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Photo: Christopher via Wikimedia Commons, CC BY 2.0. Cropped and resized. The photo shows a similar dish and may differ from this exact recipe.
This is the filling of an egg roll without the wrapper or the deep fryer. Lean ground pork or turkey gets browned with garlic and ginger, then a big bag of coleslaw mix goes in and wilts down in minutes. A splash of soy sauce, rice vinegar and sesame oil brings it all together.
It is one of the quickest high-protein dinners we make, with minimal chopping thanks to pre-shredded cabbage. Serve it as is, over rice, or with a crispy fried egg on top. The leftovers pack and reheat perfectly.
The method
- Heat the oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it into small crumbles, for 6 to 7 minutes until browned and no longer pink.
- If there is a lot of fat in the pan, spoon off all but about a tablespoon.
- Add the onion and cook for 2 minutes, then stir in the garlic and ginger and cook 30 seconds until fragrant.
- Add the coleslaw mix in two batches, tossing with tongs so it wilts evenly. Cook for 4 to 5 minutes, until the cabbage is tender but still has a little crunch.
- Stir in the soy sauce, rice vinegar, sesame oil and sriracha and toss to coat.
- Taste and adjust with more soy for salt or vinegar for brightness.
- Serve topped with green onions and sesame seeds, on its own or over rice.
Coach notes
- Ground pork should reach 160°F; ground turkey or chicken should reach 165°F.
- Add a handful of shiitake mushrooms with the onion for more umami.
- A drizzle of chili crisp at the end adds heat and crunch.
Make it your way
If you want the crunch of a real egg roll, bake a few strips of wonton wrapper brushed with oil at 400°F for 5 minutes and crumble them over the top. A drizzle of spicy mayo made from Greek yogurt and sriracha is also a fun finish. Leftovers make a great filling for lettuce wraps.
Store & reheat
Store in the fridge for up to 4 days. Reheat in a skillet or microwave until steaming. You can freeze portions for up to 2 months, although the cabbage softens after thawing.
*Protein per serving is a rough estimate based on typical ingredient values and will vary with the brands and portions you use. This recipe is for general cooking information and is not medical or nutrition advice. Check labels if you cook for anyone with allergies, and see our disclaimer.
