I love making this inside out egg roll when I want bold, savory flavor without spending a lot of time in the kitchen. It gives me everything I enjoy about a classic egg roll filling, but in a lighter, faster skillet meal that fits perfectly into busy days. I turn to this recipe whenever I want something comforting, homemade, and satisfying in under 20 minutes.
Why You’ll Love This Recipe
I like this recipe because it comes together quickly and only uses one pan. I enjoy how flexible it is, since I can easily adjust the seasoning or switch small details based on what I have on hand. I also appreciate that it is filling without being heavy, making it a great option for weeknight dinners or meal prep. Most of all, I love that it delivers takeout-style flavor while still being cooked at home.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 pound lean ground beef or ground turkey
1 teaspoon minced garlic
14–16 ounces coleslaw mix or 6 cups finely sliced cabbage
⅓ cup low sodium soy sauce or tamari
1 teaspoon hot sauce
1 teaspoon ground ginger
½ teaspoon onion powder
a pinch of ground cloves (optional)
1½ tablespoons toasted sesame oil
3 green onions, sliced
sesame seeds for serving (optional)
Directions
I begin by heating a large skillet over medium heat. I add the ground meat and cook it, breaking it apart as it browns, until no pink remains. Once cooked, I drain off any excess grease and add the minced garlic, stirring for about 30 to 60 seconds until fragrant.
Next, I add the coleslaw mix or sliced cabbage to the skillet and toss it well with the meat. I pour in the soy sauce and stir until everything is evenly coated. Then I add the hot sauce, ground ginger, onion powder, and cloves if I am using them, mixing well to combine.
I cover the skillet with a lid and let everything cook for a few minutes until the cabbage softens to my liking. Once tender, I remove the skillet from the heat and stir in the toasted sesame oil. I taste and adjust seasoning if needed, then serve it warm topped with green onions and sesame seeds.
Servings And Timing
I usually make this recipe to serve 4 people. It takes about 5 minutes to prepare and 15 minutes to cook, making the total time approximately 20 minutes.
Variations
I sometimes use ground chicken instead of beef or turkey for a lighter option. When I want extra crunch, I like adding chopped water chestnuts during cooking. If I want a paleo-friendly version, I swap the soy sauce for coconut aminos and adjust the amount to taste. For added texture, I occasionally top each serving with crispy fried egg roll wrapper pieces.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I usually warm it in the microwave in short intervals, stirring between each one. If reheating on the stovetop, I add a small splash of water and heat gently to keep it from drying out.
FAQs
Can I Make This Recipe Ahead Of Time?
I often prepare it in advance and portion it into containers, which makes weekday lunches and dinners much easier.
Can I Freeze Inside Out Egg Roll?
I generally do not recommend freezing it because cabbage can become watery, but reheating it in a skillet after thawing helps improve the texture.
What Is One Serving Size?
I divide the finished dish into four equal portions, as the cabbage cooks down and makes cup measurements unreliable.
Is This Recipe Low Carb?
I consider this a low carb option since it skips the egg roll wrappers and focuses on protein and vegetables.
Can I Adjust The Spice Level?
I easily control the heat by increasing or reducing the hot sauce, or by adding sriracha or chili oil at the end.
Conclusion
I keep this inside out egg roll recipe in my regular rotation because it is fast, flavorful, and incredibly practical. It helps me satisfy takeout cravings while still cooking at home, and it never feels complicated or heavy. Every time I make it, I am reminded how simple ingredients can turn into a delicious, dependable meal.
A quick, one-pan meal inspired by classic egg roll filling—savory ground meat, cabbage, and bold seasonings tossed together for a comforting and flavorful dish ready in under 20 minutes.
Ingredients
1 pound lean ground beef or ground turkey
1 teaspoon minced garlic
14–16 ounces coleslaw mix or 6 cups finely sliced cabbage
1/3 cup low sodium soy sauce or tamari
1 teaspoon hot sauce
1 teaspoon ground ginger
1/2 teaspoon onion powder
A pinch of ground cloves (optional)
1 1/2 tablespoons toasted sesame oil
3 green onions, sliced
Sesame seeds for serving (optional)
Instructions
Heat a large skillet over medium heat. Add ground beef or turkey and cook, breaking it apart, until browned and no longer pink.
Drain excess grease if needed. Add minced garlic and stir for 30–60 seconds until fragrant.
Add coleslaw mix or cabbage and toss to combine with the meat.
Pour in soy sauce and add hot sauce, ground ginger, onion powder, and ground cloves (if using). Stir well to coat.
Cover skillet and cook for a few minutes, stirring occasionally, until cabbage softens to desired tenderness.
Remove from heat, stir in toasted sesame oil, and adjust seasoning if needed.
Serve warm, topped with sliced green onions and sesame seeds if desired.
Notes
Use coconut aminos instead of soy sauce for a paleo-friendly version.
Top with crispy egg roll wrapper pieces for added crunch.
Chopped water chestnuts can be added for texture.
Adjust spice level with more or less hot sauce or chili oil.
