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
Step-by-Step Instructions
Slice the scallions, chop the ginger and the cashews, and mince the garlic.
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.
Cook the pork until browned, 3 to 5 minutes.
Add the coleslaw and soy sauce to the skillet.
Cook, stirring occasionally, until the coleslaw is wilted and cooked through, 5 to 7 minutes.
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.
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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.
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
- 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.
- Add the coleslaw and soy sauce to the skillet and cook, stirring occasionally, until wilted and cooked through, 5 to 7 minutes.
- 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.
- Note: Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.
- 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
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- 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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Another great recipe! Everyone from my 3 year old to my husband loved it so I will definitely be making it again!
I made this tonight to the letter of the recipe and doubled the batch. I’m so glad I did! My husband LOVED it and all I could hear was his fork clanking in the bowl and “Mmmmm this is so good!” I agree! He ask that it be included in the rotation. Now we have a new favorite. Thanks, Jenn!
Love this dish! Definitely recommend adding some siracha to balance the salt/sweet – perfect. Also I ramped up the soy sauce a bit. I used the Asian slaw mixture from Wegmans- two bags so 24 oz (rather than 16 oz recommended). Thanks Jenn :))
This was easy to prepare and excellent!
I’ve been making Jenn Segal recipes for years and have been extremely happy with each recipe; however, I found this dish to be okay, nothing special. I did not understand the purpose of including cashews as an ingredient. I added a touch of Sriracha sauce which helped.
I’ve made this several times; I just love it! I use ground turkey and Thai sweet chili sauce and sometimes almonds in place of cashews, but it hits the spot every time. In fact, it’s on my agenda this week. Serve it with jasmine rice. Your recipes are truly gems!
Jenn, all your recipes are wonderful ! This recipe is so good but I did add one more ingredient….shirataki noodles. That extra ingredient just put it over the top for me.
Absolutely delicious!
This recipe comes together quickly and taste great!
This was so easy and absolutely delicious! I used quinoa and rice with it to give my family options. Both were so good. Thanks to you, my cooking has gotten so much better and I enjoy cooking again. Thank you for all your delicious recipes. My family thanks you, too!
We love this easy and tasty recipe for egg-roll-in-a-bowl.
I have been craving this dish post holiday binge and thought I’d try it. At first bite I thought it was a little under seasoned, but as I started eating this dish I found myself shoveling it in my mouth! Sorry to be so graphic but this dish is a sleeper – it’s so easy, nutritious and so yummy!
This must be our fifth or six meal with this wonderful, tasty recipe. Yum yyum
Hi Jenn,
What can be used in substitution of the Kikkoman Sweet & Sour Sauce for those of us avoiding sugar?
Thanks,
Debra
Hi Debra, I don’t know of a bottled alternative that would work well, but I see online that there are a few recipes for sugar-free sweet and sour sauce. This one gets high ratings it if you want to give it a try. (Please keep in mind I haven’t tried it myself.) Hope that helps!
Thank you!!!!!!
Wow! We made this for dinner last night for friends. Not a single bite left over. Simple to make and just delicious. Thanks for all the great recipes!
Another home run Jenn. I made as directed (minus the cashews- didn’t have them and didn’t need them lol). My hubby looked doubtful when I told him what I was going to make for dinner but couldn’t stop praising the bowl in between mouthfuls. Instead of rice, I served it with my deconstructed wonton soup. Yum and thanks Jenn for sharing.
Made this fast and easy recipe for a weeknight dinner. I used plant-based pork to make it vegetarian and low-sodium soy sauce to cut back on the salt but otherwise followed the recipe as written. This dish is packed with flavor and the leftovers were as tasty as the day it was made. We just happened to have some crispy wonton strips left over from an Asian salad, so we sprinkled them over top and it really added a nice texture to mimic the crispy bite of an egg roll. This recipe is another keeper.
Hi Jenn
When I saw this recipe in your email I knew I had to try it. I made it tonight following every step and it was super delicious 😋 This dish would be excellent for lunch as well. I had to skip sesame oil since I have a severe allergy to sesame, it almost killed me before, so I have to stay away from many asian dishes. This was very quick and easy to make. Thank you 😊
A great, easy dinner. I added a shallot and extra garlic and ginger to give it a little more punch. I’m also a fan of lower sodium soy sauce. Serving over rice makes it a complete meal. Another winner!
Absolutely delicious!! I didn’t have any Sweet and Sour sauce but I used Sweet Chili Sauce instead and it was so good!! Thanks Jenn
Amazing!!!!
Can ground chicken breast be used in place of ground pork? Thanks.
Hi Elaine, Ground chicken will definitely work, but it won’t be quite as flavorful. Just be sure to use a mix of white and dark meat. The Purdue “fresh and extra lean” made from white meat only will be dry. Hope that helps!
This recipe is the bomb! The family ALL loved it.
Wonderful flavours and so simple!
Delicious!!! Will definitely make this one again for my family of 5 but need to double it!
I am making this easy, delicious one skillet meal for the third time! Amazing flavors
We loved it. Great, easy meal. Definitely tastes like a deconstructed egg roll. I made a few tweaks. I seasoned the pork with some basic seasonings for flavor. I added bean sprouts for crunch. I used roasted peanuts instead of cashews because that’s what I had in the house. Finally, I used spring roll sauce because that was the closest that was available in my supermarket. Another winner from Jenn!
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 😋.
My son is Allergic to cashews, what would you recommend as a substitute?
Dry roasted nuts?
Sure, peanuts would work nicely here. Hope you enjoy!
Can I use Mae Ploy Sweet Chili Sauce as a substitute for Sweet & Sour Sauce?
Ground Chicken instead of Pork?
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!
Looks delicious. Can i use grounded beef instead of pork?
Sure – enjoy!
So easy amd sooo good! This is a keeper.
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!!!
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!
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?
Hi Patrice, I wouldn’t recommend it — I think there would be too much going on. Sorry!
Any suggestions for replacing sweet and sour sauce. Love your recipes but I try to convert to low carb.
Hi Leslie, I’d look for a recipe for low-carb sweet and sour sauce; I see that there are several online. 🙂
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!!
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!
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!
What a great recipe! Delicious, healthy and easy! The trifecta! You are very talented!
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
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!
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.