Egg Roll In A Bowl One Skillet

The first time my friend Sarah served this at a weeknight dinner, I literally asked her three times what was in it. Something about that crispy-tender cabbage mixed with savory pork just hit different on a tired Tuesday evening. Now it is my go-to when I want takeout flavors but literally zero effort or carb guilt.

Last month my teenage son walked in while I was browning the pork with garlic and ginger. He stood in the doorway breathing it in for a solid minute before asking if we were having Chinese takeout. The look on his face when I said dinner would be ready faster than delivery could even arrive was absolutely priceless.

Ingredients

• 1 lb ground pork: I usually grab whatever is on sale but pork really does have that classic egg roll flavor
• 1 tablespoon avocado oil: Handles high heat beautifully without smoking up your kitchen
• 2 cups shredded green cabbage: Bagged coleslaw mix works perfectly if you are short on time
• 1 cup shredded carrots: Adds natural sweetness and that gorgeous orange color
• 1/2 cup sliced green onions: Save some extra for the prettiest garnish situation
• 3 cloves garlic: Fresh minced nothing else compares seriously
• 1 tablespoon fresh ginger: Peel it with a spoon so you do not waste any of the good stuff
• 2 tablespoons soy sauce or coconut aminos: Coconut aminos if you are keeping it gluten-free or paleo
• 1 tablespoon rice vinegar: Just the right brightness to cut through the rich pork
• 1 teaspoon toasted sesame oil: This stuff is potent so measure do not pour
• 1/2 teaspoon ground black pepper: Freshly cracked makes all the difference here
• 1/4 teaspoon red pepper flakes: Totally optional unless you like a little kick like I do
• Salt to taste: The soy sauce might be enough so taste first
• 1 tablespoon sesame seeds: Toast them in a dry pan for next level nuttiness

Instructions

Get your skillet hot:

Warm that avocado oil over medium-high heat until it shimmers slightly

Brown the pork:

Add the meat and break it apart with your spatula until it is cooked through and getting crispy in spots

Add the aromatics:

Toss in garlic and ginger for just one minute until your kitchen smells absolutely incredible

Add the vegetables:

Stir in cabbage carrots and half the green onions cooking until they are tender but still have some crunch

Season everything:

Pour in soy sauce rice vinegar sesame oil pepper and red pepper flakes stirring until it all comes together

Finish and serve:

Sprinkle with sesame seeds and those reserved green onions then eat straight from the skillet

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My neighbor came over while this was simmering once and ended up staying for dinner. She said it reminded her of the egg rolls her grandmother used to make but somehow even better because the flavors really shine without being wrapped up in dough.

Making It Your Own

Sometimes I throw in whatever vegetables are languishing in my crisper drawer. Bell peppers bean sprouts even sliced zucchini all work beautifully here.

Meal Prep Magic

This actually tastes better the next day after the flavors have had time to mingle. I make a double batch on Sunday and portion it out for the easiest lunch situation all week long.

Serving Suggestions

A fried egg on top takes this from dinner to absolute perfection. Or serve it over cauliflower rice if you want something to soak up all those delicious juices.

• Ramekins of extra soy sauce on the table let everyone customize
• Sriracha never hurts if you like more heat
• Lime wedges add a bright finishing touch

Save

There is something so satisfying about eating this with chopsticks right out of the pan. Hope this becomes a weeknight staple for you too.

Recipe FAQs

→ Is this dish keto-friendly?

Yes, this skillet meal is perfectly suited for a ketogenic diet. With only 7 grams of net carbs per serving and 23 grams of healthy fats from avocado oil and ground pork, it fits well within keto macronutrient ratios while providing plenty of protein to keep you satisfied.

→ Can I make this paleo?

Absolutely. Simply swap the soy sauce for coconut aminos, which provide a similar salty-savory flavor without soy or gluten. All other ingredients including ground pork, cabbage, carrots, and the sesame-based seasonings are naturally paleo-compliant.

→ What protein substitutions work best?

Ground chicken or turkey creates a lighter version with slightly less fat, while ground beef offers a richer, heartier flavor profile. All three alternatives cook similarly to pork and absorb the Asian seasonings beautifully. Cooking times remain consistent across all meat options—about 5-6 minutes until fully browned.

→ How do I store leftovers?

Allow the dish to cool completely before transferring to an airtight container. It keeps well in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for the best texture, though the microwave works in a pinch. The vegetables may soften slightly after storage but will still maintain their flavor.

→ Can I add more vegetables?

Certainly. Bell peppers, water chestnuts, bean sprouts, or sliced mushrooms all complement the Asian flavor profile and add extra crunch. Add any quick-cooking vegetables during the last 3-4 minutes of cooking so they stay crisp-tender. For denser vegetables like broccoli, add them earlier with the cabbage.

→ Is this gluten-free?

Yes, when using coconut aminos or certified gluten-free tamari instead of regular soy sauce. Always check labels on condiments to ensure they meet your dietary needs. The dish contains no wheat, barley, or other gluten-containing ingredients, making it safe for those with celiac disease or gluten sensitivity.