Egg Roll in a Bowl is the ultimate quick and easy dinner that’s packed with all the savory flavors of a classic egg roll without the deep-fried wrapper. This one-skillet meal comes together in just 15 minutes. Whether you’re looking for a healthy weeknight dinner, a low-carb meal, or a meal prep favorite, this Egg Roll in a Bowl recipe is guaranteed to become a regular on your menu. Let’s have a look at its recipe in detail.
Why You’ll Love This Egg Roll in a Bowl
When you need a meal, and you need it fast, you need this egg roll in a bowl. It’s one of my favorite stir-fry recipes because it comes together in about 15 minutes, requires just one skillet, and is extremely delicious.
Filled with ground pork, ginger, garlic, cabbage (I use a bagged slaw mix!), and a highly flavorful sauce, it has a similar flavor to an egg roll, but is a little lighter than that glorious deep-fried snack. I like to sprinkle the top with sesame seeds and crispy wonton strips for a little added texture, plus a drizzle of Sriracha for a tiny kick of heat! By the way, if you want to serve it with rice and are leaning into the quick factor, use microwavable rice. I won’t tell anyone. Or you could use cauliflower rice! Make this bowl your own.
Can you make an egg roll in a bowl ahead of time?
Yes! This dish holds up well in the fridge for up to three days. Make it early in the week and have leftovers for lunch for the next several days! Store it in an airtight container in the refrigerator and reheat on the stove or in the microwave.
INGREDIENTS
- Ground pork: This is the hearty, flavorful base of the whole dish. Ground pork gives you that classic egg roll flavor, but ground chicken, turkey, or beef would also work just fine. Just be sure to break it up well as it cooks, so you get lots of little crumbles.
- Ginger: Ginger adds that bold, familiar flavor you expect from an egg roll. Fresh is best here. The easiest way to peel it is with the edge of a spoon—just scrape off the thin skin as you go, making sure to get around those knobby little corners. Then give it a fine mince.
- Garlic: Garlic adds a savory backbone and rounds out the flavor of the pork and sauce.
- Green onions: These add a mild onion flavor and a little freshness. Cooking most of them with the pork softens their bite, while saving some for the end gives the dish a nice pop of color and crunch.
- Soy sauce: Soy sauce brings the salt and umami and seasons the whole skillet in one swoop. Low-sodium soy sauce works well if you want a little more control over the salt level.
- Chicken broth: This helps stretch the sauce a bit so it coats the pork and slaw and keeps the dish nice and saucy. Low-sodium broth works best here, since there are plenty of other salty ingredients in the mix. If you don’t have chicken broth on hand, vegetable broth or even a splash of water will work just fine.
- Honey: Honey adds a touch of sweetness to balance the salty soy sauce and tangy lime juice.
- Sesame oil: This gives it that unmistakable toasty, nutty flavor that really makes the dish taste like an egg roll. A little goes a long way, so don’t be tempted to pour in extra.
- Cornstarch: Cornstarch thickens the sauce just enough so it clings to the pork and slaw instead of pooling in the pan. Be sure to whisk it thoroughly into the sauce before adding the sauce to the pan so you don’t wind up with lumps.
- Lime juice: Lime juice brightens the whole dish and balances the rich pork and savory sauce. Fresh lime juice is best here.
- Slaw mix: This is the shortcut ingredient that makes the recipe so easy. It gives you cabbage and carrots all ready to go, with no chopping required. Don’t cook it too long—you want it just wilted, not sad and soggy.
STEP-BY-STEP INSTRUCTIONS
- Start by heating the oil in a big skillet, then add the pork and cook it until it’s nicely browned, breaking it up with a wooden spoon as you go.
2. Toss in the ginger, garlic, and most of the green onions, then let everything cook for another couple of minutes. This is when it really starts smelling delicious.
3. While that cooks, stir together a quick sauce with soy sauce, chicken broth, honey, sesame oil, cornstarch, and lime juice. Make sure the cornstarch gets mixed in well so the sauce stays smooth.
4. Pour the sauce into the skillet, add the slaw mix, and stir it all together. Let it cook just until the cabbage starts to wilt and the sauce thickens a bit.
5. Spoon it into bowls or pile it over cooked rice, then finish it off with the rest of the green onions, a sprinkle of sesame seeds, some crunchy wonton strips, and a little Sriracha if you like some heat.
A full list of ingredients and directions can be found in the recipe below.
Egg Roll in a Bowl
Ingredients
- 2 Tbsp. olive oil
- 1 lb. ground pork
- 3 Tbsp. minced fresh ginger
- 4 garlic cloves, minced
- 4 green onions, thinly sliced
- 1/4 cup soy sauce
- 1/4 cup low-sodium chicken broth
- 1 Tbsp. honey
- 1 Tbsp. sesame oil
- 1 tsp. cornstarch
- 2 limes, juiced
- 1 (10-ounce) bag tri-color slaw mix
- 2 cups cooked white or brown rice (optional)
- Sesame seeds and fried wonton strips, for serving
- Sriracha, for serving (optional)
Instructions
- In a large skillet, heat the oil over medium-high heat. Add the pork and cook, breaking it up with a wooden spoon, until mostly cooked through, about 5 minutes. Add the ginger, garlic, and most of the green onions and continue to cook until the pork is completely cooked through, 2 to 3 minutes more.
- Make the stir-fry sauce by mixing the soy sauce, chicken broth, honey, sesame oil, cornstarch, and lime juice in a small bowl. Add it to the skillet, along with the slaw mix, and stir to incorporate. Cook until the slaw is beginning to wilt and the sauce is thickened, 2 to 3 minutes.
- Serve over rice, if you like, or on its own. Garnish with the remaining green onions and some sesame seeds, wonton strips, and sriracha for added heat.