Deconstructed Egg Roll (Easy & Quick Recipe)

overhead view of a bowl with deconstructed eggroll containing cabbage, veggies, and meat.

Servings: 4

Prep Time: 5

Cook Time: 15

Total Time: 20

This deconstructed egg roll in a bowl is everything you love about this takeout classic, minus the wrapper. It's got crunch, tastes great, and it's a fast, one-pan dinner.

4.97 from 28 votes

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Ingredients

2 tablespoons sesame oil
1 medium onion, chopped
1 pound ground meat
½ teaspoon black pepper
1 teaspoon garlic powder
1 ½ teaspoons salt
1 tablespoon Sriracha
16 ounce bag coleslaw mix
¼ cup low-sodium soy sauce
1 tablespoon rice wine vinegar
chopped green onions, for serving

Instructions

Cook:

In a large skillet over medium-high heat, heat the sesame oil. Add the chopped onion and sauté until it's translucent, about 3 minutes. Add the ground meat, black pepper, garlic powder, salt, and Sriracha. Cook for about 5 minutes, breaking up the meat as it cooks, until the meat is cooked through.
Add the coleslaw mix and use kitchen tongs to mix it up with the beef. Add the soy sauce and rice vinegar and mix to combine. Keep cooking the cabbage for 5 more minutes while using the tongs to stir until it's tender but still has some crunch left. Turn off the heat, sprinkle the chopped green onions over the top, and cover for 2 minutes.

Serve:

Serve the deconstructed eggroll in a bowl.

Nutrition