Egg Roll in a Bowl Recipe

Sometimes you crave all the goodness of a crispy egg roll—but without the greasy mess, the deep frying, or the extra carbs. That’s exactly where this “egg roll in a bowl” recipe was born.

I first made it on a chilly weeknight when I was craving something fast, filling, and flavorful. I didn’t have the patience (or energy) to wrap and fry egg rolls, but I had a fridge full of veggies, a pound of ground pork, and a serious craving for those savory Asian flavors. What happened next was a game-changer: all the best parts of an egg roll, deconstructed and sautéed into one quick skillet meal.

This recipe is what I now call my weeknight miracle—one pan, under 30 minutes, and ridiculously delicious.

If you’re looking for a satisfying, low-carb meal packed with flavor, this one’s worth bookmarking.

Why I Love This Recipe

Here’s the hook: it tastes just like a classic egg roll, but there’s no rolling involved. You still get all the flavor—the savory pork, the crunchy cabbage, the garlic, ginger, sesame, soy, and a little zing from rice vinegar—but in a much simpler, cleaner way.

This dish isn’t just easy to make. It’s packed with texture, protein, and colorful veggies. It fits neatly into low-carb, keto, or just “I want to eat better tonight” eating styles. It’s also completely customizable. Prefer chicken or turkey? Go for it. Want it spicy? Just toss in chili garlic sauce or sriracha. Eating plant-based? Tofu and mushrooms work wonders here.

The specialty of this recipe is its simplicity. It comes together in one skillet with zero fuss, making it perfect for busy weeknights, meal prep Sundays, or those moments when takeout is tempting, but your fridge deserves a second chance.

Plus, kids love it. Husbands go back for seconds. And if you double the batch? It reheats like a dream.

Ingredients for Egg Roll in a Bowl

Here’s what I love about the ingredients list: it’s straightforward, versatile, and likely already living in your kitchen.

You don’t need anything fancy. You don’t need a deep fryer. And you definitely don’t need to make a separate sauce. Everything gets tossed together, fast and flavorful.

Here’s what you’ll need:

• Ground pork – This brings the classic egg roll flavor. Pork is traditional, but you can easily swap it (more on that later).
• Coleslaw mix – This is the shortcut hero of the dish. A bag of pre-shredded cabbage and carrots saves time and adds the perfect crunch.
• Onion – Sautéed for a mellow sweetness that adds depth.
• Garlic + ginger – Fresh is best. These aromatics are essential for that takeout-style flavor.
• Soy sauce – For umami and salt. Low-sodium versions work well too.
• Rice vinegar – Adds that subtle zing to cut through the richness.
• Toasted sesame oil – Just a drizzle infuses the dish with that signature nutty flavor.
• Green onions – For color and freshness.
• Optional garnishes – Sesame seeds, chili garlic sauce, or sriracha if you want heat.

The magic here is that you can adjust as you go. Want more crunch? Add water chestnuts. Watching sodium? Swap for coconut aminos. Love spice? Stir in chili flakes or sambal.

The beauty is in the balance—and you’re in control.

How Much Time Will You Need

This dish is lightning-fast to make.

• Prep time: 5–10 minutes, depending on whether you’re chopping veggies or using a coleslaw mix.
• Cook time: 15–20 minutes
• Total time: About 25–30 minutes

It’s ideal for weeknights or when you’re just too tired to cook something complicated but still want a flavorful, homemade meal.

Plus, the cleanup is a breeze. One pan and done.

How to Make This Egg Roll in a Bowl

Let’s break this down step by step. No complicated methods, just honest, flavorful cooking.

Step 1: Brown the Pork

Heat a large skillet over medium-high heat. Add a drizzle of oil and the ground pork. Use a wooden spoon or spatula to break it up as it cooks. You want it fully browned and a little crispy around the edges—this adds so much flavor.

Once it’s cooked through (about 6–7 minutes), drain off any excess grease if necessary, but leave a bit behind for flavor.

Step 2: Add Onion, Garlic, and Ginger

Push the pork to one side of the skillet. Add your diced onion and cook for about 2–3 minutes until it starts to soften.

Now stir in the minced garlic and ginger. Cook everything together for another minute, just until fragrant. Don’t skip this step—it’s where the depth of flavor starts to build.

Step 3: Toss in the Coleslaw Mix

Add the bag of coleslaw mix (or your shredded cabbage and carrots). At first, it’ll look like a lot, but it will wilt down quickly as it cooks.

Stir it all together with the pork and aromatics, making sure everything gets evenly mixed.

Step 4: Add Seasonings

Pour in your soy sauce and rice vinegar. Stir well to coat the cabbage and pork evenly. Let it cook for another 4–5 minutes until the cabbage softens but still has a bit of crunch.

Drizzle in the toasted sesame oil and stir again. The smell at this point? Absolute heaven.

Step 5: Finish with Green Onions and Serve

Turn off the heat. Toss in the sliced green onions and give it a final mix.

Taste and adjust as needed. Need more soy sauce? A splash will do. Want more tang? Add another teaspoon of vinegar. Like it spicy? Stir in some sriracha or chili sauce.

That’s it. Spoon it into bowls and garnish as desired. Dinner’s done.

Substitutions

Here’s where you can make this recipe your own—without compromising flavor.

Protein swaps:

• Ground chicken, turkey, or beef all work well.
• For a vegetarian version, use crumbled tofu, tempeh, or finely chopped mushrooms.
• For a seafood twist, chopped shrimp is delicious (just add it at the end to avoid overcooking).

Cabbage alternatives:

• Use shredded Napa cabbage or savoy cabbage for a slightly different texture.
• If you want more veggies, toss in julienned bell peppers, snow peas, or shredded Brussels sprouts.

Flavor substitutes:

• Swap soy sauce with coconut aminos for a gluten-free, soy-free option.
• Use apple cider vinegar if you’re out of rice vinegar.
• Add hoisin sauce or oyster sauce for a sweeter or richer finish.

Make it spicy:
Add sriracha, sambal oelek, or crushed red pepper flakes during cooking—or at the table.

The flexibility of this dish is why it lands on our table again and again. Whatever you’ve got in the fridge, it probably works here.

Best Side Dish of Egg Roll in a Bowl

While this dish is satisfying on its own, pairing it with a simple side can round out the meal beautifully.

Here are three easy favorites:

• Steamed jasmine rice or cauliflower rice – A bed of rice turns it into a fuller meal and balances the salty-savory flavors.
• Garlic edamame – Lightly sautéed or steamed edamame tossed with garlic and sea salt makes a fresh, protein-packed side.
• Asian cucumber salad – Thinly sliced cucumbers dressed in rice vinegar, sesame oil, and a touch of sugar add crunch and brightness.

These sides complement the richness of the egg roll in a bowl and add freshness or balance without making things heavy.

Serving and Presentation Tips

Here’s the secret: how you serve this dish makes a big difference in how satisfying it feels—even if it’s just a quick weeknight dinner.

When I’m serving egg roll in a bowl, I like to make it feel intentional and cozy, like something you’d proudly serve to friends (even though it took less than 30 minutes).

Scoop it into wide shallow bowls so the layers of cabbage and pork are visible. Then add garnishes that pop—like sliced green onions, a sprinkle of sesame seeds, and a light drizzle of chili garlic sauce or sriracha.

If you’re serving it with rice (regular or cauliflower), place the rice underneath or off to the side in the bowl so you can see the color contrast. A wedge of lime or lemon on the rim adds brightness and elevates the whole presentation.

And if you’re prepping for meal prep? Stack it in clear glass containers with a sprinkle of green onions and a slice of lime on top—trust me, you’ll look forward to lunch all week.

Tips and Tricks to Make This Recipe Even Better

If you want to take your egg roll in a bowl from good to unforgettable, these little tips make all the difference:

• Use fresh garlic and ginger: Don’t swap for powders unless you’re in a pinch. The fresh stuff gives the dish its depth and fragrance.
• Don’t overcook the cabbage: You want it slightly tender but still with some crunch. Overcooking will turn it soggy and lifeless.
• Brown the meat well: Let the pork develop a little crispiness in the pan before adding other ingredients—it brings that rich, caramelized flavor you crave in takeout.
• Add a finishing drizzle of sesame oil: Stirring this in at the end preserves its bold, nutty flavor.
• Double the batch for leftovers: It reheats beautifully and makes the next day’s lunch effortless.
• Play with texture: Add chopped water chestnuts or toasted cashews for extra crunch.
• Make it saucier (if you like): Add a splash of broth or extra soy sauce during the final cooking phase if you prefer a more saucy dish.

Simple tweaks like these can take the meal from a quick fix to something that tastes like you ordered in (but way better for you).

Common Mistakes to Avoid

To help you get the best results on the first try, here are a few missteps you’ll want to steer clear of:

• Overcrowding the skillet: If you’re doubling the recipe, use a large pan or cook in batches. Overcrowding leads to steaming, not browning.
• Skipping the aromatics: Garlic and ginger are not optional—they’re the heart of the flavor profile. Don’t skip them, and don’t use too little.
• Using regular sesame oil instead of toasted: Toasted sesame oil is what adds the deep, nutty flavor. The regular version just won’t deliver the same punch.
• Overcooking the veggies: Keep an eye on the cabbage. Once it starts to wilt and soften, you’re ready. Don’t let it go limp.
• Not tasting as you go: You’re in control of the saltiness, sweetness, and heat. Taste and adjust your soy sauce, vinegar, or spice levels toward the end.

Avoiding these mistakes ensures you get a balanced, satisfying dish every time.

How to Store It

Leftovers? You’re in luck—this dish stores incredibly well.

Refrigerate:
Let it cool completely, then transfer to an airtight container. It’ll stay fresh for up to 4 days in the fridge.

Freeze:
Yes, you can freeze it! Place it in freezer-safe containers or zip-top bags and lay flat to freeze. It’ll keep for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat:
Warm in a skillet over medium heat with a splash of water or soy sauce to rehydrate. Or microwave in 30-second bursts, stirring in between, until heated through.

For best texture, I always recommend reheating on the stovetop—but either way, it holds up beautifully.

FAQ

Can I make egg roll in a bowl vegetarian?
Absolutely. Swap the pork for tofu, tempeh, or finely chopped mushrooms. You can even mix in edamame for extra protein.

Is this recipe keto-friendly?
Yes! It’s naturally low in carbs, especially if you skip rice or serve it over cauliflower rice.

Can I meal prep this recipe?
It’s one of my top meal prep picks. Make a double batch and portion it into containers for up to four lunches or dinners.

What if I don’t have coleslaw mix?
Just shred fresh cabbage and carrots by hand or in a food processor. Use about 6–7 cups total.

What’s the best way to make it spicy?
Add chili garlic sauce, sriracha, or red pepper flakes during cooking or drizzle over the top when serving.

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