Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Recipe Intensity: Easy – Beginner-friendly, one-pan cooking.
Course: Main Dish
Cuisine: Asian-Inspired
Servings: 4
Dietary Notes: Naturally Gluten-Free (with certified gluten-free soy sauce), Dairy-Free. Keto/Low-Carb friendly.
Why You’ll Love This Recipe
Say goodbye to rolling and frying! This Egg Roll in a Bowl takes everything you love about the classic appetizer—the savory pork, crunchy cabbage, and aromatic ginger and garlic—and transforms it into a hearty, healthy, and incredibly quick one-skillet dinner. It’s a flavorful lifesaver for busy weeknights, perfect for meal prep, and endlessly customizable. Get ready for a dish that will become a regular in your rotation!
Ingredients
For the Sauce:
-
1/4 cup low-sodium soy sauce or tamari (use certified gluten-free if needed)
-
2 tablespoons rice vinegar
-
1 tablespoon toasted sesame oil
-
1 tablespoon sriracha or chili garlic sauce (adjust to taste)
-
1 teaspoon grated fresh ginger (or 1/2 tsp ground ginger)
-
2 cloves garlic, minced
-
1 teaspoon honey or maple syrup (optional, omit for keto)
For the Bowl:
-
1 tablespoon avocado oil or olive oil
-
1 lb ground pork (see substitutions below)
-
1 medium yellow onion, diced
-
3-4 cloves garlic, minced
-
1 tablespoon fresh ginger, grated
-
1 (14-16 oz) bag coleslaw mix (shredded cabbage & carrots)
-
4-5 green onions, sliced (white and green parts separated)
-
Toasted sesame seeds, for garnish
Equipment
-
Large skillet or wok
-
Mixing bowl (for sauce)
-
Wooden spoon or spatula
Step-by-Step Instructions
1. Prepare the Sauce (3 minutes)
In a small bowl, whisk together all the sauce ingredients: soy sauce, rice vinegar, sesame oil, sriracha, ginger, garlic, and sweetener (if using). Set aside. This allows the flavors to meld.
2. Cook the Aromatics & Pork (8 minutes)
Heat the avocado oil in a large skillet or wok over medium-high heat. Add the diced onion and cook for 2-3 minutes until softened. Add the ground pork, breaking it apart with your spoon. Cook until the pork is no longer pink, about 5-6 minutes. In the last minute of cooking, add the minced garlic and grated ginger, stirring constantly until fragrant.
3. Add the Vegetables (7 minutes)
Add the entire bag of coleslaw mix and the white parts of the green onions to the skillet. Pour the prepared sauce over the top. Toss everything together to combine. Cook, stirring frequently, for 4-5 minutes, or until the cabbage has wilted to your desired tenderness (some prefer a bit of crunch!).
4. Final Touches & Serve (2 minutes)
Remove the skillet from heat. Stir in most of the green parts of the green onions, reserving some for garnish. Taste and adjust seasoning—add a splash more soy sauce for saltiness or a drizzle of sriracha for heat.
Serve immediately, garnished with the remaining green onions and a generous sprinkle of toasted sesame seeds.
Chef’s Tips & Recipe Variations
-
Protein Swap: Ground turkey, chicken, or beef work beautifully. For a vegetarian version, use crumbled firm tofu or a plant-based ground “meat.”
-
Veggie Boost: Add sliced mushrooms, bell peppers, or shredded broccoli stems when cooking the onion.
-
Make it a Meal: Serve over steamed rice, cauliflower rice, or quinoa to soak up the delicious sauce. For a low-carb option, enjoy it straight from the bowl!
-
Meal Prep Star: This recipe stores and reheats exceptionally well. Portion into airtight containers for up to 4 days in the fridge.
Nutritional Information
(Per serving, based on 4 servings, using ground pork (93% lean) and including optional honey. Values are estimates.)
-
Calories: ~320 kcal
-
Total Carbohydrates: 12g
-
Dietary Fiber: 3g
-
Net Carbs: 9g
-
Total Sugars: 6g (includes natural sugars from vegetables)
-
Protein: 24g
-
Total Fat: 20g
-
Saturated Fat: 6g
-
Sodium: ~900mg (can be reduced with light soy sauce)