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 meat and/or poultry 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!
Go with your favorite ground meat; turkey or chicken would work 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.
EGG ROLL SKILLET
• 1 tablespoon olive or vegetable oil
• 1 pound ground meat/poultry of your choice
• 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
Heat the oil in a large frying pan over medium-high heat until shimmering. Add the meat 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.
Add the garlic and ginger, and cook until fragrant, about 1 minute. Add the coleslaw mix and tamari and cook, stirring occasionally, until the cabbage is crisp-tender, about 3 minutes. Remove from the heat, add the scallions, sesame oil and rice vinegar, and stir to combine. Taste and season with salt and pepper as needed.
Recipe notes: Leftovers can be stored in an airtight container in the refrigerator for up to four days.