Egg Roll in a Bowl

If you’ve ever craved the flavors of a crispy, golden egg roll but wished you could skip the deep-frying and heavy wrapper, then you’re going to love this recipe. Egg Roll in a Bowl is the healthier, faster, and easier version of the takeout classic that keeps all the savory goodness inside—without the guilt or mess.

I remember the first time I made this dish at home. It was a busy weeknight, and I wanted something quick, hearty, and comforting, but I didn’t feel like rolling and frying a batch of egg rolls. I had some ground pork in the fridge and a bag of shredded cabbage, and I thought—why not toss everything into one skillet and season it like my favorite takeout egg rolls? The result was a one-pan wonder that instantly became a family favorite.

This recipe is not only quick to make, but it’s also versatile and customizable. Whether you’re cooking for a weeknight dinner, meal-prepping for the week, or just craving takeout flavors without the takeout cost, this dish is a winner.

Why I Love This Recipe

What makes Egg Roll in a Bowl so special is its ability to hit every craving in one bite. It’s savory from the soy sauce, aromatic from the garlic and ginger, slightly sweet from a drizzle of sesame oil, and packed with crunch from cabbage and carrots. It’s everything you love about egg rolls—without the wrapper.

Another reason I love this recipe is how forgiving and flexible it is. You can use pork, chicken, turkey, beef, or even tofu depending on what you have on hand. It works beautifully for meal prep because it reheats well, and it’s low-carb and naturally gluten-free if you use tamari instead of soy sauce.

It’s the kind of dish that feels indulgent while still being good for you. I’ve served it to friends who love takeout and to family members who usually eat lighter meals, and everyone agrees—it’s addictively delicious.

Ingredients for Egg Roll in a Bowl

When it comes to this dish, the ingredients are simple but flavorful. Most are pantry staples or easy to find at any grocery store, which makes this recipe a go-to for busy nights.

Here’s what you’ll need to bring the flavors together:

• Ground pork – The traditional protein for egg rolls, adding richness and flavor. You can also swap it out (I’ll cover substitutions later).
• Shredded cabbage and carrots – These are the stars of the recipe, giving you that crunch and freshness you’d normally get inside an egg roll.
• Soy sauce (or tamari for gluten-free) – Provides salty, umami depth.
• Sesame oil – Just a drizzle takes this dish to the next level with nutty richness.
• Garlic and ginger – Essential aromatics that brighten the entire dish.
• Green onions – For freshness and a little bite.
• Red pepper flakes or sriracha – Optional, if you want a little heat.

What I love about these ingredients is that they come together in just one skillet, creating layers of flavor with very little effort. The balance of savory, sweet, and spicy is what makes this recipe so addictive.

How Much Time Will You Need

The beauty of Egg Roll in a Bowl is how fast it comes together. From start to finish, you’ll need:

• Prep time: About 10 minutes if you’re shredding cabbage and carrots by hand (even less if you use pre-shredded coleslaw mix).
• Cooking time: Around 15 minutes.

So in just 25 minutes total, you can have a full dinner ready to serve. It’s the perfect solution for busy weeknights or meal prepping a few lunches ahead of time.

How to Make This Egg Roll in a Bowl

Making Egg Roll in a Bowl is all about layering flavors in the skillet. Here’s exactly how to do it step by step:

Step 1: Prepare your vegetables
If you’re not using a pre-shredded mix, finely shred the cabbage and carrots. Chop the green onions and mince the garlic and ginger. Having everything prepped makes the cooking process smooth.

Step 2: Brown the protein
In a large skillet or wok, cook your ground pork over medium-high heat. Break it up into crumbles as it cooks until it’s browned and no pink remains. This should take about 5–7 minutes. Drain excess fat if needed.

Step 3: Add aromatics
Stir in the minced garlic and ginger. Cook for about 1–2 minutes until fragrant. This is where the base flavor of your dish comes alive.

Step 4: Add the vegetables
Toss in the shredded cabbage and carrots. Stir everything together and let it cook for 5–6 minutes, or until the vegetables are tender but still slightly crisp.

Step 5: Season
Pour in the soy sauce and drizzle with sesame oil. Stir well so the flavors coat every bite. Taste and adjust—if you like more saltiness, add a splash of soy sauce; for more spice, toss in red pepper flakes or sriracha.

Step 6: Garnish and serve
Turn off the heat and sprinkle with chopped green onions. Serve it hot, straight from the skillet, or portion it into bowls for meal prep.

That’s it—one pan, minimal effort, and maximum flavor.

Substitutions

One of the best things about Egg Roll in a Bowl is how customizable it is. You don’t have to follow the recipe exactly—you can make it fit your taste or dietary needs.

• Protein swaps: Use ground chicken, turkey, or beef instead of pork. For a vegetarian version, crumbled tofu or tempeh works wonderfully.
• Vegetable swaps: Instead of cabbage, try broccoli slaw, bok choy, or even zucchini noodles for a fun twist.
• Sauce swaps: If you’re gluten-free, use tamari or coconut aminos. For a deeper flavor, you can add a splash of oyster sauce or hoisin.
• Spice level: Adjust with sriracha, chili paste, or crushed red pepper depending on how much heat you like.

This recipe is really about using what you have while keeping the core flavors intact.

Best Side Dish of Egg Roll in a Bowl

While Egg Roll in a Bowl can absolutely stand on its own as a full meal, pairing it with the right side dish can make it even more satisfying. Here are three great options:

• Steamed jasmine rice – Perfect for soaking up the savory juices from the skillet.
• Asian cucumber salad – Crisp, tangy, and refreshing, it balances the richness of the pork.
• Miso soup – Light and comforting, it rounds out the meal beautifully.

Serving and Presentation Tips

Egg Roll in a Bowl is naturally a rustic dish—it’s colorful, hearty, and full of texture—but with just a little attention to presentation, you can make it look just as good as it tastes. I like to serve it in wide, shallow bowls so that the layers of meat, cabbage, and carrots are visible. The colors pop beautifully against a white or black dish.

A sprinkle of fresh green onions or sesame seeds on top adds a professional finishing touch, while a drizzle of sriracha zig-zagged across the top gives it that restaurant-worthy look. If you’re serving this for guests, place a lime wedge on the side of each bowl—squeezing it over the dish brightens the flavors instantly.

For meal prep, I portion it into airtight glass containers. Layer the rice on the bottom (if you’re serving it with rice) and then spoon the egg roll mixture on top. This way, when you reheat, the rice absorbs all that savory sauce.

Tips and Tricks to Make This Recipe Better

One of the reasons this recipe is so popular is that it’s forgiving—but there are definitely ways to take it to the next level.

• Use a hot skillet or wok – Cooking over medium-high heat ensures the pork browns properly instead of steaming. Browning equals flavor.
• Don’t overcook the vegetables – Cabbage and carrots should stay slightly crisp. That crunch is what makes the dish taste like an egg roll.
• Layer flavors – Garlic and ginger should be sautéed until fragrant, not burned. They’re the backbone of the dish.
• Balance seasoning – Taste before serving and adjust soy sauce, sesame oil, or spice to fit your preferences. Everyone likes a different balance of salty, nutty, and spicy.
• Add toppings for flair – Try crunchy wonton strips, sesame seeds, or a drizzle of chili oil if you want extra texture and depth.

Following these little tweaks makes a big difference in how satisfying the final dish turns out.

Common Mistakes to Avoid

Even though Egg Roll in a Bowl is straightforward, there are a few common pitfalls to watch out for:

• Overcooking the cabbage – Mushy cabbage will make the dish heavy instead of fresh and vibrant.
• Using too much sesame oil – A little goes a long way. Too much can overpower the dish and make it greasy.
• Not draining the meat – If your pork (or other protein) is very fatty, drain off some of the excess before adding vegetables. Otherwise, the dish can turn oily.
• Skipping fresh aromatics – Garlic and ginger from a jar don’t have the same punch. Fresh is worth the extra effort.
• Forgetting to garnish – Green onions, sesame seeds, or even a squeeze of lime elevate the dish from good to great.

How to Store It

One of the best things about Egg Roll in a Bowl is how well it stores, making it ideal for meal prep. Here are some tips:

• Refrigerator: Store in airtight containers for up to 4 days. Reheat in the microwave or on the stovetop with a splash of water or soy sauce to keep it moist.
• Freezer: This dish can be frozen for up to 2 months. Let it cool completely, then portion it into freezer-safe bags or containers. Thaw overnight in the fridge before reheating.
• Meal prep tip: If pairing with rice, store the rice separately to keep it from becoming soggy. Combine when reheating.

FAQ

Can I make Egg Roll in a Bowl vegetarian?
Yes! Swap out the pork for crumbled tofu, tempeh, or even lentils. It still tastes delicious and hearty.

What’s the best meat to use?
Ground pork is traditional, but ground chicken or turkey works if you want something leaner. Beef gives it a deeper flavor if you prefer.

Can I make this recipe keto-friendly?
Absolutely. Skip any added sugar and serve without rice. It’s naturally low in carbs thanks to the cabbage base.

How can I make it spicier?
Add more red pepper flakes, chili paste, or drizzle with sriracha or chili oil at the end.

Can I add extra vegetables?
Yes—bell peppers, mushrooms, zucchini, or broccoli slaw all work well and add even more nutrition.

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