Egg rolls are one of my favorite takeout treats, but the rolling, filling, and deep frying are not exactly weeknight friendly.
That is why this Egg Roll in a Bowl has become a regular in my kitchen.
You get all the savory pork, garlic, ginger, and tender cabbage of a classic egg roll filling, minus the wrapper and the hot oil.
Everything cooks in one skillet in about 25 minutes, which makes it a lifesaver on busy evenings.
I first threw it together on a night when I had a pound of ground pork, a bag of coleslaw mix, and zero energy for a complicated dinner.
My family cleaned their bowls so fast that it has been on our dinner rotation ever since.
The sauce is simple, just soy sauce, toasted sesame oil, and a splash of rice vinegar, but it tastes just like the filling you dunk in sweet and sour sauce at your favorite Chinese restaurant.
If you also love the crispy wrapper version, my air fryer egg rolls are a fun weekend project.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
| Servings | 4 servings |
| Difficulty Level | Easy |
Why You’ll Love This Egg Roll in a Bowl
This dish delivers the flavors you crave from a takeout egg roll with a fraction of the work.
It is budget friendly, full of vegetables, and flexible enough to fit almost any dinner plan.
- Ready in 25 minutes: From cutting board to table, it is faster than waiting on a delivery order.
- One pan cleanup: Everything cooks in a single large skillet, so you only wash one pan.
- Naturally low carb: With no wrapper and no noodles, it fits low carb and keto style eating.
- Budget friendly: Ground pork and a bag of coleslaw mix are the only real cost.
- Great for meal prep: It reheats beautifully, so the leftovers make an easy lunch.
- Kid approved: The savory, mildly sweet flavor is a hit with picky eaters.
You might also enjoy: Chicken Lettuce Wraps Recipe
Ingredients
This ingredient list is short and made of pantry staples and grocery store basics, and if you want a sweet and tangy drizzle on top, my homemade hoisin sauce is a great match for the hoisin sauce below.
- 1 tablespoon vegetable oil
- 1 pound ground pork (80% lean works best)
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, finely grated
- 1 (14 ounce) bag coleslaw mix, about 7 cups of shredded cabbage and carrots
- 1/4 cup low sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (optional, for a little heat)
- 1/4 teaspoon black pepper
- 4 green onions, thinly sliced
- 1 tablespoon sesame seeds, for garnish
- Hoisin sauce or sweet and sour sauce, for drizzling (optional)
Kitchen Equipment Needed
You do not need anything fancy for this recipe, just a big pan with enough room for all that cabbage.
- Large 12 inch skillet with a lid, or a carbon steel wok
- Sharp chef’s knife and cutting board
- Microplane grater for the ginger
- Wooden spoon or sturdy spatula for breaking up the pork
- Small mixing bowl and whisk or fork for the sauce
- Instant read thermometer to confirm the pork is done
- Measuring cups and spoons
Read Also: Teriyaki Chicken Stir Fry Recipe
Recommended Products for This Recipe
These are my personal recommendations based on years of cooking Asian inspired dinners at home, and each one makes this recipe a little easier or more flavorful.
1. Carbon Steel Wok
A carbon steel wok heats quickly and holds high heat, which helps the pork brown instead of steam.
The tall, sloped sides also keep all that shredded cabbage in the pan while you toss it.
Once it is seasoned, it becomes naturally nonstick and lasts for years.
2. Kadoya Pure Toasted Sesame Oil
This is the toasted sesame oil I reach for every single time.
A small amount gives the dish that deep, nutty, takeout style aroma that regular oils simply cannot deliver.
A little bottle goes a long way, so it is worth buying a good one.
3. Lee Kum Kee Hoisin Sauce
A drizzle of hoisin over the finished bowl adds a sweet, tangy note that reminds me of dipping a hot egg roll.
It also keeps well in the fridge, so you can use it for stir fries and marinades all month.
Just a spoonful ties the whole bowl together.
4. Stainless Steel Wok Spatula
The curved edge of a wok spatula scrapes the bottom of the pan and helps you crumble the pork into small, egg roll sized pieces.
It also makes tossing the cabbage much easier than a flat spoon. It is a small tool that makes a noticeable difference.
I also love adding this to my dinner plans when I want another easy pan meal, like my sauteed cabbage, which uses the same quick cooking method.
Step-by-Step Instructions: How to Make Egg Roll in a Bowl
1. Prep the Ingredients
- Dice the yellow onion into small, even pieces so it cooks quickly and blends into the filling.
- Mince the garlic cloves and grate the fresh ginger on a microplane until it looks almost like a paste.
- Slice the green onions thinly, and keep the dark green tops separate for garnish later.
- Open the bag of coleslaw mix and set it next to the stove so it is ready to go.
- Measure out the soy sauce, sesame oil, rice vinegar, and sriracha so you can mix the sauce quickly.
2. Mix the Sauce
- In a small bowl, combine the 1/4 cup soy sauce, 1 tablespoon toasted sesame oil, and 1 tablespoon rice vinegar.
- Add the 1 teaspoon sriracha if you like a little heat, and stir well.
- Set the bowl aside near the stove, because the cooking moves fast once the pan is hot.
3. Brown the Pork and Onion
- Place a large skillet over medium high heat and add 1 tablespoon of vegetable oil.
- When the oil shimmers, add the ground pork and the diced onion.
- Use a wooden spoon or spatula to break the pork into small crumbles as it cooks, since smaller pieces give that classic egg roll filling texture.
- Sprinkle in the 1/4 teaspoon black pepper.
- Cook for 6 to 8 minutes, stirring often, until the pork is browned and cooked through and the onion is soft.
- If there is a lot of extra grease in the pan, spoon off all but about 1 tablespoon.
4. Add the Garlic and Ginger
- Push the pork to one side of the skillet and add the minced garlic and grated ginger to the empty space.
- Stir the garlic and ginger for about 30 seconds, until you can smell them.
- Mix them into the pork so the flavor spreads evenly.
- Watch the heat here, because garlic turns bitter if it browns too much.
5. Cook the Cabbage
- Add the whole bag of coleslaw mix to the skillet and toss it with the pork.
- It will look like too much at first, but it wilts down quickly.
- Cook for 4 to 5 minutes, stirring every minute or so, until the cabbage is tender but still has a little bite.
- If your pan is crowded, cover it with the lid for the first 2 minutes to help the cabbage soften faster.
6. Toss with the Sauce
- Pour the sauce mixture over everything in the skillet.
- Stir well to coat the pork and cabbage, and cook for 1 to 2 more minutes so the flavors come together.
- Taste the bowl, and add a splash more soy sauce if you want it saltier or a bit more rice vinegar for tang.
- Remove the skillet from the heat.
7. Finish and Garnish
- Stir in most of the sliced green onions, saving a small handful for the top.
- Spoon the egg roll mixture into bowls.
- Sprinkle each serving with the remaining green onions and the sesame seeds.
- Drizzle with hoisin sauce or sweet and sour sauce if you like, and serve right away while it is hot.
For a sweet and tangy dipping sauce, my stir fry sauce recipe is easy to whip up while the pork browns.
Tips for The Best Egg Roll in a Bowl
A few small habits will keep your bowl flavorful and never soggy, and they are worth remembering every time you make it.
- Crumble the pork small: Tiny crumbles mimic the texture of real egg roll filling.
- Use a big pan: A crowded skillet steams the cabbage instead of sauteing it, so choose the biggest pan you own.
- Keep the heat high: Medium high heat gives you nice browning on the pork and keeps the cabbage from getting watery.
- Do not overcook the cabbage: Stop when it is tender but still slightly crisp, because it keeps softening in the hot pan.
- Grate the ginger: Fine grated ginger melts into the filling, so no one bites into a chunk.
- Add toasted sesame oil at the end: Its aroma fades with long cooking, so it works best in the sauce added near the finish.
- Season at the end: Taste before adding extra soy sauce, since brands vary a lot in saltiness.
- Choose 80% lean pork: Very lean pork turns dry, while a little fat keeps the filling juicy.
The same trick of not crowding the pan works wonders in my fried cabbage too.
Serving Suggestions
This egg roll filling is filling enough to eat on its own, but it also plays well with a few simple sides.
- Spoon it over steamed jasmine rice for a heartier dinner.
- Serve it in crisp lettuce cups for a fresh, handheld meal.
- Add a fried egg on top for a filling breakfast the next morning.
- Top with crispy wonton strips or chopped peanuts for crunch.
- Offer sweet and sour sauce, duck sauce, or hot mustard on the side for dipping.
- Pair it with a bowl of soup for a cozy, full meal.
Pairs well with: Fried Rice
Variations of Egg Roll in a Bowl
The base recipe is the classic version, but it is easy to adjust for what you have in the fridge or how you like to eat.
- Ground chicken or turkey: Use the same amount, and add an extra teaspoon of oil since these meats are leaner.
- Ground beef: Choose 85% lean beef for a heartier, richer bowl.
- Shrimp: Chop peeled shrimp and cook it in place of the pork for about 3 minutes.
- Vegetarian: Replace the pork with crumbled extra firm tofu or plant based ground meat.
- Gluten free or lower sodium: Swap the soy sauce for coconut aminos.
- Extra veggies: Stir in sliced bell peppers, shredded broccoli slaw, or sliced mushrooms.
- Spicy: Add red pepper flakes or a spoonful of chili garlic sauce.
- Crunchy: Stir in chopped cashews or top with crushed wonton strips.
If you enjoy Asian flavors with ground meat, my Asian turkey meatballs use a similar sauce base.
Storage and Reheating
Egg roll in a bowl is one of those dishes that tastes just as good the next day, which makes it perfect for meal prep.
- Refrigerator: Cool the mixture completely, then store it in glass meal prep containers for up to 4 days.
- Freezer: Freeze in a freezer safe container or bag for up to 3 months, and thaw overnight in the fridge.
- Microwave: Heat a single serving for 1 to 2 minutes, stirring halfway through.
- Stovetop: Warm it in a skillet over medium heat for 3 to 4 minutes, adding a splash of water or soy sauce if it looks dry.
- Make ahead tip: Keep the green onions and sesame seeds separate, and add them right before serving so they stay fresh.
Read Also: Chinese Dumplings Recipe
Nutritional Facts
The numbers below are approximate values for one of four servings, made with 80% lean ground pork and served without rice.
- Calories: About 420
- Protein: About 26 grams
- Total fat: About 30 grams
- Carbohydrates: About 12 grams
- Fiber: About 3 grams
- Sodium: About 900 milligrams
Nutrition varies by brand and portion size, so treat these numbers as an estimate, and if you want a lighter dinner, my napa cabbage salad pairs nicely with a smaller serving.
Health Benefits of Key Ingredients
Beyond tasting great, the main ingredients in this dish bring some real nutritional value to your plate.
- Cabbage: It is a good source of vitamin C and vitamin K, and it adds fiber with very few calories.
- Carrots: They provide beta carotene, which your body turns into vitamin A.
- Ground pork: It offers high quality protein along with B vitamins such as thiamin and B12.
- Garlic: It brings a punch of flavor and is a staple in many healthy kitchens.
- Ginger: Its bright, warming flavor is loved in traditional cooking around the world.
- Sesame seeds: They add a little fiber, minerals, and healthy fats.
Another favorite: Air Fryer Beef And Broccoli Recipe
FAQs About Egg Roll in a Bowl
1. What is egg roll in a bowl made of?
It is made of browned ground pork, shredded cabbage, carrots, garlic, ginger, and a soy and sesame sauce.
It tastes just like the inside of an egg roll, without the fried wrapper.
2. Can I use ground chicken, turkey, or beef instead of pork?
Yes, any of them will work well, and pork simply gives the most classic egg roll flavor.
Leaner meats can dry out, so add a little extra oil to keep the mixture juicy.
3. Is egg roll in a bowl low carb or keto friendly?
It is naturally low in carbs since it has no wrapper and no noodles.
For strict keto, use coleslaw mix without extra carrots and skip any sugary drizzle sauce.
4. What sauce goes well with egg roll in a bowl?
Sweet and sour sauce is the classic choice, and hoisin or duck sauce also work nicely.
You can make your own with my sweet and sour sauce for a quick homemade dip.
5. Can I make egg roll in a bowl ahead of time?
Yes, it keeps in the fridge for up to 4 days and freezes for up to 3 months.
Reheat it in a skillet or microwave, and add fresh green onions and sesame seeds before serving.
Egg Roll in a Bowl
Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground pork 455g, 80% lean works best
- 1 small yellow onion finely diced
- 4 cloves garlic minced
- 1 tablespoon fresh ginger finely grated
- 1 (14 ounce) bag coleslaw mix about 7 cups or 400g of shredded cabbage and carrots
- 1/4 cup low sodium soy sauce 60ml
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha optional, for a little heat
- 1/4 teaspoon black pepper
- 4 green onions thinly sliced
- 1 tablespoon sesame seeds for garnish
- hoisin sauce or sweet and sour sauce for drizzling, optional
Equipment
- Large 12 inch skillet with a lid or a carbon steel wok
- Sharp chef’s knife and cutting board
- Microplane grater for the ginger
- Wooden spoon or sturdy spatula for breaking up the pork
- Small mixing bowl and whisk or fork for the sauce
- Instant-read thermometer to confirm the pork is done
- Measuring cups and spoons
Method
- Dice the onion, mince the garlic, grate the ginger, slice the green onions, and open the coleslaw mix. Measure out the soy sauce, sesame oil, rice vinegar, and sriracha.
- In a small bowl, combine the soy sauce, toasted sesame oil, rice vinegar, and sriracha if using. Stir well and set aside near the stove.
- Heat vegetable oil in a large skillet over medium high heat. Add the ground pork and diced onion, breaking the pork into small crumbles. Season with black pepper and cook 6 to 8 minutes until browned and cooked through.
- Push the pork to one side, add the garlic and ginger to the empty space, and stir for about 30 seconds until fragrant. Mix into the pork.
- Add the whole bag of coleslaw mix and toss with the pork. Cook 4 to 5 minutes, stirring often, until the cabbage is tender but still has a little bite. Cover with a lid for the first 2 minutes if the pan is crowded.
- Pour the sauce over everything and stir well to coat. Cook 1 to 2 more minutes so the flavors come together. Taste and adjust with more soy sauce or rice vinegar if needed, then remove from heat.
- Stir in most of the green onions, saving a handful for the top. Spoon into bowls and garnish with remaining green onions, sesame seeds, and a drizzle of hoisin or sweet and sour sauce if desired.
Nutrition
Notes
- Crumble the pork into small, egg roll sized pieces so the texture mimics real egg roll filling.
- Use the biggest pan you own; a crowded skillet steams the cabbage instead of sauteing it.
- Keep the heat at medium high to get nice browning on the pork and prevent the cabbage from getting watery.
- Stop cooking the cabbage when it is tender but still slightly crisp, as it keeps softening in the hot pan.
- Grate the ginger finely so it melts into the filling and no one bites into a chunk.
- Add the toasted sesame oil in the sauce near the end, since its aroma fades with long cooking.
- Taste before adding extra soy sauce, as brands vary a lot in saltiness.
- Choose 80% lean pork; very lean pork turns dry, while a little fat keeps the filling juicy.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat in a skillet or microwave and add fresh green onions and sesame seeds before serving.
- For variations, swap in ground chicken, turkey, beef, or shrimp; use tofu or plant based ground meat for a vegetarian version; or add bell peppers, broccoli slaw, or mushrooms for extra veggies.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Egg Roll in a Bowl is the kind of dinner that saves the day when you want big flavor and almost no effort.
It is fast, budget friendly, and full of the savory takeout taste your family already loves.
I hope you give this Egg Roll in a Bowl a try on your next busy weeknight.
If you make it, leave a comment below and let me know how it turned out, and share it with a friend who loves egg rolls.
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- Wonton Soup Recipe
- Hot And Sour Soup Recipe
- Air Fryer Spring Rolls Recipe
- Crab Rangoon Recipe
- Lettuce Wraps Recipe
