Let's be honest: the best part of an egg roll is the filling. That savory, garlicky cabbage and pork combo with just enough crunch? Yes, please. This "inside out" version skips the wrapper and the deep-frying, giving you all the flavor with none of the fuss.
It's one of those recipes that somehow checks every box: fast, packed with veggies, meal-prep friendly, and made in one skillet. And yes, it's way healthier than takeout, but still totally satisfies that craving.
Oh, and if you love shortcut-friendly, veggie-packed meals like this, you should definitely check out my One-Pot Creamy Cajun Chicken Orzo next. It's another favorite!
The ingredient
Ground pork - You can also use chicken, turkey, or plant-based crumbles.
Green cabbage - Freshly shredded for crunch and flavor.
Carrot - Adds color and a hint of sweetness.
Garlic & fresh ginger - The flavor backbone. Use fresh if possible!
Green onion - Stirred in at the end for brightness.
Soy sauce - Adds that umami punch. Use tamari for gluten-free.
Sesame oil - Toasted sesame oil brings depth. Don't skip it!
Rice vinegar - Just a splash for acidity.
Sriracha (optional) - For heat lovers.
Salt and pepper - To taste.
Toasted sesame seeds - Optional garnish, but so worth it!
See recipe card for quantities
How to make the Inside Out Egg Roll Step-by-step
1. Brown the pork.
Heat a large skillet over medium-high heat. Add ground pork and cook until browned and fully cooked through, breaking it apart with a wooden spoon as it cooks.
2. Add aromatics.
Stir in the minced garlic and grated ginger. Cook for 30-60 seconds, just until fragrant.
3. Toss in the veggies.
Add shredded cabbage and carrots to the pan. Sautรฉ for 3-5 minutes, until slightly softened but still crisp.
4. Add flavor.
Pour in soy sauce, rice vinegar, sesame oil, and a little sriracha if using. Toss everything together and cook for another 2-3 minutes.
5. Finish it off.
Remove from heat and stir in sliced green onions. Taste and season with salt and pepper if needed.
6. Serve and garnish.
Top with a sprinkle of sesame seeds and more green onion if you like. Serve hot!
Tips for Success
- Use a big enough pan so the cabbage can sautรฉ, not steam.
- Shred your cabbage thinly for faster cooking and better texture.
- Meal prep tip: Double the batch and keep leftovers for lunches.
- Don't overcook the veggies - you want that fresh crunch!
Variations
- Low-sodium version: Use low-sodium soy sauce and skip added salt.
- Veggie swap: Add mushrooms, bell peppers, or even broccoli slaw.
- Make it vegetarian: Use crumbled tofu or your favorite meat alternative.
Serve With & Storage
How to serve it:
- Over steamed jasmine rice or cauliflower rice
- In lettuce cups as wraps
- With a fried egg on top (chef's kiss!)
How to store:
- Let leftovers cool, then store in an airtight container in the fridge for up to 4 days.
- Reheat in a skillet or microwave until warmed through.
FAQS
Can I make this dish ahead of time?
Yes, you can make it ahead of time and store it in the fridge for up to three days.
Can I freeze the leftovers?
Yes, you can freeze leftovers for up to three months. Just be sure to thaw them before reheating.
What other vegetables can I use in this dish?
You can really use any type of vegetable you like. Some other good options include broccoli, zucchini, and mushrooms.
Inside Out Egg Roll
Equipment
- Large skillet or wok
- Spatula or wooden spoon
- Sharp knife
- Cutting board
- Measuring spoons
- Grater (for ginger and carrot, if not using pre-shredded)
- Mixing bowl (optional, for prepping ingredients ahea
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 2 tablespoon hoisin sauce
- 1 ยฝ cup ground beef or impossible meat if you are vegetarian
- ยพ cup red cabbage shredded
- 3 larges carrots in ribbon or shredded
- 1 tbsp rice vinegar
- 4 cups rice
- 2 spring onion finely chopped
- Coriander and sesame seeds to taste
Instructions
- In a wok or large skillet add the olive overmedium-high heat. Once the olive oil is hot add the garlic and ginger and cook for 1 minute.
- Add the beef, and cook for 10 minutes, until it's complety cooked
- Add the rest of the ingredients except the fresh cilantro and spring onion, and cook for another 5 minutes until the vegetable has softened.
- Serve over rice, garnish with spring onions, cilantro and sesame seeds
Notes
- Swap pork with ground turkey or tofu.
- Add bell peppers or mushrooms for more veggie power.
- Use coleslaw mix for a shortcut.
- Great with rice or as lettuce wraps!
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