It is 6pm. You are tired. Dinner needs to happen fast before the evening rush takes over.
This egg roll in a bowl is your new best friend for busy weeknights. It delivers all the savory flavors of your favorite takeout without the heavy frying. You can have a fresh, protein-packed meal on the table in just 25 minutes.
Why You’ll Love This Recipe
This recipe is a lifesaver for anyone looking for a healthy reset. It is naturally low-carb and incredibly filling. You only need one large skillet, so cleanup is a breeze for your busy family.
Everything comes together using simple ingredients from your local grocery store. It is budget-friendly and much cheaper than ordering delivery. Your kids will love the savory flavor and tender textures.
Simple Cooking Method
Cooking this dish is remarkably straightforward and stress-free. You simply brown the meat and toss in the veggies. Even if you are a beginner, you can do this with total confidence. The egg roll in a bowl method ensures every bite is perfectly seasoned.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. Using a pre-shredded mix is a fantastic time-saving shortcut.
- 1 lb ground pork or turkey
- 14 oz coleslaw mix (shredded cabbage and carrots)
- 2 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup soy sauce or coconut aminos
- 1 tsp sriracha or chili paste
- 2 green onions, sliced
- 1 tsp sesame seeds
Step-by-Step Directions
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add ground protein and cook until fully browned, breaking it into small crumbles.
- Stir in minced garlic and grated ginger; cook for 60 seconds until fragrant.
- Add the coleslaw mix to the skillet and stir-fry for 3 to 5 minutes.
- Pour in the soy sauce and sriracha, tossing the mixture to ensure even distribution.
- Remove from heat and garnish with sliced green onions and sesame seeds before serving.
Best Ways to Enjoy It
Serve this warm directly from the pan for a cozy weeknight meal. You can enjoy it as-is for a low-carb option. If you want something heartier, serve it over fluffy white rice or cauliflower rice. Add an extra drizzle of sriracha for a little more heat.
Keep It Fresh
This dish is perfect for meal prep because it stores so well. Place leftovers in an airtight container in the fridge for up to four days. To reheat, simply pop it in the microwave for two minutes. The cabbage stays tender and the flavors actually deepen overnight.
Pro Tips for Success
- Don’t skip the fresh ginger as it adds incredible brightness to the dish.
- Avoid overcooking the cabbage so it keeps a slight, satisfying crunch.
- Use coconut aminos if you need a gluten-free alternative to soy sauce.
- Brown the meat thoroughly to get those tasty golden bits of flavor.
- Prep your garlic and ginger before you start the heat.
- Double the recipe if you want easy weekday lunches sorted for the week.
Ways to Switch It Up
- Swap the pork for ground chicken or shrimp for a lighter protein.
- Add sliced bell peppers for extra color and crunch.
- Drizzle with a creamy spicy mayo for a decadent finish.
Common Questions
Can I freeze this recipe?
Yes, you can freeze the cooked mixture for up to two months. The cabbage may be softer after thawing, but the flavor will still be delicious. Thaw it in the fridge overnight before reheating.
Is this recipe keto-friendly?
Absolutely, this is a fantastic keto meal. It is high in protein and healthy fats while staying very low in carbs. Just ensure your sriracha doesn’t have added sugars.
I hope this simple meal brings a little calm to your busy evening. It is proof that healthy eating can be fast and delicious. Enjoy every savory bite with your family tonight!
— Katie Wood
Ingredients
- 1 lb ground pork or turkey
- 14 oz coleslaw mix (shredded cabbage and carrots)
- 2 tbsp sesame oil
- 3 cloves garlic , minced
- 1 tbsp fresh ginger, grated
- 1/4 cup soy sauce or coconut aminos
- 1 tsp sriracha or chili paste
- 2 green onions , sliced
- 1 tsp sesame seeds
Instructions
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add ground protein and cook until fully browned, breaking it into small crumbles with a spatula.
- Stir in minced garlic and grated ginger; cook for 60 seconds until fragrant.
- Add the coleslaw mix to the skillet and stir-fry for 3 to 5 minutes until the cabbage is wilted but retains a slight crunch.
- Pour in the soy sauce and sriracha, tossing the mixture to ensure even distribution of seasonings.
- Remove from heat and garnish with sliced green onions and sesame seeds prior to serving.
