Egg Roll in a Bowl (Print)

Crisp cabbage and seasoned ground meat come together in a flavorful one-pan Asian-inspired skillet ready in 25 minutes.

# Components:

→ 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 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

# 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, approximately 5 to 6 minutes. Drain excess fat if necessary.
02 - Add onion, garlic, and ginger to the pan. Sauté for 2 to 3 minutes until fragrant and onion becomes soft.
03 - Stir in the cabbage slaw mix. Cook for 4 to 5 minutes, stirring frequently, until cabbage is wilted but retains 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 immediately or portion into meal prep containers for storage.

# Expert Advice:

01 -
  • Everything happens in one pan, so cleanup is faster than deciding what to watch on TV.
  • You get that crispy-edged, salty-sweet takeout taste without waiting for delivery or spending a fortune.
  • Its flexible enough to use whatever ground meat is on sale or swap in tofu if youre feeding a vegetarian.
  • The cabbage stays just crunchy enough to feel fresh, not mushy or sad.
02 -
  • If you add the cabbage to a cold or medium pan, it will steam instead of sauté and turn mushy, so make sure the heat is high and the pan is already hot.
  • Grating ginger on a microplane is faster and gives you more flavor than chopping it with a knife, plus you avoid those stringy bits.
  • Taste the sauce before you pour it in; some soy sauces are saltier than others, and you can always add more but you cant take it back.
03 -
  • Use a wok if you have one; the high sides and sloped shape make tossing the cabbage so much easier without flinging it onto the stove.
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on top, and the nutty flavor will intensify in a way that feels almost luxurious.
  • If youre cooking for kids, leave the sriracha on the side so they can add heat if they want it, and theyll feel like theyre in control.
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