Savory ground pork and crisp cabbage tossed in a tangy ginger–soy–hoisin glaze with toasty sesame and bright green onions; served over sticky jasmine rice for a deconstructed egg-roll bowl.
Skillet Egg‑Roll Bowls: Pork, Cabbage & Sticky Rice
A speedy deconstructed egg roll — caramelized ground pork and crisp cabbage in a tangy ginger–hoisin glaze, spooned over steaming jasmine rice for a truly weeknight-friendly bowl.
This is the kind of dinner that feels a little special but barely steps out of your weeknight routine. Using a bagged coleslaw mix speeds things up while the ground pork browns quickly in one skillet, so you get all the savory, caramelized bits without fuss. The result is the bright, familiar flavors of an egg roll in bowl form — no wrappers, no rolling, no deep frying.
The sauce is where the magic happens: soy, rice vinegar and a touch of hoisin build sweet‑savory depth, fresh ginger and garlic add lift, and a dab of sriracha brings just enough heat. A cornstarch slurry gives the pan sauce a glossy cling that coats the pork and cabbage, so every bite is saucy and comforting. Finish with sesame oil, toasted sesame seeds and a scatter of green onions for toasty, fragrant notes.
Texture is the hero here — quick‑cooked cabbage keeps a little crunch against the tender, browned pork, and that contrast is perfect over sticky jasmine rice that soaks up the sauce. Small technique notes that help: rinse the rice until the water runs clear for fluffier grains, and push the pork to one side of the skillet to let the onions caramelize without overcooking the meat.
This bowl also plays well with leftovers and substitutions: make the rice ahead or swap ground turkey or crumbled tofu for the pork. It’s a reliable 30‑minute dinner that travels well to lunchboxes and tastes even better the next day once the flavors have settled.
Ingredients
How to Make Weeknight Egg Roll Skillet Dinner
- Rinse the jasmine rice under cold water until the water runs clear; combine the rinsed rice with 1 1/2 cups water in a small pot, bring to a boil, reduce to low, cover and simmer 15 minutes, then remove from heat and let rest covered 10 minutes.
- Meanwhile, thinly slice the onion, mince the garlic, grate the ginger, and slice the green onion tops (separate white and green parts); measure sauces and mix the sauce components in a small bowl.
- Heat a large (12-inch) skillet over medium-high and add the vegetable oil; add the ground pork, season with the salt and pepper, and cook, breaking it up with a spatula, until no longer pink and beginning to brown, about 5–7 minutes.
- Push the pork to one side of the skillet, add the sliced onion to the empty space and cook 2–3 minutes until softened, then stir the onion into the pork and add the garlic and ginger, cooking 30–45 seconds until fragrant.
- Add the coleslaw mix to the skillet, toss to combine, and cook 3–4 minutes until the cabbage wilts but still has a little crunch; drain any excess liquid from the skillet if there’s a lot.
- In a small bowl whisk together the soy sauce, hoisin, rice vinegar, sesame oil, sriracha, cornstarch, and 3 tablespoons water until smooth, then pour the sauce into the skillet and stir constantly until it thickens and coats the pork and vegetables, about 1–2 minutes.
- Stir in the white parts of the green onions and half the sesame seeds, taste and adjust seasoning with a pinch more salt or sriracha if desired, then remove from heat and fold in the green onion greens.
- Serve the pork-and-cabbage skillet over the cooked jasmine rice in bowls and finish with the remaining sesame seeds and an extra drizzle of sesame oil or sriracha if you like a little heat.
Recipe Card
Weeknight Egg Roll Skillet Dinner
Savory ground pork and crisp cabbage tossed in a tangy ginger–soy–hoisin glaze with toasty sesame and bright green onions; served over sticky jasmine rice for a deconstructed egg-roll bowl.
- Prep
- 10 min
- Cook
- 20 min
- Servings
- 4
Ingredients
Instructions
- Rinse the jasmine rice under cold water until the water runs clear; combine the rinsed rice with 1 1/2 cups water in a small pot, bring to a boil, reduce to low, cover and simmer 15 minutes, then remove from heat and let rest covered 10 minutes.
- Meanwhile, thinly slice the onion, mince the garlic, grate the ginger, and slice the green onion tops (separate white and green parts); measure sauces and mix the sauce components in a small bowl.
- Heat a large (12-inch) skillet over medium-high and add the vegetable oil; add the ground pork, season with the salt and pepper, and cook, breaking it up with a spatula, until no longer pink and beginning to brown, about 5–7 minutes.
- Push the pork to one side of the skillet, add the sliced onion to the empty space and cook 2–3 minutes until softened, then stir the onion into the pork and add the garlic and ginger, cooking 30–45 seconds until fragrant.
- Add the coleslaw mix to the skillet, toss to combine, and cook 3–4 minutes until the cabbage wilts but still has a little crunch; drain any excess liquid from the skillet if there’s a lot.
- In a small bowl whisk together the soy sauce, hoisin, rice vinegar, sesame oil, sriracha, cornstarch, and 3 tablespoons water until smooth, then pour the sauce into the skillet and stir constantly until it thickens and coats the pork and vegetables, about 1–2 minutes.
- Stir in the white parts of the green onions and half the sesame seeds, taste and adjust seasoning with a pinch more salt or sriracha if desired, then remove from heat and fold in the green onion greens.
- Serve the pork-and-cabbage skillet over the cooked jasmine rice in bowls and finish with the remaining sesame seeds and an extra drizzle of sesame oil or sriracha if you like a little heat.
Nutrition
- Carbohydrates
- 52
- Saturated Fat
- 8.5
- Sodium
- 700
- Fiber
- 3
- Unsaturated Fat
- 20
- Protein
- 26
- Fat
- 29
- Cholesterol
- 80
- Trans Fat
- 0
- Calories
- 595
- Sugar
- 5.5