Egg Roll In a Bowl
Egg roll in a bowl is the filling from a classic egg roll, ground pork, cabbage, garlic, ginger, soy sauce, without the wrapper or the deep fryer. One skillet, about 25 minutes, and you get the same savory-sweet flavor with a lot less mess. It works as a weeknight dinner because a bag of coleslaw mix does the prep for you: no shredding cabbage, no rolling wrappers, no oil splatter on the stove. This version uses ground pork for classic flavor, but ground turkey or chicken works fine if that’s what you have.
This egg roll in a bowl recipe is ready in under 30 minutes and uses one pan.
Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 4 Calories: about 350 per serving (estimated, see Nutrition in the Recipe Card) Category: Main Dish Cuisine: Asian-inspired Diet: Low-carb; gluten-free if you swap in tamari or coconut aminos
Why This Egg Roll in a Bowl Works
A bag of pre-shredded coleslaw mix cooks in the same time it takes to brown the meat, so there’s no separate cabbage-chopping step. Garlic and ginger go in after the pork is already browned, not before, so they bloom in the fat instead of scorching over high heat. Rice vinegar goes in at the very end, after the soy sauce has had a chance to reduce slightly, which keeps the dish from tasting flat or one-note. And because everything cooks in a single skillet, cleanup is one pan and a cutting board.
Ingredients
Everything for egg roll in a bowl is probably already close to what’s in your kitchen:
- 1 pound (450g) ground pork
- 1 tablespoon (15ml) toasted sesame oil
- 3 cloves garlic, minced
- 1 tablespoon (15g) fresh ginger, grated
- 1 bag (14–16 oz / 400–450g) coleslaw mix (shredded cabbage and carrots)
- 3 green onions, sliced, whites and greens separated
- 3 tablespoons (45ml) soy sauce, or coconut aminos
- 1 tablespoon (15ml) rice vinegar
- 1 teaspoon (5ml) sriracha, optional
- Salt and black pepper, to taste
- 1 tablespoon sesame seeds, for serving
Substitutions
Ground turkey or chicken works in place of pork; it’s leaner, so the finished dish is less rich, and a splash more sesame oil helps make up the difference. Coconut aminos can replace soy sauce at the same measurement, with a milder, slightly sweeter result and less sodium. Broccoli slaw can stand in for coleslaw mix, but it’s denser and needs two or three extra minutes in the pan to soften.
Step-by-Step Instructions
- Heat the sesame oil in a large skillet over medium-high heat.
- Add the ground pork, breaking it up with a spatula, and cook until fully browned with no pink remaining, 6 to 8 minutes. Drain excess fat if the pork was fatty.
- Add the garlic, ginger, and the sliced white parts of the green onions. Cook, stirring, for 30 seconds, until fragrant.
- Add the coleslaw mix and stir to combine with the pork. Cook, stirring occasionally, until the cabbage wilts and softens, 5 to 7 minutes.
- Pour in the soy sauce, rice vinegar, and sriracha if using. Stir to coat everything evenly and cook 2 more minutes.
- Taste and season with salt and pepper as needed. Stir in half the green onion tops.
- Serve hot, topped with the remaining green onions and sesame seeds.
Tips
The biggest factor in good egg roll in a bowl is moisture control: coleslaw mix releases water as it cooks, and that water needs somewhere to go before the sauce goes in, or the dish turns watery instead of glossy. Keep the heat at medium-high through step 4 so the liquid evaporates rather than pooling at the bottom of the pan. Add the soy sauce toward the end, not the beginning, so it seasons the dish instead of cooking off. A splash of rice vinegar right before serving does more for the flavor than adding more salt.
Common Mistakes
Watery bowl: the coleslaw mix released liquid that never fully cooked off. Fix it by cooking uncovered over medium-high heat until the pan looks mostly dry before adding the sauce.
Flat, bland flavor: the soy sauce was added too early and cooked down before it could season the dish. Fix it by adding the soy sauce and vinegar in the last 2 to 3 minutes of cooking.
Mushy cabbage: the coleslaw mix went in before the meat finished browning and sat in the pan too long. Fix it by adding the cabbage only after the pork is fully cooked, and pulling the pan off heat as soon as it’s just wilted.
Storage
Egg roll in a bowl keeps in an airtight container in the refrigerator for up to 4 days.
Freezing
This freezes acceptably but not perfectly: the texture of the cabbage softens further after thawing, so it won’t have the same bite as fresh. If freezing, portion it flat in a freezer bag for up to 2 months and thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over medium heat for 3 to 4 minutes, stirring occasionally, or in the microwave in 30-second increments until warmed through. A splash of water or extra soy sauce helps loosen it back up.
Variations
Top each bowl with a fried egg for a nod to the “egg” in egg roll. Add a handful of chopped water chestnuts with the coleslaw mix for extra crunch. Swap the ground pork for peeled, chopped shrimp, added in the last 3 to 4 minutes so it doesn’t overcook.
What to Serve With It
Egg roll in a bowl is filling enough on its own for a low-carb dinner, but it also works well spooned over steamed white rice or cauliflower rice, or alongside a simple cucumber salad.
FAQ
Is egg roll in a bowl keto-friendly? Yes, as written it’s low in carbs, mostly from the small amount of natural sugar in the cabbage and carrots. Confirm your soy sauce or coconut aminos brand doesn’t add sugar if you’re tracking closely.
Can I use ground beef instead of pork? Yes, ground beef works, though the flavor will be closer to a stir-fry than a traditional egg roll filling. Drain any excess fat the same way you would with pork.
Why is my egg roll in a bowl watery? The coleslaw mix released liquid during cooking that didn’t fully evaporate before the sauce went in. Cook the cabbage a few extra minutes over higher heat until the pan looks dry, then add the sauce.
Can I make this ahead of time? Yes, it reheats well for meal prep. Store it in the fridge for up to 4 days and reheat in a skillet or microwave.
What can I use instead of coleslaw mix? Shredded green cabbage and carrots you cut yourself work the same way; you’ll need about 6 cups shredded total to match the volume of a standard bag
Egg Roll in a Bowl
Ingredients
Equipment
Method
- Heat the sesame oil in a large skillet over medium-high heat.
- Add the ground pork and cook, breaking it up, until fully browned, 6 to 8 minutes. Drain excess fat if needed.
- Add the garlic, ginger, and green onion whites. Cook 30 seconds until fragrant.
- Add the coleslaw mix and cook, stirring occasionally, until wilted, 5 to 7 minutes.
- Add the soy sauce, rice vinegar, and sriracha if using. Cook 2 more minutes.
- Season with salt and pepper. Stir in half the green onion tops.
- Serve topped with remaining green onions and sesame seeds.
