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Egg roll in a bowl with ground pork, cabbage, carrots, rice, green onions, and Sriracha

15-Minute Egg Roll in a Bowl with Ground Pork and Rice

This egg roll in a bowl is a quick, hearty skillet meal with tender-crisp vegetables, savory ground pork, and warm spice flavors. It is an easy choice for a flavorful weeknight dinner when you want the taste of an egg roll without the wrapper.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Asian-Inspired
Calories: 217
Ingredients Method Notes

Ingredients
  

Egg Roll Filling
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 knob of ginger, grated
  • 1 teaspoon Chinese five-spice
  • 2 tablespoons soy sauce
  • chili paste, to taste
  • 1 pound ground pork (454 g)
  • 5-6 cups shredded cabbage or coleslaw mix
  • 3 large carrots, diagonally sliced
Serving
  • Rice and green onions for serving

Method
 

Cooking
  1. Warm the olive oil in a large skillet over medium heat. Add the garlic and ginger, cooking briefly until fragrant.
  2. Stir in the five-spice, soy sauce, chili paste, and ground pork. Break the pork into smaller pieces as it cooks until browned and fully cooked.
  3. Add the cabbage mixture and carrots to the skillet. Toss everything together until the vegetables are tender-crisp.
  4. Serve the filling over rice with green onions and Sriracha, if desired.

Notes

Five-Spice: This recipe can be made without five-spice, but it adds a distinctive flavor. The slight anise note is what gives the dish a more authentic egg roll-inspired taste.