Why You’ll Love This Egg Roll in a Bowl
- It’s seriously fast and easy. We’re talking about 20 minutes from start to finish. There’s no need to pre-cook filling or worry about delicate wrappers tearing. It’s a true one-pan wonder that simplifies dinner in the best way possible.
- It’s incredibly flavorful and satisfying. You get that classic, umami-rich egg roll taste in a much lighter package. The combination of savory pork, crisp vegetables, and a simple, glossy sauce is just pure comfort food magic.
- It’s endlessly customizable. Not a fan of pork? Use ground turkey or chicken. Want to make it vegetarian? Crumbled tofu or lentils work beautifully. You can also easily adjust the level of spice or add different veggies you have on hand.
- It makes fantastic leftovers. Honestly, I sometimes think it tastes even better the next day. The flavors have more time to meld together, making it a perfect lunch to pack for work.
Ingredients & Tools
- 1 tbsp avocado oil or sesame oil
- 1 lb ground pork (or turkey/chicken)
- 1 medium yellow onion, diced
- 4-5 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 lb bag of coleslaw mix (shredded cabbage & carrots)
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp toasted sesame oil
- 2 tsp rice vinegar
- 1 tsp Sriracha or chili garlic sauce (optional, for heat)
- 4 green onions, sliced (green and white parts separated)
- 1 tbsp sesame seeds, for garnish
Tools: A large skillet (12-inch is ideal) or a wok, a wooden spoon or spatula for breaking up the meat, and a microplane or fine grater for the ginger.
The beauty of this recipe is in its simplicity. Using a pre-shredded coleslaw mix is a huge time-saver, but the fresh ginger and garlic are non-negotiable for that authentic, aromatic flavor. A little goes a long way!
Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Choose your meat wisely. Ground pork is traditional and gives the richest flavor, but lean ground turkey or chicken are excellent, lighter alternatives. If using a very lean meat, you might need a tiny bit more oil to start.
- Don’t skip toasting the sesame oil. The toasted sesame oil is added at the end, and it’s crucial for that deep, nutty aroma. Cooking it for too long will cause it to lose its flavor, so we stir it in right at the finish line.
- Grate your ginger the easy way. No need to peel it! Just use a microplane to grate the ginger directly—skin and all. You’ll get all the flavorful juice and none of the fuss. Honestly, it’s a game-changer.
- Prep your veggies first. This recipe comes together so quickly that you’ll want your onion, garlic, and ginger prepped and ready to go before you even turn on the stove. It makes the whole process seamless.
How to Make Egg Roll in a Bowl
Step 1: Brown the Pork. Heat the avocado oil in your large skillet over medium-high heat. Add the ground pork, using your spoon to break it up into small crumbles. Cook until it’s no longer pink and has some nice golden-brown spots, which should take about 5-7 minutes. You’ll notice the fat will render out, and that’s a good thing—it’s full of flavor!
Step 2: Sauté the Aromatics. Push the pork to one side of the skillet and add the diced onion to the empty space. Sauté for 2-3 minutes until it starts to soften. Then, add the minced garlic and grated ginger to the onion and cook for just 30 seconds to one minute until incredibly fragrant. Be careful not to burn the garlic! Now, mix everything in the skillet together.
Step 3: Wilt the Cabbage. Add the entire bag of coleslaw mix and the white parts of your sliced green onions to the skillet. It’s going to look like a mountain of cabbage, but don’t worry—it wilts down dramatically. Stir everything together and cook for about 5-7 minutes, until the cabbage has softened but still has a bit of a crunch. You want texture here!
Step 4: Create the Sauce. While the cabbage is wilting, quickly whisk together the soy sauce, toasted sesame oil, rice vinegar, and Sriracha (if using) in a small bowl. This is your flavor powerhouse. The rice vinegar adds a necessary bright note that cuts through the richness.
Step 5: Bring It All Together. Pour the sauce over the pork and cabbage mixture. Stir well to ensure every single crumble and shred is coated in that glossy, savory sauce. Let it cook for another 1-2 minutes so the flavors can meld. Taste it! This is your chance to adjust—maybe a splash more soy sauce or another dash of Sriracha.
Step 6: Garnish and Serve. Turn off the heat and stir in most of the green parts of your green onions, saving some for a fresh garnish on top. Sprinkle with sesame seeds and serve immediately. It’s ready to enjoy straight from the skillet!
Serving Suggestions
Complementary Dishes
- Steamed Jasmine Rice — The classic choice. The fluffy, slightly sticky rice is the perfect base to soak up all the delicious sauce.
- Quick-Pickled Cucumbers — A simple salad of thinly sliced cucumbers with a splash of rice vinegar and a pinch of sugar provides a cool, crisp contrast to the savory bowl.
- Simple Miso Soup — Start the meal with a warm, soothing cup of miso soup to round out the Asian-inspired dinner experience.
Drinks
- Iced Green Tea — The clean, slightly bitter notes of green tea are a fantastic palate cleanser that complements the umami flavors without overpowering them.
- A Crisp Lager — A light, easy-drinking beer helps cut through the richness of the pork and makes for a very refreshing pairing.
- Gewürztraminer — If you’re feeling fancy, this slightly sweet and aromatic white wine has hints of lychee and spice that pair wonderfully with the dish.
Something Sweet
- Fortune Cookies — Keep the theme going in a fun, lighthearted way. It’s a nostalgic and simple way to end the meal.
- Mango Sorbet — The bright, tropical fruitiness of mango is a fantastic, refreshing finish that feels light and clean.
- Orange Slices with a Sprinkle of Chili Powder — This might sound unusual, but the combination of sweet, citrusy orange with a tiny kick of heat is a surprisingly perfect ending.
Top Mistakes to Avoid
- Mistake: Overcooking the cabbage. You want the cabbage to be wilted but still have some bite. If you cook it until it’s completely soft and mushy, you’ll lose that wonderful egg roll texture. A little crunch is good!
- Mistake: Adding the sesame oil too early. Toasted sesame oil has a delicate flavor that evaporates with high heat. If you add it at the beginning with the other oil, you’ll lose its signature aroma. Always stir it in at the end with the sauce.
- Mistake: Not properly browning the meat. Take the time to get some good color on the pork. Those browned bits equal big flavor. Simply cooking it until it’s gray won’t give you the same depth.
- Mistake: Skipping the taste test at the end. Everyone’s soy sauce and palate are different. Always taste your dish before serving and adjust the seasoning. It might need a pinch more salt or another splash of vinegar to make it perfect for you.
Expert Tips
- Tip: Make it a meal prep superstar. This recipe doubles (or even triples!) beautifully. Cook a big batch on Sunday and divide it into containers for easy lunches all week. It reheats like a dream.
- Tip: Add an extra veggie boost. Feel free to toss in a handful of sliced mushrooms with the onions or some finely chopped broccoli florets with the cabbage. It’s a great way to clean out the fridge.
- Tip: Create a “crunchy top” garnish. For a textural surprise that mimics the crispy wrapper, crush up a few wonton strips or even some plain potato chips and sprinkle them on top right before serving. It’s a fun and delicious trick.
- Tip: For a saucier bowl, add a slurry. If you prefer more of a gravy-like sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it in during the last minute of cooking. It will thicken up the juices beautifully.
FAQs
Can I make this vegetarian or vegan?
Absolutely! This is one of the most adaptable recipes. For a vegetarian version, swap the ground pork for a plant-based ground “meat” or a block of crumbled firm tofu. For tofu, press it first to remove excess water, then crumble and pan-fry until golden before proceeding. Just be sure to use tamari instead of soy sauce to keep it gluten-free if needed, and check that your Sriracha is vegan-friendly.
How should I store and reheat leftovers?
Leftovers will keep in an airtight container in the refrigerator for up to 4 days. To reheat, the stovetop is best for retaining texture—just warm it gently in a skillet with a tiny splash of water to keep it from drying out. The microwave works too; cover it and reheat in 30-second bursts, stirring in between.
Is this recipe gluten-free?
It can be, very easily! The only potential source of gluten is the soy sauce. Simply swap it for tamari (which is a gluten-free soy sauce) or coconut aminos for a slightly sweeter alternative. Double-check that your Sriracha or chili sauce is also gluten-free, as some brands contain additives.
My dish turned out a bit watery. What happened?
This usually happens if the coleslaw mix was particularly moist or if the skillet was overcrowded, steaming the cabbage instead of sautéing it. Next time, make sure your heat is at a solid medium-high to encourage evaporation. You can also drain any excess liquid from the cooked pork before adding the cabbage. If it happens, just cook it for a few extra minutes uncovered to let the liquid reduce.
Can I freeze Egg Roll in a Bowl?
You can, but with a caveat. The cabbage will become very soft and release more water upon thawing, changing the texture significantly. It will still taste good, but it won’t have the same fresh crunch. If you do freeze it, store it in a freezer-safe container for up to 2 months and thaw overnight in the fridge before reheating.
