Egg Roll in a Bowl

My coworker once brought this to lunch and I watched her demolish it in about five minutes flat, and I realized right then that I'd been overcomplicating weeknight dinners. There's something beautifully honest about taking all the crispy, gingery, savory magic of an egg roll and just throwing it together in one pan without the fussy wrapping. Since that day, it's become my go-to when I need dinner on the table before anyone gets hangry, and somehow it tastes like I actually tried.

I made this for my sister when she was going through her meal-prep phase, and she kept it in her rotation for months. She'd text me photos of her containers lined up in the fridge like she'd accomplished something major, and honestly, watching her find confidence in the kitchen through something so simple made me love this dish even more.

Ingredients

• Ground pork, chicken, or turkey: Pick whichever is on sale or already in your freezer; this is where the protein lives, and breaking it up as it cooks makes it cook faster and distribute better through the cabbage.
• Cabbage slaw mix: The pre-shredded stuff saves your knuckles and about three minutes of knife work, but fresh whole cabbage works beautifully too if you want to shred it yourself.
• Onion: Thinly sliced so it softens into the slaw and adds sweetness that balances the savory sauce.
• Garlic and ginger: These two are non-negotiable—they're what makes it smell like actual Asian takeout, and fresh ginger beats ground ginger every time.
• Soy sauce: The backbone of the sauce; use tamari or coconut aminos if you're avoiding gluten, and honestly the sauce tastes good enough that you won't miss the difference.
• Rice vinegar: Just enough acid to brighten everything and keep it from tasting flat.
• Toasted sesame oil: Don't skip this or substitute regular oil—it's nutty and rich and makes people wonder what restaurant you ordered from.
• Sriracha: Optional but worth it if you like a little heat; you control how much, so start with less and add more to your own bowl.
• Green onions and sesame seeds: These are the finishing touches that transform it from weeknight scramble into something intentional-looking.

Instructions

Get the meat going:

Heat your skillet over medium-high heat until it's hot enough that a drop of water sizzles immediately. Add ground meat and break it up with your spatula as it cooks, about 5 to 6 minutes, until there are no pink pieces left and the edges start crisping up. Drain off excess fat if there's a pool of it sitting there.

Build the aromatics:

Toss in the sliced onion, minced garlic, and grated ginger, and let it sauté for 2 to 3 minutes until your kitchen smells incredible and the onion starts turning translucent. This is when you know everything is about to come together.

Wilt the cabbage:

Add the whole batch of cabbage slaw mix and stir often for 4 to 5 minutes—you want it soft but still with a little bite to it, not mushy. It'll seem like a lot of cabbage at first, but it shrinks dramatically as it cooks down.

Make it shine:

Whisk soy sauce, rice vinegar, sesame oil, and sriracha in a small bowl, then pour it into the pan and toss everything together for 1 to 2 more minutes until the sauce coats everything and the pan smells like takeout. This is where the magic happens.

Finish and serve:

Take it off heat and scatter green onions, sesame seeds, and any other toppings over the top. Eat it hot right out of the pan or divide it into containers for the week ahead.

Save

My mom ate this and immediately asked if I'd ever considered selling it, which was funny coming from her since she's usually giving me cooking notes. But that moment showed me how the simplest dishes sometimes hit the hardest—they don't need fancy plating or a long ingredient list to feel like you actually made something worth eating.

The Case for One-Pan Cooking

There's real freedom in knowing your whole dinner comes from one skillet. You're not juggling three burners, you're not standing there stressed about timing, and at the end you have one thing to wash instead of a whole stack. That alone has changed how I approach weeknight meals—it turns cooking from a chore into something manageable and even kind of meditative.

How to Make It Your Own

This recipe is actually begging to be personalized. I've made it with ground turkey when chicken disappeared, thrown in shiitake mushrooms because they were on sale, and once added frozen peas at the last second just to use them up. The framework stays solid but the details are completely up to you, which is why it's worked in my kitchen for so long.

Meal Prep Magic and Quick Tips

This holds beautifully in the fridge for four days, and I actually think it tastes better the next day when all the flavors have cozied up together. You can also prep all your vegetables the night before and just cook everything the day you want to eat it, which takes the edge off busy mornings.

• Top each serving with a fried or poached egg if you want to feel extra fancy and add serious protein.
• Try it over steamed rice, cauliflower rice, or just eat it straight from the container if you're in a hurry.
• Make a double batch and freeze half in portions for those days when cooking feels impossible but you're tired of takeout.

Save

This dish quietly became one of my most-made recipes not because it's complicated or fancy, but because it actually works. It's the kind of meal that shows up for you when you need it most.

Recipe FAQs

→ What makes this different from regular egg rolls?

This version removes the fried wrapper entirely, keeping only the flavorful filling. You get the same seasoned ground meat, cabbage, and Asian seasonings but in a lighter, quicker format that cooks in one pan instead of requiring rolling and deep-frying.

→ Can I make this vegetarian?

Absolutely. Replace the ground meat with crumbled firm tofu or tempeh. Cook your protein alternative just as you would the meat, browning it slightly before adding the vegetables. The sauce and seasonings remain exactly the same.

→ How long does this keep for meal prep?

This dish stores beautifully in airtight containers for 4-5 days in the refrigerator. The flavors actually meld and improve overnight. Reheat gently in the microwave or on the stovetop, adding a splash of water if needed to refresh the cabbage.

→ What should I serve this with?

It's satisfying on its own as a low-carb meal, but you can serve it over steamed jasmine rice, cauliflower rice, or even noodles. Some people love adding a fried egg on top for extra protein and richness.

→ Can I freeze this dish?

Yes, though the texture of the cabbage will soften more after thawing. Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop with a splash of soy sauce to refresh flavors.

→ How do I adjust the spice level?

The sriracha is entirely optional. Start with a small amount and taste before adding more. You can also use sambal oelek, chili garlic sauce, or even red pepper flakes. For extra heat, add fresh diced chilies along with the garlic and ginger.