If you’re craving all the savory, gingery goodness of your favorite takeout but want something lighter and faster, this Egg Roll in a Bowl Recipe is about to become your new obsession. Imagine everything you love about a classic egg roll — juicy ground pork, crunchy cabbage, garlicky aromatics, a whisper of sesame — all sizzled together in one skillet. No wrapping, no deep frying, just big bold flavors with a fraction of the effort. Plus, it’s versatile, meal-prep friendly, and customizable for almost any diet. Trust me, you’ll want to keep this dish in your weeknight rotation!
Ingredients You’ll Need
One of the best things about this Egg Roll in a Bowl Recipe is how it transforms simple, everyday ingredients into something seriously satisfying. Each component plays a role, from the richness of pork to the brightness of ginger, and together they create a dish that’s both comforting and exciting.
- Sesame oil: Adds a signature nutty aroma that infuses the whole dish with classic Asian-inspired flavor.
- Ground pork (or turkey): Juicy, flavorful protein that forms the heart of this recipe; turkey is a lighter swap if you prefer.
- Garlic cloves (minced): Essential for that warm, savory punch and depth in every bite.
- Fresh ginger (grated): Gives the bowl a bright, zesty kick that wakes up all the flavors.
- Diced onion: Sweetens and softens as it cooks, adding subtle complexity to the mix.
- Coleslaw mix or shredded cabbage: The ultimate shortcut for crunch and color; it soaks up the sauce beautifully.
- Low-sodium soy sauce: Brings salty, umami goodness while letting you control the sodium.
- Rice vinegar: Lifts the dish with a gentle tang that balances the richness.
- Sriracha or chili garlic sauce (optional): For anyone who likes a little heat, this delivers just the right amount of spice.
- Green onions (sliced): A fresh pop of color and mild sharpness to finish things off.
- Sesame seeds (optional): A quick sprinkle for extra crunch and a pretty presentation.
How to Make Egg Roll in a Bowl Recipe
Step 1: Sizzle the Sesame Oil
Start by heating the sesame oil in a large skillet over medium heat. The aroma alone is enough to get your appetite going, and this step ensures that every ingredient you add next will soak up that iconic toasted sesame flavor.
Step 2: Brown the Ground Pork
Add your ground pork (or turkey, if you’re swapping) to the hot skillet. Use a spatula to break it up as it cooks, letting the meat get nice and browned. This step builds the savory base for your Egg Roll in a Bowl Recipe. If you notice excess fat, go ahead and drain it off for a lighter finish.
Step 3: Add Aromatics
Toss in the minced garlic, grated ginger, and diced onion. Sauté everything together for two to three minutes, just until the onion softens and those intoxicating aromas start to fill your kitchen. This combination brings an unmistakable egg roll flavor to the dish.
Step 4: Stir in the Cabbage
Next, add the coleslaw mix or shredded cabbage. Give it a good stir, allowing it to soften and absorb all the flavors. Cook for about five to seven minutes, stirring occasionally. You want the cabbage to be tender but still have a little bite—think stir-fry, not soup.
Step 5: Season and Finish
Pour in the low-sodium soy sauce, rice vinegar, and a squeeze of sriracha or chili garlic sauce if you love a spicy kick. Stir well to combine and let everything heat through for another minute. Remove the skillet from the heat, then sprinkle on the sliced green onions and a shower of sesame seeds for a restaurant-worthy finish.
How to Serve Egg Roll in a Bowl Recipe
Garnishes
The finishing touches make all the difference. I love to scatter extra green onions and a pinch of sesame seeds over the top for color and crunch. If you’re feeling bold, even a drizzle of extra sriracha or a few fresh cilantro leaves can take your Egg Roll in a Bowl Recipe to the next level.
Side Dishes
While this bowl is hearty enough to stand alone, you can easily round it out with a scoop of steamed jasmine or cauliflower rice for a more filling meal. If you want something refreshing, serve it alongside quick-pickled cucumbers or a chilled Asian-style salad for contrast.
Creative Ways to Present
Try serving your Egg Roll in a Bowl Recipe in lettuce cups for a fun, hand-held twist—perfect for parties or lunchboxes. Or pile it onto baked sweet potato halves for a sweet-and-savory mashup. However you serve it, don’t be afraid to get creative and make it your own.
Make Ahead and Storage
Storing Leftovers
One of the best things about this recipe is how well it keeps. Store any leftovers in an airtight container in the fridge for up to four days. The flavors actually deepen over time, making it a fantastic meal prep option for busy weeks.
Freezing
You can freeze Egg Roll in a Bowl Recipe, although the cabbage may lose a bit of its crunch after thawing. Simply let the dish cool completely, portion into freezer-safe containers, and freeze for up to two months. Thaw overnight in the refrigerator for best results.
Reheating
To reheat, warm the leftovers gently in a skillet over medium heat until hot throughout, or microwave in short bursts, stirring between each one. If the mixture seems a little dry, add a splash of water or soy sauce to bring back some moisture and revive the flavors.
FAQs
Can I make this Egg Roll in a Bowl Recipe vegetarian?
Absolutely! Swap the ground pork for crumbled tofu, tempeh, or your favorite plant-based ground meat. Everything else stays the same, and you’ll still get that crave-worthy flavor.
How spicy is this dish?
The heat level is totally up to you. If you love spice, add extra sriracha or chili garlic sauce. For a milder bowl, simply leave it out or use just a tiny splash.
Is there a way to make it gluten-free?
Yes! Use tamari or coconut aminos instead of soy sauce to keep your Egg Roll in a Bowl Recipe gluten-free. Double-check that all your sauces are certified gluten-free, too.
What protein can I substitute for pork?
Ground turkey, chicken, beef, or even shrimp all work really well here. Choose your favorite or use what you have on hand—the recipe is very forgiving.
Can I use fresh cabbage instead of bagged coleslaw mix?
Definitely! Shred about half a medium head of green or savoy cabbage, and if you want extra color, throw in some shredded carrots. It’ll taste just as delicious, and you get to control the crunch.
Final Thoughts
If you’re looking for a meal that’s quick, flavorful, and endlessly adaptable, you can’t go wrong with this Egg Roll in a Bowl Recipe. Give it a try and see just how easy it is to bring takeout flavors right to your own kitchen—no rolling, no frying, just pure, comforting goodness in every bite!
Print
Egg Roll in a Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
This Egg Roll in a Bowl recipe offers a delicious low-carb, gluten-free alternative to traditional egg rolls, featuring ground pork sautéed with fresh garlic, ginger, and crunchy cabbage. It’s a quick and easy stovetop meal that captures the flavors of classic Asian egg rolls without the wrapper, perfect for a healthy main course.
Ingredients
Meat & Oils
- 1 tablespoon sesame oil
- 1 pound ground pork (or ground turkey)
Vegetables & Aromatics
- 3 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 1/2 cup diced onion
- 1 (14-ounce) bag coleslaw mix or shredded cabbage
- 2 green onions (sliced)
Sauces & Seasonings
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha or chili garlic sauce (optional)
- 1 tablespoon sesame seeds (optional)
Instructions
- Heat sesame oil: In a large skillet over medium heat, warm the sesame oil until shimmering.
- Cook the ground pork: Add the ground pork to the skillet and cook until browned, breaking it apart with a spatula as it cooks. Drain any excess fat if needed to prevent greasiness.
- Sauté aromatics: Add the minced garlic, grated ginger, and diced onion to the skillet; cook for 2–3 minutes until fragrant and the onion softens.
- Add the coleslaw mix: Stir in the bag of coleslaw mix or shredded cabbage and cook for 5–7 minutes, stirring occasionally, until the cabbage is tender but still crisp.
- Season the dish: Pour in the low-sodium soy sauce, rice vinegar, and optional sriracha or chili garlic sauce. Stir everything to combine well and cook for an additional minute to heat through.
- Garnish and serve: Remove the skillet from heat and sprinkle sliced green onions and optional sesame seeds on top before serving.
Notes
- For a low-carb or paleo version, substitute soy sauce with coconut aminos.
- This recipe is excellent for meal prep and can be refrigerated and reheated during the week.
- Serve with cauliflower rice to make it more filling and keep it low-carb.
- You can swap ground pork with ground turkey or chicken as preferred.
- Adjust sriracha quantity or omit to control spice level.
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 290
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
