This egg roll in a bowl recipe is quick, flavorful, filling, and a healthier alternative to fried egg rolls. Ready in under 30 minutes, it’s perfect for busy weeknights or a satisfying late-night snack.
Try my Teriyaki Pork Tenderloin or Spicy Ground Chicken Stir Fry next.
Why you’ll love it
If you enjoy the savory flavors of egg rolls but prefer to skip the deep-frying, this fast, tasty, and simple egg roll in a bowl hits the spot. It combines sautéed cabbage, seasoned ground pork, and a bright garlic-ginger sauce for the familiar flavors of an egg roll without the wrapper.
Most ingredients are easy to find in the Asian foods aisle of major grocery stores, so this is a fuss-free skillet meal that comes together in about 25 minutes. It’s great on its own for a low-carb meal or served over rice for a heartier plate.
What you’ll need
- Olive oil – for browning the pork.
- Ground pork – economical and flavorful; you can substitute ground turkey or sausage if preferred.
- Coleslaw mix – pre-shredded cabbage and carrots save time. You can shred green cabbage and julienne carrots if needed.
- Scallions – thinly sliced for brightness and garnish.
- Garlic – minced; add more to taste if you like it garlicky.
- Ginger – fresh, grated for warmth and bite.
- Toasted sesame oil – the darker, fragrant variety is essential for authentic flavor.
- Apple cider or rice vinegar – a teaspoon of acid lifts the sauce.
- Sugar – just a touch to balance flavors.
- Sriracha – optional for heat and depth.
- Soy sauce – low-sodium recommended to control saltiness.
Pro tip
Use toasted sesame oil (darker and more aromatic) rather than the lighter sesame oil sold with other cooking oils. Toasted sesame oil is usually stocked in the Asian foods aisle along with soy sauce and hoisin. It adds a strong nutty finish and is an important flavor component of the sauce.
How to make egg roll in a bowl
Overview with photos; full ingredients and step-by-step instructions are in the recipe card below.
Whisk the sauce ingredients together in a small bowl. Heat olive oil in a skillet over medium-high and add the ground pork, breaking it up and cooking until no longer pink.
Pour the sauce into the skillet and stir to coat the pork. Add the coleslaw mix and cook, tossing frequently, until the cabbage is tender-crisp and the pork is cooked through. Finish with chopped scallions and serve immediately. A drizzle of hoisin or extra sriracha is a nice finishing touch.
Tools for this recipe
Handy tools that make prep easier.
- A Microplane grater makes grating ginger effortless, especially if you freeze a small piece of ginger first.
- A wire whisk for the sauce and a garlic press for quick mincing are convenient.
- Cooking tongs are useful for tossing the cabbage and pork while they cook, though two large spoons will also work.
Substitutions and variations
- Add water chestnuts or bean sprouts for extra crunch, or toss in other quick-cooking, finely chopped vegetables at the same time as the cabbage.
- Swap ground pork for ground turkey or your favorite sausage.
- Increase sriracha for more heat, or add a splash of fish sauce for extra umami.
What to serve with egg roll in a bowl
- Enjoy it as-is for a keto or low-carb meal, or serve over jasmine rice or fried rice for a heartier dish.
- For a low-carb yet filling option, serve with cauliflower rice.
- Sprinkle sesame seeds or drizzle hoisin sauce on top for an extra layer of flavor.
Leftovers and storage
- Store leftovers in the refrigerator for 3–4 days. Portion into individual containers for easy meal prep.
- Reheat gently in a skillet over low heat; add a little hoisin or soy sauce if the flavors need a boost.
- Freezing is not recommended, as the cabbage can become overly soft after thawing.
More Asian-inspired recipes
- Easy Beef Bowls
- Ground Beef Stir Fry
- Easy Chicken Stir Fry
- Peanut Sauce
- Ground Turkey Stir Fry
Have questions about this deconstructed egg roll? Made it and loved it? Leave a star rating and review below. You can also find me on Instagram.
Egg Roll in a Bowl
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Ingredients
- 1 tablespoon olive oil
- 1 pound ground pork
- 14 ounces coleslaw mix
- 1/3 cup chopped fresh scallions
- For serving: hoisin sauce optional, to taste
Sauce:
- 1/3 cup low-sodium soy sauce
- 1/2 tablespoon sriracha sauce
- 1 teaspoon apple cider vinegar or rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon sugar
- 2 cloves garlic minced
Instructions
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Whisk the sauce ingredients together in a bowl.
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Heat oil in a large skillet over medium-high. Add the ground pork and cook, breaking it up, until no longer pink (about 6 minutes).
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Pour the sauce into the skillet and stir to coat the pork.
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Add the coleslaw mix and cook, tossing often, until the cabbage is tender-crisp and the pork is fully cooked (about 4–5 minutes).
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Stir in the scallions.
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Serve immediately with a drizzle of hoisin or extra sriracha if desired.
Notes
- This dish is delicious on its own for a low-carb meal or served over rice to feed four. Without rice, it more realistically serves 2–3 portions.
- Toasted sesame oil is the darker sesame oil found in the Asian foods section; it may be labeled simply as “sesame oil” or “pure sesame oil.”
- Ginger grates more easily when slightly frozen; store a piece of fresh ginger in the freezer for quick grating.
- This recipe appears in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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