Egg Roll In A Bowl (Print)

Classic egg roll flavors in a quick low-carb skillet with ground pork, cabbage, and Asian seasonings ready in 25 minutes.

# What You Need:

→ Meats

01 - 1 lb ground pork

→ Vegetables

02 - 1 tbsp avocado oil
03 - 2 cups shredded green cabbage
04 - 1 cup shredded carrots
05 - 1/2 cup sliced green onions
06 - 3 cloves garlic, minced
07 - 1 tbsp fresh ginger, minced

→ Sauces & Seasonings

08 - 2 tbsp soy sauce or coconut aminos
09 - 1 tbsp rice vinegar
10 - 1 tsp toasted sesame oil
11 - 1/2 tsp ground black pepper
12 - 1/4 tsp red pepper flakes
13 - Salt to taste

→ Garnishes

14 - 1 tbsp sesame seeds
15 - Additional sliced green onions

# How to Make:

01 - Heat avocado oil in a large skillet over medium-high heat until shimmering.
02 - Add ground pork to the hot skillet. Cook while breaking up with a spatula until browned and cooked through, approximately 5-6 minutes.
03 - Stir in minced garlic and fresh ginger. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
04 - Add shredded cabbage, carrots, and half of the sliced green onions. Cook while stirring frequently for 3-4 minutes until vegetables are tender-crisp.
05 - Pour in soy sauce, rice vinegar, and sesame oil. Sprinkle with black pepper and red pepper flakes. Stir thoroughly to combine and cook 1-2 additional minutes. Adjust salt to taste.
06 - Remove from heat immediately. Sprinkle with sesame seeds and remaining green onions. Serve hot directly from the skillet.

# Expert Advice:

01 -
  • You get all those glorious egg roll flavors without the carb-heavy wrapper or deep-frying mess
  • The entire dinner cooks in one pan, making cleanup almost nonexistent
  • Its endlessly adaptable to whatever ground meat you have in the fridge
02 -
  • Overcooking the cabbage turns this into mush, so keep those vegetables tender-crisp for the best texture contrast
  • Sesame oil is a finishing oil, not a cooking oil, so add it at the very end to preserve its delicate flavor
03 -
  • Pre-shredded coleslaw mix works in a pinch but shredding your own cabbage gives you much better texture control
  • Let the pork get deeply browned in places, as those crispy bits are where all the flavor lives

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