Egg Roll In A Bowl (Printable)

All the flavors of classic egg rolls in a delicious one-skillet meal with ground pork, cabbage, and Asian seasonings.

# What You Need:

→ Meats

01 - 1 lb ground pork (or ground chicken/turkey as preferred)

→ Vegetables

02 - 1 tablespoon avocado oil (or olive oil)
03 - 2 cups shredded green cabbage
04 - 1 cup shredded carrots
05 - 1/2 cup sliced green onions (plus more for garnish)
06 - 3 cloves garlic, minced
07 - 1 tablespoon fresh ginger, minced

→ Sauces & Seasonings

08 - 2 tablespoons soy sauce or coconut aminos (for gluten-free)
09 - 1 tablespoon rice vinegar
10 - 1 teaspoon toasted sesame oil
11 - 1/2 teaspoon ground black pepper
12 - 1/4 teaspoon red pepper flakes (optional, for heat)
13 - Salt, to taste

→ Garnishes

14 - 1 tablespoon sesame seeds
15 - Additional sliced green onions

# How-To:

01 - Heat the avocado oil in a large skillet over medium-high heat.
02 - Add ground pork and cook, breaking it up with a spatula, until browned and cooked through (about 5-6 minutes).
03 - Add garlic and ginger; sauté for 1 minute until fragrant.
04 - Stir in shredded cabbage, carrots, and half of the green onions. Cook, stirring often, for 3-4 minutes until the vegetables are just tender but still crisp.
05 - Add soy sauce, rice vinegar, sesame oil, black pepper, and red pepper flakes. Stir to combine, and adjust seasoning with salt if needed. Cook 1-2 more minutes to heat through.
06 - Remove from heat. Garnish with sesame seeds and additional green onions. Serve hot, straight from the skillet.

# Expert Advice:

01 -
  • You get all the crunch and savory satisfaction of restaurant egg rolls without the deep fryer mess or carb heavy wrapper
  • Everything cooks in one pan in under twenty minutes, making it perfect for those nights when takeout feels tempting but you actually want to eat well
02 -
  • The vegetables will continue cooking even after you remove the pan from heat, so pull them when they are slightly crisper than you want them to end up
  • Coconut aminos are slightly sweeter than soy sauce, so you might want to add a pinch more salt if you go that route
03 -
  • Let the pork get really brown and crispy in spots before adding your aromatics—those browned bits are where all the depth of flavor lives
  • Add your sesame oil at the very end, not with the cooking oil, so that distinctive nutty flavor stays bright and pronounced

Return