Chinese · Lunch · Dinner
Egg Roll in a Bowl
All the savoury, gingery flavour of an egg roll filling without the fried wrapper. Lean pork and plenty of crisp-tender cabbage are tossed in a light soy and sesame sauce for a quick, filling one-pan meal.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
Calories come from: Carbs 21% · Fat 51% · Protein 28%
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Ingredients
For 4 servings- 1 lb450 glean ground pork
- 1 tsp5 gtoasted sesame oil
- 1 medium110 gonion, thinly sliced
- 4 cloves12 ggarlic, minced
- 1 tbsp6 gfresh ginger, grated
- 8 cups (1 small head)600 ggreen cabbage, finely shredded
- 2 medium120 gcarrots, cut into matchsticks or grated
- 3 tbsp48 glow-sodium soy sauce
- 1 tbsp15 grice vinegar
- 1/4 tspblack pepper
- 460 ggreen onions, sliced
- 1 tsp6 gsriracha (optional)
- 1 tbsp9 gsesame seeds (optional)
Steps
- 1
Shred the cabbage, cut the carrots, slice the onion and green onions, mince the garlic and grate the ginger.
- 2
Stir the soy sauce, rice vinegar, black pepper and sriracha (if using) together in a small bowl.
- 3
Heat a large non-stick skillet or wok over medium-high heat and add the ground pork.
- 4
Cook the pork for 6–7 minutes, breaking it up, until browned with no pink remaining and it reaches 71 °C / 160 °F.
- 5
Spoon off and discard any excess fat from the pan.
- 6
Add the sesame oil and onion and cook for 2 minutes until softened.
- 7
Stir in the garlic and ginger and cook for 30 seconds until fragrant.
- 8
Add the cabbage and carrots and stir-fry for 4–5 minutes until wilted but still slightly crisp.
- 9
Pour in the sauce and toss for 1 minute to coat everything evenly.
- 10
Stir in most of the green onions, then divide into bowls.
- 11
Top with the remaining green onions and the sesame seeds, if using, and serve hot.
Swaps, storage and make-ahead
Swaps
- For a gluten-free version, use tamari labelled gluten-free instead of soy sauce and choose a sriracha labelled gluten-free.
- Swap the ground pork for lean ground turkey or chicken, cooked until it reaches 74 °C / 165 °F.
- For a vegan version, replace the pork with crumbled extra-firm tofu and check that your sriracha is labelled vegan.
- To save prep time, use a 14–16 oz bag of pre-shredded coleslaw mix in place of the cabbage and carrots.
Storage
Refrigerate leftovers in an airtight container within 2 hours and eat within 3 to 4 days, reheating in a skillet or microwave until steaming hot. The cabbage softens on reheating and turns watery after thawing, so this is best not frozen.
Make ahead
Shred the cabbage, cut the carrots and slice the onion up to 2 days ahead, and mix the sauce in a jar. Keep everything covered in the fridge, then cook just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenSoySesameSulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (357 g) | Per 100 g | |
|---|---|---|
| Calories | 335 kcal | 94 kcal |
| Protein | 24.4 g | 6.8 g |
| Carbohydrates | 18 g | 5 g |
| of which sugars | 7.9 g | 2.2 g |
| Fiber | 5.7 g | 1.6 g |
| Fat | 19.5 g | 5.5 g |
| of which saturated | 5.8 g | 1.6 g |
| Sodium | 564 mg | 158 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
