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Easy Egg Roll in a Bowl

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: dinner, Lunch
Cuisine: Asian
Calories: 350
Ingredients Method Notes

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

Method
 

Instructions
  1. Heat 1 tablespoon vegetable oil and 1 tablespoon sesame oil in a large skillet over medium-high heat until shimmering.
  2. Add diced onion, minced garlic, and minced ginger; cook for 2 minutes, stirring constantly, until fragrant.
  3. Add ground pork, season with salt and pepper, and cook for 5–6 minutes, breaking up the meat, until browned.
  4. Stir in shredded cabbage and carrots; cook for 3–4 minutes until vegetables are tender-crisp and slightly glossy.
  5. 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.
  6. 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.