Pin My weeknight cooking game completely changed the evening I dumped a bag of coleslaw mix into a pan of browned pork and realized I could skip the wrapper-folding entirely. The kitchen smelled like a Chinese takeout counter, but I was done in twenty minutes flat, standing over the stove with a fork, too hungry to bother plating it properly. There was something wildly satisfying about getting all those craveable egg roll flavors without the deep fryer or the fuss. My kids wandered in, drawn by the garlic and ginger, and didnt even complain about the cabbage. That alone felt like a small miracle.
I started making this on Sundays and packing it into glass containers for the week ahead. My husband would reheat his portion and crack an egg on top, letting the yolk run into the savory tangle of meat and cabbage like some kind of breakfast-dinner hybrid. It became our default answer to the question of what to eat when were both too tired to think. Even my mother-in-law, who usually insists on rice with everything, admitted it didnt need it.
Ingredients
- Ground pork, chicken, or turkey (1 lb): Pork gives you the richest, most traditional egg roll flavor, but turkey keeps it leaner and chicken falls right in the middle.
- Cabbage slaw mix (4 cups): The pre-shredded bags are a weeknight lifesaver, and the carrot ribbons add a pop of color and subtle sweetness.
- Onion (1 small, thinly sliced): It softens into the background but adds a mild, aromatic backbone that balances the ginger and garlic.
- Garlic (3 cloves, minced): Fresh garlic is non-negotiable here; it blooms in the hot pan and makes the whole kitchen smell like youre actually cooking.
- Fresh ginger (1-inch piece, grated): This is what makes it taste authentic, that bright, spicy-sweet note you cant fake with powder.
- Green onions (2, sliced): They go in at the end for a fresh, sharp contrast to all the cooked-down richness.
- Soy sauce (3 tbsp): The salty engine of the sauce; swap for tamari or coconut aminos if youre avoiding gluten or soy.
- Rice vinegar (1 tbsp): It cuts through the fat and adds a gentle tang that keeps everything lively.
- Toasted sesame oil (1 tbsp): A little goes a long way; this is the nutty, aromatic finish that ties it all together.
- Sriracha (1 tsp, optional): Just enough heat to wake up your taste buds without setting off any alarms.
- Sesame seeds (1 tbsp, optional): Toasted seeds add a delicate crunch and make it look like you tried harder than you did.
Instructions
- Brown the Meat:
- Heat your skillet or wok over medium-high until its properly hot, then add the ground meat and break it apart with your spatula, letting it sizzle and brown for 5 to 6 minutes. If theres a puddle of grease, drain most of it off so the veggies dont get oily.
- Sauté the Aromatics:
- Toss in the sliced onion, minced garlic, and grated ginger, stirring them into the browned meat until the kitchen smells like a stir-fry restaurant and the onion starts to go translucent, about 2 to 3 minutes. Dont rush this part; the fragrance is half the flavor.
- Wilt the Cabbage:
- Add the cabbage slaw mix and keep stirring, letting it cook down for 4 to 5 minutes until its tender but still has a little snap left. It will shrink more than you expect, so dont panic when the pan looks overfull at first.
- Add the Sauce:
- Whisk together the soy sauce, rice vinegar, sesame oil, and sriracha in a small bowl, then pour it over the cabbage and meat, tossing everything together for another minute or two. The sauce should coat everything evenly and smell irresistible.
- Garnish and Serve:
- Pull the pan off the heat, scatter green onions and sesame seeds over the top, and serve it straight from the skillet or portion it into bowls. If youre meal prepping, let it cool before sealing the containers so condensation doesnt make it soggy.
Pin One night I made this for a friend who was on a low-carb diet and feeling deprived, and she looked up from her bowl with this surprised, grateful expression like Id just handed her permission to enjoy food again. We sat on the couch with our bowls balanced on our knees, and she said it tasted like the egg rolls she used to get at the mall food court, but better, because she didnt feel awful afterward. That moment reminded me why I love recipes like this: theyre inclusive without making a big deal about it.
Make It Your Own
If you want more protein or a richer texture, crack an egg into each serving and let it cook on top until the white sets and the yolk stays runny. For a vegetarian version, crumble firm tofu or tempeh into the hot pan and cook it until the edges crisp up before adding the aromatics. You can also toss in shredded Brussels sprouts, bok choy, or snap peas along with the cabbage if you want more veggie variety. Some people like to drizzle a little extra sriracha or hoisin sauce over the top, and I wont stop you.
Storing and Reheating
This keeps beautifully in the fridge for up to four days, divided into airtight containers with the lids slightly vented so steam can escape. When you reheat it, do it in a skillet over medium heat with a splash of water or broth to bring back some moisture, stirring until its hot all the way through. The microwave works too, but the cabbage can get a little limp, so I prefer the stovetop when I have an extra minute. If you froze it, thaw it in the fridge overnight before reheating.
Serving Suggestions
I usually eat this straight from the bowl, but it also works spooned over steamed jasmine rice, cauliflower rice, or even spiralized zucchini noodles if youre going full low-carb. Sometimes Ill serve it alongside a simple cucumber salad dressed with rice vinegar and a pinch of sugar to cool things down. If youre feeding a crowd, set out little bowls of sesame seeds, chili oil, sliced green onions, and lime wedges so everyone can customize their own bowl.
- Top with a fried egg and let the yolk mix into the cabbage for extra richness.
- Serve with a side of pickled ginger or quick-pickled cucumbers for brightness.
- Pair it with a cold beer or iced green tea to balance the savory, salty flavors.
Pin This dish has earned its place in my weekly rotation because it delivers big flavor with minimal effort, and it never feels boring no matter how many times I make it. I hope it becomes one of those reliable, go-to meals in your kitchen too, the kind you can make on autopilot and still feel proud to serve.
Recipe FAQ
- → What makes this healthier than traditional egg rolls?
By eliminating the deep-fried wrapper, this skillet version significantly reduces calories and unhealthy fats while maintaining all the classic flavors. The focus on lean protein and nutrient-dense cabbage creates a lighter meal that still delivers satisfying crunch and savory Asian-inspired taste in every bite.
- → Can I make this vegetarian?
Absolutely. Crumbled tofu or tempeh work beautifully as plant-based protein alternatives, absorbing the flavorful sauce just like ground meat. Press firm tofu before crumbling for better texture, and consider adding extra vegetables like bell peppers or water chestnuts for additional crunch.
- → How long do leftovers keep in the refrigerator?
Properly stored in airtight containers, this dish maintains quality for 4-5 days refrigerated. The cabbage actually develops more flavor as it marinates in the sauce. Reheat gently in a skillet or microwave, adding a splash of water if needed to refresh the texture.
- → What sides pair well with this skillet?
Steamed jasmine rice or cauliflower rice create perfect neutral bases to soak up the savory sauce. For additional vegetables, consider stir-fried bok choy, steamed broccoli, or cucumber salad with rice vinegar. The dish also works over ramen noodles or wrapped in lettuce cups for a fun twist.
- → How can I adjust the spice level?
Start with less sriracha than called for and gradually increase to taste. For mild heat, omit sriracha entirely or add a pinch of red pepper flakes. Those preferring intense spice can increase sriracha, add sliced fresh chilies during cooking, or serve with chili crisp on the side.
- → Is this suitable for gluten-free diets?
Yes, with one simple substitution. Replace regular soy sauce with tamari or coconut aminos, both of which provide similar savory flavor without gluten. Double-check that all other ingredients, particularly packaged sauces and seasonings, are certified gluten-free.