Dinner · Lunch · Pork
Egg Roll in a Bowl
All the flavor of an egg roll filling, made in one skillet with ground pork and shredded cabbage.
⏱ 25 min (10 min prep, 15 min cooking)
🍽 Serves 4 · about 1 1/2 cups
budgetmake aheadquickleftovers
dairy free
ContainsWheat, Soybeans, Sesame. Check the labels on what you buy; brands differ.
Ingredients
Skillet
- 1 lb Ground pork
- 1 tsp Toasted sesame oil
- ½ Yellow onion, thinly sliced
- 3 clove Garlic, minced
- 1 tbsp Fresh ginger, peeled and grated
- 14 oz Coleslaw mix (bagged)
- 1 Carrots, shredded
- 3 tbsp Low-sodium soy sauce
- 1 tbsp Rice vinegar
- 4 Green onions, sliced
- 1 tsp Chili garlic sauce (sriracha-style) (optional)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large skillet or wok, wooden spoon, instant-read thermometer.
- Cook the pork in a large skillet over medium-high heat, breaking it up, until no pink remains and it reaches 160°F, about 7 minutes. Spoon off extra fat.
- Add the sesame oil, onion, garlic and ginger and cook 2 minutes, until fragrant.
- Add the coleslaw mix and carrot. Cook 4 to 5 minutes, tossing, until the cabbage wilts but still has some crunch.
- Stir in the soy sauce and vinegar. Top with green onions, and hot sauce for anyone who wants it.
🌡 Safe temperaturesGround pork or pork sausage 160°F. Check the thickest part with a food thermometer (USDA). More on food safety.
Make aheadCook up to 3 days ahead and keep it in the fridge in meal-prep containers.
↺ LeftoversReheat to 165°F and serve over rice, or roll into a tortilla.
🧒 With kidsServe over rice with a few crunchy wonton strips or crackers on top.
Gluten-free swapUse tamari or a gluten-free soy sauce.
Meatless swapUse 14 ounces crumbled extra-firm tofu, browned in 1 tablespoon oil.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.