An egg roll sandwich puts the savory pork, cabbage, and ginger filling of a takeout-style egg roll inside a soft roll, with crunchy vegetables and a tangy sauce. This version skips the wrapper and deep-frying, making a quick skillet meal that is hearty, customizable, and easy to serve for lunch or dinner.
Ingredients
- 1 tablespoon (15 ml) neutral oil, such as canola or avocado oil
- 1 pound (450 g) ground pork
- 1 medium yellow onion, finely diced, about 1 cup (150 g)
- 2 medium carrots, peeled and shredded, about 1 cup (110 g)
- 3 cups (210 g) finely shredded green cabbage
- 2 garlic cloves, minced, about 2 teaspoons (6 g)
- 1 tablespoon (15 g) peeled, finely grated fresh ginger
- 3 tablespoons (45 ml) low-sodium soy sauce
- 1 teaspoon (5 ml) rice vinegar
- ½ teaspoon toasted sesame oil (2.5 ml)
- ¼ teaspoon ground black pepper
- 4 soft sandwich rolls, about 2 ounces (55 g) each
- 1 cup (90 g) finely shredded red or green cabbage, for topping
- ½ cup (60 g) thinly sliced scallions
- 2 tablespoons (30 g) mayonnaise
- 1 tablespoon (15 ml) sriracha, plus more to taste
- 1 teaspoon (5 ml) water, to thin the sauce if needed
Instructions
- Prepare the vegetables before heating the pan: dice the onion, shred the carrots and cooking cabbage, mince the garlic, grate the ginger, and slice the scallions. Keep the extra shredded cabbage aside for topping. In a small bowl, stir together the mayonnaise, sriracha, and water; set aside.
- Heat the neutral oil in a large skillet over medium-high heat. Add the ground pork and onion. Cook for 6 to 8 minutes, breaking the pork into small pieces with a spoon, until the pork is browned and no pink remains. Check the thickest pieces with a food thermometer: the USDA FSIS safe minimum temperature for ground pork is 160°F (71°C).
- Stir in the carrots, cooking cabbage, garlic, ginger, and black pepper. Cook for 3 to 4 minutes, stirring often, until the cabbage has softened but still has some texture. Add the soy sauce and rice vinegar; stir and cook for 1 minute so the liquid coats the filling. Turn off the heat and mix in the sesame oil. Taste and add a little more soy sauce if desired.
- While the filling finishes, split the rolls. For a lightly toasted exterior, place them cut-side down in a dry skillet over medium heat for 1 to 2 minutes, working in batches if needed. Do not leave them unattended; soft rolls can brown quickly.
- Spoon the hot filling into the rolls. Top each sandwich with shredded fresh cabbage and scallions, then drizzle with the sriracha mayonnaise. Serve promptly while the filling is hot and the topping is crisp.
Tips
- Keep the cabbage crisp. Use a sharp knife or food processor to shred it evenly, and avoid cooking the filling cabbage until completely limp. The fresh cabbage topping adds the crunch that stands in for an egg roll’s crisp wrapper.
- Choose a roll that holds up. Soft hoagie rolls, potato rolls, or sturdy hamburger buns work well. Very thin sandwich bread can become soggy; if using it, serve the filling open-faced or pile it on just before eating.
- Adjust salt with care. Soy sauce brands vary in saltiness. Start with the listed amount, taste after the filling has cooked, and add more only if needed. Low-sodium soy sauce is especially useful if you plan to add extra sauce at the table.
- Make it pork-free if needed. Ground chicken or turkey can replace the pork, but cook poultry to 165°F (74°C), the USDA FSIS safe minimum, checked with a food thermometer. Ground beef should reach 160°F (71°C). Avoid relying on color alone to judge doneness.
Serving Suggestions
Serve the sandwiches with steamed rice, a simple cucumber salad, or oven-roasted vegetables for a more filling meal. For a lighter side, offer extra shredded cabbage dressed with rice vinegar and a pinch of sugar. Keep additional sriracha, soy sauce, and sliced scallions on the table so everyone can season their own sandwich.
If serving a group, set out the warm filling, rolls, crunchy cabbage, scallions, and sauce separately. This lets people build sandwiches just before eating and prevents the rolls from softening while they wait. For a casual gathering, small slider rolls make easy-to-hold portions; the filling quantity will make roughly eight smaller sandwiches, depending on the rolls.
Variations
Make it vegetarian: Replace the pork with 1 pound (450 g) crumbled firm tofu or a plant-based ground alternative. If using tofu, press it first to remove excess moisture and cook until lightly browned before adding the onion and vegetables. Add a little extra soy sauce if the substitute is less seasoned.
Add heat or sweetness: Increase the sriracha, or add a pinch of red pepper flakes to the skillet. For a slightly sweeter, takeout-inspired filling, stir in 1 teaspoon (5 ml) honey or brown sugar with the soy sauce; this is optional and will make the sauce less sharp.
Use another crunchy topping: Thinly sliced cucumber, pickled red onion, or a handful of bean sprouts can join or replace the fresh cabbage. Add wet toppings sparingly so they do not soak the bread.
Try a lettuce wrap: Spoon the filling into large lettuce leaves instead of rolls. Serve the cabbage and sauce alongside, and assemble just before eating for a crisp, low-mess option.
Storage and Reheating
For best texture, store the filling, rolls, fresh cabbage, scallions, and sauce separately. Refrigerate the cooked filling in a shallow, covered container within 2 hours of cooking; it keeps for 3 to 4 days in the refrigerator. Keep the sauce and cut vegetables refrigerated in separate containers. Do not store assembled sandwiches for later, since the rolls will absorb moisture and the topping will soften.
Reheat only the amount of filling you plan to eat in a skillet over medium heat, stirring until steaming hot throughout, or microwave it in a covered microwave-safe bowl, stirring halfway through. Leftovers should reach 165°F (74°C) when reheated; check with a food thermometer. Add a teaspoon of water if the filling seems dry, then assemble with fresh toppings. Freeze the cooked filling in an airtight container for up to 2 to 3 months for best quality; thaw it in the refrigerator before reheating to 165°F (74°C).
Frequently Asked Questions
Does an egg roll sandwich contain egg?
No egg is needed in this recipe. The name refers to the seasoned cabbage-and-meat filling commonly associated with egg rolls, served in a sandwich roll instead of wrapped in pastry. Check ingredient labels on rolls and sauces if you need to avoid egg due to an allergy.
Can I make the filling ahead?
Yes. Cook the filling, cool it promptly, and refrigerate it within 2 hours. It can be made up to 3 to 4 days ahead. Reheat it to 165°F (74°C) before serving, then add fresh cabbage and sauce as you assemble the sandwiches.
How do I keep the sandwich from getting soggy?
Toast the cut sides of the rolls, drain off any excess liquid from the skillet, and assemble just before serving. Put the crunchy cabbage between the filling and any wet sauce, or serve the sauce on the side.
Can I use coleslaw mix?
Yes. Use about 3 cups (210 g) of plain shredded coleslaw mix in the skillet, checking that it does not include dressing. Reserve another cup (90 g) of undressed mix for the fresh topping if you like; carrots already included in the mix can replace the shredded carrots.
What can I use instead of rice vinegar?
Apple cider vinegar is a practical substitute in the same quantity. It has a slightly fruitier flavor, but works well in the filling. White vinegar is sharper, so start with ½ teaspoon (2.5 ml), taste, and add more only if needed.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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