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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.
So, I guess it’s about time I get to this one!
This is a great recipe for busy weeknight dinners. It’s 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.
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.
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!
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.
Can I use something other than ground pork?
Yes, use whatever meat you like. Ground turkey, chicken, beef, or sausage make great options. If you’re craving a vegetarian dish, then try our Instant Pot vegetable lo mein.
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 bowl as your cooking and salt accordingly.
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- 1 Pound Ground Pork
- 1 Cup White Onion, finely diced (about 1 medium onion)
- 2 Tablespoons Sesame Oil
- 1 Tablespoon Rice Vinegar
- 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.
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Nutrition Information:Yield: 4 Serving Size: 1 grams
Amount Per Serving: Calories: 396Total Fat: 31gSaturated Fat: 10gUnsaturated Fat: 0gCholesterol: 82mgSodium: 887mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 21g