One-Pan Egg Roll in a Bowl (All the Filling, None of the Rolling)
Photo: Vitaliy Haiduk on Pexels
An egg roll is mostly filling. The wrapper, if we're honest, is a starchy crunchy shell for getting the filling to your mouth. So: skip it. This is egg roll filling in a bowl — ground beef, cabbage, garlic, ginger, soy sauce — cooked in one pan in twenty minutes. The low-carb crowd loves it, but really it's just a fast dinner that happens to not need a wrapper.
What You Need
- 1 lb ground beef, or pork
- 1 (14oz) bag coleslaw mix
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated, or 1 tsp dried
How to Make It
- 1
Brown ground beef in a wide skillet over medium-high heat, breaking it up, until deeply browned — about 6 minutes. Don't drain the fat; it seasons everything.
- 2
Shove the beef to one side. In the clear space, add a little oil, then garlic and ginger. Stir 30 seconds until fragrant.
- 3
Dump in the full bag of coleslaw mix. It looks like too much; it isn't. Toss everything together for 3–4 minutes until the cabbage just wilts but still has bite.
- 4
Pour soy sauce around the pan's edges (this lets it caramelize briefly before hitting the food). Toss for 30 seconds. Taste. Add a drizzle of sesame oil if you have it. Serve in bowls with sriracha on top.
