Spicy egg roll in a bowl is my answer to those nights when I want takeout flavor without the takeout wait. It’s ground pork, cabbage, and a bold sriracha mayo sauce, all done in one skillet in about 20 minutes. No wrappers, no deep fryer, just the parts of an egg roll everyone actually fights over (this is basically the spicy cousin of my classic egg roll in a bowl).
I started making this the winter my son went through a phase of only wanting “the crunchy cabbage thing” for dinner. I’d made a batch of egg rolls for a party and had leftover filling, so I threw it in a bowl with a quick sauce instead of wrapping it. He asked for it again three days later. Now it’s on rotation any week where I need something fast that still feels like a real meal, not a sad plate of chicken and broccoli.
My husband drowns his in extra sriracha mayo every single time, and I’ve stopped even trying to talk him out of it. Once you’ve got the pork browned and the cabbage in the pan, you’re maybe ten minutes from eating, so let’s get into it.
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Ingredients for Spicy Egg Roll in a Bowl
Here’s what I use, plus a couple of swaps that work well if you’re missing something or feeding picky eaters.
- 1 teaspoon avocado or coconut oil
- 1 pound ground pork (ground beef or ground turkey both work fine here)
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons minced ginger
- 4 cloves garlic, minced
- 4 cups coleslaw mix (shredded green cabbage, purple cabbage, and carrots)
- 1/4 cup green onion, plus more for garnish
- 1/4 cup coconut aminos (my go-to brand is Coconut Secret, it’s less salty than soy sauce so I don’t hold back on it)
- 1 1/2 tablespoons sesame oil
- 1/2 tablespoon rice vinegar
- 1 teaspoon red pepper flakes
For the spicy mayo
- 1/2 cup mayonnaise
- 1/2 tablespoon rice vinegar
- 2 to 3 tablespoons sriracha (start with two, add the third if your family likes real heat)
- Juice of one lime
- 1 tablespoon coconut aminos
- 1 teaspoon sesame oil
Ground pork is my go-to here, but this base works with pretty much any ground protein. I’ve swapped it into my ground beef egg roll in a bowl, made a turkey egg roll version, and done a chicken egg roll in a bowl too, and the sauce works just as well on all three.
Heads up if you’re cooking around allergies: this one has egg (in the mayonnaise) and sesame (from the sesame oil). It’s soy-free and gluten-free as written, since coconut aminos stands in for soy sauce.
In my experience, pre-shredded coleslaw mix is the move here. It saves a good ten minutes of chopping and the texture holds up better than cabbage you shred yourself.
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Step-by-Step Instructions
I always make the spicy mayo first so it’s ready to drizzle the second the bowl comes together. Here’s how I put the whole thing together.
Step 1. Heat a large skillet over medium high heat. Once it’s hot, add the oil, then the ginger and garlic. Saute for about a minute, just until it smells fragrant and starts to sizzle.
Step 2. Add the ground pork to the skillet. Break it up with a wooden spoon as it cooks and season with salt and pepper. Cook until it’s browned and a little crispy at the edges, about 6 to 7 minutes. You want most of the liquid gone from the pan before you move on.
Step 3. While the pork cooks, whisk together the coconut aminos, sesame oil, rice vinegar, and red pepper flakes in a small bowl. Pro tip: whisk this before you start cooking the pork so you’re not scrambling for a whisk with a hot pan going.
Step 4. Once the pork is fully cooked, add the coleslaw mix and green onion, then pour in the sauce mixture. Saute for 3 to 4 minutes, until the cabbage just starts to wilt but still has some crunch left. Overcooking it here is the most common mistake, so pull it while the color is still bright.
Step 5. Whisk together all the spicy mayo ingredients in a small bowl until smooth. Scoop the egg roll mixture into serving bowls and drizzle the spicy mayo generously over the top.
Spicy Egg Roll in a Bowl
Ingredients
Equipment
Method
- Heat a large skillet over medium high heat. Once hot, add the oil, then the ginger and garlic. Saute for about a minute until fragrant.
- Add the ground pork and break it up with a wooden spoon as it cooks. Season with salt and pepper. Cook until browned and a little crispy, about 6 to 7 minutes, until most of the liquid has evaporated.
- While the pork cooks, whisk together the coconut aminos, sesame oil, rice vinegar, and red pepper flakes in a small bowl.
- Once the pork is fully cooked, add the coleslaw mix and green onion, then pour in the sauce mixture. Saute 3 to 4 minutes until the cabbage just begins to wilt but still has crunch.
- Whisk together all the spicy mayo ingredients in a small bowl until smooth. Scoop the egg roll mixture into serving bowls and drizzle the spicy mayo over top.
Nutrition
Notes
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What to Serve With Spicy Egg Roll in a Bowl
This bowl is rich and a little spicy, so I like pairing it with something cool or starchy to round things out.
- Cauliflower rice: Keeps the whole meal low carb and soaks up the extra sauce without adding heaviness.
- Steamed white or jasmine rice: If you’re not watching carbs, this turns the bowl into a bigger, more filling dinner.
- Cucumber salad: A quick vinegar cucumber salad on the side cools down the heat from the sriracha mayo.
- Wonton chips: My kids like a few crushed wonton chips on top for crunch, since the wrapper is the one thing missing here.
Storage & Serving Tips
This keeps well in the fridge for up to 4 days in an airtight container. I store the spicy mayo separately so the cabbage doesn’t get soggy sitting in sauce.
To reheat, warm the pork and cabbage mixture in a skillet over medium heat for a few minutes, or microwave in 30-second bursts. Add the spicy mayo fresh after reheating rather than microwaving it with the rest, since mayo based sauces can separate under direct heat.
This recipe is easy to switch up depending on what’s in the fridge. Swap the ground pork for ground chicken or shrimp, add a fried egg on top for a heartier version, or wrap the finished mixture in butter lettuce for a lighter, handheld take on the same flavors.
My Favorite Sauces for Spicy Egg Roll in a Bowl
The pork and cabbage here already carry a lot of flavor, so these sauces are more about adding a different note, sweet, tangy, or extra spicy, depending on your mood.
- Chili crisp: A spoonful on top adds crunch and a deeper, toasted heat that pairs well with the ginger and garlic already in the pan.
- Sweet Asian chili sauce: Balances the spicy mayo with a sticky sweetness when I want something a little less intense.
- Duck sauce: My go-to when I want a sweet, fruity contrast to the savory pork instead of more heat.
- Hot Chinese mustard: Sharp and nose-clearing, a different kind of heat than the sriracha in the mayo.
- Classic plum sauce: The traditional dipping sauce for egg rolls, and it works just as well spooned over the deconstructed version.
Conclusion
Spicy egg roll in a bowl has become one of those recipes I don’t even think about anymore, I just make it. It’s fast enough for a weeknight, but it still feels like I put in effort when that sriracha mayo hits the top of the bowl. If you try it, I’d love to know which sauce swap you land on, because I’m always changing mine depending on what’s open in the fridge.
