Egg Roll In A Bowl
This deconstructed egg roll delivers all the savory, umami-packed flavor of the classic without the deep-frying. A quick, one-pan meal that comes together in under 30 minutes, it's the perfect weeknight dinner for when you're craving Asian takeout but short on time.
Equipment
- Large Skillet or Wok
- Wooden spoon or spatula
- Cutting board
- Chef's knife
- Measuring spoons
- Measuring cups
- Grater (for ginger)
- Garlic press (optional)
Ingredients
- 1 lb ground pork
- 1 head green cabbage, shredded
- 2 large carrots, julienned or shredded
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 green onions, sliced whites and greens separated
- 3 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha optional
- Salt and pepper to taste
Instructions
- Heat a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Leave about 1 tablespoon of fat in the pan; if using lean meat, add 1 tablespoon of oil.
- Push the cooked pork to one side of the skillet. Add the white parts of the green onions, minced garlic, and grated ginger to the empty space. Sauté for 30-60 seconds until fragrant, then stir everything together.
- Add the shredded cabbage and carrots to the skillet. Stir to combine with the pork mixture. Cook for 3-4 minutes, stirring occasionally, until the cabbage begins to soften.
- Pour the soy sauce, rice vinegar, and sriracha (if using) over the cabbage mixture. Stir well to coat everything evenly. Cook for another 2-3 minutes, until the cabbage is tender-crisp.
- Remove the skillet from the heat. Drizzle the toasted sesame oil over the top and stir it in. Taste and adjust seasonings, adding a pinch of salt or more soy sauce if needed. Garnish with the reserved green onion tops and serve.
Notes
For a leaner option, substitute ground turkey or chicken. To save prep time, use a bag of pre-shredded coleslaw mix. Serve over steamed jasmine rice, cauliflower rice, or in lettuce wraps. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat.