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Pork Egg Roll in a Bowl - Fast, Flavorful, and Low-Fuss

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound ground pork (80–90% lean works best)
  • 1 tablespoon neutral oil (avocado, canola, or vegetable)
  • 1 small onion, finely diced
  • 3–4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or grated
  • 1 red bell pepper, thinly sliced (optional for color and sweetness)
  • 1 bag (14–16 oz) coleslaw mix (shredded green cabbage and carrots), or about 6 cups shredded cabbage + 1 cup carrots
  • 3 green onions, sliced (white and green parts separated)
  • 2–3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1–2 teaspoons toasted sesame oil
  • 1–2 teaspoons sriracha or chili-garlic sauce (optional, to taste)
  • 1 teaspoon sugar or honey (balances the salt and heat)
  • Freshly ground black pepper, to taste
  • Sesame seeds, for garnish (optional)
  • Cooked rice or cauliflower rice, for serving (optional)

Method
 

  1. Prep your aromatics and veggies. Dice the onion, mince the garlic and ginger, and slice the bell pepper and green onions. Keep the green onion greens for garnish.
  2. Brown the pork. Heat the oil in a large skillet over medium-high. Add the ground pork and break it up with a spatula. Cook until browned with some crispy bits, about 5–7 minutes. Season with a pinch of black pepper.
  3. Sauté the aromatics. Push the pork to one side. Add onion to the empty space and cook 2 minutes. Stir in garlic and ginger and cook 30–60 seconds until fragrant. Mix everything together.
  4. Add the bell pepper and whites of the green onions. Cook 2–3 minutes to soften slightly. You want them tender-crisp, not mushy.
  5. Stir in the cabbage mix. Add the coleslaw mix in batches if needed. Toss continuously until it wilts and reduces in volume, 3–5 minutes. Keep some crunch.
  6. Build the sauce. Pour in soy sauce, rice vinegar, and sesame oil. Add sugar or honey and sriracha if using. Toss well so everything is coated and glossy. Taste and adjust—more soy for salt, vinegar for brightness, or sriracha for heat.
  7. Finish and garnish. Remove from heat. Fold in the green onion tops. Sprinkle sesame seeds. If serving with rice or cauliflower rice, spoon the pork mixture over a warm bowl.