Egg Roll In A Bowl (Printable Version)
Seasoned ground pork with crisp cabbage and vegetables in a savory sesame soy sauce. Quick skillet meal ready in 30 minutes.
# What You Need:
→ Protein
01 - 1 lb 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 tbsp soy sauce
08 - 1 tbsp sesame oil
09 - 1 tbsp rice vinegar
10 - 1 tsp sriracha or chili garlic sauce
11 - 1/2 tsp ground black pepper
→ Garnishes
12 - 1 tbsp toasted sesame seeds
# How To Make It:
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 5–6 minutes.
02 - Add the chopped onion, garlic, and ginger to the skillet. Sauté for 2–3 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 4–5 minutes.
04 - In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, sriracha (if using), and black pepper until well combined.
05 - Pour the sauce into the skillet, tossing to coat all ingredients evenly. Cook for another 1–2 minutes until heated through. Remove from heat, stir in the sliced green onions, and garnish with toasted sesame seeds.
# Helpful Hints:
01 -
- Its the perfect solution when you crave takeout flavors but want dinner ready in under 30 minutes
- The cabbage stays slightly crisp, giving you that satisfying egg roll texture without any deep frying mess
02 -
- The coleslaw mix will release water as it cooks, so do not panic if the pan looks wet at first
- Sesame oil burns quickly, which is why it goes in at the end, never in the hot cooking phase
03 -
- Get your pan properly hot before adding the pork or you will steam instead of sear
- Prep your sauce before you start cooking, everything moves fast once that heat is on