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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.

egg roll in a bowl in two white bowls

Why you’ll love it

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 uncomplicated egg roll in a bowl recipe comes in! It’s got sautéed cabbage, ground pork, and an amazing homemade garlic-ginger sauce.

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! No obscure ingredients, so it’s a fuss-free skillet meal that’s ready in only 25 minutes. 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 – It adds a little kick and more flavor. Leave it out if you want this meal to be completely mild.
  • Soy sauce – I go for the low-sodium variety

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.

whisking sauce and browning meat in a skillet for egg roll in a bowl

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.

adding in seasonings and cabbage to a skillet for egg roll in a bowl

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

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

  • 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!
  • Use a wire whisk for mixing up the sauce.
  • Easily mince garlic with one squeeze of a garlic press.
  • 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. Or bean sprouts would work great!
  • 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.
skillet with egg roll in a bowl

What to serve with egg roll in a bowl

  • 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.
extreme close-up of egg roll in a bowl

Questions about this deconstructed egg roll? Made it? Leave me a star rating and review below! You can also find me on Instagram.

egg roll in a bowl in two white bowls
4.89 from 27 votes

Egg Roll in a Bowl

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.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4

Ingredients 

  • 1 tablespoon olive oil
  • 1 pound ground pork
  • 14 ounces coleslaw mix
  • 1/3 cup chopped fresh scallions
  • For serving: hoisin sauce optional, to taste

Sauce:

  • 1/3 cup low-sodium soy sauce
  • 1/2 tablespoon sriracha sauce
  • 1 teaspoon apple cider vinegar or rice vinegar
  • 1 teaspoon toasted sesame oil see note
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon sugar
  • 2 cloves garlic minced

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 (highly recommend!) and/or extra sriracha sauce.

Notes

  • This dish is delicious by itself or served over rice. If you serve this with rice or noodles, it easily serves 4 people. Without rice or noodles, it’ll more realistically make 2-3 portions.
  • 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.

Nutrition

Calories: 382kcal, Carbohydrates: 9g, Protein: 22g, Fat: 29g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Cholesterol: 82mg, Sodium: 834mg, Potassium: 567mg, Fiber: 3g, Sugar: 4g, Vitamin A: 191IU, Vitamin C: 40mg, Calcium: 68mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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76 Comments

  1. 2 stars
    The proportions of this recipe are WAY off. I followed this loosely – and thank God I did. The sauce is far too much for 1lb of meat. You absolutely need 2lbs of meat for this to work and not be wildly over salted. Also – 14ox of coleslaw to 1lb of meat is absurd. Coleslaw in a store comes in a 16oz bag – I didn’t even use 14oz in 2lbs of meat, and I had so many veggies in my dish I couldn’t even fit more or it would have been ridiculous. Also – how do you have an eggroll without scrambled egg? I definitely added that in. Overall this recipe would have been completely imbalanced if I followed it to the letter.

    1. Well, Marie, you’re actually the only one who has complained about it to this extent (it was rated 5 stars from 20 votes until your two star review), but thanks for your expert feedback. I can assure you that the coleslaw I purchased was 14 oz – you do realize packaging varies from store to store and region to region, right? And did you use low-sodium soy sauce as recommended? These are pretty standard proportions for stir fry sauces, so I am not sure what you mean about the salt. Happy holidays.

      1. 5 stars
        Hi Natasha. I am having surgery soon and trying to make ahead meals for my hubby. We make several of your dishes regularly and I was Checking for your thoughts on freezing (because this is one of our faves) and read this review from Marie. We Make this recipe all the time and we love it. Sometimes I use the cole slaw and sometimes cut up cabbage and carrot depending on time. I also actually double the sauce (using the low sodium soy) It’s always amazing so I was quite surprised at Marie’s negative and over zealous review. You can’t please everyone but you are doing a great job creating deliciousness for the Rambow house. We appreciate the help. Laurie and Matthias

        1. Hi Laurie!! I’m so happy you like this one. And I am glad you are enjoying my recipes. 😀 So, I wouldn’t say this one is the ideal freezer meal as the texture of the cabbage can get a bit too soft, but you could always give it a try. It shouldn’t impact the flavor or anything. Good luck with your surgery!

      2. I made this delicious recipe to the letter and it was amazing! I follow your blog pretty closely because I know I can trust your tried and true recipes to be spot on! Clearly Marie is in need of a good dose of graciousness & tact!

    2. Actually, Marie, egg rolls don’t contain eggs; they were originally named that because of the egg in the wrapper.
      You can be constructive AND kind.

  2. 5 stars
    This was great! Easy to prepare. Hubby loved it. Picky kid even ate it. Second recipe I have made from your site that’s been a success. Thank you!

  3. 5 stars
    I’m eating this as I type. Easy to make and delicious. I used a bag of Broccoli Slaw, and added a bit of Fish Sauce as recommended to the sauce. The Hoisin when serving pulls everything together. I was looking for some crunch, didn’t have water chestnuts, so I made some fried Wonton strips to spinkle over the top. Definitely something I will make again and again. Excuse me now when I grab a second bowl!

  4. 5 stars
    My family absolutely loved this recipe, but my teenage son made a boo-boo. He decided he would cook dinner since the recipe wasn’t at all complicated, but he confused breakfast sausage with ground pork (even though I told him they were right next to each other and in different, clearly labeled packages). It tasted amazing, and I didn’t notice the mistake until I went to the fridge for a drink. 10 out of 10, will make again, maybe with regular pork next time!

    1. Haha I’m so glad it worked out! I think making it with breakfast sausage sounds delicious! 😀 Thanks for your review, Kimberly.

  5. 5 stars
    WoW super easy recipe for supper tonight and I love it, even have a lunch for work! Definitely a favorite!

  6. Great!, easy recipe. I had to double the recipe (two 18 yr olds moved back home!) and it worked out great! This will be that simple, relatively inexpensive, “go to” comforting meal we will make when we just want something easy and tasty.