The Egg Roll in a Bowl recipe is here to save you and your dinner! It’s everything you love about an egg roll, made in one skillet in only about 20 minutes. Aromatics are sautéed with ground pork (or other meat or meat substitute), cabbage, and carrots in a simple umami-packed sauce for a one-pot meal the whole family will love!
It’s easy to make this egg roll in a bowl paleo/whole30 compliant, or even vegetarian/vegan by using a ground meat substitute like beyond meat. It’s low carb and keto, if you’re into that kind of thing, as well as easily adaptable to be gluten-free.
But what I love most about this recipe is how EASY it is and how delicious it tastes! It’s everything you love about egg rolls from your favorite Chinese restaurant, but without the wrapping and frying. Let’s get to it!
Ingredients and Substitutions
- Ground Pork – pork is commonly used in egg rolls and works well here, but you can use another ground meat of choice, like beef, turkey, chicken, or a plant-based substitute like beyond meat.
- Green onions
- Fresh ginger – ginger powder can be used in a pinch
- Fresh garlic – garlic powder can be used in a pinch
- Shredded cabbage – you can just get a bag of coleslaw mix if you prefer not to shred by hand!
- Shredded carrots – I like buying the already cut matchstick style carrots
- Soy sauce – gluten free/tamari if needed, or liquid aminos
- Rice vinegar
- Sriracha – or chili garlic sauce, or omit for a mild version
- Toasted sesame oil
- Sesame seeds – optional
How to make Egg Roll in a Bowl
- First, sauté the green onions, fresh ginger, and garlic in canola oil until softened and starting to brown. Don’t use too high heat, as you don’t want the garlic to burn!
- Then, add the pork and break apart with a wooden spoon until fully cooked.
- Add the cabbage and carrots.
- Add the soy sauce, rice vinegar, sriracha, and some pepper. Stir to coat and sauté for 5-10 minutes, until veggies are cooked to your liking, stirring occasionally.
- Finally, turn off the heat and stir in some more green onions and toasted sesame oil. Serve garnished with more sriracha and some sesame seeds if you like.
Egg Roll in a Bowl FAQs
This is easy! Just use liquid aminos instead of soy sauce and a compliant hot sauce instead of sriracha (or omit).
Just sub out the ground pork for a plant-based ground meat substitute, or tofu crumbles.
If you use gluten-free soy sauce (like tamari), then yes, it’s gluten-free.
Yes! I zapped mine in the microwave and topped with a fried egg the next day for lunch. Delicious.
Other Chinese-Inspired Dinner Ideas
Did you know commenting and rating recipes is one of the best ways you can support your favorite food bloggers? If you made this recipe, please click the stars below to comment and Rate this Recipe and/or share photos on social media using the hashtag #bowlofdelicious or tagging @bowlofdelicious!
Egg Roll in a Bowl
- Large Skillet nonstick or well-seasoned cast iron works well.
- 1 tablespoon canola oil or other neutral tasting cooking oil
- 5 green onions sliced, about 1/2 cup of the dark green parts reserved
- 1 tablespoon minced fresh ginger from about a 1" piece (or garlic paste)
- 2 cloves garlic minced
- 16 oz. ground pork or ground meat of choice – chicken, turkey, beef, or plant-based substitute
- 16 oz. shredded cabbage from a coleslaw bag is fine! About 5 cups.
- 1 cup matchstick or shredded carrots
- 1/4 cup soy sauce low sodium or gluten-free if preferred, or liquid aminos
- 1 tablespoon rice vinegar
- 1/4 teaspoon black pepper
- 1-2 teaspoons sriracha or chili garlic sauce (more or less depending on spice preference)
- 1 teaspoon toasted sesame oil
- sesame seeds for garnish (optional)
- In a large skillet, heat the canola oil (1 tablespoon) over medium heat. Add the sliced green onions (reserving 1/2 cup of the dark green parts for later), the minced garlic cloves (3), and the minced ginger (1 tablespoon). Sauté for 1-2 minute, until fragrant and beginning to brown.
- Add the ground pork (16 oz). Break apart with a wooden spoon into crumbles and brown until completely cooked (about 4-5 minutes).
- Add the shredded cabbage (16 oz.), carrots (1 cup), soy sauce (1/4 cup), rice wine vinegar (1 tablespoon), black pepper (1/4 teaspoon), and sriracha (1-2 teaspoons). Stir together and sauté for 5-10 minutes, or until veggies are cooked to your liking.
- Turn off the heat. Stir in the sesame oil (1 teaspoon) and the reserved green onions (1/2 cup). Garnish with sesame seeds and more hot sauce if desired. Serve on its own, on top of rice or cauliflower rice, and/or with a fried egg on top.
- Make it gluten-free by using gluten-free soy sauce (like tamari).
- Make it paleo/whole30 by using liquid aminos instead of soy sauce, and a compliant hot sauce (or omit the sriracha).
- Make it vegetarian/vegan by using a plant-based ground meat substitute, such as beyond meat, or tofu crumbles.
- If you’re sensitive to sodium, use low-sodium soy sauce.
- Leftovers will keep for 2-3 days in an airtight container in the fridge.
- If it seems too liquidy after sautéing the cabbage for a while, just scootch the veggies to the side in the skillet and allow the liquid to pool up. Turn the heat to high and let the liquid reduce a bit, then stir everything back together again. You can also serve over rice to help sop up some of that sauce.
- Ginger powder and garlic powder may be used instead of fresh. Use 1 teaspoon of each when you add the ground pork.