Skip to Content

Easy Egg Roll in a Bowl

Egg Roll in a Bowl is a quick and easy, one dish meal that comes together in less than 30 minutes. It’s packed full of ground pork, onions, cabbage, carrots, and savory spices. It makes the perfect weeknight dinner.

This egg roll in a bowl recipe has been on my to-do for the longest time. These were really popular back a couple of years ago, and I made a couple of different versions for John and Kale.

However, I got sidetracked and instead of making egg roll in a bowl for the blog, I ended up making other dishes like homemade egg rolls, Ramen Noodle Salad, and crunchy Asian salad.

So, I guess it’s about time I get to this one! This is a great recipe for busy weeknight dinners.

Our egg roll in a bowl is prepared in one large pan which is awesome for easy cleanup! Serve it with some homemade wonton chips for extra crunch.

I’ll include the instructions on how to make the wonton chips in the recipe card. That recipe is courtesy of Ashley from I Don’t Have Time for That.

It’s on her Instant Pot Egg Roll in a Bowl recipe.

Egg roll in a bowl with wonton chips.

How to Make Egg Roll in a Bowl:

Start by heating a large pan (at least a 12-inch pan or larger) over medium heat. When the pan is hot, add the sesame oil, ground pork, and onions.

Break up the pork into small pieces, and continue to cook until the pork is no longer pink. If there is a lot of grease in the pan, drain if off and return the meat to the pan.

Top down view of ground pork and cooked onions.

Stir in the rice vinegar, garlic, hoisin sauce, ginger, soy sauce, coleslaw mix, and carrots. If all of the coleslaw mix doesn’t fit into the pan at once, add it a little at a time.

It will wilt and reduce in size as it cooks. Mix the ingredients in the with the ground pork. Add salt and pepper to taste.

Continue to cook until the cabbage is wilted to the desired texture. Remove from heat, garnish with green onions, and serve hot!

Top down view of a cast iron skillet filled with egg roll in a bowl.

Can I freeze egg roll in a bowl?

Our egg roll in a bowl recipe lasts about 3 days in an air tight container in the refrigerator.

We haven’t tried to freeze it, but I’ve checked around and found that egg roll bowls can be frozen up to 3 months when stored properly.

Is this Keto/Low-Carb?

We’ve included nutrition information just below the recipe that lists the carb amount, as well as, the calorie count. Please check to determine if this recipe fits into your dietary needs regarding net carbs for Keto/Low-Carb.

Berly’s Kitchen does not offer advice or recommendations on either diet.

Close up of egg roll in a bowl.

Can I use something other than ground pork?

Yes, use whatever meat you like. Ground turkey, chicken, beef, or sausage make great options.

Is there something else to use in place of soy sauce?

Coconut aminos are a great substitution for soy sauce.

The sodium content is slightly different, so be sure to taste the egg roll in a bowl as your cooking and salt accordingly.

Top down view of egg roll in a bowl in a large skillet.

If you like our Egg Roll in a Bowl recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!

Top down view of egg roll in a bowl in cast iron.

Egg Roll in a Bowl

4.8 from 5 votes
Print Save Pin
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 Servings

I earn a commission from Amazon and Instacart from qualifying purchases.


  • 1 Pound Ground Pork
  • 1 Cup white onion finely diced (about 1 medium onion)
  • 2 tablespoons sesame oil
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon hoisin sauce
  • 2 Cloves Garlic minced
  • 1 teaspoon Ground Ginger
  • 1/4 Cup soy sauce
  • 1 16 Ounce Bag Coleslaw Mix
  • 1/2 Cup Grated Carrots (or matchstick carrots)
  • Salt and Pepper to taste
  • Green Onions garnish


  • Heat a large skillet over medium heat. Add the ground pork, onion, and sesame oil. Cook until the pork is no longer pink. Drain away excess grease.
  • Stir in the rice vinegar, garlic, hoisin sauce, ginger, soy sauce, coleslaw mix, and carrots. Cook until the cabbage begins to wilt. Add salt and pepper to taste.
  • Serve with green onions as garnish and wonton chips.


*The nutrition information listed is an estimate based on a serving size of 4. Using different ingredients or amounts may change the information. The information is gathered from a third party database and is only an estimate.
*To make wonton chips:
Take egg roll wrappers and lightly brush them lightly with olive oil. Cut then into strips and bake at 400 degrees for 4 to 5 minutes until lightly browned and crispy.


Serving: 1.5 cups | Calories: 485kcal | Carbohydrates: 12g | Protein: 32g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 21g | Cholesterol: 109mg | Sodium: 1105mg | Fiber: 2g | Sugar: 6g
Recipe Rating


Tuesday 12th of January 2021

Easy and tasty! Thank you for sharing.

Dawn E

Tuesday 12th of January 2021

Easy, tasty recipe. Thanks for sharing. (You’re missing the amount of hoisin sauce in the ingredient list - made without- and still fantastic)


Tuesday 12th of January 2021

Hey Dawn! We're so glad you enjoyed the recipe! Thank you so much for mentioning the missing hoisin sauce. I've added it to the ingredients. :) We apologize for the inconvenience. Thanks again, and have a wonderful evening!