Egg Roll in a Bowl with Bagged Coleslaw Mix

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes

Quick Ingredients

• 1 tablespoon neutral oil (avocado, canola, or grapeseed)
• 1 pound ground pork or ground turkey (or 14 ounces extra-firm tofu, pressed and crumbled)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, finely grated
• 1 (14-ounce) bag coleslaw mix
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 4 green onions, thinly sliced
• Sriracha, to finish

Do This

• 1. Heat oil in a large skillet over medium-high heat.
• 2. Brown pork/turkey (8–10 min) or cook crumbled tofu until lightly golden (6–8 min).
• 3. Add garlic and ginger; cook 30 seconds until fragrant.
• 4. Stir in the coleslaw mix; toss and cook 3–5 minutes until crisp-tender.
• 5. Add soy sauce and rice vinegar; stir 1 minute to coat.
• 6. Turn off heat; stir in sesame oil and most of the green onions.
• 7. Serve hot with remaining green onions and sriracha on top.

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Why You’ll Love This Recipe

• It has all the savory, gingery, garlicky “egg roll” flavor without deep-frying.
• Bagged coleslaw mix makes it fast: minimal chopping, maximum crunch.
• It’s a one-pan dinner that’s easy to scale up for meal prep.
• Flexible for different diets: ground pork, turkey, or a satisfying tofu option.

Grocery List

• Produce: garlic, fresh ginger, green onions
• Dairy: none
• Meat & Alternatives: ground pork or ground turkey (or extra-firm tofu)
• Pantry: neutral oil, low-sodium soy sauce, rice vinegar, toasted sesame oil, sriracha
• Refrigerated/Packaged: 1 (14-ounce) bag coleslaw mix

Full Ingredients

Choose Your Protein (pick 1)

• Meat option: 1 pound ground pork or 1 pound ground turkey
• Tofu option: 14 ounces extra-firm tofu, pressed for 10 minutes and crumbled

Vegetables & Aromatics

• 1 (14-ounce) bag coleslaw mix (shredded cabbage and carrots)
• 4 green onions, thinly sliced (separate whites/light greens from dark greens if you’d like)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, finely grated

Sauce & Finishing

• 3 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 tablespoon neutral oil (avocado, canola, or grapeseed), for cooking
• 1 to 2 teaspoons sriracha, plus more to serve

Optional (Tasty Extras)

• 1 teaspoon brown sugar or honey (balances the soy sauce)
• 1 tablespoon toasted sesame seeds
• 1/4 teaspoon crushed red pepper flakes (extra heat)
• Cooked rice or cauliflower rice, for serving

Step-by-Step Instructions

Step 1: Prep your aromatics and sauce

Thinly slice the green onions (keep a small handful aside for topping). Mince the garlic and grate the ginger.

In a small bowl, stir together 3 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, and 1 to 2 teaspoons sriracha. Set aside. Keep the 1 teaspoon toasted sesame oil separate to add at the end (it tastes best when not cooked hard).

Step 2: Heat the pan

Set a large skillet (12-inch works well) over medium-high heat. Add 1 tablespoon neutral oil and let it heat until it shimmers, about 30–45 seconds.

Step 3: Brown the protein

If using ground pork or turkey: Add the ground meat and spread it out. Cook, breaking it up with a spatula, until browned and cooked through, about 8–10 minutes. For food safety, cook to an internal temperature of 160°F (71°C) for pork or 165°F (74°C) for turkey.

If using tofu: Add the crumbled, pressed tofu in an even layer. Cook, stirring occasionally, until it dries slightly and turns lightly golden in spots, about 6–8 minutes. (If your skillet looks dry at any point, add an extra 1 teaspoon neutral oil.)

If there’s excess fat in the pan (more common with pork), carefully spoon off all but about 1 tablespoon.

Step 4: Add garlic and ginger

Add the minced garlic and grated ginger to the skillet. Stir constantly and cook just until fragrant, about 30 seconds. This quick cook prevents the garlic from burning and keeps the ginger bright.

Step 5: Stir in the bagged slaw

Add the entire 14-ounce bag coleslaw mix. Use tongs to toss everything together so the cabbage starts to wilt and picks up the savory drippings from the pan.

Cook, stirring frequently, until the slaw is crisp-tender, about 3–5 minutes. (For softer cabbage, cook closer to 6–7 minutes; for more crunch, stop at 3 minutes.)

Step 6: Sauce it and bring it together

Pour in the soy sauce mixture (soy sauce, rice vinegar, and sriracha). Stir and cook for 1 minute so the sauce coats everything evenly and lightly reduces.

Taste and adjust: add an extra 1 teaspoon soy sauce for salt, an extra 1 teaspoon rice vinegar for brightness, or an extra 1 teaspoon sriracha for heat.

Step 7: Finish with sesame oil and green onions

Turn off the heat. Drizzle in 1 teaspoon toasted sesame oil and stir well.

Stir in most of the sliced green onions, reserving a small handful for garnish.

Step 8: Serve

Spoon into bowls and top with the remaining green onions. Add more sriracha to taste.

If you want a fuller meal, serve over cooked rice or cauliflower rice. For extra texture, sprinkle with toasted sesame seeds.

Pro Tips

• Use a wide skillet for better browning: Crowding can steam the meat and cabbage. A 12-inch skillet helps everything cook fast and evenly.
• Keep the cabbage crisp: Add the slaw all at once and cook just until wilted. Overcooking turns it soft and watery.
• Save sesame oil for the end: Toasted sesame oil is a finishing oil; high heat can dull its flavor.
• Dial in the salt: Different brands of soy sauce vary. Start with low-sodium, then adjust at the end.
• For tofu, press well: Pressing for 10 minutes helps it brown instead of steam.

Variations

• Peanut-ginger version: Add 1 tablespoon peanut butter and 1 tablespoon water to the sauce mixture before adding it to the pan for a lightly creamy coating.
• Extra-veg version: Add 1 cup sliced mushrooms with the meat/tofu, or stir in 1 cup thawed frozen edamame during the last 2 minutes.
• More “egg roll” vibes: Add 1/2 teaspoon Chinese five-spice with the garlic and ginger, and finish with 1 tablespoon toasted sesame seeds.

Storage & Make-Ahead

Cool leftovers to room temperature (about 20–30 minutes), then store in an airtight container in the refrigerator for up to 4 days.

Reheat in a skillet over medium heat for 3–5 minutes, stirring occasionally, or microwave in 30-second bursts until hot. If it looks dry after chilling, add 1 tablespoon water and stir while reheating.

Make-ahead tip: mince the garlic, grate the ginger, and mix the sauce up to 2 days in advance. Slice green onions up to 2 days ahead and refrigerate.

Nutrition (per serving)

Approximate, using 1 lb 93% lean ground turkey and low-sodium soy sauce; actual values vary by protein choice and brands. Calories: 290; Protein: 27 g; Carbohydrates: 14 g; Fiber: 4 g; Sugars: 7 g; Fat: 14 g; Saturated Fat: 3 g; Sodium: 780 mg.