Egg Roll Skillet

Christine Gallary
Christine GallarySenior Recipe Editor at The Kitchn
I grew up in a Chinese food-loving family, eating my first restaurant meals in Oakland's vibrant Chinatown. My love of food but lack of cooking experience led to me Le Cordon Bleu in Paris, where I graduated with a Diplôme de Cuisine in French cooking. After culinary school, I learned how to test and edit recipes in test kitchens at Cook's Illustrated and CHOW, falling in love with the process of rigorously testing recipes to make sure they were foolproof for the home cook. I've worked with thousands of recipes over the past 15 years, including developing recipes for the James Beard-award winning Mister Jiu's in Chinatown cookbook. Living in the delicious diversity of San Francisco, I never get tired of finding new ingredients or cuisines to try. My favorite type is Cantonese home cooking — I'm on a quest to recreate the dishes my grandmother used to make. All the food I test at home is eagerly tasted and enjoyed by my husband, Hayden, and daughter, Sophie, while our little dog, Mochi, looks wistfully on.
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updated Aug 30, 2023
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Credit: Ghazalle Badiozamani

A veggie-rich take on the classic Chinese appetizer that you can actually eat as dinner.

Serves4

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Credit: Ghazalle Badiozamani

This recipe is part of Kitchn 100 — the hundred recipes you need right now. Check out all of the amazing dishes, from Kitchn and beyond, here.

When you need a quick one-pan dinner that has tons of veggies and protein, look no further than this egg roll skillet. Inspired by the tasty filling in Chinese egg rolls, this ground pork skillet requires very little chopping thanks to a bag of coleslaw mix, but it’s full of ginger and garlic and all the hallmark flavors you expect from egg rolls. Skip the takeout tonight and give this a try instead!

Ingredient Substitutions

Don’t like pork? Go with your favorite ground meat instead; turkey or chicken would well, as long as there’s some dark meat in the mix. As for flavoring, use what you have handy: soy sauce, tamari, or coconut aminos all do a good job of adding savory flavors.

When looking at cabbage slaw mix, try to find one that has purple cabbage and carrots so that the skillet is colorful, but feel free to experiment with a broccoli slaw mix for a different spin! Serve with a squirt of Sriracha for a spicy kick.

Credit: Ghazalle Badiozamani
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Egg Roll Skillet

A veggie-rich take on the classic Chinese appetizer that you can actually eat as dinner.

Serves 4

Nutritional Info

Ingredients

  • 1 tablespoon

    olive or vegetable oil

  • 1 pound

    ground pork

  • 1

    medium yellow onion, diced

  • 1/2 teaspoon

    kosher salt

  • Freshly ground black pepper

  • 3

    cloves garlic, minced

  • 1 tablespoon

    minced peeled fresh ginger

  • 1

    (14-ounce) bag coleslaw mix

  • 2 tablespoons

    tamari, soy sauce, or coconut aminos

  • 1/4 cup

    thinly sliced scallions

  • 1 teaspoon

    toasted (Asian) sesame oil

  • 1 teaspoon

    rice vinegar

Instructions

  1. Heat the oil in a large frying pan over medium-high heat until shimmering. Add the pork and onion, and season with the salt and pepper. Cook, breaking up the meat into small pieces with a wooden spoon, until the meat is cooked through and the onion is tender, about 8 minutes.

  2. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the coleslaw mix and soy sauce and cook, stirring occasionally, until the cabbage is crisp-tender, about 3 minutes. Remove from the heat, add the scallions, sesame oil, and vinegar, and stir to combine. Taste and season with salt and pepper as needed.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Filed in:
asian
chinese
Dairy-Free
dinner
easy
Eggs