Easy Egg Roll in a Bowl
A quick stir-fry that delivers all the classic egg roll flavors without the wrapper. Ground pork and crunchy cabbage come together in a savory sauce for a fast, crowd-pleasing meal.
Ingredients
Ingredients
- 1 lb ground pork
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 1 onion diced
- 2 cloves garlic minced
- 1 Tbsp fresh ginger minced
- 3 Tbsp soy sauce low sodium
- 1 Tbsp rice vinegar
- 1 Tbsp brown sugar
- 1 Tbsp sesame oil toasted
- 1 tsp chili garlic sauce optional
- 2 green onions sliced
- salt and pepper to taste
Instructions
Instructions
- Heat 1 tablespoon vegetable oil and 1 tablespoon sesame oil in a large skillet over medium-high heat until shimmering.
- Add diced onion, minced garlic, and minced ginger; cook for 2 minutes, stirring constantly, until fragrant.
- Add ground pork, season with salt and pepper, and cook for 5–6 minutes, breaking up the meat, until browned.
- Stir in shredded cabbage and carrots; cook for 3–4 minutes until vegetables are tender-crisp and slightly glossy.
- Whisk together soy sauce, rice vinegar, brown sugar, and chili garlic sauce; pour over the meat and vegetables and cook for 1–2 minutes until the sauce thickens.
- Remove from heat, stir in sliced green onions, and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a skillet over medium heat until warmed through and the internal temperature reaches 165 °F.