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 Spicy Ground Chicken Stir Fry next for another simple takeout-style meal at home.
Best ever egg roll in a bowl
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 totally uncomplicated egg roll in a bowl recipe comes in! It's got sautéed cabbage, ground pork, and an amazing homemade sauce with fresh ginger and garlic.
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! You don't have to track down any obscure ingredients, so it's a fuss-free skillet meal that's ready in only 25 minutes. Incredible, right? Hellooo, new fave midnight snack.
Ingredients 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 - optional, but it adds a little kick. Leave it out if you want this meal to be completely mild.
- Soy sauce - I go for the low-sodium variety. Use coconut aminos if needed.
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 it for about 6 minutes, 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, about 5 minutes. Top with the scallions and serve immediately, with some hoisin sauce drizzled on top if desired!
Tools for this recipe
- 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!
- 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.
- 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 it
- 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.
Questions about this deconstructed egg roll? Made it? Talk to me in the comments below!
Egg Roll in a Bowl
Ingredients
- 1 tablespoon olive oil
- 1 pound ground pork
- 14 ounces coleslaw mix (shredded cabbage and carrots)
- 1/3 cup scallions chopped
- For serving: hoisin sauce, sriracha sauce, and cooked rice optional, to taste
Sauce:
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 teaspoon toasted sesame oil see note
- 1 teaspoon apple cider vinegar or rice vinegar
- 1/2 teaspoon sugar
- 1/2 tablespoon sriracha sauce optional
- 1/3 cup low-sodium soy sauce
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 (high recommend!) and/or extra sriracha sauce. This dish is delicious by itself or served over rice.
Notes
- Serves 2-4. If you serve this with rice, it easily serves 4.
- 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.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Zoë G says
Made with the water chestnut addition and 4 cloves of garlic- so so good, already a family favorite.
Natasha says
Fantastic!! 😀
Maria says
Mmmmmm, made this for lunch today and served over some leftover pineapple rice. Delicious, super easy, and definitely a repeat!
Natasha says
I'm so glad you enjoyed it, Maria!!
NancyS says
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.
Natasha says
I'm so happy you tried my version and enjoyed it, Nancy! Love the egg idea!
Julie says
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!
Natasha says
You're very welcome!! I'm so glad it was a hit. 😀
Maggie says
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!!
Natasha says
That's so great to hear, Maggie!! Thanks for the 5 stars. 😀 Really appreciate you taking the time to write me a review.
M.K. says
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!
Natasha says
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!
Lynn says
Hi, just wondered could I use revaluation sesame oil instead of toasted, I haven’t been able to find toasted?
Natasha says
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?
Izabela J says
Made this for dinner tonight and it was AMAZING! We served over a bed of brown rice. You were right - the drizzled hoisin was the perfect touch.
Natasha says
Yay!! I'm so happy it was a hit! Thanks for your review, Izabela!
Maria says
Really good! Served over rice is perfect. This came together quickly and my family loved it!
Natasha says
I'm so happy to hear it, Maria!
Sarah says
Just made this! So yummy! It’s a keeper recipe. I added a few sliced mushrooms, so good!
Natasha says
Fantastic!!! Thanks, Sarah!
Kelly says
What other quick cooking/finely chopped veggies would you suggest mixing into this recipe?
Natasha says
Hmmmm.... you could probably add some chopped bell peppers, snow/snap peas, mushrooms, or broccoli cut into small florets. Really any veggie you're wanting to use up will do fine. 🙂 They'll likely be more tender-crisp than super tender, but that's generally how veggies are in stir frys.
Kristen says
Made this for meal prep for myself and had a bit extra I ate for supper. It turned out great and was really quick to prepare. I didn’t buy sesame oil (student budget) and subbed olive oil. I also added 2 whisked eggs for more protein (similar to fried rice). I also made rice to go alongside it. Thanks for the recipe!
Natasha says
You're very welcome!! 🙂
jim says
Can I add the hoisin to the other sauce ingredients or should it be added last? Thanks.
Natasha says
Hi Jim! You could definitely add it into the other ingredients if you prefer. It'll be good either way. 🙂 Hope you like the recipe!
AngelaML says
Hi Natasha - I was so excited to see this recipe pop up in your weekly newsletter and could not wait to make it. I substituted 99% fat free ground turkey for the pork. I added diced onions and also heated mushrooms on the side (as I do not like them). Skipped the sriracha as I can't do spice, but my son added red pepper flakes to his dish. Also the hoisin sauce drizzle when serving was definitely a game changer! So delish!
When everyone raves about the recipe you know it's a keeper. Thank you so much! We are eating such fantastic home-cooked meals at home thanks to you! 🙂
AngelaML says
Forgot to add that I served it over jasmine rice. Perfect!
Natasha says
I'm so happy you all enjoyed it!! 🙂 You're very welcome!! XO
Kim says
Super easy and flavourful. Kids loved it too! I can’t wait for lunch tomorrow!
Natasha says
Fantastic. That's great to hear, Kim! 🙂
Roger Sewell says
How can I use this recipe without meat, what would you recommend to make it a full meal?
Roger
Natasha says
You could try using a Beyond Meat alternative, maybe?
Christine Gilmore says
You could use garbanzo beans for a protein substitute.
Andee says
I would like to try this recipe, but don't have toasted sesame oil. I know if I buy it just for this recipe, it will become rancid before I could possibly use it. Is there something that could be substituted for that? Or can it be omitted? Or would that change the whole vibe of the taste?
Thank you!
Natasha says
Hi Andee! It definitely changes the vibe of the taste. I won't say that the recipe will be bad without it, but yeah, it's one of the major flavor components in here and gives it that egg roll taste vs. just a ground pork and cabbage stir fry. I keep my toasted sesame oil in the fridge so it lasts longer, and it is pretty inexpensive, but totally up to you if you want to buy it or not. If you ever make stir fry recipes, ramen noodles and/or other Asian-inspired recipes, the oil is a great flavor enhancer.