Egg Roll in a Bowl
Ground pork and shredded cabbage stir-fried with ginger, garlic, tamari and sesame oil. All the egg roll filling, no wrapper, done in 25 minutes.
- Prep10 min
- Cook15 min
- Total25 min
- Servings4
- Net carbs*7.6 g
- LevelEasy
Egg roll in a bowl is the savory filling of a takeout egg roll without the fried wrapper. Ground pork browns with fresh ginger and garlic, then a big pile of shredded green and red cabbage wilts down with tamari and toasted sesame oil. It makes a generous skillet and packs well for lunches. A drizzle of sriracha mayo on top is a popular extra.
Cabbage shrinks a lot as it cooks, so the pan will look overfull at first. Add it in two handfuls, tossing the first one until it wilts before adding the next. Stop cooking when the cabbage is tender but still has some crunch, about 5 minutes. Past that point it turns limp and releases water that dilutes the sauce.
Ingredients
Makes About 7 cups. Tap an item to check it off.
Equipment
- 12-inch skillet or wok
- Sharp knife or mandoline
- Wooden spoon
Instructions
- Heat 2 teaspoons of the sesame oil in a 12-inch skillet over medium-high heat. Add the pork and cook, breaking it up, until browned with no pink left, 6 to 7 minutes.
- Push the pork to one side. Add the garlic and ginger to the cleared space and stir for 30 seconds until fragrant, then mix them into the meat.
- Add half the green cabbage and toss until it starts to wilt, about 1 minute. Add the rest of the green cabbage and the red cabbage.
- Pour in the tamari and vinegar and season with the salt and pepper. Cook, tossing often, until the cabbage is tender-crisp, 4 to 5 minutes.
- Turn off the heat. Stir in the remaining 1 teaspoon sesame oil and most of the green onions.
- Spoon into bowls, top with the rest of the green onions, and drizzle with sriracha if you like heat.
Estimated nutrition per serving
- Calories
- 383
- Total carbs
- 11.5 g
- Fiber
- 4 g
- Net carbs
- 7.6 g
- Protein
- 22.6 g
- Fat
- 27.7 g
*These are estimates, calculated from the ingredient weights above and USDA FoodData Central data, divided by 4 servings. Net carbs = total carbs minus fiber. Values vary with brands, quantities, ingredient swaps and how you portion the dish. How we estimate nutrition.
Kitchen tips
- A bag of plain coleslaw mix saves the slicing. Use about 14 ounces in place of both cabbages.
- Add the last bit of sesame oil off the heat. Its toasted flavor fades when it cooks.
Substitutions
- Ground pork → ground beef (85% lean) Same weight. Slightly leaner and beefier.
- Apple cider vinegar → unseasoned rice vinegar Same amount. Milder. Check the label, since seasoned rice vinegar contains sugar.
- Red cabbage → more green cabbage Same weight. You lose some color, and the carb estimate drops slightly.
Swaps change the nutrition estimate shown above.
Storage and reheating
- Fridge
- Airtight container, up to 4 days.
- Freezer
- Freezes for up to 2 months. The cabbage softens but the flavor holds up. Thaw overnight in the fridge.
- Reheat
- Microwave covered for 90 seconds to 2 minutes, stirring halfway, or toss in a hot skillet for 3 minutes.
