This Easy Egg Roll in a Bowl is Ready in 15 Minutes

Welcome to a fresh burst of flavor that will completely transform your busy weeknight dinner routine with almost zero effort. If you adore the savory, ginger-infused crunch of a classic takeout roll but crave something lighter and more nourishing, this deconstructed version is designed to make your tastebuds bloom. 🌸

This incredibly simple one-pan wonder brings together lean protein and crisp, colorful shredded vegetables tossed in a deeply savory, aromatic sesame sauce. It is the perfect low-carb solution for meal prep enthusiasts, keto followers, or anyone who wants a spectacular, wholesome meal on the table in under thirty minutes. 🥢

Get ready to skip the heavy frying and tedious wrapping while still enjoying every single drop of that beloved umami richness. Let this quick and vibrant skillet meal bring a fresh, delicious energy to your kitchen tonight. 😋

Ingredients

• 1 pound ground pork (or ground turkey or chicken)
• 1 tablespoon toasted sesame oil
• 1 medium yellow onion, finely diced
• 1 tablespoon fresh ginger, minced
• 4 cloves garlic, minced
• 1 bag (14 ounces) coleslaw mix (shredded cabbage and carrots)
• 1/4 cup low-sodium soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon sriracha (optional, for heat)
• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds

Shopping List

• Meat: 1 pound ground pork, turkey, or chicken
• Produce: 1 medium yellow onion, 1 bunch green onions, 1 thumb fresh ginger, 1 head garlic, 1 bag (14 ounces) coleslaw mix
• Pantry & Condiments: 1 bottle toasted sesame oil, 1 bottle low-sodium soy sauce or tamari, 1 bottle rice vinegar, 1 bottle sriracha, 1 jar toasted sesame seeds

Equipment Needed

• Large skillet or wok
• Wooden spoon or spatula
• Chef’s knife
• Cutting board
• Measuring spoons
• Measuring cups

Helpful Tips

• For a luscious and spicy kick, whip up a quick drizzle of sriracha mayo by combining mayonnaise, a squeeze of fresh lime juice, and as much sriracha as your palate desires.
• Easily adapt this dish to be gluten-free by swapping the traditional soy sauce for organic tamari or sweet coconut aminos.
• Boost the nutritional value and color of the dish by folding in thinly sliced bell peppers, fresh shiitake mushrooms, or crisp snow peas during the final few minutes of sautéing.
• If you prefer a highly textured, crunchy bowl, only cook the shredded cabbage mixture for 2 to 3 minutes so it retains its crisp bite.

Step-by-Step Instructions

1. Heat the toasted sesame oil in a large skillet or wok over medium-high heat.
2. Add the ground pork and diced yellow onion to the skillet. Cook, breaking the meat apart with a wooden spoon, until the pork is browned and cooked through, about 6 to 8 minutes.
3. Drain any excess fat from the skillet if necessary, then return the pan to the heat.
4. Stir in the minced garlic and minced ginger, cooking for about 1 minute until fragrant.
5. Add the coleslaw mix, soy sauce, rice vinegar, and sriracha (if using) to the skillet. Stir well to combine all ingredients.
6. Cook the mixture for 4 to 5 minutes, stirring occasionally, until the cabbage is wilted but still retains a slight, pleasant crunch.
7. Remove the skillet from the heat and stir in half of the sliced green onions.
8. Divide the mixture into bowls and garnish with the remaining green onions and toasted sesame seeds before serving.

Variations & Serving Ideas

Serve this colorful dish hot straight from the skillet as a satisfying, low-carb standalone meal. For a heartier option, spoon it generously over fluffy jasmine rice, wholesome quinoa, or steamed cauliflower rice. It pairs beautifully with a side of crispy garlic edamame or baked wonton wrappers for extra crunch. Keep leftovers in an airtight glass container in the fridge for up to 4 days, reheating in a dry skillet over medium heat to maintain the best texture.

We hope you enjoy this vibrant, fresh spin on a takeout classic that brings both ease and excitement to your dinner table. Please drop a comment below and share how your beautiful bowl bloomed!