Egg Roll In A Bowl

The first time I made this, I was skeptical about how cabbage and pork could possibly satisfy my egg roll cravings, but one spoonful changed everything. Now it is in our weekly dinner rotation because somehow the flavors are even better without the wrapper getting in the way.

My husband walked in when I was tossing the coleslaw mix into the skillet and asked if I was making salad for dinner. By the time he sat down to eat, he was already asking when we could have it again.

Ingredients

• 1 lb ground pork: Pork gives the most authentic egg roll flavor, but ground turkey works if you need something lighter
• 4 cups coleslaw mix: The pre-shredded cabbage and carrot blend saves so much prep time and holds up perfectly in the stir fry
• 1/2 small onion: Dice it small so it cooks down and sweetens the dish without overpowering everything else
• 2 cloves garlic: Fresh garlic matters here, jarred garlic never quite hits the same bright notes
• 1-inch fresh ginger: Grate it right into the pan for the most fragrant, authentic flavor
• 2 green onions: These add a fresh pop of color and mild onion flavor as a garnish
• 3 tbsp soy sauce: Use tamari if you need this to be gluten free
• 1 tbsp rice vinegar: Just enough acidity to cut through the rich pork and sesame oil
• 1 tbsp toasted sesame oil: Do not skip this, it is what makes everything taste like takeout
• 1/2 tsp black pepper: Freshly cracked makes a noticeable difference
• 1/2 tsp red pepper flakes: Leave these out if you are sensitive to heat
• Sesame seeds and sriracha: These toppings make it feel fancy and restaurant worthy

Instructions

Brown the pork:

Cook the ground pork in a large skillet over medium high heat, breaking it up constantly with your spatula until it is no longer pink and has some nice browned bits, about 5 to 6 minutes.

Sauté the aromatics:

Add the onion, garlic, and grated ginger directly into the pan with the pork and stir for 2 minutes until the onion turns translucent and your kitchen smells amazing.

Add the coleslaw:

Dump in the coleslaw mix and toss everything together, cooking for 4 to 5 minutes until the cabbage is tender but still has a satisfying crunch.

Make the sauce:

Whisk the soy sauce, rice vinegar, sesame oil, black pepper, and red pepper flakes in a small bowl, then pour it over the skillet and toss until everything is evenly coated.

Finish and serve:

Taste the dish and add more salt or pepper if needed, then remove from heat and top with green onions, sesame seeds, and sriracha if you like some extra kick.

Save

This recipe saved me on countless busy weeknights when I wanted something comforting but did not want to resort to takeout again.

Make It Your Own

Coconut aminos work beautifully instead of soy sauce if you are avoiding soy entirely. I have also added bell peppers and mushrooms when I needed to use up extra vegetables in the crisper drawer.

Serving Suggestions

Serve this over cauliflower rice if you want a more substantial meal, or enjoy it straight from the bowl. My kids eat it wrapped in butter lettuce leaves for a fun finger food version.

Storage & Meal Prep

This keeps remarkably well in the refrigerator for up to 4 days and actually tastes better the next day as the flavors meld together. The texture stays surprisingly crisp, making it perfect for weekly meal prep.

• Reheat in a skillet over medium heat for the best texture
• Add a splash of water if it seems dry when reheating
• Freeze individual portions for up to 2 months

Save

Hope this becomes a weeknight staple in your house like it has in mine.

Your Recipe Questions Answered

→ What makes this low-carb?

By removing the traditional wheat wrapper and using coleslaw mix instead, this dish eliminates refined carbohydrates while keeping all the classic flavors intact.

→ Can I use different ground meat?

Absolutely. Ground turkey, chicken, or even beef work well as substitutes for the pork, adjusting cooking time slightly as needed.

→ Is this gluten-free?

Yes, simply swap regular soy sauce for tamari or coconut aminos to make this completely gluten-free without sacrificing flavor.

→ How long do leftovers keep?

Store in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat for best results.

→ What can I serve this with?

Enjoy on its own for a light meal, or pair with cauliflower rice for extra volume. It also works over regular rice if not following keto.

→ Can I make this spicy?

The crushed red pepper flakes add mild heat. Drizzle with sriracha or add more flakes to dial up the spice level to your preference.