Why I Love This Recipe

There are a handful of recipes I can make without even thinking because they’ve earned a permanent spot in my dinner rotation, and this is one of them. It has everything I love about an egg roll, from the savory filling to the gingery sauce, just without the wrapper. One pan, big takeout-inspired flavor, and dinner on the table before you’re tempted to order delivery.

Enjoying The Leftovers

This is one of those meals that was practically made for meal prep. The cabbage stays surprisingly tender without getting mushy, and the flavors only get better after a night in the fridge.

Storing

Store the egg roll mixture in an airtight container in the refrigerator for up to 4 days. If you’re making the sriracha mayo, keep it in a separate container and drizzle it on just before serving.

Reheating

Warm the filling in a skillet or microwave until heated through. Top with fresh green onions, sesame seeds, and the sriracha mayo after reheating so everything tastes fresh and full of flavor.

A pan with a cabbage slaw and chopped green onions with a sauce being poured over it.
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Egg Roll In A Bowl

Skip the wrapper and keep all the flavor. This Egg Roll in a Bowl has everything you love about the takeout favorite, from savory ground pork and crisp cabbage to a sweet and gingery sauce that brings it all together. It's quick, packed with protein, and exactly the kind of dinner that makes busy weeknights easier.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
US M
Servings 3

Ingredients

  • 1 lb ground pork or chicken
  • 4 cups cabbage slaw
  • 1 tbsp minced garlic
  • 1/2 cup garlic coconut aminos
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp ginger powder
  • 1 tsp red pepper flakes
  • 1 tsp onion powder
  • 1 tbsp honey
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp avocado oil
  • 1/3 cup green onions, sliced + more for garnish
  • Sesame seeds for garnish
  • Topped with sriracha or sriracha mayo
US – M

Instructions

  • In a large pan, add 1 tbsp of avocado oil on medium-high heat.
  • Add 1 tbsp of minced garlic and sauté for about a minute. Then add your ground pork and cook for 7-10 minutes until brown.
  • While the meat is cooking, make the sauce. Mix together coconut aminos, honey, rice vinegar, sesame oil, red pepper flakes, ginger powder, onion powder, salt, pepper, and minced garlic.
  • Once the meat has browned add in your cabbage slaw, 1/3 cup sliced green onions, and the sauce.
  • Mix until the sauce is evenly incorporated. Sauté everything for about 5 minutes until the excess liquid has evaporated, stirring every couple of minutes.
  • For the topping, I made sriracha mayo, which is just equal parts sriracha and mayo. (I usually do 1 tbsp of each)
  • Finally add your sriracha mayo, sesame seeds, and more freshly sliced green onion. Enjoy!

Equipment

saute pan
measuring cups
cutting board

Nutrition Per Serving

Calories: 584kcal | Carbohydrates: 23g | Protein: 28g | Fat: 42g | Fiber: 3g