Egg Roll In A Bowl (Printable)

Crisp cabbage, seasoned pork, and carrots in a savory Asian-style skillet—ready in 25 minutes.

# What You'll Need:

→ Meats

01 - 1 lb ground pork

→ Vegetables

02 - 1 tablespoon avocado oil
03 - 2 cups shredded green cabbage
04 - 1 cup shredded carrots
05 - 1/2 cup sliced green onions
06 - 3 cloves garlic, minced
07 - 1 tablespoon fresh ginger, minced

→ Sauces & Seasonings

08 - 2 tablespoons soy sauce
09 - 1 tablespoon rice vinegar
10 - 1 teaspoon toasted sesame oil
11 - 1/2 teaspoon ground black pepper
12 - 1/4 teaspoon red pepper flakes
13 - Salt, to taste

→ Garnishes

14 - 1 tablespoon sesame seeds
15 - Additional sliced green onions

# How to Make It:

01 - Heat avocado oil in a large skillet over medium-high heat until shimmering.
02 - Add ground pork to the hot skillet, breaking it apart with a spatula. Cook until browned and cooked through, approximately 5-6 minutes.
03 - Stir in minced garlic and ginger. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
04 - Add shredded cabbage, carrots, and half of the green onions. Cook, stirring frequently, for 3-4 minutes until vegetables are tender yet still crisp.
05 - Pour in soy sauce, rice vinegar, and sesame oil. Sprinkle with black pepper and red pepper flakes. Stir thoroughly to combine all ingredients. Taste and adjust salt as needed. Cook for 1-2 additional minutes to heat through.
06 - Remove skillet from heat. Sprinkle sesame seeds and remaining green onions over the top. Serve hot directly from the skillet.

# Expert Hacks:

01 -
  • Everything you crave about egg rolls happens in one pan with twenty minutes of effort
  • The cabbage stays crisp-tender instead of getting soggy like it sometimes does inside fried wrappers
  • You can eat a massive bowl without the carb guilt or the deep-fryer mess
02 -
  • Cabbage releases water as it cooks, so do not be tempted to add liquid even if the pan looks dry at first
  • Adding the sesame oil at the end instead of cooking with it preserves that distinctive toasted flavor
  • The vegetables keep cooking in the hot pan after you turn off the heat, so pull them while they still have some crunch
03 -
  • Use a food processor to shred the cabbage and carrots if you want to cut prep time down to almost nothing
  • Fry an egg and slide it on top for extra protein and a runny yolk that acts as a sauce
  • Double the recipe and freeze half for those nights when cooking feels impossible

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