Egg Roll In A Bowl

The first time I made this, my husband kept asking where the actual egg rolls were. I explained that we were having all the best parts without the deep fried wrapper, and after one bite he completely forgot to care. Now it's become our Tuesday night default because it comes together in the time it takes to set the table.

I started making this when I realized my favorite part of egg rolls was always the seasoned filling anyway. My sister visited last month and watched me dump a bag of coleslaw mix into the skillet with this look of pure skepticism, but by dinner she was asking for the recipe to add to her rotation.

Ingredients

• Ground pork: Brown it thoroughly until no pink remains, developing those crispy edges that add so much flavor
• Coleslaw mix: The pre-shredded cabbage and carrot blend saves prep time and holds up beautifully against heat
• Onion, garlic, and ginger: This aromatic trio forms the flavor foundation, so mince them finely
• Soy sauce: Use tamari if you need this gluten-free, and adjust to your salt preference
• Sesame oil: Just a tablespoon adds that unmistakable nutty richness
• Rice vinegar: Cuts through the pork fat and brightens everything
• Sriracha: Optional but recommended if you like a little background warmth
• Green onions: Add them at the end so they stay fresh and bright

Instructions

Brown the pork:

Heat your largest skillet over medium-high, add the pork, and break it apart with your spatula as it cooks

Add aromatics:

Once the pork is browned, toss in onion, garlic, and ginger, stirring for about 3 minutes until fragrant

Add the cabbage:

Stir in the coleslaw mix and cook until the vegetables soften but still retain some crunch

Mix the sauce:

Whisk soy sauce, sesame oil, rice vinegar, sriracha, and pepper in a small bowl

Combine everything:

Pour the sauce over the skillet, toss to coat evenly, and cook for 2 minutes

Finish with green onions:

Remove from heat and stir in the sliced green onions

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Last week my neighbor texted at 7 PM asking what that smell was, and I ended up bringing over a container. She texted back an hour later saying her husband requested it for his birthday dinner instead of going out.

Making It Your Own

I sometimes use ground turkey when I want something lighter, and it works just as well. The key is getting a good brown on whatever meat you choose.

Serving Suggestions

Cauliflower rice is my go-to base for keeping it low-carb, but steamed jasmine rice is perfect when I want something more filling. The sauce from the skillet makes any grain underneath delicious.

Storage And Prep

This recipe makes excellent leftovers for lunch the next day. The flavors actually meld together even more after sitting overnight.

• Double the batch and freeze portions for busy weeks
• Keep the sriracha on the table so everyone can adjust their own heat level
• Prep your sauce ahead of time and store in the fridge

Save

Hope this becomes as much of a staple in your kitchen as it has in mine.

Recipe FAQs

→ What makes this dish low-carb?

By eliminating the traditional wheat wrapper and focusing on cabbage as the primary vegetable, this version naturally reduces carbohydrates while maintaining all the savory flavors you love.

→ Can I use different ground meat?

Ground chicken or turkey work beautifully as lighter alternatives. For vegetarian options, crumbled firm tofu or tempeh absorb the seasonings well and provide satisfying protein.

→ How do I prevent the cabbage from getting soggy?

Cook the vegetables just until tender-crisp, about 4-5 minutes. Avoid overcooking and serve immediately after adding the sauce to maintain that satisfying crunch in every bite.

→ Is this suitable for meal prep?

Absolutely. The flavors actually improve after a day in the refrigerator. Store in airtight containers and reheat gently in a skillet or microwave for quick lunches throughout the week.

→ What can I serve with this?

Steamed jasmine rice, cauliflower rice for extra low-carb options, or enjoy it on its own as a complete protein-rich main. Additional sliced green onions and sesame seeds make lovely toppings.

→ How can I make it gluten-free?

Simply substitute regular soy sauce with tamari. Double-check your sriracha and other condiments to ensure they're certified gluten-free if you have sensitivities.