This ginger sesame egg roll bowl takes everything you love about the fried appetizer, browned pork, garlic, ginger, and tender cabbage, and cooks it in a single skillet without wrappers or hot oil.
It is ready in about twenty minutes, uses a bag of coleslaw mix to skip the chopping, and tastes savory and bright with a splash of soy sauce and a drizzle of toasted sesame oil at the end.
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Why This Ginger Sesame Egg Roll Bowl Recipe Works
Browning the pork builds the flavor. A few minutes of undisturbed cooking creates crisp edges and savory bits in the pan, which season the cabbage as it softens.
Coleslaw mix saves time. The shredded cabbage and carrots cook quickly and stay slightly crisp, so you get texture without the work of slicing a whole head.
Toasted sesame oil finishes the dish. Added off the heat, it keeps its nutty aroma instead of cooking away, which gives the bowl its signature takeout flavor.
Ingredients for Ginger Sesame Egg Roll Bowl
- You need one pound of ground pork, one fourteen ounce bag of coleslaw mix, two cloves of garlic, one tablespoon of fresh ginger, and two green onions.
- The sauce is three tablespoons of soy sauce and one tablespoon of toasted sesame oil, with a tablespoon of oil for the pan, and sriracha or crispy wonton strips are optional.
Ground pork: It gives a classic egg roll flavor, but ground turkey, chicken, or beef works too. Break it into small crumbles as it cooks.
Coleslaw mix: A standard bag has cabbage and carrots. Shredded fresh cabbage and carrots work if you prefer to cut your own.
Garlic and ginger: Mince them fine and add them after the meat browns, so they turn fragrant without burning.
Soy sauce: It seasons the whole pan. Coconut aminos make a gluten free swap with a slightly sweeter taste.
Green onions: Slice them thin and scatter them on top for a mild, fresh bite and a pop of color.
How to Make Ginger Sesame Egg Roll Bowl
1. Heat the skillet. Warm the oil in a large skillet over medium high heat until it shimmers.
2. Brown the pork. Add the pork and cook for about seven minutes, breaking it up and stirring occasionally, until browned with crisp edges and cooked through to 160 F.
3. Add the aromatics. Stir in the garlic and ginger and cook for one minute until fragrant.
4. Cook the cabbage. Add the coleslaw mix and cook for three to five minutes, tossing often, until the vegetables are tender but still crisp.
5. Season and finish. Pour in the soy sauce, stir well, remove the pan from the heat, and top with green onions and a drizzle of sesame oil.
How to Serve Ginger Sesame Egg Roll Bowl
Spoon the bowl over steamed rice or serve it on its own for a lighter meal. Egg fried rice with vegetables makes it a bigger dinner, cilantro lime rice adds a fresh base, and Asian cucumber salad and simple kimchi bring cool, tangy contrast.
How to Store and Reheat Ginger Sesame Egg Roll Bowl
Cool the leftovers within two hours and refrigerate them in an airtight container for three to four days. The cabbage softens as it sits, so freezing is not recommended. Reheat in a skillet or microwave until the pork reaches 165 F and the dish is steaming hot.
Tips and Variations for Ginger Sesame Egg Roll Bowl
Flag the allergens. Soy sauce contains soy and wheat, sesame oil is a sesame allergen, and peanut garnishes contain peanuts, so label the dish clearly.
Do not taste raw meat. Do not taste the raw pork, and wash your hands, board, and utensils after handling it.
Check the temperature. Ground pork is safe at 160 F, so check the center of the crumbles before adding the cabbage.
Use a large pan. A wide skillet lets moisture escape so the cabbage stir fries instead of steaming.
Add heat. Sriracha or red pepper flakes stirred in at the end give a gentle kick.
Swap the meat. Ground turkey or chicken works well, but cook it to 165 F.
Add crunch. Crispy wonton strips or toasted peanuts add texture, and label the peanuts for guests.
Check trusted guidance. Read the FDA safe food handling guidance for safe meat temperatures.
Frequently Asked Questions About Ginger Sesame Egg Roll Bowl
How long does ginger sesame egg roll bowl last in the refrigerator?
It keeps for three to four days in an airtight container, though the cabbage softens a little over time.
Can I make ginger sesame egg roll bowl with turkey?
Yes. Ground turkey works well, and it should reach 165 F before you add the cabbage.
Is ginger sesame egg roll bowl gluten free?
It can be. Use coconut aminos or a labeled gluten free tamari instead of soy sauce and check any garnish labels.
Can I use fresh cabbage instead of coleslaw mix?
Yes. Shred half a small head of green cabbage and one carrot to replace the bag.
What should I serve with it?
Steamed rice, cauliflower rice, or fried rice all work, or eat it plain for a lighter meal.
Ginger Sesame Egg Roll Bowl
Equipment
- Large skillet
- Wooden spoon
- Cutting board
- Instant read thermometer
Ingredients
Main Ingredients
- 1 lb ground pork or ground turkey, chicken, or beef
- 14 oz coleslaw mix one bag
- 2 cloves garlic minced
- 1 tbsp minced fresh ginger about one inch of root
- 3 tbsp soy sauce or coconut aminos
- 1 tbsp toasted sesame oil added at the end
- 1 tbsp vegetable oil for the pan
- 2 green onions sliced
- 1 tbsp sriracha optional
- ¼ cup crispy wonton strips optional garnish
Instructions
Cooking
- Heat. Warm the vegetable oil in a large skillet over medium high heat.
- Brown. Cook the pork about seven minutes until browned and 160 F.
- Aromatics. Add the garlic and ginger for one minute.
- Cabbage. Add the coleslaw mix and cook three to five minutes until tender but crisp.
- Finish. Stir in the soy sauce, then top with green onions and sesame oil.
