Egg Roll In A Bowl (Printable)
Seasoned ground pork and crisp vegetables sautéed together in a quick Asian-inspired skillet meal.
# What You'll Need:
→ Protein
01 - 1 lb ground pork
→ Vegetables
02 - 4 cups coleslaw mix (shredded cabbage and carrots)
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 3 green onions, sliced
→ Sauce & Seasonings
07 - 3 tbsp soy sauce
08 - 1 tbsp sesame oil
09 - 1 tbsp rice vinegar
10 - 1 tsp sriracha or chili garlic sauce (optional)
11 - ½ tsp ground black pepper
→ Garnishes
12 - 1 tbsp toasted sesame seeds (optional)
# How To Make It:
01 - Heat a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spatula, until browned and cooked through, about 5–6 minutes.
02 - Add the chopped onion, garlic, and ginger to the skillet. Sauté for 2–3 minutes until fragrant and the onion softens.
03 - Stir in the coleslaw mix. Cook, stirring frequently, until the vegetables are just tender but still crisp, about 4–5 minutes.
04 - In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, sriracha (if using), and black pepper.
05 - Pour the sauce into the skillet, tossing to coat all ingredients evenly. Cook for another 1–2 minutes until heated through.
06 - Remove from heat. Stir in the sliced green onions. Garnish with toasted sesame seeds and additional green onions if desired. Serve hot.
# Tips from dashanddishes:
01 -
- All the crispy egg roll flavors without the messy deep frying
- Ready in 30 minutes but tastes like it simmered all day
02 -
- Don't overcook the cabbage or you'll lose that signature crunch that makes this dish special
- The sauce intensifies as it sits, so start with less sriracha if you're unsure about spice level
03 -
- Use a cold skillet when adding the ground pork to prevent sticking
- Grate your ginger against the grain to avoid tough fibers in your dish