Egg Roll In A Bowl Skillet (Printable Version)
Crisp cabbage, seasoned pork, and fresh vegetables come together in this quick low-carb skillet dinner that's ready in under 30 minutes.
# What You Need:
→ Meats
01 - 1 pound ground pork
→ Vegetables
02 - 1 tablespoon avocado oil
03 - 2 cups shredded green cabbage
04 - 1 cup shredded carrots
05 - 1/2 cup sliced green onions
06 - 3 cloves garlic, minced
07 - 1 tablespoon fresh ginger, minced
→ Sauces & Seasonings
08 - 2 tablespoons soy sauce or coconut aminos
09 - 1 tablespoon rice vinegar
10 - 1 teaspoon toasted sesame oil
11 - 1/2 teaspoon ground black pepper
12 - 1/4 teaspoon red pepper flakes
13 - Salt to taste
→ Garnishes
14 - 1 tablespoon sesame seeds
15 - Additional sliced green onions
# Directions:
01 - Warm avocado oil in a large skillet over medium-high heat until shimmering.
02 - Add ground pork to the hot skillet, breaking apart with a spatula. Cook until browned and completely cooked through, approximately 5 to 6 minutes.
03 - Stir in minced garlic and fresh ginger. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
04 - Add shredded cabbage, carrots, and half the green onions. Stir frequently and cook for 3 to 4 minutes until vegetables are tender-crisp.
05 - Pour in soy sauce, rice vinegar, and sesame oil. Sprinkle with black pepper and red pepper flakes. Toss everything together thoroughly and cook for 1 to 2 minutes. Adjust salt to taste.
06 - Remove from heat. Sprinkle with sesame seeds and remaining green onions. Serve immediately while hot.
# Expert Tips:
01 -
- You get all the satisfaction of egg rolls without the carb-heavy wrapper or messy deep-frying
- Everything cooks in one pan, making cleanup almost non-existent
02 -
- Do not rush the initial browning of the pork—those caramelized bits add depth you cannot replicate later
- The vegetables should still have some snap when you finish cooking, as they will continue to soften in the hot pan
03 -
- Buy pre-shredded coleslaw mix to save prep time—it usually contains both cabbage and carrots
- Double the recipe and keep portions in the fridge for meal prep lunches all week