Save My neighbor stopped by one Tuesday evening with a problem: she had ground pork thawing and a cabinet full of vegetables, but zero energy for anything complicated. While we stood in her kitchen, I remembered this dish—all the crispy, savory joy of an egg roll without the rolling, wrapping, or deep frying. Twenty-five minutes later, we were eating straight from the pan, trading bites and laughing about how something this good could be this effortless.
I made this for my partner during a particularly chaotic week when we both had back-to-back meetings and no mental space for dinner planning. Watching him eat it straight from the skillet while standing at the counter—sauce dripping onto his tie, not caring—reminded me that the best meals aren't the complicated ones. They're the ones that show up when you need them most.
Ingredients
- Ground pork, chicken, or turkey (1 lb): The foundation that gets browned and seasoned; pork adds richness, but chicken works beautifully if you prefer something leaner.
- Cabbage slaw mix (4 cups): Pre-shredded saves time and keeps the texture perfectly balanced between tender and crisp if you don't overcook it.
- Onion, garlic, and ginger: This trio builds the flavor base; don't skip the fresh ginger, as it lifts the whole dish from ordinary to restaurant-quality.
- Green onions (2, sliced): Reserve some for garnish to add a bright, fresh note at the very end.
- Soy sauce (3 tbsp): The salty backbone; tamari or coconut aminos work if you need gluten-free, but they taste slightly different so adjust to your preference.
- Rice vinegar and toasted sesame oil: These two balance the richness with acidity and nutty depth; don't use regular sesame oil as it burns and tastes harsh.
- Sriracha (optional, 1 tsp): Heat is personal, so taste as you go rather than dumping it all in at once.
- Sesame seeds and chili flakes: These final touches add texture and visual appeal, making it feel finished rather than just cooked.
Instructions
- Brown the meat evenly:
- Heat your skillet until it's hot enough that a drop of water sizzles immediately. Add the ground meat and break it apart with a spatula as it cooks; resist the urge to stir constantly, as you want some golden, caramelized bits.
- Build the aromatic base:
- Once the meat is cooked through, add the onion, garlic, and ginger, letting them soften and release their fragrance into the pan. This is where the egg roll flavor really starts to happen.
- Wilt the cabbage gently:
- Stir in the slaw mix and keep the heat at medium-high, stirring every minute or so. You're aiming for cabbage that's lost its raw crunch but hasn't turned to mush.
- Combine sauce and finish:
- Whisk your sauce together in a small bowl first so it's balanced and ready, then pour it in and toss everything together. A minute or two is all you need for the flavors to meld.
- Plate with intention:
- Garnish generously with green onions, sesame seeds, and whatever else calls to you. Taste a bite before serving and adjust the soy sauce or sriracha if needed.
Save I served this to my sister's kids, expecting them to pick it apart and leave most of it on their plates. Instead, they asked for seconds and wanted to know why we don't make it every week. Sometimes the simplest dishes become the ones people ask for by name.
Why This Beats Traditional Egg Rolls
Egg rolls are wonderful, but they require wrapping, sealing, and deep frying—three steps that require focus and leave you with oil splatter on every surface. This version gives you all those crispy, savory, soy-sauce flavors in a fraction of the time and with a fraction of the mess. You get the satisfaction without the production.
Meal Prep That Actually Works
I've made this in bulk on Sunday afternoons and divided it into containers, and it reheats beautifully in a skillet or microwave without losing texture. The cabbage stays pleasant, the meat doesn't dry out, and you've just solved four dinners without thinking about it. It's one of those rare recipes that tastes equally good hot off the stove or cold from the fridge.
Customization That Keeps You Interested
The beauty of this dish is how it adapts to what you have and what you're craving. Some nights I top it with a fried egg and make it breakfast; other times I serve it over cauliflower rice to keep carbs minimal. I've even swapped in ground turkey or tofu depending on what the week called for, and it's never disappointed.
- A poached or fried egg on top transforms this into a complete protein powerhouse that keeps you full for hours.
- Serve over rice, cauliflower rice, or even lettuce cups if you want to switch up the base.
- Double the ginger if you love a bold flavor, or reduce the sriracha if anyone at your table prefers gentler spice.
Save This meal lives in that perfect space between weeknight and special occasion—simple enough for a Tuesday, good enough to serve when someone stops by hungry. Once you make it once, you'll find yourself reaching for it again and again.
Recipe FAQs
- → What vegetables work best in this dish?
A pre-made cabbage slaw mix with shredded carrots works beautifully for convenience. You can also shred your own green and red cabbage, or add bell peppers, bean sprouts, or water chestnuts for extra crunch and texture variation.
- → Can I make this vegetarian or vegan?
Absolutely. Crumbled firm tofu or tempeh makes an excellent plant-based protein substitute. Use a vegetarian stir-fry sauce instead of fish sauce if called for, and ensure your soy sauce or coconut aminos are vegan-friendly.
- → How spicy is this dish?
The base version is mildly savory with just a hint of heat from the optional sriracha. Adjust the chili sauce to your preference—add more for a spicy kick or omit entirely for a family-friendly version everyone can enjoy.
- → What should I serve with egg roll in a bowl?
It's satisfying on its own as a low-carb meal. For a heartier option, serve over steamed jasmine rice, cauliflower rice, or noodles. Roasted vegetables or a light cucumber salad make fresh accompaniments to balance the rich, savory flavors.
- → How long do leftovers keep?
Stored in airtight containers, leftovers stay fresh for 3–4 days in the refrigerator. Reheat gently in a skillet with a splash of water to refresh the cabbage, or microwave in 30-second intervals until heated through.