Egg Roll In A Bowl
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Enjoy the flavors of a traditional Chinese egg roll without the fuss in this delicious egg roll in a bowl recipe—a simple one-skillet meal that’s a surefire winner for the whole family.
Imagine the savory goodness of a classic Chinese egg roll, then reimagine it with a fresh, healthful twist in this egg roll in a bowl recipe. Traditional egg rolls, with their mix of shredded cabbage, aromatic garlic, onion, ginger, and roasted pork all wrapped in a wheat flour wrapper and deep-fried, are transformed here into a lighter, deconstructed version—unwrapped, un-fried, but still brimming with protein, veggies, and flavor. Ready in just 30 minutes, this quick-prep, one-skillet dinner is a perfect option for busy weeknights.
Table of Contents
“Perfect weeknight meal! Drizzled a little takeout duck sauce on top and served with rice…So good my daughter immediately added this to her ‘Mom cook list!’”
What You’ll Need To Make Egg Roll In A Bowl
- Scallions, Fresh Ginger, Garlic: These aromatics are foundational in Asian cooking and provide the base of flavor for the dish.
- Ground Pork: An 80% lean mix is ideal for the best flavor.
- Shredded Cabbage: Cabbage is a key ingredient in traditional egg rolls and adds crunch and sweetness to the dish. Using bagged coleslaw mix from the produce department is a convenient shortcut that also includes additional veggies like carrots.
- Soy Sauce: Adds umami and a salty depth to the dish.
- Sweet and Sour Sauce: Adds a tangy and slightly sweet contrast to the dish, mimicking the flavor profile of an egg roll dipped in sauce. If you have some duck sauce and Chinese hot mustard packets stashed away in your kitchen, you can serve those with it, too.
- Asian Sesame Oil: Imparts a nutty and rich flavor. It should be used sparingly due to its intense flavor.
- Salted Cashews: While nuts aren’t a traditional ingredient in egg rolls, they add a delightful, healthy crunch to this dish, compensating for the lack of a crispy fried wrapper (although go ahead and add crispy fried wontons if you like).
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Slice the scallions, chop the ginger and the cashews, and mince the garlic.
In a large nonstick skillet, heat the oil over medium-high heat. Add the light scallions and ginger and cook, stirring constantly, for 2 minutes.
Mix in the garlic and cook 20 seconds more; do not brown.
Add the pork and continue cooking, breaking the meat apart with a wooden spoon.
Cook the pork until browned, 3 to 5 minutes.
Add the coleslaw and soy sauce to the skillet.
Cook, stirring occasionally, until the coleslaw is wilted and cooked through, 5 to 7 minutes.
Stir in the sweet and sour sauce, sesame oil, cashews, and dark green scallions.
Taste and adjust seasoning, if desired.
Serve with sweet and sour sauce on the side.
Frequently Asked Questions
Yes, you can easily substitute the ground pork with other proteins like ground chicken or ground turkey. For best results, avoid anything too lean.
Yes, this dish reheats beautifully and can be made up to 3 days ahead of time and refrigerated in an airtight container (wait to add the nuts until ready to serve). Reheat in a skillet over medium heat or in the microwave.
I always serve this dish with simply steamed white or brown rice. For a low-carb meal, it’s delicious on its own, with a steamed vegetable, or served over cauliflower rice. It would also pair nicely with a cucumber salad and/or dumplings.
You May Also Like
- Thai-Style Pork Fried Rice
- 30-Minute Hoisin Beef Bowls
- Tuna Poke Bowls
- Cauliflower Fried Rice
- Fried Rice
Video Tutorial
Egg Roll In A Bowl
Enjoy the flavors of a traditional Chinese egg roll without the fuss in this delicious egg roll in a bowl recipe—a simple one-skillet meal that’s a surefire winner for the whole family.
Ingredients
- 1 tablespoon vegetable oil
- 1 bunch scallions, thinly sliced, light and dark green parts separated
- 1½ tablespoons finely chopped fresh ginger, from a 1½ inch knob (see note)
- 3 cloves garlic, minced
- 1 pound ground pork (preferably 80% lean)
- 1 (1-lb) bag shredded cabbage or coleslaw mix (about 7 cups)
- ¼ cup soy sauce
- 3 tablespoons sweet and sour sauce, plus more for serving (I use Kikkoman No Preservatives Added)
- ½ teaspoon Asian/toasted sesame oil
- ⅓ cup salted cashews, chopped
- Rice, for serving (optional)
Instructions
- In a large nonstick skillet, heat the oil over medium-high heat. Add the light scallions and ginger and cook, stirring constantly, for 2 minutes. Add the garlic and cook 20 seconds more; do not brown. Add the pork and continue cooking, breaking the meat apart with a wooden spoon, until browned, 3 to 5 minutes.
- Add the coleslaw and soy sauce to the skillet and cook, stirring occasionally, until wilted and cooked through, 5 to 7 minutes.
- Stir in the sweet and sour sauce, sesame oil, cashews, and dark green scallions. Taste and adjust seasoning, if desired. Serve with sweet and sour sauce on the side.
- Note: Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.
- Make-Ahead Instructions: This dish can be made up to three days ahead of time and refrigerated in an airtight container (wait to add the nuts until ready to serve). Reheat in a skillet over medium heat or in the microwave.
Nutrition Information
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- Per serving (4 servings)
- Calories: 454
- Fat: 25 g
- Saturated fat: 5 g
- Carbohydrates: 29 g
- Sugar: 19 g
- Fiber: 3 g
- Protein: 29 g
- Sodium: 1,244 mg
- Cholesterol: 71 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Another top notch offering. Made this a second time at wife’s request (its been several months). When she says “You know that thing you made a while ago?” and asks for a repeat, its frequently one of yours.
Amazingly quick and easy for such great results.
I made this last night for dinner and it is so full of flavor and very delicious. I 100% recommend this to everyone. I immediately sent it out to my family and friends, and said you have to make this! I use your recipes all the time and I’m never disappointed.
Jenn! This is off the charts delicious! I used Thai sweet chili sauce because I didn’t have Sweet and sour sauce. Thank you!
Toni: I’m not a huge sweet & sour fan so I followed your suggestion and used sweet chili sauce, great idea. Thanks!
Thanks for another fantastic recipe Jen – I’ve yet to come across one of yours that is not an instant hit for Hubby and I ! I have a tip for you and your readers re prepping and saving chopped ginger. When I find really nice ginger, I buy a bunch and then peel it, finely dice/chop it and then fill an ice cube tray (or 2) with the finished product. Freeze the tray and then empty the frozen blocks into a zip lock bag and store in the freezer and then – voila – you have fresh chopped ginger ready at a moments notice!
Great tip, Bonnie — thanks for taking the time to share! 😊
This is a wonderfuthl, simple and extremely tasty recipeMy husband has shared this recipe with two of his friends and has never done this before in the 30+ years I have known him! Extreme compliment! Not sure why but something on this website is making it very difficult to to enter comments. I noticed this once before- FYI Thank you for a great recipe
Hi Cheryl, So glad you like this (and I take it as a high compliment that your husband shared the recipe with friends)! If you don’t mind, I’d love to hear what kind of problems you’re encountering when trying to leave a comment. BTW, you may want to try going to the blog using a different internet browser.Oftentimes, those annoying glitches can be resolved by using a different browser.
To Cheryl and Jenn…I have had a similar experience and actually gave up trying to enter comments which is unfortunate because I have only praise for your recipes! That being said, I am not very tech savvy and use an iPad almost exclusively…I don’t know if that’s where the problems lie…🤷🏼♀️
Hi Cheryl, thanks for weighing in. It appears you’re able to leave comments now — do you recall what issues you encountered when you were having problems?
There are a lot of flavors going on here, all of them good. Restaurant quality from the top of my stove using a reasonable amount of effort … Thanks, Jenn!
Did this recipe used to use Hoisin sauce instead of sweet and sour?
No – perhaps you’re referring to the hoisin beef bowls?
Super Yummy.
I am on a diet, so I used 96% ground chicken and it still came out wonderful! I did some in egg roll wrappers then air fried them and ate the rest over rice next day!
I am always afraid I’ll run into a disappointing experience to ruin my 100% satisfaction rate with every recipe I have ever tried by Jennn Segal! Yet another win and thank you. I added fresh mung bean sprouts, chopped button mushrooms and fried eggroll wrapper strips to this recipe. Yum!
Love, love this. So good and easy! Can’t remember if I commented already but I made again last night and had to make sure I did! Try it, so so delicious.