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Egg roll in a bowl with pork and cabbage

Budget Dinners

25-Minute Egg Roll in a Bowl

Savory pork, crisp cabbage, ginger, and sesame—everything you want from an egg roll, minus the wrapping and frying.

Developed for DishGal · Updated 2026-08-17

Prep10 min
Cook15 min
Total25 min
Cost$2.35

Directions

  1. Brown the pork

    Cook pork in a large skillet over medium-high until browned, breaking it into small pieces.

  2. Add aromatics

    Stir in onion and cook 3 minutes. Add garlic and ginger for 30 seconds.

  3. Wilt the cabbage

    Add coleslaw mix. Cook 4 to 5 minutes, tossing often, until tender-crisp.

  4. Sauce

    Whisk soy sauce, rice vinegar, sesame oil, and sriracha. Pour into the pan and toss for 1 minute.

  5. Finish

    Top with scallions and sesame seeds. Serve as-is or over rice.

Why this works

Why it worksBagged slaw eliminates nearly all knife work.
Why it worksHigh heat browns pork and keeps cabbage from steaming into softness.
Why it worksRice vinegar prevents the soy-sesame sauce from tasting flat.

Swaps & notes

Easy swaps

  • Use ground turkey, chicken, or crumbled tofu.
  • Add sliced mushrooms with the onion.
  • For gluten-free, use tamari.

Cook notes

  • Wait to add sesame oil until the sauce; high heat dulls its aroma.
  • Drain excess pork fat only if there is more than a tablespoon in the pan.

Storage

Refrigerate up to 4 days. Reheat in a skillet to preserve texture.

Questions

Can I use fresh cabbage?

Yes. Use about 6 cups finely shredded cabbage plus 1 cup shredded carrot.

Is it keto-friendly?

It is relatively low in carbs without rice, but check your soy sauce and sriracha labels for added sugar.

How do I keep it from getting watery?

Use a large skillet over high enough heat and avoid covering the pan.

25-Minute Egg Roll in a Bowl
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1. Brown the porkCook pork in a large skillet over medium-high until browned, breaking it into small pieces.
2. Add aromaticsStir in onion and cook 3 minutes. Add garlic and ginger for 30 seconds.
3. Wilt the cabbageAdd coleslaw mix. Cook 4 to 5 minutes, tossing often, until tender-crisp.
4. SauceWhisk soy sauce, rice vinegar, sesame oil, and sriracha. Pour into the pan and toss for 1 minute.
5. FinishTop with scallions and sesame seeds. Serve as-is or over rice.