Deconstructed Egg Roll in a Bowl
All the savory, garlicky goodness of a classic egg roll without the wrapper. Ground pork and shredded cabbage come together in one hot skillet with ginger, soy, and a drizzle of sesame oil. A lightning-fast weeknight dinner ready in under 20 minutes.
For 4 servings
- prep
Prep the vegetables and aromatics.
1.Shred the cabbage into thin ribbons.2.Julienne the carrot into thin matchsticks.3.Thinly slice the onion.4.Mince the garlic cloves and grate the ginger.5.Slice spring onions, keeping white and green parts separate. - saute · ~6 min
Brown the ground pork.
Heat oil in a large skillet or wok over medium-high heat. Add ground pork and cook, breaking it up with a spatula, until browned and cooked through, about 5-6 minutes. Season with a pinch of salt and pepper.
- saute · ~1 min
Build the aromatic base.
1.Push the browned pork to one side of the skillet.2.Add white parts of spring onions, garlic, and ginger to the open space.3.Sauté until fragrant, about 30-45 seconds.4.Stir everything together to combine. - other · ~5 min
Cook down the cabbage and carrot.
1.Add the shredded cabbage, carrot, and sliced onion to the skillet.2.Stir-fry for 4-5 minutes until cabbage is tender but still has a slight bite.3.The cabbage will wilt down significantly in volume.TIPDon't over-stir — letting the cabbage sit against the hot pan for a minute develops a light char that mimics the fried wrapper taste. - mix · ~1 min
Add the seasonings and finish the dish.
Pour in the soy sauce, sesame oil, and rice vinegar. Toss everything together until well combined and heated through, about 1 minute. Remove from heat.
- garnish
Garnish with spring onion greens and sesame seeds.
Divide into bowls and top generously with the reserved green parts of spring onions and a sprinkle of white sesame seeds.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, shred cabbage as thinly as possible so it wilts evenly in minutes.
- 2Let the cabbage sit undisturbed for 30–60 seconds after adding it to the pan to develop a light char for extra flavor.
- 3Use a hot skillet or wok and avoid overcrowding to keep the vegetables crisp-tender.
- 4If using leaner ground meat, add 1–2 teaspoons of oil to prevent sticking.
- 5Taste the finished dish and add a splash more rice vinegar for brightness if you like a tangier finish.
- 6To make ahead, cook the pork and vegetables separately, then combine and reheat before serving.
Adapt it for your goals.
Low-carb
Omit the carrot and use extra cabbage or cauliflower rice instead — keeps the carb count low while maintaining crunch and bulk.
high proteinHigh-protein
Swap half the pork for crumbled extra-firm tofu or ground turkey and add a beaten egg stirred in at the end for extra protein without losing texture.
jainJain
Replace onion and garlic with asafoetida (hing) and use only cabbage, carrot, and ginger — skip the root vegetables that are avoided in Jain cooking.
veganVegan
Substitute the ground pork with crumbled tempeh or chopped mushrooms, and use tamari or coconut aminos instead of soy sauce to keep it fully plant-based.
spicySpicy
Add 1–2 teaspoons of sriracha or chili garlic sauce along with the soy sauce for a fiery kick that complements the sweet cabbage.
Why this is on our healthy list.
Rich in Vitamins C and K
The generous amount of green cabbage provides a solid dose of immune-supporting vitamin C and bone-healthy vitamin K.
Good Source of Fiber
Cabbage and carrot deliver dietary fiber that aids digestion and helps keep you full longer.
High-Quality Protein
Ground pork supplies complete protein with all essential amino acids, supporting muscle maintenance and satiety.
Low in Added Sugars
This dish relies on savory soy and vinegar for flavor, with no added sweeteners, making it suitable for low-sugar diets.
Frequently asked questions
Yes, pre-shredded coleslaw works fine — just add it straight to the pan. It may cook slightly faster, so reduce the stir-fry time by about one minute.
