This is a ground meat and cabbage stir-fry that captures the filling of an egg roll — seasoned pork (or whatever ground meat you have), cabbage, garlic, ginger, soy sauce, and sesame oil — cooked together in one skillet. There are no wrappers to deal with and no deep-frying. It goes from fridge to table in about 20 minutes, which is the real reason to make it.
Why this recipe works
Two things matter here. First, browning the ground meat properly before adding anything else — let it sit undisturbed in a hot pan so it develops some color rather than steaming. That browning is where most of the savory depth comes from. Second, the cabbage goes in after the aromatics, not before. Adding it too early means it cooks down into mush; adding it once the garlic and ginger have had 30–60 seconds in the fat means the cabbage picks up those flavors while still holding a little texture. Soy sauce and sesame oil do the rest — the sesame oil goes in at the end, off heat, so the aroma doesn’t cook off.
Storage and reheating
Store leftovers in an airtight container in the fridge for up to 4 days. The cabbage softens a bit more overnight, but the flavor actually improves. Reheat in a skillet over medium heat for 3–4 minutes, stirring occasionally — this keeps more texture than the microwave. If you use the microwave, cover loosely and heat in 60-second bursts. For freezing, portion into freezer bags, press flat, and freeze for up to 2 months. Thaw overnight in the fridge before reheating; thawing on the counter is not recommended for cooked ground meat.
Common problems and fixes
- The pan is watery and the mixture is steaming instead of frying: The cabbage releases a lot of moisture. If liquid is pooling, turn the heat up to medium-high and keep stirring until it evaporates. Crowding the pan with too much cabbage at once is usually the cause — add it in two batches if your skillet is smaller than 12 inches.
- The meat is clumping into large chunks: Break it up with a wooden spoon or spatula as soon as it hits the pan, before it has a chance to set. Once it browns into a solid mass it’s hard to fix without losing the sear.
- It tastes flat even after seasoning: Soy sauce alone can taste one-dimensional. A small splash of rice vinegar (about half a teaspoon) brightens the whole dish without making it taste sour. Add it at the same time as the soy sauce.
- Ground poultry looks done but may not be safe: Ground chicken and turkey must reach 165°F (74°C) internally — do not rely on color alone. A quick-read thermometer takes seconds and removes the guesswork. Ground pork and beef are safe at 160°F (71°C). Skip the garnish of crispy wonton strips — not worth the extra dish when the filling is already satisfying on its own.
- The garlic burns before the meat is ready: If you add garlic directly to a dry, screaming-hot pan it will scorch in under a minute. Add it after the meat is about halfway cooked and the pan temperature has dropped slightly, or push the meat to the edges and add the garlic to the center with a small amount of oil.
Easy Deconstructed Egg Roll Recipe
Ingredients
1 pound ground chicken (minced chicken)
1 pound ground pork (minced pork)
½ bag cabbage - tri-colour
3 stalks green onions (scallions or green shallots)- 6 sheets egg roll wrappers
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon red pepper flakes
1 teaspoon soy sauce
Instructions
- Start by browning a pound of ground chicken and one pound of pork over medium heat in a frying pan.
- Season it with salt, pepper, garlic powder, and onion powder and if you like a little heat, some crushed red pepper flakes. Once the meat is cooked, add the tri-colour cabbage, mix well and add the soy sauce. At this point, I like to turn the heat off and cover it so that the cabbage can soften but still has a fresh crunch! Leave it covered for about 5 minutes and then transfer it to a serving bowl.
- To save dishes, since I am also the dishwasher most days, I use the same pan to make my egg-roll crisps. So over medium heat, warm up some canola oil. If you have vegetable oil, that will work, too. But I warn against olive oil! Olive oil is not for high frying situations and will smoke you out, not to mention the taste will not be that great! While the oil is warming up, for about 4 minutes, cut egg-roll sheets.
- I cut them lengthwise and then cut them again in half, but you can do whatever size you want! The oil should be hot enough at this point, but you can know for sure by looking for little ripples in the oil. I take about a handful and toss them into the oil. Don't worry about making them look pretty or ensuring they are all evenly in the oil. Once on the paper towels, sprinkle generously with salt.
- To serve this yummy healthy-ish dish, I sprinkle it with freshly chopped green onion, crisps and an extra dash of soy sauce.
Nutrition
Common questions
Can I use pre-shredded coleslaw mix instead of chopping cabbage?
Yes, bagged coleslaw mix works fine and saves prep time. It typically contains green cabbage, red cabbage, and shredded carrot, so you get a little extra color and sweetness without any extra work.
What is the best ground meat to use for this recipe?
Ground pork is the most traditional choice and gives the richest flavor with cabbage. Ground chicken or turkey works well for a leaner result but needs to reach 165°F (74°C) — use a thermometer rather than guessing by color.
Can I make this ahead and pack it for lunch?
It holds up well for meal prep and reheats in under 5 minutes. Pack it in a container with a tight lid and refrigerate for up to 4 days — the flavors are actually better on day two.
I don’t have sesame oil. Can I leave it out?
You can, but sesame oil is doing real work here — it’s the main thing that makes this taste like an egg roll rather than a generic stir-fry. A small bottle is inexpensive and lasts a long time; it’s worth having on hand.
Try these next
- Savory Pork Noodle Stir-Fry
- Japanese Pork Lettuce Cups
- Authentic Szechuan Dan Dan
- Horopito Pork Stir Fry
