All the deliciousness of egg rolls, but lighter and in bowl form. Inside-Out Pork Egg Roll Bowls are a great way to use up vegetables. Meal-prep in advance by chopping the vegetables and mixing up the sauce. This recipe works best with a large wok or skillet with a lid. Although I like to eat this stir-fry by itself, it's also wonderful over brown or basmati rice.
Mix the sauce ingredients together in a small bowl and set aside.
Heat 1 tbsp of the peanut or vegetable oil in a wok or large skillet over medium-high heat. Add ground pork and brown, stirring frequently and breaking into small chunks, as it cooks, 8–10 minutes or until uniformly browned. Drain and set aside.
Add the other tbsp of oil to the skillet along with the onion. Stir-fry for 3 minutes. Add the ginger and garlic; stir-fry for 1 minute. Stir in the mushrooms, cabbage, and scallions (white and light green parts). Lid the skillet and cook, stirring frequently, ~5 minutes, or until the cabbage has cooked down slightly.
Add the ground pork back to the pan along with the green scallion tops and sauce. Stir to combine. Dish into bowls and serve.