Egg Roll in a Bowl
Egg Roll in a Bowl is a quick one-skillet dinner with caramelized ground pork, tender cabbage, and a savory ginger-soy sauce, ready in 20 minutes. It's a low-effort, weeknight-friendly meal that delivers all the crispy, savory flavor of an egg roll without the wrapper.
Equipment
- Large skillet or wok
- Cutting Board
- Chef's Knife
- Measuring cups and spoons
- Small bowl for sriracha mayo
Ingredients
- 1 lb ground pork
- 4 cups green cabbage shredded thinly
- 2 cups purple cabbage shredded
- 1 cup matchstick carrots
- 1/4 cup soy sauce or tamari for gluten-free
- 1 tbsp fresh ginger grated
- 3 cloves garlic minced
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1/4 cup mayonnaise
- 1 tbsp sriracha
- 2 tbsp green scallions sliced
- 1 tsp sesame seeds blend of white and black
Instructions
- Heat a large skillet over medium-high heat. Add the ground pork and spread into an even layer. Cook without stirring for 2-3 minutes until deeply browned on the bottom. Break into crumbles and continue cooking until fully cooked and caramelized, about 5-6 minutes. Transfer to a plate with a slotted spoon, leaving fat in the pan.
- Reduce heat to medium. If the pan is dry, add a small drizzle of oil. Add the grated ginger and minced garlic; cook, stirring constantly, for 30-60 seconds until fragrant.
- Add the shredded green cabbage, purple cabbage, and matchstick carrots to the skillet. Toss to combine and cook for 3-4 minutes, stirring often, until the cabbage is wilted but still slightly crisp.
- Pour in the soy sauce and rice vinegar, then return the browned pork to the skillet. Stir everything together and cook for 1-2 minutes until the sauce is absorbed and everything is heated through.
- Remove the skillet from the heat. Drizzle with toasted sesame oil and toss to combine. In a small bowl, mix the mayonnaise and sriracha. Divide the egg roll in a bowl among plates, drizzle with sriracha mayo, and sprinkle with sliced scallions and sesame seeds.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water or soy sauce to refresh the texture.
Reheating: Warm in a skillet over medium heat with a splash of water or soy sauce. Microwave works in a pinch, but the cabbage may soften more.
Best Tips: For the crispiest pork, let it sit undisturbed in a hot skillet for 2-3 minutes before breaking it up. Shred your own cabbage for better texture, and add the sesame oil off the heat to preserve its nutty flavor.
Variations: Swap ground pork for chicken, turkey, or crumbled tofu. Use tamari for a gluten-free version. Add bell peppers, snap peas, or bean sprouts for extra veggies. For a sweeter sauce, stir in a tablespoon of hoisin or a drizzle of honey.