You want dinner hacked? Here’s the move: all the flavor of your favorite crispy egg roll, minus the deep fryer and the wait time. Ground pork sizzles, cabbage softens, garlic hits, and bam—you’ve got a bowl of savory, gingery goodness in 15 minutes flat.
It’s budget-friendly, protein-heavy, and stupid easy. No wrappers, no oil splatter, no drama. Just a weeknight win that tastes like you know what you’re doing (even if you don’t).
Why You’ll Love This Recipe
- Lightning-fast: Ready in 15 minutes with grocery store staples.
- One-pan cleanup: Skillet, spatula, done.
Your sink will thank you.
- Loaded with flavor: Soy, sesame, ginger, garlic—big takeout vibes.
- Flexible and forgiving: Swap veggies, tweak spice, use what you’ve got.
- High protein, low fuss: Satisfying without the heavy carb crash.
Ingredients Breakdown
- 1 pound ground pork: Juicy, flavorful base. Turkey or chicken works too.
- 4 cups shredded cabbage: Green or a coleslaw mix to save time.
- 1 cup shredded carrots: Sweetness and color. Bagged is fine.
- 1 small onion, finely diced: Builds savory depth.
- 3 cloves garlic, minced: Non-negotiable, obviously.
- 1 tablespoon fresh ginger, minced: Zing that makes it sing.
Ground ginger in a pinch (use 1 teaspoon).
- 3 tablespoons soy sauce or tamari: Umami backbone. Use low-sodium if needed.
- 1 tablespoon rice vinegar: Brightness to balance the savory.
- 1–2 teaspoons toasted sesame oil: Nutty finish—don’t skip.
- 1–2 teaspoons sriracha or chili-garlic sauce: For heat. Optional but recommended.
- 2 green onions, sliced: Fresh lift at the end.
- 1 tablespoon neutral oil: Avocado, canola, or similar for sautéing.
- Optional add-ins: Sesame seeds, cilantro, lime wedges, hoisin drizzle, or a fried egg on top.
Instructions
- Preheat the pan: Heat a large skillet over medium-high.
Add the neutral oil.
- Brown the pork: Crumble in the ground pork. Cook 4–5 minutes, breaking it up until browned and slightly crispy at edges.
- Add aromatics: Stir in onion, garlic, and ginger. Cook 1–2 minutes until fragrant.
If the pan looks dry, that’s flavor—keep going.
- Veggie time: Toss in cabbage and carrots. Stir-fry 2–3 minutes until the cabbage softens but still has bite. We’re not making mush.
- Sauce it up: Add soy sauce, rice vinegar, and sriracha.
Toss to coat evenly. Cook 1–2 minutes to let it all mingle.
- Finish: Kill the heat. Stir in sesame oil and most of the green onions.
- Serve: Top with remaining green onions and any extras—sesame seeds, cilantro, lime, or that glorious fried egg.
How to Store
- Fridge: Cool and store in an airtight container for up to 4 days.
- Reheat: Skillet over medium heat for best texture, or microwave 60–90 seconds, stirring halfway.
- Freezer: Yes, up to 2 months.
Thaw overnight in the fridge and reheat in a pan to revive the crunch.
- Meal prep tip: Pack with cauliflower rice or jasmine rice separately so nothing gets soggy.
Why This is Good for You
- Protein-packed: Ground pork delivers satisfying protein that keeps you full.
- Veggie-dense: Cabbage and carrots add fiber, vitamin C, and beta-carotene. Your gut microbiome is quietly applauding.
- Balanced flavors, smarter calories: Big taste without deep-frying. You get the egg roll experience minus the food coma.
- Customizable sodium and fat: Use low-sodium soy and leaner meat if that’s your goal.
What Not to Do
- Don’t overcrowd the pan: Steam kills sear.
Use a large skillet so the pork can brown, not boil.
- Don’t skip the vinegar: That splash is the difference between flat and fantastic.
- Don’t drown it in soy: Taste first, season second. You can always add, but you can’t subtract (sadly).
- Don’t overcook the cabbage: Aim for tender-crisp. Limp cabbage makes sad bowls.
- Don’t forget the finish: Sesame oil goes in at the end, not the beginning, or it loses its aroma.
Variations You Can Try
- Turkey or chicken: Leaner meats work great.
Add a splash more oil if too dry.
- Shrimp: Quick-cooking and fancy. Sear separately 2–3 minutes, then add back at the end.
- Vegetarian: Crumbled tofu or tempeh + extra mushrooms. Add 1 tablespoon hoisin for richness.
- Keto-friendly: Keep it as-is or serve over cauliflower rice.
Use tamari or coconut aminos.
- Spicy peanut twist: Whisk 1 tablespoon peanut butter with soy and sriracha; toss at the end for a creamy kick.
- Kimchi crunch: Fold in 1/2 cup chopped kimchi right before serving for tang and heat. FYI, it slaps.
- Extra veg: Add bell peppers, snap peas, or mushrooms. More color, more texture, more wins.
- Crunch factor: Top with crispy wonton strips or roasted peanuts (not traditional, but delicious).
FAQ
Can I make this gluten-free?
Yes.
Use tamari or coconut aminos instead of regular soy sauce, and check your sriracha and rice vinegar labels to be safe.
What if I don’t have fresh ginger?
Use 1 teaspoon ground ginger. It won’t be as bright, but it works. A splash of lime can help wake it up.
How do I prevent soggy cabbage?
Use a hot pan, don’t overcrowd, and cook quickly.
If your cabbage releases lots of liquid, let it simmer off for a minute before finishing with sesame oil.
Is this good for meal prep?
Absolutely. It reheats well and keeps texture if you don’t overcook the cabbage. Pack sauces or extras (like lime or hoisin) separately.
What can I serve it with?
Rice, cauliflower rice, noodles, or in lettuce cups.
A fried or jammy egg on top is elite, IMO.
Can I double the recipe?
Yes, but use a wider pan or cook the pork in two batches to keep that browning. Otherwise, you’ll steam it and lose flavor.
How spicy is it?
As spicy as you want. Start with 1 teaspoon sriracha and adjust.
Chili crisp also works and adds texture.
The Bottom Line
Egg Roll in a Bowl (Pork + Cabbage, 15 Minutes) is the weeknight cheat code: high flavor, low effort, and endlessly customizable. It nails the takeout taste without the grease or the wait, and it fits whatever you’ve got in the fridge. Keep the staples on hand, and you’re one skillet away from a fast, craveable dinner any night of the week.
