Some people call this “crack slaw.” Others call it deconstructed egg roll. I just call it Tuesday dinner because I make it constantly.
Here’s the thing — I used to order Chinese takeout at least once a week. At $15-18 per order, that adds up fast. Then I discovered you can make something that tastes better than takeout, in one pan, in about 20 minutes. For less than two bucks a serving. If you love Asian flavors, also check out our beef and broccoli and Korean beef bowls.
Why This Recipe Works for Meal Prep
Not every recipe survives five days in the fridge. This one actually gets better. The flavors meld, the cabbage stays slightly crisp but absorbs all those savory juices, and reheating is stupid simple — 2 minutes in the microwave and you’re eating.
What makes it perfect:
- One pan. That’s it.
- Ready in 20 minutes flat
- Low carb and keto-friendly (if that’s your thing)
- Reheats beautifully without getting soggy
- Uses cheap ingredients you can find anywhere
The coleslaw mix is the secret weapon here. Instead of shredding a whole head of cabbage (annoying), you grab a $2 bag that’s already prepped with cabbage and carrots. Done.
The Breakdown: What This Costs
Let me show you the actual numbers because I’m obsessed with this stuff:
| Ingredient | Cost |
|---|---|
| Ground pork (1.5 lbs) | $5.25 |
| Coleslaw mix | $2.00 |
| Garlic, ginger | $0.75 |
| Soy sauce, sesame oil | $0.50 |
| Green onions | $0.75 |
Total: $9.25 for 5 servings = $1.85 each
Compare that to ordering “egg roll in a bowl” from a restaurant. You’re looking at $12-15 minimum. Math doesn’t lie.
How to Make Egg Roll in a Bowl
Step 1: Brown the Pork
Heat a large skillet or wok over medium-high heat. Add the ground pork and break it up with a spatula. You want nice browned bits — don’t just steam it into gray sadness. Let it sit for 30 seconds, stir, repeat. Takes about 5-6 minutes.
Add the garlic and ginger in the last minute. You’ll smell it immediately. That’s how you know it’s working.
Step 2: Build the Sauce Situation
Mix together in a small bowl:
- Soy sauce
- Sesame oil
- Rice vinegar
- Sriracha (if you want heat)
This takes 30 seconds. Don’t overthink it.
Step 3: Dump Everything Together
Toss in the entire bag of coleslaw mix. Yes, all of it. It looks like a mountain but wilts down fast. Pour the sauce over everything.
Stir constantly for 3-4 minutes. The cabbage should be slightly wilted but still have some crunch. Don’t cook it until it’s mush — nobody wants that.
Step 4: Finish and Portion
Kill the heat. Throw on the green onions and sesame seeds. Give it one final toss.
Divide into 5 meal prep containers. Let them cool before sealing, unless you enjoy soggy condensation grossness.
Storage and Reheating
These keep in the fridge for 5-6 days easy. The sesame and soy just keeps penetrating deeper, which is actually a good thing.
To reheat: Microwave for 1.5-2 minutes. Stir halfway through if you’re fancy. That’s literally it.
Pro tip: Throw a fried egg on top when you’re eating it fresh. Runny yolk mixing into the bowl? Chef’s kiss.
Making It Your Own
The base recipe is perfect but here are some variations I’ve tested:
Want it spicier? Add more sriracha or a drizzle of chili crisp at the end. The Lao Gan Ma brand goes crazy on this.
Ground turkey instead? Works great. Slightly leaner, slightly cheaper. I use 93% lean and it’s still plenty juicy.
Extra veggies? Throw in some mushrooms or water chestnuts for crunch. Bell peppers work too if you’re into that.
Make it fancy: Garnish with fresh cilantro and a squeeze of lime. Suddenly it feels restaurant-quality.
Common Mistakes to Avoid
After making this approximately 47 times, I’ve learned some things:
-
Don’t crowd the pan. If your pan is too small, the pork steams instead of browns. Use your biggest skillet.
-
The cabbage timing matters. Overcooked cabbage = sad, limp, sulfur-smelling mess. 3-4 minutes is the sweet spot.
-
Low sodium soy sauce is worth it. Regular soy sauce can make this too salty, especially after it sits in the fridge and concentrates.
-
Fresh ginger > ground ginger. The pre-minced stuff in jars is fine in a pinch but fresh ginger has way more punch.
Nutritional Stuff
Look, I’m not a nutritionist. But this checks a lot of boxes:
- High protein (22g per serving) for muscle and satiety
- Low carb (12g net) if you’re counting
- The fat content comes from the pork, which you can reduce by using leaner meat or turkey
It’s definitely more nutritious than a deep-fried egg roll wrapped in white flour. We can agree on that.
Why I Keep Coming Back to This
Some meal prep recipes I make once and forget about. This one has been in my rotation for over a year now. It’s:
- Cheap enough to not feel guilty
- Tasty enough to actually look forward to lunch
- Easy enough to make even when I’m tired
- Different enough from my other preps to keep things interesting
That’s the holy grail of meal prep right there. Print it out, save it, make it this Sunday. You’ll thank me on Wednesday when you’re eating like a king for $1.85 while your coworkers spend $15 on sad salads.
Got questions? Tweaks that worked for you? I’m always testing new variations.