If you’re craving all the bold, savory flavors of your favorite takeout egg rolls—but want something lighter, faster, and easier to make—this Egg Roll in a Bowl recipe is exactly what you need. It’s a one-pan wonder packed with tender ground pork, crisp cabbage, and a perfectly seasoned soy-ginger sauce that hits every note of salty, sweet, and spicy. Think of it as your favorite takeout classic, reinvented as a quick weeknight dinner that’s ready in under 30 minutes.
This simple dish has everything you love about an egg roll—minus the wrapper and deep-frying. It’s hearty enough to satisfy your cravings but still light, fresh, and full of nourishing ingredients. Plus, it’s naturally low carb, gluten-free, and keto-friendly, making it a great option for anyone looking to keep dinner on the healthy side without sacrificing flavor. Whether you’re meal-prepping for the week or whipping up a last-minute dinner, this bowl delivers restaurant-quality taste with minimal effort.
What’s even better is how customizable it is. You can easily swap in ground chicken, turkey, or beef; add extra veggies like mushrooms, bell peppers, or snap peas; or top it with a drizzle of sriracha and a sprinkle of sesame seeds for extra crunch. However you make it, Egg Roll in a Bowl is one of those dishes that never disappoints—simple to cook, satisfying to eat, and perfect for busy weeknights when you want something delicious and nourishing on the table fast
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Egg Roll in a Bowl
Egg Roll in a Bowl is a quick, one-pan meal that takes all the savory flavors of a classic egg roll—crispy cabbage, tender ground pork, garlic, and ginger—and skips the wrapper. It’s low-carb, protein-packed, and ready in under 25 minutes, making it perfect for busy weeknights or meal prep.
- Total Time: 22 minutes
- Yield: 4 1x
Ingredients
- 1 lb ground pork (or ground chicken, turkey, or beef)
- 2 Tbsp sesame oil (divided)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 Tbsp fresh ginger, grated (or 1 tsp ground ginger)
- 1 (14 oz) bag coleslaw mix (shredded green cabbage & carrots)
- 1 cup shredded purple cabbage (optional, for color & crunch)
- 3 Tbsp low-sodium soy sauce (or coconut aminos for gluten-free)
- 1 Tbsp rice vinegar
- 1 Tbsp sriracha or chili garlic sauce (optional, for spice)
- 2 green onions, sliced (for garnish)
- 1 Tbsp sesame seeds (optional, for garnish)
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Instructions
- Prepare Ingredients (5 minutes):
Dice onion, mince garlic, grate ginger, and slice green onions for garnish. - Cook the Protein (7–8 minutes):
- Heat 1 Tbsp sesame oil in a large skillet or wok over medium-high heat.
- Add ground pork and cook, breaking it apart with a spatula until no longer pink.
- Drain excess fat if needed.
- Add Aromatics (2 minutes):
- Stir in onion, garlic, and ginger.
- Cook until fragrant and onions soften slightly.
- Add Veggies (5–6 minutes):
- Add coleslaw mix and purple cabbage (if using).
- Drizzle in remaining 1 Tbsp sesame oil.
- Stir-fry until cabbage wilts but still has a slight crunch.
- Season (2 minutes):
- Stir in soy sauce, rice vinegar, and sriracha (if using).
- Mix well to coat everything evenly.
- Garnish & Serve (1 minute):
- Remove from heat.
- Top with sliced green onions and sesame seeds.
- Serve hot as a main dish.
Notes
- Protein Options: Swap pork for chicken, turkey, or beef.
- Vegetable Boost: Add mushrooms, bell peppers, or broccoli slaw.
- Keto-Friendly: Use coconut aminos instead of soy sauce.
- Meal Prep Friendly: Keeps well in the fridge for up to 4 days. Reheat in skillet for best texture.
- Make it a Meal: Serve over cauliflower rice or steamed white rice.
- Prep Time: 5 minutes
- Cook Time: 17 minutes
Nutrition
- Serving Size: per serving, 4 servings
- Calories: 320
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
