This egg roll in a bowl recipe is easy to make, incredibly delicious, filling, and much healthier for you than fried egg rolls! Ready in under 30 minutes.
This is my favorite type of meal to bring to you... fast, tasty, and not at all complicated to make! Sautéed cabbage is just so delicious... especially with the addition of ground pork and your favorite egg roll flavors.
This recipe is tasty as-is or serve it with some rice. I hope it becomes a new favorite in your home like it has in mine!
How to make egg roll in a bowl (overview):
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. Add in the coleslaw mix and continue cooking, tossing often, until the cabbage is tender-crisp (about 5 min.). Stir in the scallions and serve immediately, with some hoisin sauce drizzle on top if desired. (Full ingredients & instructions are in the recipe card below)
Recipe notes & tips:
- All ingredients can easily be found in the Asian foods section of most major grocery stores.
- A note on the sesame oil: Don't get confused between the regular kind (it's light in color) and the kind used in this recipe. The toasted/roasted kind is darker in color and can typically be found in the same grocery store section as soy sauce/hoisin sauce/sriracha etc. Regular sesame oil has a lighter flavor and is often found with other cooking oils (olive oil, avocado oil, etc.).
- You can chop your own cabbage and use matchstick cut carrots if you can't find packaged coleslaw mix.
- The sriracha sauce gives it a bit of a kick, so you can leave it out if you want it to be completely mild.
- The sugar helps balance the flavors (this is not a particularly sweet dish unless you serve it with hoisin sauce), but you can leave it out if you prefer.
- 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.
- 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/pork as it cooks.
- This isn't the type of recipe that has a thick sauce.
Additions/variations:
- Try adding some water chestnuts if you like them.
- 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 turkey.
- It's easy to up the spice in here... simply add more sriracha sauce.
- A dash or two of fish sauce would make this dish even tastier if you're a fan of it.
What to serve with egg roll in a bowl?
It's delicious as-is for a low carb meal, but it's also fantastic served with rice (try white jasmine).
More delicious Asian-inspired recipes to try:
Questions about this deconstructed egg roll recipe? 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.
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.