Egg Roll in a Bowl Recipe made with ground pork and veggies in a flavorful sauce. Perfect weeknight dinner bursting with all the classic flavors of your favorite fried Chinese restaurant appetizer, but easier, healthier, and less messy to make!
Deep-fried egg rolls are one of my favorite Chinese appetizers – especially when they’re hot, crispy, and just out of the fryer. Unfortunately, they’re not really the sort of thing I enjoy making at home. Too much mess and effort.
The solution, thank goodness, is egg roll in a bowl.
What is Egg Roll in a Bowl?
Egg roll in a bowl is basically a deconstructed egg roll – it has all the same flavors and ingredients as regular egg rolls, minus the wrapper and deep frying. So much easier to prepare than regular egg rolls, making it a fantastic weeknight dinner for the whole family. It’s also naturally low-carb and can be easily modified to be gluten-free.
How to Make Egg Roll in a Bowl
1. Combine the sauce: Whisk together the soy sauce, peanut butter, mirin, hoisin sauce, dark soy sauce, and sweet chili sauce in a small bowl then set aside.
2. Brown the pork: Heat a little oil in a large wok or skillet set over medium heat. Add the pork and cook until browned, breaking it up into smaller pieces with a wooden spatula. Drain any excess fat if necessary then add the minced garlic and ginger, mixing well to combine.
3. Add the veggies: Add the green and purple cabbage and carrots to the skillet and sauté for 5 minutes or until the vegetables are tender, stirring occasionally.
4. Add the sauce: Pour the sauce mixture over the stir-fried pork and vegetables. Mix well and cook for approximately 3 minutes or so, allowing enough time for the flavors to meld together. Stir in the sliced green onions and cook for 30 seconds, or until slightly softened.
5. Garnish and serve: Remove from heat and garnish with freshly chopped green onions and sesame seeds if desired.
Frequently Asked Questions
Chopped onion, bell peppers, broccoli slaw, mushrooms, scrambled eggs, and water chestnuts. Actually, water chestnuts are my number one fav addition since they take on the flavor of any dish.
As written, this recipe is not spicy. If you like a little heat, add a little red pepper flakes, crispy chili oil, or hot sauce like Sriracha.
Yes. Absolutely. Use two bags of mixed coleslaw per one pound of ground meat.
How to Serve
My favorite way to serve this egg roll in a bowl stir-fry is with a side of white rice, brown rice, or fried rice. For a low-carb version, I’ll serve it on top of stir-fried cauliflower rice or wrapped in crisp lettuce wraps.
Storage and Leftovers
- Storing: Allow leftovers to cool before transferring to an airtight container. Keep stored in the refrigerator for up to 3-4 days.
- Freezing: To freeze leftovers, cool first, then transfer them to an airtight container or freezer bag. Transfer to the freezer for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat in a microwave or in the stovetop, stirring occasionally to ensure even heating. Note that the texture of the vegetables may change a little after freezing and reheating.
More Yummy Asian Dishes,
- Gyoza (Japanese Potstickers)
- Gyoza Dipping Sauce
- Yakisoba Noodles Recipe
- Miso Ramen
- Chashu Pork
- Chicken Yakitori Recipe
- Easy Edamame Recipe
If you try making this Egg Roll in a Bowl Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Egg Roll in a Bowl Recipe
Ingredients
- 2 tablespoon low-sodium soy sauce
- 2 tablespoon peanut butter
- 1 tablespoon mirin
- 1 tablespoon hoisin sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sweet chili sauce
- 1 tablespoon peanut oil - or vegetable oil
- 1 pound ground pork - or ground chicken, ground turkey, ground beef
- 5 cloves garlic - roughly chopped
- 1 (1-inch) thumb fresh ginger - minced (approximately 2 teaspoons)
- 2 cups green cabbage - thinly sliced
- 2 cups purple cabbage - thinly sliced
- 1 cup matchstick carrots
- 5 green onions - sliced
Instructions
- In a small bowl, mix the light soy sauce, peanut butter, mirin, hoisin sauce, dark soy sauce, and chili sauce until well combined, then set aside.
- Heat the oil in a large skillet or wok over medium heat. Cook the ground pork for approximately 8 minutes breaking it up into smaller pieces until browned. Drain any excess fat if necessary.
- Add the garlic and ginger to the skillet with the cooked pork, and sauté for about 2 minutes until fragrant.
- Add the green and purple cabbage and carrots to the skillet and cook for 5 minutes until the vegetables are tender, stirring occasionally.
- Pour the sauce mixture over the stir-fried pork and vegetables. Stir well to coat everything evenly with the sauce then cook for about 3 minutes for the flavors to meld together.
- Add the sliced green onions to the skillet and sauté for about 30 seconds until slightly softened. Remove the skillet from the heat.
- Garnish with freshly chopped green onions and sesame seeds if desired.
Jessica’s Notes
- The low-sodium soy sauce, hoisin sauce, and dark soy sauce may or may not contain gluten, depending on the brand/manufacturer. For a gluten-free version, swap the soy sauce with coconut aminos or tamari and the hoisin sauce for a gluten-free hoisin sauce. Unfortunately, there isn’t a widely available dark soy sauce that is gluten-free.
- This recipe is not keto-friendly but it is low-carb.
- Transfer leftovers to an airtight container and place in the refrigerator for up to 3-4 days.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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