Egg Roll In A Bowl

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A healthy and protein-packed take on crispy Chinese egg rolls, this egg roll in a bowl recipe makes an easy weeknight dinner the whole family will love.

Chinese egg rolls are made from shredded cabbage, aromatics (like garlic, onion, and ginger), and roasted pork, rolled inside a wheat flour wrapper and fried in hot oil. This egg roll in a bowl is a healthy version: unwrapped, un-fried, and packed with protein and flavor. It’s a quick-prep, one-skillet dinner that you can have on the table in 30 minutes. I use ground pork and shredded cabbage (or coleslaw mix) from a bag, and the only chopping involves a bunch of scallions, a knob of ginger, a few cloves of garlic, and a handful of cashews (the nuts are not a traditional egg roll ingredient, but they add a rich and healthy crunch to the dish in place of the crispy fried wrapper).

Instead of the traditional egg roll dipping sauces, I add sweet and sour sauce directly to the dish and also serve some on the side. If you have some duck sauce and Chinese hot mustard packets stashed away in your kitchen, you can serve those with it, too.

What You’ll Need To Make Egg Roll In A Bowl

egg roll in a bowl ingredients

Step-by-Step Instructions

Slice the scallions, chop the ginger and the cashews, and mince the garlic.

mise en place for egg roll in a bowl

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.

light scallions and ginger in skillet

Add the garlic and cook 20 seconds more; do not brown.

adding the garlic to the skillet

Add the pork and continue cooking, breaking the meat apart with a wooden spoon.

raw pork in skillet

Cook the pork until browned, 3 to 5 minutes.

browned pork in skillet

Add the coleslaw and soy sauce to the skillet.

adding coleslaw and soy sauce to skillet

Cook, stirring occasionally, until the coleslaw is wilted and cooked through, 5 to 7 minutes.

wilting coleslaw

Stir in the sweet and sour sauce, sesame oil, cashews, and dark green scallions.

adding sweet and sour sauce, dark scallions, and cashews

Taste and adjust seasoning, if desired.

egg roll in a bowl in skillet

Serve with sweet and sour sauce on the side.

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Egg Roll In A Bowl

A healthy and protein-packed take on crispy Chinese egg rolls, this egg roll in a bowl recipe makes an easy weeknight dinner the whole family will love.

Servings: 4
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes

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

  1. 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.
  2. Add the coleslaw and soy sauce to the skillet and cook, stirring occasionally, until wilted and cooked through, 5 to 7 minutes.
  3. 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.
  4. Note: For a tutorial on how to chop fresh ginger, click here.
  5. 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

Powered by Edamam

  • 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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Comments

  • Oh my-oh my-oh my! Another winner. This is fabulous. My revisions: Peanuts instead of cashews. Ground chicken instead of pork. To the finished product I added a little Hoison and Red chili sauce for some heat. I also cooked some frozen wontons and added
    To the pan. Yum 😋.

    • — Lynn on August 7, 2022
    • Reply
  • My son is Allergic to cashews, what would you recommend as a substitute?
    Dry roasted nuts?

    • — Wendy on July 26, 2022
    • Reply
    • Sure, peanuts would work nicely here. Hope you enjoy!

      • — Jenn on July 27, 2022
      • Reply
  • Can I use Mae Ploy Sweet Chili Sauce as a substitute for Sweet & Sour Sauce?
    Ground Chicken instead of Pork?

    • — Scott on July 26, 2022
    • Reply
    • Hi Scott, Mae Ploy is Thai whereas this is Chinese; it’s also got a slightly different flavor, but will definitely work if that’s what you have on hand. And yes, this will work with chicken — just make sure you don’t get really lean ground chicken or it will be dry. Hope that helps!

      • — Jenn on July 28, 2022
      • Reply
  • So easy amd sooo good! This is a keeper.

    • — Linda on July 20, 2022
    • Reply
  • Approached this recipe with caution since most of my egg roll experiences have been mediocre. Since there are only two of us I halved the recipe. It was excellent, restaurant quality. I did make two changes. We are a spicy family so instead of the sweet sour sauce I used a combo of sweet thai chili sauce and chili paste wit garlic for heat! Delicious!!!

    • — Kathleen Roe on July 20, 2022
    • Reply
  • I love, love a good egg roll. This dish is a wonderful meal without the bother of rolling the filling in a wonton wrapper and deep frying. Thank you Jenn for another great recipe!

    • — Carole Bruno on July 17, 2022
    • Reply
  • Hi Jenn,

    Before I make this, I have a question: You’ve suggested serving this with rice. I’m wondering if you’d think this would go well with your pork fried rice recipe?

    • — Patrice on July 17, 2022
    • Reply
    • Hi Patrice, I wouldn’t recommend it — I think there would be too much going on. Sorry!

      • — Jenn on July 18, 2022
      • Reply
  • Any suggestions for replacing sweet and sour sauce. Love your recipes but I try to convert to low carb.

    • — Leslie on July 17, 2022
    • Reply
    • Hi Leslie, I’d look for a recipe for low-carb sweet and sour sauce; I see that there are several online. 🙂

      • — Jenn on July 18, 2022
      • Reply
  • Part of the joy of egg rolls is the crispy wrapper. To get that crunch factor take the won ton wrappers and cut them in strips. Place in a pan with olive oil and fry until crispy. Break them into smaller bite size pieces and serve on the side or put them on tip of the stuffing in a bowl. Forget the rice!!

    • — Donna on July 17, 2022
    • Reply
  • Followed directions and all ingredients as listed. Served over rice. I used a different sweet sour sauce as I don’t like prepared sauces/dressings that use xanthun gum. Leftovers were even better the next day. AMAZING!

    • — Cj on July 8, 2022
    • Reply
  • This is so easy and can be halved if you just want enough for 2. I have made it 3 times and it does not disappoint. My husband asked if I could add a little hot sauce to it next time and I will do that just to appease him!

    • — Betsy Gefaell on June 6, 2022
    • Reply
    • What a great recipe! Delicious, healthy and easy! The trifecta! You are very talented!

      • — Bettisu on August 18, 2022
      • Reply
  • I made this and took it to work to share with some coworkers. It was absolutely delicious!!!!
    Everyone raved about how flavorful it was. I will be making this over and over.

    Thank you for sharing

    • — Patricia on May 17, 2022
    • Reply
  • Made this for my family when on vacation with grandma, grandpa, aunts, uncles, and cousins. Was a big hit and recipe was requested so it could be made again. Everyone agrees this was a much better version of an egg roll, so if you like egg rolls, you’ll definitely like this!

    • — Amy on May 14, 2022
    • Reply
  • FANTASTIC!!! I love nearly all of your recipes but this one is a standout! For those concerned with sodium, just use lower sodium sauces. It is missing nothing! Serve with an Asian salad and it’s an easy, complete meal.

    • — Amy on May 1, 2022
    • Reply

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