Egg Roll In A Bowl

The smell of sesame oil hitting a hot pan still takes me back to my tiny apartment kitchen, where I discovered that egg roll flavors didn't actually need the wrapper. I'd been craving that takeout crunch but wanted something faster, lighter, and honestly just more satisfying to eat with a spoon.

My roommate walked in mid-cooking that first time, looking skeptical about the heap of cabbage and pork sizzling away. Five minutes later she was hovering over the stove, asking if there was enough for seconds. Now it's the dish I make when I need something that feels indulgent but still lets me stay on track.

Ingredients

• 1 lb ground pork: The fat content here matters, it carries all those Asian flavors beautifully though turkey or chicken work in a pinch
• 4 cups coleslaw mix: This shredded cabbage and carrot blend is your secret weapon for getting that egg roll crunch without any of the work
• 1/2 small onion: Diced small, it melts into the background adding sweetness without competing with the sauce
• 2 cloves garlic: Freshly minced always, jarred garlic has a weird cooked flavor I can't unnotice
• 1-inch fresh ginger: Grated on a microplane, this is the aromatic backbone that makes the whole kitchen smell amazing
• 2 green onions: Sliced thin for garnish, they add a fresh pop of color and mild onion bite at the end
• 3 tbsp soy sauce: Tamari works too if you need gluten free, just don't skip this umami bomb
• 1 tbsp rice vinegar: Cuts through the richness and adds that authentic tang
• 1 tbsp toasted sesame oil: This is non-negotiable, it's what makes everything taste like your favorite takeout
• 1/2 tsp black pepper: Freshly cracked makes a huge difference here
• 1/2 tsp red pepper flakes: Optional but recommended if you like a little background warmth
• 1 tsp sesame seeds: For that restaurant style finish
• Sriracha or chili sauce: Keep it on the table so everyone can adjust their own heat level

Instructions

Brown the pork:

Crank your skillet to medium high and add the ground pork, breaking it up with your spatula until it's cooked through and getting some nice crispy bits, about 5 to 6 minutes. Don't be afraid of a little browning, that's where the flavor lives, just drain any excess fat if there's more than a tablespoon or two pooling.

Bloom the aromatics:

Toss in the diced onion, garlic, and grated ginger right into the pork fat. Let them sizzle together for about 2 minutes until your kitchen smells incredible and the onion turns translucent.

Add the crunch:

Dump in the coleslaw mix and stir everything together. The pile will look impossible at first but keep cooking and stirring for 4 to 5 minutes until the cabbage wilts just enough while still holding onto that satisfying texture.

Build the sauce:

Whisk together the soy sauce, rice vinegar, sesame oil, black pepper, and red pepper flakes in a small bowl until combined. Pour this mixture over the skillet and toss everything together so every piece gets coated in that glossy, aromatic sauce.

Finish and serve:

Let it cook for another minute so the sauce can cling to everything. Taste and add more pepper or red pepper flakes if you want more heat. Sprinkle with green onions, sesame seeds, and pass the sriracha at the table.

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This recipe became my go-to when I started meal prepping, but somehow it never actually makes it to the containers. Something about standing over the stove, spoon in hand, picking out all the crispy pork bits, makes portioning feel irrelevant.

Make It Your Own

I've started tossing in whatever vegetables need using from the crisper drawer. Mushrooms add a meaty texture, bell peppers bring sweetness, and even shredded Brussels sprouts work brilliantly when I'm out of coleslaw mix.

Serving Ideas

Sometimes I'll serve this over cauliflower rice for a more substantial meal, but honestly it's perfect on its own. A fried egg on top with a runny yolk creates this incredible makeshift sauce that I can't recommend enough.

Storage & Prep

This actually tastes better the next day after the flavors have had time to mingle. I'll make a double batch on Sunday and keep it in the fridge for those nights when the thought of cooking feels overwhelming.

• The texture is best when reheated in a hot skillet rather than the microwave
• Store the garnishes separately and add them fresh when serving
• This freezes beautifully for up to three months if you're batch cooking

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There's something deeply satisfying about a recipe that delivers so much flavor with so little effort. This bowl has saved me on countless busy weeknights, and I hope it finds its way into your regular rotation too.

Recipe FAQs

→ What makes this dish keto-friendly?

By eliminating the traditional wheat wrapper and focusing on ground pork and low-carb vegetables like cabbage, this dish contains only 7 grams of carbohydrates per serving while providing 23 grams of protein to keep you feeling full and satisfied.

→ Can I make this ahead of time?

This dish meal preps beautifully. Store in airtight containers in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it an excellent option for make-ahead lunches. Reheat in a skillet or microwave with a splash of water.

→ What protein alternatives work well?

Ground turkey or chicken creates a lighter version, while crumbled sausage adds extra flavor. For a vegetarian option, try using crumbled tofu or mushrooms in place of the meat—the sauce provides plenty of savory depth.

→ How do I adjust the spice level?

Start with half the red pepper flakes and taste before adding more. The sriracha garnish allows each person to customize their heat level. For a milder dish, omit both the flakes and sriracha entirely.

→ What should I serve with this?

Cauliflower rice makes an excellent low-carb base that soaks up the savory sauce. For non-keto eaters, serve over steamed jasmine rice. The dish also stands alone as a complete meal with its protein and vegetables.

→ Is this gluten-free?

Use tamari instead of soy sauce to make this completely gluten-free. Always check your other ingredients, particularly the crushed red pepper flakes and any pre-mixed coleslaw blends, to ensure no cross-contamination during processing.