Vegetarian Easy Egg Roll in a Bowl

Total time30 min

Prep time10 min

Cook time20 min

Sesame oil, garlic, and ginger build a fragrant base for this fast, savory bowl, with tender-crisp cabbage and carrots taking center stage. The coleslaw mix wilts down in the skillet until it's just tender with a little bite left, soaking up a punchy sauce of soy sauce, rice vinegar, and a touch of sriracha for heat. It all comes together in one pan in under 20 minutes, making it an easy weeknight option when you want something warm, savory, and satisfying without a long ingredient list. Finish it with sliced green onions and sesame seeds for crunch and color, and serve it up over rice or on its own for a light, veggie-forward meal. This one fits neatly into a vegetarian rotation and comes together fast enough for a busy weeknight dinner.

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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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