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


  • 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)


  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

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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