Egg Roll in a Bowl

I make egg roll in a bowl on nights when I want something that tastes like takeout but comes together faster than I can find the delivery app. It has the same savory, gingery flavor I love in a real egg roll, minus the wrapper and the frying. One pan, twenty five minutes, and dinner is done.

My husband used to raid the freezer for the sad frozen egg rolls I kept for emergencies, so I started making this instead. The first time I put it in front of him, he asked where the wrapper went and then went back for seconds without waiting for an answer. My kids call it “crunchy dinner” because of the cabbage, and honestly that name has stuck around my house longer than the actual recipe title.

I usually make a double batch on Sundays so I have lunch ready for a couple of days. Once the pork is browned and the cabbage goes in, your kitchen starts smelling like your favorite Chinese takeout spot, and that’s when I know it’s almost time to eat.

Ingredients for Egg Roll in a Bowl

Here’s what I use, along with a few swaps that work well if you’re missing something or cooking for a certain diet.

• 1 to 2 tablespoons olive or vegetable oil
• 1 pound ground pork, lean ground beef, or ground turkey
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 1 1/2 teaspoons kosher salt, divided, plus more as needed
• Freshly ground black pepper
• 3 cloves garlic, minced
• 1 tablespoon minced peeled ginger (from a 1 inch piece)
• 1 (14 ounce) bag coleslaw mix (about 6 1/2 cups)
• 2 tablespoons soy sauce or tamari (my go to for keeping this gluten free)
• 2 medium scallions, thinly sliced (about 1/4 cup)
• 2 teaspoons rice vinegar
• 1 teaspoon toasted sesame oil
• Sriracha, chili crisp, or Asian sweet chile sauce, for serving (optional)

In my experience, ground turkey needs the extra tablespoon of oil since it’s leaner and can stick to the pan. If you’re short on time, a bag of pre-shredded coleslaw mix saves you from chopping cabbage and carrots separately.

Step-By-Step Instructions

I always brown the meat well before adding anything else. That extra color is where most of the flavor in this dish comes from.

1. Heat 1 tablespoon of oil (2 tablespoons if using turkey) in a wok or large frying pan over medium high heat until it shimmers. Add the pork and diced onion, and season with 1 teaspoon of the kosher salt and a few grinds of black pepper. Cook, breaking up the meat with a wooden spoon, until it’s cooked through and the onion is soft, about 8 minutes.
2. Stir in the garlic and ginger and cook until fragrant, about 30 seconds. This step goes fast, so keep stirring so the garlic doesn’t burn. Stir in the coleslaw mix, soy sauce, and remaining 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the cabbage is crisp tender, 2 to 3 minutes.
3. Remove the pan from the heat. Stir in the scallions, rice vinegar, and toasted sesame oil. Taste and add more salt and pepper if needed. Serve warm, drizzled with sriracha or chili crisp if you like a little heat.

Pro tip: pull the cabbage off the heat while it still has a little bite. It keeps cooking from the residual heat in the pan, and nobody wants a soggy bowl at dinner.

Rachel Collins

Egg Roll in a Bowl Recipe

A quick, low carb take on egg rolls with ground pork, cabbage, and a savory ginger soy sauce, ready in 25 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Asian Fusion

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 to 2 tablespoon olive or vegetable oil
• 1 pound ground pork, lean ground beef, or ground turkey
• 1 medium yellow onion diced, about 1 1/2 cups
• 1 1/2 teaspoon kosher salt divided, plus more as needed
• freshly ground black pepper
• 3 cloves garlic minced
• 1 tablespoon minced peeled ginger from a 1 inch piece
• 1 14 ounce bag coleslaw mix about 6 1/2 cups
• 2 tablespoon soy sauce or tamari
• 2 medium scallions thinly sliced, about 1/4 cup
• 2 teaspoon rice vinegar
• 1 teaspoon toasted sesame oil
• sriracha, chili crisp, or Asian sweet chile sauce for serving, optional

Equipment

• Wok or large frying pan

Method

 

1. Heat 1 tablespoon of oil (2 tablespoons if using turkey) in a wok or large frying pan over medium high heat until it shimmers. Add the pork and diced onion, and season with 1 teaspoon of the kosher salt and a few grinds of black pepper. Cook, breaking up the meat with a wooden spoon, until it’s cooked through and the onion is soft, about 8 minutes.
2. Stir in the garlic and ginger and cook until fragrant, about 30 seconds. Stir in the coleslaw mix, soy sauce, and remaining 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the cabbage is crisp tender, 2 to 3 minutes.

   Pull the cabbage off the heat while it still has a little bite. It keeps cooking from the residual heat in the pan.
3. Remove the pan from the heat. Stir in the scallions, rice vinegar, and toasted sesame oil. Taste and add more salt and pepper if needed. Serve warm, drizzled with sriracha or chili crisp if you like a little heat.

Nutrition

Protein: 23.9gSaturated Fat: 14.5gSodium: 1191.4mgFiber: 7.6gSugar: 40.6g

Notes

Leftovers keep in an airtight container in the fridge for up to 4 days. Swap ground pork for ground chicken or crumbled tofu, or serve over rice or cauliflower rice. Contains soy (soy sauce) and sesame (toasted sesame oil).

Don’t Lose This Recipe

Save it to your favorite Pinterest board so it’s always easy to find the next time you’re planning dinner, meal prepping, or craving a fresh homemade bowl.

Pin it For Later

What to Serve With Egg Roll in a Bowl

This bowl is savory and a little rich, so I like pairing it with something light or something with a bit of crunch on the side.

• Steamed jasmine rice: soaks up the extra pan sauce and turns this into a heartier meal.
• Cucumber salad: the cool, crisp bite balances the warm, savory pork.
• Miso soup: a light starter that doesn’t compete with the flavors in the bowl.
• Fried wonton strips: if you want that classic egg roll crunch on top, a handful of crushed wonton strips does the trick.

Storage & Serving Tips

Leftovers keep well in an airtight container in the fridge for up to 4 days, which makes this one of my regular meal prep dinners.

To reheat, warm it in a skillet over medium heat for a few minutes, or microwave in 30 second bursts until hot. The skillet method keeps the cabbage from getting mushy.

This recipe is easy to switch up. Swap the ground pork for ground chicken or crumbled tofu, add a fried egg on top for extra protein, or spoon it over rice or cauliflower rice to stretch it further.

A note on allergens: this recipe contains soy (soy sauce) and sesame (toasted sesame oil), so swap accordingly if you’re cooking for anyone with those sensitivities.

My Favorite Sauces for Egg Roll in a Bowl

A good drizzle on top takes this bowl from good to the one my family actually asks for by name. Here are a few sauces that pair well with the savory pork and cabbage base, based on what I’ve found works with this style of dish.

• Gyoza dipping sauce: a quick mix of soy sauce, rice vinegar, and a little chili oil that adds a savory, tangy kick without overpowering the pork.
• Hoisin glaze: hoisin brings a sweet, slightly sticky flavor close to what you’d get in a traditional egg roll filling, and a spoonful stirred in at the end works well.
• Sesame ginger sauce: a creamy, nutty sauce that echoes the ginger already in the recipe and adds richness.
• Sweet chili sauce: a sweeter, milder option if your family isn’t into heavy heat, with just enough tang to keep things interesting.
• Chili crisp: for anyone who wants crunch and spice in the same spoonful, this is my go to when I’m eating alone and don’t have to share.

Conclusion