avoid fibrous strings