Soul Food

Egg roll in a bowl


  • 1 lb (450g) ground pork or ground chicken
  • 1 tablespoon sesame oil
  • 1 small onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1/4 cup soy sauce or tamari sauce (for gluten-free option)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha sauce (optional, for heat)
  • 1 small head cabbage, thinly sliced
  • 2 medium carrots, shredded
  • 4 green onions, chopped
  • Salt and pepper, to taste
  • Sesame seeds, for garnish


  1. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the ground pork or chicken and cook until browned and cooked through. Break it up into small crumbles as it cooks.
  2. Push the cooked meat to one side of the skillet and add the sliced onion, minced garlic, and grated ginger to the empty side. Sauté for a few minutes until the onions are softened and fragrant.
  3. In a small bowl, whisk together the soy sauce, rice vinegar, and sriracha sauce (if using). Pour the sauce mixture over the meat and onion mixture in the skillet.
  4. Add the sliced cabbage and shredded carrots to the skillet. Toss everything together to combine. Cook for 4-5 minutes, or until the cabbage has wilted slightly but still has a bit of crunch.
  5. Stir in the chopped green onions and season with salt and pepper to taste. Cook for an additional 1-2 minutes to heat everything through.
  6. Remove from heat and serve the egg roll in a bowl hot. Garnish with sesame seeds for added flavor and texture.
  7. Enjoy!
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