Egg Roll in a Bowl is a quick, low-carb version of the classic Chinese egg roll, made with seasoned ground meat, cabbage, and a soy-ginger garlic sauce. It’s a healthy, one-pan meal that’s ready in 25 minutes!
114-oz bagcoleslaw mix (or shredded cabbage and carrots)
3tbspsoy sauce (low sodium preferred)
1tbsprice vinegar
1tspsriracha or chili garlic sauce (optional)
to tastesalt
to tastepepper
2green onionssliced, for garnish
to tastesesame seeds, for garnish
Instructions
Heat sesame oil in a large skillet over medium heat. Add ground pork and cook until browned, about 5-7 minutes, breaking it apart as it cooks. Drain excess fat if needed.
Add diced onion, minced garlic, and grated ginger to the skillet. Cook for 2-3 minutes, stirring occasionally until the onion softens and becomes fragrant.
Stir in the coleslaw mix and cook for an additional 4-5 minutes, just until the cabbage softens but still has some crunch.
Add soy sauce, rice vinegar, and sriracha (if using) to the skillet. Stir to combine and cook for another 1-2 minutes, allowing the flavors to meld.
Season with salt and pepper to taste, and remove from heat.
Garnish with sliced green onions and sesame seeds before serving. Serve warm and enjoy!