Recipe: Egg Roll in a Bowl Recipe — 15-Minute Skillet Dinner
Ingredients
- 450g ground pork (lean, ≥90%; or chicken/turkey; crumbled tofu for veg)
- 4 cups cabbage, shredded (about half a medium head)
- 1 carrot, shredded
- ½ onion, diced
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- 2 tbsp soy sauce
- 1 tbsp rice vinegar (add at the end)
- 1 tsp sesame oil
- 2 tbsp scallions, sliced
- Salt and pepper to taste
Instructions
- Brown the pork. Medium-high heat, break it into chunks, ~4–5 min.
- Aromatics. Add onion, garlic, ginger; cook 1 min.
- Vegetables. Add carrot and cabbage; stir-fry until just wilted but still crisp, ~4–5 min.
- Season. Add soy sauce and sesame oil; stir. Off heat, add rice vinegar.
- Serve. Bowl it, top with scallions; with rice or on its own.
“Egg roll in a bowl” is the trendy shortcut: take the filling of a Chinese egg roll and stir-fry it into a bowl, skip the fried wrapper. We fell for it immediately — cabbage sweetness, pork savory, ginger-garlic punch, plus a splash of rice vinegar to brighten.
Serve over rice or skip it; one pan, 15 minutes, the kind of rescue meal you make when the fridge has cabbage and ground meat and you do not want takeout.
In this recipe: a one-pan pork-and-cabbage bowl, about 22 minutes, serves 4.
Why You’ll Love This Recipe
- All the egg-roll soul, none of the greasy wrapper.
- One pan, 15 minutes, less dishes.
- Hearty without rice — the whole pot of veg fills you up.
- Cabbage is cheap and keeps — make it anytime.
Ingredients
- 450g ground pork (lean, ≥90%; or chicken/turkey; crumbled tofu for veg)
- 4 cups cabbage, shredded (about half a medium head)
- 1 carrot, shredded
- ½ onion, diced
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- 2 tbsp soy sauce
- 1 tbsp rice vinegar (add at the end)
- 1 tsp sesame oil
- 2 tbsp scallions, sliced
- Salt and pepper to taste
Instructions
- Brown the pork. Medium-high heat, break it into chunks, ~4–5 min.
- Aromatics. Add onion, garlic, ginger; cook 1 min.
- Vegetables. Add carrot and cabbage; stir-fry until just wilted but still crisp, ~4–5 min.
- Season. Add soy sauce and sesame oil; stir. Off heat, add rice vinegar.
- Serve. Bowl it, top with scallions; with rice or on its own.
Recipe Tips
- Rice vinegar goes in LAST — long heat cooks the tang off; it is the finishing bright note.
- Do not overcook the cabbage; a little crunch keeps the egg-roll feel.
- Make it yours — mushrooms or bean sprouts add bulk; tofu crumbles stand in for pork.
FAQ
Can I use other greens?
Yes — bok choy or kale work, just with a different sweetness.
More like takeout?
A pinch of sugar balances, or dip in sweet-chili sauce.
More quick meals recipes: quick fried rice, quick beef and broccoli.
Nutrition (per serving, makes 4)
- Calories: ~280 kcal
- Protein: ~22 g
- Carbohydrates: ~12 g
- Fiber: ~4 g
- Fat: ~17 g
- Sodium: ~560 mg
Values are estimates based on the ingredients listed and will vary with brands and exact portions.