I’ve been making egg roll in a bowl for years, and this recipe strikes the perfect balance of flavor and simplicity. It’s a one-skillet dish that captures the essence of egg rolls without the fuss of wrapping and frying. The combination of savory pork, crisp vegetables, and a tangy sauce is irresistible. If you’re looking for a meal that’s quick, healthy, and packed with umami, this might just become your new go-to.
Recipe
I can confidently say this Egg Roll in a Bowl recipe will change your weeknight dinner game forever—it’s that good. Think all the crave-worthy flavors of your favorite takeout egg rolls, but lighter, fresher, and ready in under 30 minutes.
The secret? A killer combo of crispy ground pork (or turkey, if you prefer), crunchy cabbage, and savory soy sauce, all tied together with a hint of garlic and ginger for that irresistible umami kick.
It’s the kind of dish that smells amazing while cooking and tastes even better when you dig in—crisp veggies, tender meat, and a sauce that hits every note. Plus, it’s customizable, so you can toss in whatever veggies you have on hand or spice it up with a drizzle of sriracha.
Trust me, once you try this, it’ll become a go-to in your kitchen rotation. Let’s get cooking!
Ingredients
This Egg Roll In A Bowl recipe is a quick, healthy, and flavorful dish that captures all the essence of a classic egg roll without the hassle of frying. The secret lies in layering bold flavors and using fresh, high-quality ingredients. Here’s what you’ll need:
- Ground pork: The star of the dish, providing rich, savory flavor. Swap with ground chicken, turkey, or even tofu for a lighter option.
- Shredded cabbage: A mix of green and purple cabbage adds crunch and color. Pre-shredded bags save time, but fresh cabbage has the best texture.
- Shredded carrots: Adds sweetness and brightness. Use a box grater for a quick shred or buy pre-shredded for convenience.
- Green onions: A must for that fresh, oniony bite. Save the green tops for garnish.
- Garlic and ginger: Fresh is best here—jarred versions work in a pinch but won’t pack the same punch.
- Soy sauce: The salty, umami backbone of the dish. Use low-sodium if you’re watching salt levels.
- Sesame oil: A non-negotiable for that signature Asian-inspired flavor. A little goes a long way!
- Rice vinegar: Adds a tangy brightness. Substitute with apple cider vinegar if needed.
- Sriracha or chili garlic sauce: For a spicy kick—adjust to your heat preference.
- Sesame seeds and extra green onions: Perfect for garnish, adding texture and a professional touch.
Pro Tip: To make it Keto-friendly, swap soy sauce for coconut aminos and skip the carrots. For a restaurant-worthy finish, drizzle with a bit of extra sesame oil and sprinkle with toasted sesame seeds.
How to Make the Best Ground Pork Egg Rolls
– Gather and Prep Ingredients: Start by measuring all your ingredients—ground pork, shredded cabbage, carrots, garlic, ginger, soy sauce, and sesame oil. Having everything ready guarantees a smooth cooking process.
Pro Tip: Use pre-shredded coleslaw mix to save time on chopping!
– Cook the Ground Pork: Heat a large skillet or wok over medium-high heat. Add a splash of oil and Cook the Ground Pork until browned and fully cooked, breaking it into small pieces as you go. This step builds the base flavor of your dish.
Watch-Out: Avoid overcrowding the pan, as it can steam the meat instead of browning it.
– Sauté Aromatics: Push the pork to one side of the skillet and add minced garlic and ginger to the empty space. Sauté for 30-60 seconds until fragrant. This technique guarantees the aromatics don’t burn but release their full flavor.
Pro Tip: Fresh ginger adds a zing that powdered versions can’t match.
– Add Vegetables: Toss in your shredded cabbage and carrots, stirring to combine with the pork and aromatics.
Cook until the vegetables are tender but still slightly crisp, about 5-7 minutes.
Visual Cue: The cabbage will wilt and reduce in volume, and the carrots will soften slightly.
– Season and Simmer****: Pour in soy sauce and sesame oil, stirring to coat everything evenly. Let the mixture simmer for 2-3 minutes to allow the flavors to meld.
Pro Tip: Taste and adjust seasoning—add a splash of rice vinegar for brightness if desired.
– Serve and Garnish: Remove from heat and transfer to serving bowls. Top with sliced green onions, sesame seeds, or a drizzle of sriracha for extra flair.
Flexibility: Serve with steamed rice or wrap in lettuce leaves for a low-carb option.
– Store Leftovers: Cool completely before storing in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop to maintain texture.
Watch-Out: Microwaving can make the cabbage soggy, so use low heat if reheating this way.
Nutrition
This Egg Roll In A Bowl recipe is a healthy and flavorful dish packed with nutrients. Here’s the nutritional breakdown per serving:
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 250 |
| Total Fat | 12g |
| Saturated Fat | 3g |
| Cholesterol | 95mg |
| Sodium | 600mg |
| Total Carbs | 15g |
| Dietary Fiber | 3g |
| Sugars | 5g |
| Protein | 18g |
Chef Tips
When preparing this Egg Roll In A Bowl, I always recommend prepping all ingredients beforehand to streamline the cooking process. Use a high smoke-point oil like avocado or sesame for best results.
Don’t overcook the cabbage—it should stay slightly crisp. Adjust seasoning to taste, adding soy sauce or Sriracha as needed.
Garnish with fresh green onions and sesame seeds for extra flavor and texture. Serve immediately for maximum freshness!
