All the savory, crunchy goodness of a classic egg roll, minus the deep fryer and the wrapper. This egg roll in a bowl recipe delivers everything you love about takeout in a single skillet, in about 20 minutes flat. If weeknight dinners have been feeling repetitive, this one shakes things up in the best way.
Ground pork, crisp cabbage, garlic, ginger, and a soy-based sauce come together fast and taste like they took far longer. It’s naturally low-carb, high in protein, and the kind of meal that satisfies without making you feel heavy afterward. Families love it, meal preppers swear by it, and even picky eaters tend to go back for seconds.
Why You’ll Love This Egg Roll in a Bowl
It’s a true one-skillet dinner, which means less cleanup and more time at the table. The cook time is only 15 minutes once your skillet is hot, making this one of the fastest high-protein dinners you can pull off on a busy night.
The flavor profile leans umami-forward with a hint of warmth from the ginger and optional heat from Sriracha. There’s real depth here without a long ingredient list. The coleslaw mix does a lot of the heavy lifting, adding both texture and bulk without extra prep work.
It’s also incredibly flexible. Swap the pork for turkey or chicken, dial up the heat, serve it over rice, or keep it fully low-carb. This dish works for keto and paleo eaters just as easily as it works for the rest of the table.
Ingredients for Egg Roll in a Bowl
I always grab a pre-shredded coleslaw mix for this one. It cuts the prep down to almost nothing and gives you the right ratio of cabbage to carrot without any guesswork. Beyond that, everything on this list is a pantry staple.
The Protein:
- 1 lb ground pork (or ground turkey/chicken)
- 1 tablespoon sesame oil
The Aromatics:
- 1/2 medium onion, thinly sliced or diced
- 3 cloves garlic, minced
- 1 teaspoon ground ginger (or 1 tablespoon fresh ginger, grated)
The Crunch:
- 1 bag (12-14 oz) coleslaw mix
- 2 tablespoons chicken broth (optional)
The Sauce:
- 1/4 cup soy sauce (or coconut aminos for paleo/keto)
- 1 tablespoon rice wine vinegar
- 1 teaspoon Sriracha (optional)
- Salt and black pepper, to taste
Garnish:
- 2 green onions, sliced
- 1 teaspoon sesame seeds
- Optional: spicy mayo drizzle
The sesame oil is worth using even if you have to grab a small bottle. It adds a toasted, nutty flavor that you can’t replicate with a neutral oil. For the soy sauce, I reach for a low-sodium version so I can control the salt level as the dish comes together. If you follow a paleo or keto diet, coconut aminos swap in perfectly here. Fresh ginger is slightly brighter than ground, but both work well. If you don’t have coleslaw mix, thinly slice half a head of green cabbage and grate two carrots.
How to Make Egg Roll in a Bowl
The whole process moves quickly, so I recommend prepping all your ingredients before the pan heats up. Once the meat hits the skillet, this dinner comes together in stages, and each one builds on the last.
- Brown the meat. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the ground pork and cook until browned and no longer pink, breaking it into small crumbles as it cooks. This takes about 5-7 minutes. Drain excess fat if needed.
- Sauté the aromatics. Add the sliced onion directly to the meat. Cook for 3-4 minutes until it softens and turns translucent.
- Add garlic and ginger. Stir in the minced garlic and ginger and cook for exactly 1 minute. Watch it closely here. Burned garlic will turn the whole dish bitter, and it happens fast at this heat.
- Add the coleslaw mix. Tip the entire bag into the pan. It will look like too much, but it wilts down quickly. Pour the soy sauce, rice wine vinegar, and Sriracha over everything and stir to combine. If the pan looks dry, add the 2 tablespoons of chicken broth.
- Simmer and wilt. Cover the skillet and cook for 4-5 minutes, stirring once or twice. You’re looking for cabbage that’s soft but still has a little snap to it. In my experience, pulling it off the heat at the 4-minute mark gives the best texture.
- Season and serve. Taste and adjust with salt, pepper, or a splash more soy sauce. Divide into bowls and top with green onions, sesame seeds, and a drizzle of spicy mayo if you like.
Pro tip: resist the urge to keep cooking the cabbage past that slight crunch. Overcooked cabbage turns watery and soft, which makes the whole bowl feel heavy instead of fresh.
What to Serve with Egg Roll in a Bowl
This recipe holds its own as a standalone dinner, but a few simple sides can round it out if you’re feeding bigger appetites.
Cauliflower rice is the natural low-carb pairing here. A light base soaks up the sauce and makes the portion feel more substantial without adding many carbs.
Steamed jasmine or brown rice works well for anyone not watching carbs. The neutral flavor lets the bold soy-ginger sauce shine.
Miso soup adds a warm, comforting element that fits the Asian-inspired flavor profile and comes together in minutes.
Cucumber salad with rice vinegar, sesame oil, and a pinch of sugar provides a cool, refreshing contrast to the warm, savory bowl.
Crispy wonton strips scattered on top bring back that egg roll crunch if you want something closer to the original.
Pro Tips & Variations
Make it ahead. This recipe stores beautifully. I actually think the flavors get better after a day in the fridge as the soy sauce and ginger meld together.
Use a wok if you have one. The high sides make tossing the coleslaw mix easier, and the surface area helps the cabbage steam evenly.
Boost the umami. A teaspoon of oyster sauce or a small splash of fish sauce added with the soy sauce takes the depth up noticeably.
Protein swaps. Ground turkey keeps it lean and still picks up the seasoning well. Ground chicken works too, though it can be a little drier. For a vegetarian version, use crumbled firm tofu or a plant-based ground and add a splash more soy sauce for seasoning.
Spice level. The Sriracha is optional and easy to adjust. Start with half a teaspoon if you’re cooking for kids or heat-sensitive eaters.
Storage & Reheating Tips
I store leftovers in an airtight container in the refrigerator, where they keep well for up to 4 days. The cabbage stays in good shape and the flavors deepen as everything sits. For the freezer, this recipe does work, though the cabbage loses some texture after thawing. It’s best enjoyed fresh or within that 4-day window.
To reheat, a quick 2-3 minutes in a hot skillet works better than the microwave. It helps the liquid evaporate so the bowl doesn’t end up watery. A small splash of soy sauce freshens it right up. For meal prep, portion into individual containers at the start of the week for fast lunches or dinners throughout.
Common Questions
Can I use ground turkey instead of pork? Absolutely. Ground turkey is a leaner option and works well here. Season it the same way and expect a slightly lighter flavor overall.
I don’t have rice wine vinegar. What can I substitute? Apple cider vinegar works as a 1:1 substitute and gives a similar mild tang. White wine vinegar also works in a pinch.
How do I keep the cabbage from getting mushy? The key is time. Cook it for 4-5 minutes maximum with the lid on, then pull it off the heat. Keeping that slight bite in the cabbage is what separates a great egg roll bowl from a soggy one.
Can I make this gluten-free? Yes. Swap the regular soy sauce for tamari or coconut aminos. Both are gluten-free and taste nearly identical in this recipe.
Can I double the recipe? Easily. Use the largest skillet you have or a wide wok so the cabbage has room to cook evenly. You may need an extra minute or two for the larger volume of vegetables to wilt.
Egg Roll in a Bowl
Ingredients
Equipment
Method
- Heat sesame oil in a large skillet or wok over medium-high heat. Add ground pork and cook for 5-7 minutes, breaking into small crumbles, until browned and no longer pink. Drain excess fat if needed.
- Add the sliced onion to the skillet with the meat. Sauté for 3-4 minutes until soft and translucent.
- Stir in minced garlic and ginger. Cook for 1 minute until fragrant, watching carefully to avoid burning.
- Add the coleslaw mix to the pan. Pour in the soy sauce, rice wine vinegar, and Sriracha if using. Stir to combine. Add chicken broth if the pan looks dry.
- Cover and cook for 4-5 minutes, stirring once or twice, until the cabbage is wilted but still has a slight crunch.
- Taste and adjust with salt, pepper, or additional soy sauce as needed.
- Divide into bowls. Garnish with sliced green onions, sesame seeds, and an optional spicy mayo drizzle.
