🥬 Egg Roll in a Bowl
⏱ Time
- Prep: 10 minutes
- Cook: 15 minutes
- Total: ~25 minutes
🍽 Serves
- 4
🧾 Ingredients
- 1 lb ground pork
(or ground chicken, turkey, or beef) - 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
- 1 small onion, diced
- 1 bag (14–16 oz) coleslaw mix (cabbage + carrots)
- 3 tbsp soy sauce (or coconut aminos)
- 1 tsp rice vinegar
- ½ tsp salt
- ½ tsp black pepper
Optional Toppings
- Green onions, sliced
- Sesame seeds
- Sriracha or chili garlic sauce
🔥 Instructions
1. Cook the meat
- Heat a large skillet over medium heat.
- Add ground pork and cook until browned, breaking it apart as it cooks.
- Drain excess fat if needed.
2. Add aromatics
- Push meat to one side of the pan.
- Add sesame oil, onion, garlic, and ginger.
- Sauté 1–2 minutes until fragrant.
3. Add the cabbage
- Stir in the coleslaw mix.
- Cook 5–7 minutes, stirring often, until cabbage softens but still has a little crunch.
4. Season
- Add soy sauce, rice vinegar, salt, and pepper.
- Stir well and cook 2–3 more minutes until everything is coated and flavorful.
5. Serve
- Taste and adjust seasoning.
- Top with green onions, sesame seeds, or a drizzle of sriracha.
😋 What It’s Like to Eat
- Savory, slightly sweet, and garlicky
- Tender meat + soft-crisp cabbage
- Comfort food vibes without feeling heavy
It really does taste like the inside of an egg roll—warm, satisfying, and super craveable.
🌟 Variations (Very Sweet Pea’s Kitchen–Approved)
- Spicy: Add crushed red pepper or chili paste
- Extra veggies: Mushrooms, bell peppers, snow peas
- Keto: Use coconut aminos, skip onion if strict
- Asian flair: Splash of hoisin or oyster sauce
🥡 Storage & Meal Prep
- Keeps 4–5 days in the fridge
- Reheats beautifully in a skillet or microwave
- Great for meal prep lunches
If you want, I can:
- Match a specific Sweet Pea’s Kitchen version
- Convert it to Instant Pot or slow cooker
- Make it extra saucy
- Or turn it into lettuce wraps
