Vegan Easy Egg Roll in a Bowl

Total time30 min

Prep time10 min

Cook time20 min

This bowl comes together fast in one skillet, built on a sizzling base of garlic, ginger, and sliced onion that turns fragrant in seconds. A big bag of shredded cabbage and carrots gets tossed right in and cooked until just wilted with a little crunch left, then finished with a splash of soy sauce, rice vinegar, and a kick of sriracha if you want the heat. Every bite lands savory, tangy, and slightly sweet, with that unmistakable takeout-style flavor you'd expect from an actual egg roll. A shower of sliced green onions and sesame seeds on top adds crunch and freshness right before serving. It's endlessly customizable, comes together in well under 30 minutes, and makes a satisfying, low-effort dinner. This one's a genuinely solid pick for a vegan weeknight rotation.

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Ingredients

4 servings

1 lb ground pork
CHi Organic Plant-Based Ground Pork Original Hungry Planet Plant-Based Ground Pork, Vegan Omnipork Ground Plant-Based Prok-Style Ground
See all
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
1 tbsp sesame oil
3 cloves garlic, minced
1 tbsp fresh ginger, grated
½ medium yellow onion, thinly sliced
1 bag (14 oz) coleslaw mix (shredded green cabbage and carrots)
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sriracha (optional)
salt and pepper, to taste

For serving

3 green onions, thinly sliced (optional)
1 tsp sesame seeds (optional)

Instructions

1
Heat the sesame oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the ground pork and cook, breaking it up with a wooden spoon, until browned and cooked through with no pink remaining, about 6–8 minutes. Drain any excess fat if needed, leaving about 1 tablespoon in the pan.
2
Push the pork to one side of the pan. Add the onion to the cleared space and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute, watching closely so the garlic doesn't burn.

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