This 25-Minute Inside Out Egg Roll in a Bowl is Pure Magic
Get all the flavors of a crispy egg roll in a healthy, one-pan bowl. This Inside Out Egg Roll is ready in just 25 minutes!
It’s 6pm. You’re tired. Dinner needs to happen fast. This Inside Out Egg Roll in a bowl is your new secret weapon.
It delivers all those addictive takeout flavors without the heavy grease. You get savory pork and crunchy veggies in every bite. It is fresh, fast, and totally crave-worthy for any night of the week.
Why You’ll Love This Recipe
This Inside Out Egg Roll is a total game changer for your routine. It tastes exactly like your favorite crispy snack. But it won’t leave you feeling sluggish at all. It is a total healthy reset in a single bowl.
Clean up is a breeze because you only use one pan. It fits perfectly into a busy weeknight schedule. Your family will think you spent hours prepping this meal. In reality, you’ll be done in 25 minutes flat.
How It Comes Together
Making this dish is incredibly simple and straightforward. You start by browning the meat with aromatics. Then you toss in the cabbage and the sauce. The whole process is fast and high-energy from start to finish. Even a beginner can master this recipe with ease.
Ingredients You’ll Need
This recipe uses simple ingredients you can find at any grocery store. Most of these are pantry staples you likely already have.
- 1 lb ground pork
- 14 oz shredded coleslaw mix (cabbage and carrots)
- 1/2 cup diced yellow onion
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1/4 cup sliced green onions
- 1 teaspoon sriracha
- 1 tablespoon olive oil
Step-by-Step Directions
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add ground pork and diced onion to the skillet. Cook until pork is browned and onions are translucent, breaking the meat into small crumbles.
- Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
- Add the shredded coleslaw mix, soy sauce, rice vinegar, and sriracha to the pan.
- Sauté for 5-7 minutes, stirring frequently, until the cabbage is wilted but still retains a slight crunch.
- Remove from heat and stir in the toasted sesame oil.
- Garnish with sliced green onions and serve immediately.
Best Ways to Enjoy It
Serve this hot right out of the pan for the best texture. You can enjoy it as a stand-alone low-carb meal. If you want more bulk, serve it over cauliflower rice. A drizzle of extra sriracha adds a nice spicy kick. It is perfect for a quick healthy reset after a busy weekend.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to four days. This dish actually tastes better the next day. The flavors have more time to meld together. Reheat it quickly in a skillet to keep the cabbage from getting soggy. It is a fantastic option for your weekly meal prep.
Tips for Best Results
- Use fresh ginger for the most vibrant flavor possible.
- Do not overcook the cabbage to maintain a nice crunch.
- A large wok works best for even heat distribution.
- Swap pork for ground turkey for a leaner option.
- Add a splash of water if the pan gets too dry.
- Garnish with sesame seeds for an extra professional touch.
- Always use low-sodium soy sauce to control the saltiness.
Ways to Switch It Up
- Add crushed peanuts or cashews for extra crunch.
- Stir in a bag of broccoli slaw for more nutrients.
- Use ground beef or chicken instead of pork.
- Double the sriracha if you love a spicy heat.
Common Questions
Can I freeze this recipe?
I do not recommend freezing this specific dish. Cabbage tends to get very mushy when thawed. It is best enjoyed fresh or from the fridge.
Is this recipe keto-friendly?
Yes, this recipe is naturally low-carb and keto-friendly. It skips the wrapper to keep the carbs very low. It is a guilt-free dinner option.
What can I use instead of soy sauce?
You can easily use liquid aminos or tamari instead. Both are great gluten-free alternatives for this dish. They provide that same salty, umami punch.
You are going to love how easy this is. Go make it right now! — Jasmine
Ingredients
Method
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add ground pork and diced onion to the skillet. Cook until pork is browned and onions are translucent, breaking the meat into small crumbles.
- Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
- Add the shredded coleslaw mix, soy sauce, rice vinegar, and sriracha to the pan.
- Sauté for 5-7 minutes, stirring frequently, until the cabbage is wilted but still retains a slight crunch.
- Remove from heat and stir in the toasted sesame oil.
- Garnish with sliced green onions and serve immediately.
