Egg Roll in a Bowl (Print Version)

Classic egg roll flavors transformed into a quick one-pan meal with ground meat, crunchy cabbage, and Asian-inspired sauce.

# What You Need:

→ Protein

01 - 1 lb ground pork, chicken, or turkey

→ Vegetables

02 - 4 cups cabbage slaw mix with shredded cabbage and carrots
03 - 1 small onion, thinly sliced
04 - 3 cloves garlic, minced
05 - 1 inch piece fresh ginger, grated
06 - 2 green onions, sliced for garnish

→ Sauce

07 - 3 tablespoons soy sauce or tamari or coconut aminos for gluten-free
08 - 1 tablespoon rice vinegar
09 - 1 tablespoon toasted sesame oil
10 - 1 teaspoon sriracha or chili sauce, optional

→ Optional Toppings

11 - 1 tablespoon sesame seeds
12 - Extra sliced green onions
13 - Chili flakes to taste

# Directions:

01 - Heat a large skillet or wok over medium-high heat. Add ground meat and cook, breaking it up with a spatula, until browned and cooked through, about 5 to 6 minutes. Drain excess fat if needed.
02 - Add onion, garlic, and ginger to the pan. Sauté for 2 to 3 minutes until fragrant and onion softens.
03 - Stir in the cabbage slaw mix. Cook for 4 to 5 minutes, stirring often, until cabbage is wilted but still maintains a slight crunch.
04 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and sriracha if using. Pour sauce into the pan and toss to combine, cooking for 1 to 2 additional minutes.
05 - Remove from heat. Garnish with green onions, sesame seeds, and additional toppings as desired. Serve hot or divide into meal prep containers for later.

# Expert Suggestions:

01 -
  • It tastes like you spent way more time than you actually did, which feels like winning at dinner.
  • One pan means less cleanup, and honestly, that alone makes this a weeknight miracle.
  • You can meal prep it without it tasting sad by day three—the flavors only get better.
02 -
  • Don't skip draining the fat from the meat—too much and the dish becomes greasy instead of balanced and light.
  • The sauce is where the magic lives, so taste it before you pour it in; you might want more soy sauce or a splash more vinegar depending on your ingredients.
03 -
  • Mince your ginger fresh and grate it instead of chopping—you'll get more juice and more flavor spread throughout the dish.
  • Don't crowd the pan when you first add the meat; let it actually brown instead of steaming, because that's where the real flavor happens.
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