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Egg roll in a bowl recipe with ground pork, cabbage, carrots, and rice topped with green onions and sesame seeds in a white bowl.
Linda

Egg Roll in a Bowl Recipe

This easy egg roll in a bowl recipe turns all the best parts of a crispy takeout egg roll into a fast one-skillet stir fry. Ground pork cooks with garlic, ginger, and onions, then gets tossed with shredded cabbage and carrots in a savory soy-ginger sauce. Served over rice or cauliflower rice and topped with green onions and sesame seeds, it’s a cozy, flavor-packed dinner that’s ready in about 25 minutes and perfect for busy weeknights or meal prep.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Asian-Inspired
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Egg Roll in a Bowl
  • 1 pound ground pork or ground turkey, chicken, or beef
  • 1 tablespoon neutral oil use only if cooking with lean meat
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger finely grated
  • 1 small yellow onion thinly sliced
  • 1 bag (14–16 oz) coleslaw mix shredded cabbage and carrots
  • 2 tablespoons low-sodium soy sauce or tamari or coconut aminos
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1-2 teaspoons sriracha or chili-garlic sauce to taste
  • 1 teaspoon brown sugar or honey optional, for balance
  • 0.25 teaspoon black pepper
  • 3-4 green onions sliced
  • 1-2 tablespoons toasted sesame seeds for serving
  • cooked white rice, brown rice, or cauliflower rice for serving

Equipment

  • Large skillet or wok
  • Mixing Bowl
  • wooden spoon or spatula
  • Cutting board
  • Chef's knife
  • Measuring Cups and Spoons

Method
 

  1. 1. Brown the meat: Heat a large skillet or wok over medium-high heat. Add the ground pork (and a splash of neutral oil if using lean meat) and cook, breaking it up with a wooden spoon, until no longer pink and lightly browned, 5–7 minutes. Drain off excess fat if needed.
  2. 2. Add aromatics: Reduce the heat to medium. Stir in the minced garlic, grated ginger, and sliced onion. Cook for 1–2 minutes, stirring often, until fragrant and the onion begins to soften.
  3. 3. Add the cabbage mix: Add the coleslaw mix to the skillet. Toss well with the meat and aromatics, cooking for 4–5 minutes until the cabbage is wilted but still a bit crisp. If the pan feels crowded, cook for an extra minute or two, stirring frequently.
  4. 4. Mix the sauce: In a small mixing bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, sriracha or chili-garlic sauce, brown sugar or honey (if using), and black pepper until smooth.
  5. 5. Combine and simmer: Pour the sauce over the meat and cabbage mixture in the skillet. Stir well to coat everything, then cook for 2–3 minutes, allowing the sauce to thicken slightly and cling to the meat and vegetables. Taste and adjust with more soy sauce, vinegar, or chili sauce as needed. Stir in most of the sliced green onions, reserving a few for garnish.
  6. 6. Serve: Spoon the egg roll in a bowl mixture over bowls of cooked white rice, brown rice, or cauliflower rice. Top with the remaining green onions and toasted sesame seeds. Serve hot.

Notes

For the best texture, avoid overcooking the cabbage—pull the skillet off the heat once it is just tender and still a bit crunchy. If your pan feels very crowded, you can add the coleslaw mix in two batches so it sautés instead of steaming. This egg roll in a bowl recipe is easy to customize: swap in ground turkey or chicken for a lighter option, add extra veggies like bell peppers or mushrooms, or adjust the heat level with more or less sriracha. Leftovers keep well in the refrigerator for up to 4 days and reheat nicely in a skillet or microwave, making this a great meal-prep dinner.