The recipe for one-pan skillet egg rolls has been sweeping through the foodie circles lately. It’s a quick dinner, has lots of vegetables and protein, requires little chopping thanks to a bag of coleslaw mix, but full of flavors expected from egg rolls.
1 tablespoon vegetable oil
1 pound ground pork (you can use your choice of ground meat)
1 medium yellow onion, diced
Salt & freshly ground black pepper
3 cloves garlic, minced*
1 tablespoon minced fresh ginger*
1 (14-ounce) bag coleslaw mix
2 tablespoons soy sauce
1/4 cup thinly sliced scallions
1 teaspoon toasted (Asian) sesame oil**
1 teaspoon rice vinegar (rice vinegar keeps almost forever)
Heat the oil in a large frying pan over medium-high heat until it shimmers. Add the pork 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 soy sauce and cook, stirring occasionally, until the cabbage is crisp-tender, about 3 minutes. Remove from the heat, add scallions, sesame oil, and vinegar, stirring to combine.
