Egg Roll Skillet
May 4, 2026
Egg rolls: We love ‘em, we need ‘em and we hate how much time it takes to make ‘em. Skip the complicated parts of egg rolls and make this easy skillet version instead! With Asian-inspired flavors and without deep-frying or wrappers, you can make this skillet dinner in only 30 minutes. Consider it an egg roll without the fuss!
SERVINGS
6
PREP TIME
10 min
COOK TIME
20 min
Ingredients
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3 ½ounces dry rice noodles
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½cup tamari
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1tablespoon rice vinegar
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1tablespoon packed brown sugar
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1teaspoon freshly grated ginger
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1teaspoon freshly grated garlic
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½teaspoon fish sauce
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1pound L&B Fresh All Natural Ground Pork
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1medium yellow onion, small diced
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1teaspoon freshly ground black pepper
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1(10 oz.) package broccoli cole slaw
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½cup wonton strips, for garnish
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½cup finely chopped peanuts, for garnish
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¼cup thinly sliced green onions, for garnish
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Hoisin sauce, for garnish
Directions
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1
Place the rice noodles in a medium heatproof bowl and pour enough boiling water on top to cover the noodles. Let soak for 5 minutes or until the noodles are translucent and soft. Using a pair of scissors, cut the noodles into 1- to 2-inch-long pieces. Strain and set aside.
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2
In a small bowl, whisk together tamari, rice vinegar, brown sugar, ginger, garlic and fish sauce until combined. Set aside.
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3
In a large skillet over medium heat, combine the pork, onion and black pepper. Break the pork up with a wooden spoon and cook for 7 to 10 minutes or until the pork is no longer pink and the onions are translucent. Drain off the excess fat.
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4
Add the broccoli cole slaw, rice noodles and prepared sauce to the skillet. Stir well to coat and cook until just warmed through, 1 to 2 minutes.
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5
Serve warm with a garnish of wonton strips, peanuts, green onions and a drizzle of hoisin sauce.