Egg Roll In A Bowl
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Enjoy the flavors of a traditional Chinese egg roll without the fuss in this delicious egg roll in a bowl recipe—a simple one-skillet meal that’s a surefire winner for the whole family.
Think of the crispy, savory goodness of a classic Chinese egg roll—then imagine it deconstructed into a lighter, healthier version. This egg roll in a bowl recipe has all the familiar flavors: savory pork, cabbage, garlic, onion, and ginger—minus the wrapper and deep frying. Ready in just 30 minutes, it’s a quick, one-skillet dinner perfect for busy weeknights. Serve with jasmine rice or brown rice.
“Perfect weeknight meal! Drizzled a little takeout duck sauce on top and served with rice…So good my daughter immediately added this to her ‘Mom cook list!’”
What You’ll Need To Make Egg Roll In A Bowl
- Scallions, Fresh Ginger, Garlic: These aromatics are foundational in Asian cooking and provide the base of flavor for the dish.
- Ground Pork: An 80% lean mix is ideal for the best flavor. You can sub other proteins like ground chicken or ground turkey, but for best results, avoid anything too lean.
- Shredded Cabbage: Cabbage is a key ingredient in traditional egg rolls and adds crunch and sweetness to the dish. Using bagged coleslaw mix from the produce department is a convenient shortcut that also includes additional veggies like carrots.
- Soy Sauce: Adds umami and a salty depth to the dish.
- Sweet and Sour Sauce: Adds a tangy and slightly sweet contrast to the dish, mimicking the flavor of an egg roll dipped in sauce. If you have some duck sauce and Chinese hot mustard packets stashed away in your kitchen, you can serve those with it, too.
- Asian Sesame Oil: Imparts a nutty and rich flavor—a little goes a long way.
- Salted Cashews: While nuts aren’t a traditional ingredient in egg rolls, they add a delightful, healthy crunch to this dish, compensating for the lack of a crispy fried wrapper (although go ahead and add crispy fried wontons if you like).
- Jump to the printable recipe for precise measurements
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.
Mix in 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.
Serve with sweet and sour sauce on the side. This dish reheats nicely and can be made up to 3 days ahead of time or frozen for up to 3 months.
Video Tutorial
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Egg Roll In A Bowl
Enjoy the flavors of a traditional Chinese egg roll without the fuss in this delicious egg roll in a bowl recipe—a simple one-skillet meal that’s a surefire winner for the whole family.
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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We do not eat pork. What other meat would you suggest for this recipe? We are looking forward to trying this. Thanks so much!
Hi Danielle, I think this would be good with ground chicken; just be sure it’s not too lean. Enjoy!
I love this! It was so easy to make and nutritious, too. I did cover the skillet after adding the coleslaw and soy sauce to speed up wilting.
Absolutely loved this dish! Family favourite!
This was delicious!!! I mixed in a small amount of cooked basmati rice!! Definitely will make again and again.
Another great recipe! It’s currently in our weekly rotation at the request of my family.
We had this meal last night. Very good and easy for a week night treat. I didn’t have sweet and sour, so I used sweet chili sauce instead and it tasted great! Thanks Jen for your always tasty recipes. I’m a chef in an assisted living home and use your recipes quite a lot, both savory and sweet. They’re always a hit!
This looks amazing. I try to limit sauces with added sugar (sweet and sour, hoisin, oyster sauce, etc). . Do you have a suggestion for another kind of bottled sauce that would add good flavor but be less sweet? Thank you! Can’t wait to try this.
Hi Elsa, you could try replacing half the sweet and sour sauce with more soy sauce. Just keep in mind that it will make the dish saltier. Hope you enjoy if you make it!
Delicious!! And quick to make! Thank Jenn