Description

Egg Roll in a Bowl is a quick and easy stovetop dish inspired by the flavors of classic egg rolls but without the wrapper. Ground pork, crunchy cabbage, and aromatic green onions are cooked together with ginger, garlic, soy sauce, and rice wine vinegar, then topped with a creamy, spicy sriracha mayo sauce for an irresistible, low-carb meal perfect for busy weeknights.

Ingredients

Scale

Meat and Aromatics

1 tablespoon sesame oil
1 pound ground pork
6 green onions, thinly sliced (separate white and light green parts from dark green parts)
1 inch ginger, peeled and minced
2 cloves garlic, minced

Vegetables

3 cups thinly sliced cabbage (red, green, or a mix)

Sauces and Seasonings

1/4 cup soy sauce
2 tablespoons rice wine vinegar

Sauce Topping

1/3 cup mayonnaise
1 tablespoon sriracha
1/2 tablespoon water
1 teaspoon lime juice
1/2 teaspoon soy sauce

Garnish

1 tablespoon sesame seeds (optional for topping)
Dark green parts of sliced green onions

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Instructions

Heat the oil and cook pork: Add 1 tablespoon of sesame oil to a large skillet or pan over medium-high heat. Once hot, add 1 pound ground pork and press it down to flatten across the pan. Let it cook undisturbed for 3 to 4 minutes to develop a nice sear, then flip it over.
Break up pork: Cook for another 2 to 3 minutes, then use a wooden spoon or spatula to break the pork into small crumbles. Continue cooking until it is evenly browned.
Add aromatics and sauces: Stir in the white and light green parts of 6 sliced green onions, 1 inch peeled and minced ginger, 2 cloves minced garlic, 1/4 cup soy sauce, and 2 tablespoons rice wine vinegar. Cook and stir for about 30 seconds until the garlic becomes fragrant.
Cook cabbage: Add 3 cups thinly sliced cabbage (red, green, or mix) to the pan. Stir to combine, then cook for 4 to 5 minutes, stirring occasionally, until the cabbage has softened and reduced in volume.
Prepare the spicy mayo sauce: In a small bowl, whisk together 1/3 cup mayonnaise, 1 tablespoon sriracha, 1/2 tablespoon water, 1 teaspoon lime juice, and 1/2 teaspoon soy sauce until smooth and combined.
Assemble and garnish: Divide the pork and cabbage mixture evenly between four bowls. Drizzle each with the prepared spicy mayo sauce. Sprinkle with the remaining dark green parts of the sliced green onions and optionally, 1 tablespoon sesame seeds for extra texture and flavor.

Notes

For a lighter option, substitute ground turkey or chicken for the pork.
If you prefer a vegetarian version, use crumbled tofu or tempeh and omit the meat.
Adjust the sriracha amount in the sauce according to your preferred spice level.
Serve with cauliflower rice or steamed jasmine rice if desired.
The dish stores well in an airtight container in the refrigerator for up to 3 days.