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This egg roll in a bowl recipe is easy to make, incredibly delicious, filling, and much healthier for you than fried egg rolls! It’s ready in under 30 minutes.
Try my Teriyaki Pork Tenderloin or Spicy Ground Chicken Stir Fry next.
Why you’ll love it
I love egg rolls as much as the next person, but sometimes I find myself craving those flavors without the deep fried aspect. That’s where this fast, tasty, and uncomplicated egg roll in a bowl recipe comes in! It’s got sautéed cabbage, ground pork, and an amazing homemade garlic-ginger sauce.
What makes me so happy about this recipe is how all of ingredients can easily be found in the Asian foods section of most major grocery stores! No obscure ingredients, so it’s a fuss-free skillet meal that’s ready in only 25 minutes. Hellooo, new fave midnight snack.
What you’ll need
- Olive oil – for sautéing the pork
- Pork – ground pork is inexpensive and easy to cook
- Coleslaw mix – any mixture of shredded cabbage and carrots will work! You can also chop your own green cabbage and use matchstick cut carrots if you can’t find a packaged coleslaw mix.
- Scallions – these green onions are mild and add a fresh burst of flavor
- Garlic – feel free to add even more than suggested
- Ginger – it adds that distinctive bite
- Toasted sesame oil – be sure to get the right kind, and don’t skip this ingredient. It’s really the star of the sauce! See my pro tip below.
- Apple cider vinegar – I love the sweet tang it adds. Rice vinegar works too.
- Sugar – to temper the acidity and sweeten it up a touch. It basically balances the entire dish.
- Sriracha sauce – It adds a little kick and more flavor. Leave it out if you want this meal to be completely mild.
- Soy sauce – I go for the low-sodium variety
Pro tip
It’s easy to get confused between the regular kind of sesame oil and the kind in this recipe. I’ve done it too! Here we’re using the toasted variety that’s darker in color and can typically be found in the Asian foods grocery store aisle along with soy sauce, hoisin sauce, and sriracha. Regular sesame oil has a lighter color and is often found with other cooking oils like olive oil.
How to make egg roll in a bowl
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Whisk the sauce ingredients together in a small bowl. Add the olive oil and ground pork to a skillet over medium-high heat, and cook until no longer pink, breaking up the pork as it cooks.
Add the sauce to the skillet and give it a good stir. Stir in the coleslaw mix and continue cooking, tossing often, until the cabbage is tender-crisp. Top with the scallions and serve immediately, with some hoisin sauce drizzled on top if desired!
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Ginger is much easier to grate when it’s frozen. I always keep a piece of ginger in my freezer in a ZipLoc bag and then take it out and grate it with my Microplane when needed. It’s a game changer!
- Use a wire whisk for mixing up the sauce, and easily mince garlic with one squeeze of a garlic press.
- I recommend owning a pair of cooking tongs. I use them for many recipes, but two big spoons will also work to toss the cabbage and pork as it cooks.
Substitutions and variations
- Try adding some water chestnuts for an additional crunch. Or bean sprouts would work great! Other quick cooking/finely chopped veggies could be added to this dish as well. Just throw them in at the same time as the cabbage.
- You could sub the ground pork for sausage or ground turkey.
- It’s easy to increase the spice level. Simply add more sriracha sauce!
- A dash or two of fish sauce would make this dish even tastier and add more umami flavor.
What to serve with egg roll in a bowl
- It’s tasty as-is for a keto or low carb meal, or you can serve it over a bed of white rice. Jasmine rice is my favorite.
- To keep it low carb but make it even more filling, simply serve it with cauliflower rice.
- It’s optional, but sprinkling sesame seeds on top adds a special touch! And I always give a little drizzle of hoisin to finish it off.
Leftovers and storage
- Leftover egg roll in a bowl will keep in the fridge for 3-4 days. It’s great stored in individual containers for meal prep for the next few days!
- Simply reheat over a low heat in a skillet. Add more hoisin to revive it if needed.
- I don’t recommend freezing leftovers. The texture of the cabbage may get a little too soft.
More Asian-inspired recipes
Questions about this deconstructed egg roll? Made it? Leave me a star rating and review below! You can also find me on Instagram.
Egg Roll in a Bowl
Ingredients
- 1 tablespoon olive oil
- 1 pound ground pork
- 14 ounces coleslaw mix
- 1/3 cup chopped fresh scallions
- For serving: hoisin sauce optional, to taste
Sauce:
- 1/3 cup low-sodium soy sauce
- 1/2 tablespoon sriracha sauce
- 1 teaspoon apple cider vinegar or rice vinegar
- 1 teaspoon toasted sesame oil see note
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon sugar
- 2 cloves garlic minced
Instructions
- Add the sauce ingredients to a bowl and whisk together.
- Add the oil and pork to a large skillet over medium-high heat. Cook the pork, breaking it up with your spoon as you go along, until it's no longer pink (about 6 minutes).
- Pour the sauce into the skillet and stir to coat the pork.
- Add the coleslaw mix to the skillet and cook, tossing often (it's easiest to do this with tongs) until the cabbage is tender-crisp and the pork is cooked through (about 4-5 minutes).
- Stir in the scallions.
- Serve immediately with a drizzle of hoisin sauce (highly recommend!) and/or extra sriracha sauce.
Notes
- This dish is delicious by itself or served over rice. If you serve this with rice or noodles, it easily serves 4 people. Without rice or noodles, it’ll more realistically make 2-3 portions.
- Toasted sesame oil is the dark sesame oil you can find in the Asian section of most grocery stores (hoisin sauce and sriracha sauce usually can be found there too). It’s sometimes just labeled as “sesame oil” or “pure sesame oil”. I used Lee Kum Kee brand sesame oil and hoisin sauce (for serving) in this recipe.
- Ginger is much easier to grate when frozen. I always keep a piece of ginger in my freezer and then take it out and grate it with my Microplane when needed.
- This recipe is also in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Absolutely delicious! I used ground turkey instead of pork and I’m coming back to this recipe for dinner tonight, I only have ground beef but I’m sure it’ll be just as good.
I’m so glad you liked it, Krystal!
I love this dish for a quick, delicious & easy meal! Have made it at least 6 times.
That’s so nice to hear, Kristyn! Thank you! 😀
I have made this with pork before and I was so good. Tonight, I used shrimp instead of chicken and it was amazing! I added a little siracha crema and it was a 10/10.
I meant shrimp instead of chicken. Tired mom brain…
I’m so happy to hear that!! 😀
Made with the water chestnut addition and 4 cloves of garlic- so so good, already a family favorite.
Fantastic!! 😀
Mmmmmm, made this for lunch today and served over some leftover pineapple rice. Delicious, super easy, and definitely a repeat!
I’m so glad you enjoyed it, Maria!!
I had been making a similar recipe but thought I’d tried yours…and love it! Your sauce, and the dash of hoisin sauce make such a difference. I do also scramble 2 eggs in a separate pan and add before the scallions.
I’m so happy you tried my version and enjoyed it, Nancy! Love the egg idea!
Made this for dinner tonight and it was delicious! Super easy to make as well! I’m trying to get organized and plan meals ahead and your recipes are perfect for this! Thanks for making my life easier!
You’re very welcome!! I’m so glad it was a hit. 😀
I just finished a bowl of this egg roll in a bowl and it was fantastic. I substituted turkey for the pork and loved the idea of adding the hoisin sauce. I might have to go back for seconds!!
That’s so great to hear, Maggie!! Thanks for the 5 stars. 😀 Really appreciate you taking the time to write me a review.
I am always intimidated when I see fresh ginger in a recipe. Do you just buy ginger root and grate it? Do you have to skin it first? Could you sub powdered ginger instead? Thanks—LOVE your recipes!
Hi!! Thank you!! So, there is no need to be afraid of fresh ginger. I do buy the ginger root and grate it. I keep a whole piece of ginger in a ZipLoc in the fridge so it lasts for months (I periodically replace it), and that way I’m never without it since it’s not something I use super often. It’s also easier to grate when frozen. I linked the grater I use within the blog post (it’s linked under the “tools for this recipe” section). I basically just grate off a bit of the skin (or you can cut if off but it’s easier to just grate it off when frozen), and then I continue grating the amount that the recipe needs once the ginger is exposed. Easy peasy. I don’t like using ground ginger since it’s sooo concentrated and easy to ruin a recipe if you use too much. The flavor of fresh is much better IMO. If using ground I’d probably use 1/8 tsp (just guessing here) and add more if needed. Hope this helps!
Hi, just wondered could I use revaluation sesame oil instead of toasted, I haven’t been able to find toasted?
Hi Lynn! I’m not sure what you mean by “revaluation”? Did you mean “regular” and it autocorrected maybe? Toasted sesame oil is darker and has a particular flavor that really makes this recipe, so yeah, I’d say it definitely makes a difference. There’s a note in the blog post that describes the differences between toasted and the other stuff and where you’d find it. Have you tried Amazon if you can’t see it in the Asian foods aisle of your grocery store?