This Egg Roll Pasta captures the savory, garlicky crunch of classic egg rolls—but transformed into a creamy, comforting pasta dish with just four simple ingredients. Ground pork (or turkey), cabbage, and seasonings simmer right into tender noodles for a weeknight miracle that’s ready in 20 minutes.
No chopping mountains of veggies. No rolling wrappers. Just one pot, minimal cleanup, and big flavor.
Why You’ll Love This Recipe
- 🥢 Only 4 ingredients—pantry staples!
- ⏱️ 20 minutes total—one pot!
- 💛 One pot = easy cleanup
- 💸 Costs under $7—feeds 4 generously
- 🌾 Naturally nut-free & easily gluten-free (use GF pasta)
Ingredients You’ll Need
(Serves 4)
- 8 oz spaghetti or linguine (or rice noodles for GF)
- 1 lb ground pork (or turkey, chicken, or plant-based crumbles)
- 4 cups shredded green cabbage (about ½ small head or 16 oz pre-shredded coleslaw mix)
- ¼ cup soy sauce (or tamari for GF)
- Optional: 1 tbsp sesame oil, 2 cloves minced garlic, 1 tsp grated ginger, red pepper flakes
💡 Pro Tips:
- Use pre-shredded coleslaw mix—saves 10 minutes of chopping!
- Don’t drain pork fat completely—a little adds flavor (drain excess if very fatty).
- Stir in reserved pasta water to create a light, glossy sauce.
Step-by-Step Instructions (Savory, Simple, Foolproof)
1. Cook Pasta
- Cook pasta according to package directions; reserve ½ cup pasta water, then drain.
2. Brown Meat & Cabbage
