Easy Egg Roll in a Bowl with Ground Pork and Cabbage

Ingredients

Check off each ingredient as you get it ready.

• 1/4 cup / 60 ml low-sodium soy sauce
• 1 tbsp / 15 ml unseasoned rice vinegar
• 2 tsp / 10 ml honey or maple syrup
• 1 tsp / 5 ml toasted sesame oil
• 1 tsp sriracha or chilli-garlic sauce, optional
• 1/4 tsp black pepper
• 1 lb / 454 g ground pork
• 1 tbsp / 15 ml neutral cooking oil, divided as needed
• 1 small yellow onion, about 4 oz / 115 g, thinly sliced
• 3 garlic cloves, finely minced
• 1 tbsp / 15 g finely grated fresh ginger
• 14 oz / 400 g plain bagged coleslaw mix, or 12 oz / 340 g green cabbage plus 2 oz / 60 g carrot
• 4 green onions, sliced, white and green parts separated
• 1 tsp sesame seeds, optional
• Cooked rice, noodles or lettuce cups for serving, optional

Ingredient notes

Ground pork: Regular or lean pork works; drain only excess rendered fat.
Cabbage: Use a fresh, dry, undressed coleslaw mix.
Soy sauce: Low-sodium soy sauce keeps the salt level adjustable.
Sesame oil: Use toasted sesame oil as a finishing flavour, not the main frying oil.

How to make it

1. Whisk soy sauce, rice vinegar, honey, sesame oil, optional sriracha and black pepper.

2. Heat a wide skillet over medium-high. Add half the neutral oil only if the pork is very lean.

3. Add pork, spread it into a thin layer and leave it for about 2 minutes. Break it into small pieces and cook until no pink remains and it reaches 160°F / 71°C.

4. Spoon off excess fat if more than about 1 tablespoon has collected.

5. Add onion and the white green-onion parts; cook about 2 minutes. Add garlic and ginger for 30 seconds.

6. Increase heat to high. Add half the cabbage mixture and toss for 1 minute, then add the rest.

7. Cook, tossing often, for 3–5 minutes, until cabbage softens but still has some bite.

8. Pour sauce around the edges and toss 1–2 minutes, until it coats the pork and vegetables without pooling.

9. Remove from heat, fold in most green-onion tops and garnish with the rest and sesame seeds.

Variations & substitutions

• Ground chicken or turkey: Use the same amount and cook to 165°F / 74°C.
• Extra vegetables: Add 4 oz / 115 g mushrooms before the cabbage and cook off their moisture.
• More heat: Add extra sriracha at the table.
• Gluten-free direction: Use verified gluten-free tamari and check every sauce label before applying a gluten-free label.

What to serve with it

• Steamed jasmine or brown rice
• Rice noodles
• Lettuce cups
• Sliced cucumber with rice vinegar

Storage & reheating

• Refrigerate cooked portions within two hours in shallow covered containers and use within 3–4 days. Reheat until the centre reaches 165°F / 74°C. Store rice separately. Freeze and thaw a small test portion before making a freezer-quality claim.