There’s something deeply satisfying about scooping up a hot, glossy bowl of Easy Egg Roll in a Bowl—the gentle sizzling as the cabbage wilts, the nutty toasted scent of sesame oil, the tender pork flecked with vibrant green onions. After testing this recipe half a dozen times, I dialed in precise cook times and sauce ratios that deliver consistent flavor every time.
Why You’ll Love Easy Egg Roll in a Bowl
- All the flavors of an egg roll without wrapping or deep frying
- One-pan cleanup keeps weeknight chaos to a minimum
- Flexible protein and veggie swaps to suit your pantry
- Inspired by classic Chinese-American takeout, reimagined for home cooks
A Little Background
When I first tried a deconstructed egg roll years ago, the filling was gummy and bland. On attempt number three, I upped the aromatics—fresh ginger and garlic sizzling for 30 seconds before anything else—and suddenly the dish sang. I’ve since made it for casual dinners and packed lunches, tweaking cabbage ratios and sauce sweetness with each trial.
Key Ingredients for Easy Egg Roll in a Bowl
- Ground pork (1 lb): yields rich flavor; swap for ground turkey or chicken to lighten.
- Green cabbage (4 cups, shredded): provides body and crispness; thin slices wilt evenly.
- Carrots (1 cup, shredded): add sweetness and color; use pre-shredded to save prep time.
- Soy sauce (¼ cup, low sodium): brings umami depth; tamari works for gluten-free.
- Rice vinegar (2 Tbsp): cuts through richness; apple cider vinegar is a fine substitute.
- Sesame oil (2 tsp): finish with this for a nutty aroma; use toasted variety for best scent.
How to Make
- Heat 1 Tbsp vegetable oil in a large skillet over medium-high heat until it shimmers. Add 3 cloves minced garlic and 1 Tbsp grated ginger; cook, stirring constantly, for 30 seconds until fragrant.
- Add 1 lb ground pork, season with salt and pepper, and break up with a spatula. Cook for 4–5 minutes, stirring, until meat is just browned and starts to crisp at the edges.
- Stir in 4 cups shredded cabbage and 1 cup shredded carrots. Cook for 3–4 minutes, tossing, until veggies are tender-crisp and glossy around the sides.
- Whisk together ¼ cup soy sauce, 2 Tbsp rice vinegar, 1 Tbsp brown sugar, 1 Tbsp chili garlic sauce (optional) and 2 tsp sesame oil. Pour over meat mixture and stir for 1–2 minutes until sauce coats everything and thickens slightly. Remove from heat and fold in 2 sliced green onions.
Pro Tips & Troubleshooting
- For deeper flavor, let browned pork rest for 1 minute in the pan before adding veggies—carryover heat crisps it further.
- If the cabbage releases too much water, raise the heat and cook an extra minute to drive off moisture.
- Swap chili garlic sauce for sriracha or omit entirely for milder results. Add crushed red pepper flakes for heat.
- Halve the recipe for two; double it for a crowd—use a wide sauté pan so everything cooks evenly.
Storage & Make-Ahead Guide
Once cooled slightly, transfer leftovers into airtight containers and refrigerate at or below 40 °F. I found that the flavors meld beautifully after a day in the fridge. Consume within 3–4 days. For longer storage, freeze in portioned bags for up to 2 months; thaw overnight in the fridge before reheating.
Reheat gently in a skillet over medium heat until the center reaches 165 °F, or microwave covered in 30-second bursts. Always cool within 2 hours of cooking to maintain food safety.
Serving Suggestions
Serve over steamed rice or cauliflower rice for a low-carb twist. Spoon into lettuce cups for handheld fun, or garnish with toasted sesame seeds, extra green onions, and a drizzle of spicy mayo.
Frequently Asked Questions
- How long does egg roll in a bowl last in the fridge? It keeps well for 3–4 days when stored in airtight containers at 40 °F or below.
- Can I use ground chicken instead of pork? Yes—ground chicken or turkey work; brown lightly for best texture and add an extra splash of soy sauce for flavor.
- What can I substitute for soy sauce? Tamari or coconut aminos are great gluten-free swaps; you might need to adjust the salt.
- How do I reheat egg roll in a bowl? Warm in a skillet over medium heat or microwave in short intervals until it reaches 165 °F in the center.
- Is egg roll in a bowl keto-friendly? Yes—serve it over cauliflower rice or on its own for a low-carb meal.
- Can I freeze egg roll in a bowl? Absolutely—freeze cooled portions in airtight bags for up to 2 months; thaw overnight before reheating.
Final Thoughts
After countless tests, this Easy Egg Roll in a Bowl has become my go-to for busy nights—it’s hearty, saucy, and quick. My favorite way to enjoy it is tucked into crisp lettuce leaves with extra green onions. Give it a try and let me know how yours turns out!
More Recipes You’ll Love
- Instant Pot Chicken Noodle Soup – another cozy one-pot meal
- Air Fryer Zucchini Chips – a crisp veggie side your bowl will love
- Slow Cooker Chicken Tacos – a deconstructed taco bowl for busy weeknights
- Air Fryer Brussels Sprouts – caramelized greens to complete your meal
Easy Egg Roll in a Bowl
Ingredients
Method
- Heat 1 tablespoon vegetable oil and 1 tablespoon sesame oil in a large skillet over medium-high heat until shimmering.
- Add diced onion, minced garlic, and minced ginger; cook for 2 minutes, stirring constantly, until fragrant.
- Add ground pork, season with salt and pepper, and cook for 5–6 minutes, breaking up the meat, until browned.
- Stir in shredded cabbage and carrots; cook for 3–4 minutes until vegetables are tender-crisp and slightly glossy.
- Whisk together soy sauce, rice vinegar, brown sugar, and chili garlic sauce; pour over the meat and vegetables and cook for 1–2 minutes until the sauce thickens.
- Remove from heat, stir in sliced green onions, and serve immediately.