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Egg Roll

Print Recipe
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Protein 1 lb ground pork (or chicken, turkey, beef, or crumbled firm tofu)
  • Cabbage 1 small green cabbage, finely shredded (or 1 bag coleslaw mix)
  • Carrots 2 medium carrots, julienned or grated (skip if your coleslaw mix includes carrot)
  • Aromatics 1 small yellow onion (or 4 green onions), 3–4 garlic cloves (minced), 1 tbsp fresh ginger (grated)
  • Sauces 3 tbsp soy sauce (or tamari/coconut aminos), 1 tbsp rice vinegar, 1 tbsp sesame oil
  • Heat 1–2 tsp sriracha or sambal oelek (optional but recommended)
  • Crunch + garnish 2–3 tbsp toasted sesame seeds, 2–3 green onions (sliced), chili crisp (optional)
  • Oil 1–2 tbsp neutral oil (avocado, canola) for cooking
  • Optional add-ins Mushrooms (sliced), water chestnuts (chopped), bell pepper (thinly sliced), egg (fried or scrambled in), fresh lime

Method
 

  1. Shred the cabbage, grate the carrots, mince the garlic, and grate the ginger. Keep the green onion whites and greens separate.
  2. Heat 1 tbsp oil in a large skillet over medium-high. Add your ground meat (or crumbled tofu) and cook, breaking it up, until browned and no longer pink—about 5–7 minutes. Season with a pinch of salt.
  3. Stir in onion (or green onion whites), garlic, and ginger. Cook 1–2 minutes until fragrant. If it smells amazing, you're doing it right.
  4. Add cabbage and carrots. Toss well. Cook 4–6 minutes, stirring often, until the cabbage softens but still has a little bite.
  5. Stir in soy sauce, rice vinegar, and sesame oil. Add sriracha or sambal if you like heat. Cook 1–2 minutes so the flavors marry.
  6. Need more salt? Add a splash of soy. Want brightness? A squeeze of lime. More heat? You know what to do.
  7. Sprinkle in green onion greens and sesame seeds. If using a fried or soft-scrambled egg, add it on top now for that extra richness.
  8. Bowl it up. Optional: drizzle with chili crisp, extra sesame oil, or a dusting of furikake for chef's-kiss energy.