If You Love Egg Rolls but Not the Wrapping, This Is for You

So one Thursday night (the kind of Thursday where you realize you forgot to defrost anything and all you want is something weirdly comforting), I wandered into the kitchen and decided to throw together whatever was left in the fridge. And—wouldn't you know it—out popped this easy egg roll in a bowl. It's sort of been my low-carb, lazy weeknight hero ever since. My uncle even calls it "Egg Roll Unwrapped" and honestly, he's not wrong. Plus, you don't have to fuss with fiddly wrappers; just toss everything in a pan and let it do it’s thing. Oh, and bonus, your house will smell amazing. (Unless you scorch the garlic, which, I admit, I've done a couple times. Oops.)

Why You’ll Love This Dish (Or at Least Why I Keep Making It)

I make this when I’ve got leftover cabbage, or I’m too tired to do the whole dinner production. My family goes a little nuts for it—there’s something about the gingery, garlicky aroma that gets everyone to the table fast. Plus, it’s one of those rare meals where nobody complains about missing carbs. (Except my partner, who will sneak a slice of bread alongside. You know what? You do you.) And if I’m being honest, the real win is there’s barely any cleanup. All in one pan! If only the rest of life worked like that.

What You’ll Need (And What You Can Swap)

1 lb (450g) ground pork (or ground chicken, turkey, or even beef works; I’ve even subbed in crumbled tofu when I was out of everything else)
½ large head of green cabbage, shredded (I sometimes cheat with a bag of coleslaw mix—my grandmother would be scandalized, but, eh, it’s Tuesday)
2-3 carrots, grated (baby carrots are fine if that’s what’s left rattling around the fridge drawer)
3 cloves garlic, minced (or, full confession, a big spoonful of the pre-minced stuff from a jar on extra-lazy nights)
1 thumb-sized piece of ginger, minced (sometimes I use the squeeze tube because I’m not grating ginger at 7pm)
3 tablespoon soy sauce (I go with tamari if I want it gluten free, coconut aminos work in a pinch too)
1 tablespoon toasted sesame oil (I’ve forgotten this before and it’s...okay, just not the same)
2 green onions, sliced (plus extras for serving, unless you forget—no big deal)
Optional: sriracha or chili flakes (for a bit of fire), sesame seeds for topping

How to Throw It All Together (No Wrappers, Promise)

Grab your biggest skillet or wok (or the slightly warped nonstick pan you inherited from your cousin, like me). Heat it over medium-high and add the ground pork. Break it up as it cooks, about 5-6 minutes, until it’s browned and cooked through. This is where I sneak a taste—just to be sure. (I mean, someone has to.)
Toss in the garlic and ginger. Stir for about a minute, letting it get fragrant but not burnt. Actually, I find it works better if you lower the heat here. If you burn the garlic, it’s not the end of the world, but your kitchen will smell like regret for a bit.
Add the shredded cabbage and carrots. It’ll look like way too much, but trust me, it cooks down. Don’t worry if it looks a bit weird at this stage—it always does! Stir and let it all soften, about 5 minutes. If you’re using coleslaw mix, you get bonus points for speed.
Pour in the soy sauce and sesame oil. Stir well. You want everything to get cozy in the pan, mingling like neighbors at a block party. Give it a little taste—add more soy if you like it saltier, or a dash of sriracha if you want a kick.
Scatter in the green onions. Stir one last time. At this point, I usually call everyone to the table because the smell is just too good to wait.
Serve hot, sprinkled with extra green onions or sesame seeds if you’re feeling fancy. Or, you know, just dig in as is.

Notes From My Kitchen (AKA, What I Learned the Hard Way)

If you use pre-shredded coleslaw, it’ll cook way faster—so keep an eye out or you might end up with cabbage mush. (Not terrible, just not my favorite.)
I think this tastes even better the next day. Something about the flavors hanging out overnight—they just get friendlier.
Don’t skip the sesame oil unless you absolutely have to; it’s what makes this taste like an egg roll instead of a basic stir fry.
And if you’re out of ginger, a little pinch of ground ginger will get you most of the way there. Not quite the same, but close enough for horseshoes.

Variations I’ve Tried (and a Few I Regret)

Vegetarian: Crumbled tofu totally works. I’ve even tried with lentils once—wouldn’t really recommend, but hey, it’s edible.
Spicy: Add a splash of sriracha or chili oil at the end. My cousin likes it almost too hot to eat, but personally, I just want a little kick.
Thai twist: I swapped the soy sauce for fish sauce once and threw in a handful of fresh basil. Pretty tasty, honestly, though it’s not exactly egg roll anymore.
More veg: Bell peppers and snap peas are both great. Broccoli, less so—it got kind of soggy, not my best idea.

Stuff You’ll Need (Or Can Improvise)

Large skillet or wok (if you only have a saucepan, just go slow and be patient, it’ll fit eventually)
Spatula or wooden spoon (I've even used a soup ladle in a pinch—don't ask)
Sharp knife or food processor for the cabbage (pre-shredded, if you want to avoid all that mess)

Easy Egg Roll in a Bowl (Low-Carb Stir Fry)

How Long Will It Keep? (Spoiler: Not Long in My House)

If you actually have leftovers, pop them in an airtight container in the fridge. They’re good for up to 3 days, though honestly, in my house it never lasts more than a day! I think the flavors are even better after a night’s rest, but sometimes it’s just gone before then.

This Is How I Like to Serve It

We usually pile it into bowls and eat as is. Sometimes I set out little dishes of chili crisp or extra soy sauce for everyone to doctor their own. Oh, and if it’s a Friday, I might fry up a crispy egg to slide on top—just because. (My brother insists on eating his with tortilla chips, which is probably not traditional but, hey, it works.)

Lessons I’ve Learned (My Pro Tips, AKA Things I Messed Up)

Don’t try to rush the cabbage. I once cranked up the heat hoping it’d cook faster and ended up with a burnt mess. Patience!
If you add too much soy sauce early on, it can get a bit salty—better to add a splash at the end if you need more.
Clean the pan right after dinner, or you’ll be scraping bits off forever. (Regret born from experience.)

FAQ: Stuff Folks Have Actually Asked Me

Can I make this ahead? Sure, it reheats like a dream. Actually, I think it’s even tastier the next day. Pop it in the microwave or a skillet, whatever's handy.
Is it freezer friendly? Kinda. The cabbage goes a bit soft after freezing, but I still eat it—just don’t serve it to picky houseguests.
What if I don’t have sesame oil? Use a neutral oil and maybe a pinch of sesame seeds, if you have them. It’s not quite the same, but you’ll still end up with something tasty. Or just skip it—the world won’t end.
Can I double the recipe? Yep, but use a big pan or do it in batches. I tried to cram it all in once and, well, it turned into a cabbage avalanche.
Do you have a favorite soy sauce? I use Kikkoman or San-J, but honestly, any will do if you ask me. If you want to go deep, Serious Eats has a whole guide on soy sauces.
Where can I learn more about low-carb swaps? I poke around Ruled.me when I’m looking for ideas. Not sponsored, I just like their approach.

Oh, and quick digression: once I tried making this while watching a cricket match, got totally distracted, and added cinnamon instead of ginger. Not recommended, unless you want egg roll dessert?

Anyway, I hope you give this a go. If you do, let me know how it turns out—especially if you discover a weirdly great variation I haven’t tried yet. Cheers!

Easy Egg Roll in a Bowl (Low-Carb Stir Fry)