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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I haven’t made it but I would love to. That is SO much sodium! I know there is lower sodium soy, not sure of the other bottled sauces. Is there a recipe somewhere to make your own with a lot less sugar and salt?
Thanks!
Hi Carol, I do know that this is up there in sodium! I’m not sure if there is a low sodium version of sweet and sour sauce available in the supermarket, but if not, here is a homemade version that gets high ratings. (It contains soy sauce which you could replace with the low-sodium variety.) You could also use unsalted cashews. Hope that helps!
We really love this one! It’s absolutely delicious and pretty quick, easy for a week night and we have leftovers for lunch the next day.
Flavourful and delicious, easy to prepare and my husband loved it. Definitely a recipe I will repeat. Note I used gluten free soy sauce.
Nice treat for me as I am gluten free and seldom get Chinese food.
Julie
Made it exactly as written and it was DIVINE! I have made a number of your recipes and that never disappoint. This is so easy, so quick and can be halved quite easily since we are a family of two. Go Girl!
This was VERY VERY GOOD and so quick and easy too! We are a family of 8 on a tight budget so I got pork shoulder on sale and ground it myself in the food processor. I did drain the far before adding the soy sauce. I added more ginger afterwards because I was afraid some of the flavor would have drained out with the fat. I added some siracha before serving but it was delicious even before that. Served it over rice and everyone loved it! Thank you for another simple delicious meal!!
I was rather disappointed in this recipe; felt it lacked flavor. It is easy and quick to make, but I won’t be making it again. Sorry, Jenn, because I would rate the majority of your recipes with 5 stars just not this one.
RIDICULOUSLY easy and tasty! I couldn’t believe how fast I was able to achieve deliciousness on a weeknight. Thank you Jenn – I’m so grateful for your always reliable, always amazing recipes.
Made this last weekend and my husband and I both loved it! I made it exactly as written and look forward to making it again soon. Thanks for a great recipe Jenn!
This was so good and super easy. I tasted it right after it finished cooking and felt like it needed something more but then got distracted getting the rice finished and came back about five minutes later and tasted it and the flavors were perfect. Just letting it sit a few minutes off the heat made it all come together. A hit with my entire family (3yrs to adult)!
Hi Jenn,
This sounds delicious. I’d like to make this and substitute tofu for the pork. How would you suggest preparing and cooking the tofu?
Hi Danette, I don’t have any experience cooking tofu, so I don’t have much wisdom to share but this guidance may be helpful. Hope you find it useful. 🙂
This is amazing!! Made it last nite and quite the hit. Added. duck sauce and Sriracha and the layers of flavor were soooo good. Another winner, Jenn!