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 and soy sauce for a lightning-fast weeknight dinner that hits the table in under 20 minutes.
For 4 servings
- prep
Prep the vegetables.
1.Shred the cabbage into thin strips.2.Julienne the carrot into thin matchsticks.3.Thinly slice the onion.4.Mince the garlic and grate the ginger.5.Slice the green onions and set aside for garnish. - fry · ~5 min
Brown the ground pork.
1.Heat oil in a large skillet over medium-high heat.2.Add ground pork and break it up with a wooden spoon.3.Cook until browned and no longer pink, about 5 minutes. - saute · ~3 min
Build the aromatic base.
1.Add sliced onion to the skillet and cook until softened, about 2 minutes.2.Add garlic, ginger, and red chili flakes; sauté until fragrant, about 30 seconds.TIPDon't let the garlic burn — it turns bitter fast. - saute · ~4 min
Wilt the cabbage and carrot.
1.Add shredded cabbage and julienned carrot to the skillet.2.Toss well to combine with the pork and aromatics.3.Cook, stirring occasionally, until cabbage is wilted but still has a slight crunch, about 3 to 4 minutes. - mix · ~1 min
Season and finish.
1.Pour soy sauce and rice vinegar over the mixture.2.Add salt and black pepper.3.Drizzle with sesame oil and toss everything well.4.Remove from heat immediately. - garnish
Garnish and serve.
1.Sprinkle sliced green onions and toasted sesame seeds on top.2.Serve hot straight from the skillet or over steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a mandoline or food processor to shred cabbage quickly and evenly.
- 2Don't overcrowd the pan; cook in batches if needed to ensure proper browning of the pork.
- 3Add a splash of water if the skillet looks dry before the cabbage is fully wilted.
- 4Taste before adding extra soy sauce — the pork and soy sauce already provide plenty of salt.
- 5For extra crunch, add a handful of water chestnuts or bean sprouts in the last minute of cooking.
- 6This dish stores well: keep leftovers in an airtight container in the fridge for up to 3 days.
- 7To reheat, use a hot skillet or microwave — avoid boiling to keep the cabbage from turning mushy.
Adapt it for your goals.
Low-carb / keto
Omit the carrot to reduce carbs further, and serve as-is or over cauliflower rice for a satisfying low-carb meal.
chicken or turkeyChicken or turkey
Substitute ground chicken or turkey for the pork — a leaner protein option that still pairs beautifully with the soy-ginger aromatics.
vegetarian / veganVegetarian / vegan
Replace the ground pork with crumbled extra-firm tofu or plant-based ground meat; use tamari instead of soy sauce to keep it vegan.
spicy szechuanSpicy szechuan
Add 1 teaspoon of Sichuan peppercorns and a splash of chili oil for a numbing, fiery twist on the classic flavor profile.
extra crunchyExtra-crunchy
Toss in a generous handful of shredded water chestnuts and sliced bamboo shoots along with the cabbage for added texture.
Why this is on our healthy list.
Rich in Vitamin C
Green cabbage is packed with vitamin C, supporting immune health and collagen production — especially when cooked just until tender-crisp.
Good Source of Protein
Ground pork provides a substantial amount of high-quality protein, helping to keep you full and satisfied.
Low in Carbohydrates
This dish is naturally low in carbs, making it a great option for those monitoring their carbohydrate intake — just skip any rice.
Contains Antioxidants
Garlic and ginger are both known for their antioxidant and anti-inflammatory properties, adding health value beyond flavor.
Gut-Friendly Fiber
Cabbage and carrots contribute dietary fiber, which aids digestion and promotes a healthy gut microbiome.
Frequently asked questions
Yes, a bag of coleslaw mix (shredded cabbage and carrot) works perfectly and saves prep time — just skip the fresh carrot.
