Go Back

Egg Roll Bowl Family Dinner

All the flavors of your favorite takeout egg rolls without the frying or the delivery fee! This deconstructed egg roll bowl comes together in just one skillet and is loaded with crispy cabbage, savory pork, and that perfect sweet-and-salty sauce. It's become a regular rotation in my house because it's so quick and the kids actually eat their veggies!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 5 servings
Ingredients Method

Ingredients
  

  • 1 lb ground pork or ground chicken
  • 1 tablespoon sesame oil
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 bag 14 oz coleslaw mix or shredded cabbage
  • 2 large carrots shredded
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon sriracha optional
  • 4 green onions sliced
  • Sesame seeds for garnish

Method
 

  1. Heat sesame oil in a large skillet or wok over medium-high heat. Add the ground pork and cook until browned, breaking it up as it cooks, about 5-7 minutes.
  2. Add the minced garlic and ginger to the skillet and cook for 1 minute until fragrant, stirring constantly.
  3. Toss in the coleslaw mix and shredded carrots. Stir-fry for 5-6 minutes until the cabbage is tender but still has a slight crunch.
  4. In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, and sriracha (if using). Pour over the cabbage mixture and toss to coat evenly.
  5. Cook for another 2-3 minutes, allowing the sauce to thicken slightly. Top with sliced green onions and sesame seeds before serving.
  6. Serve over rice or enjoy as-is for a low-carb option!