Egg Roll in a Bowl

A fast, one-pan skillet dish with the classic flavors of an egg roll, featuring browned pork, tender cabbage, and a tangy sauce.

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Make the sauce and prep aromatics: Whisk together soy sauce, rice vinegar, sesame oil, and sriracha in a small bowl. Mix cornstarch with water if using. Mince garlic and ginger and slice green onions.
Heat oil in a skillet over medium-high heat. Add ground pork and cook until browned, about 5–7 minutes.
Add white parts of the green onions, garlic, and ginger to the skillet. Sauté until fragrant, about 45–60 seconds. Add sliced mushrooms and cook until they release moisture.
Add coleslaw mix and stir to combine. Sauté until cabbage is wilted but still crisp, about 3–4 minutes.
Pour in the sauce and stir to coat. Cook for 1–2 minutes to marry flavors. Add cornstarch slurry if desired and cook until sauce thickens.
Remove from heat and stir in green onion tops and a drizzle of sesame oil. Serve immediately.

This dish is flexible with protein swaps and can easily be made gluten-free or vegetarian. Store leftovers in the refrigerator for up to 3 days.