This Egg Roll in a Bowl takes everything you love about a crispy egg roll — savory seasoned pork, crunchy cabbage, and that irresistible ginger-soy flavor — and turns it into a quick, low-carb weeknight dinner, no wrapping or deep-frying required. One pan, 20 minutes, and dinner is done.
Ingredients
- 500 g ground pork
- 1 tablespoon sesame oil
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 3 spring onions, sliced (greens and whites separated)
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili garlic sauce (optional)
- 1 teaspoon sesame seeds, for topping
- Salt and black pepper to taste
Instructions
- Brown the pork: Heat the sesame oil in a large skillet over medium-high heat. Add the ground pork, season with salt and pepper, and cook, breaking it up, until browned, about 5 minutes.
- Add the aromatics: Stir in the garlic, ginger, and the white parts of the spring onions and cook for 1 minute until fragrant.
- Wilt the cabbage: Add the shredded cabbage and carrots, tossing well, and cook for 4–5 minutes until just tender but still a little crunchy.
- Season the bowl: Pour in the soy sauce, rice vinegar, and chili garlic sauce if using. Toss everything together and cook 1 more minute.
- Finish and serve: Taste and adjust seasoning, then serve hot, topped with the sliced spring onion greens and sesame seeds.
Pro tip: Don’t overcook the cabbage — keeping it slightly crunchy is what makes this taste like a real egg roll filling. A bag of pre-shredded coleslaw mix makes this a true 15-minute meal.
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Estimated nutrition per serving: approx. 390 kcal, 27g protein, 16g carbs, 25g fat.
