If you told me a year ago that I'd be making egg roll bowl for dinner at least twice a month, I would have laughed. But here we are. I made this on a random Wednesday night because I had ground pork sitting in the fridge and half a cabbage that was about to go bad. The result? My family cleaned their plates in about ten minutes flat.
An egg roll in a bowl is basically everything you love about a classic egg roll — seasoned pork, crispy cabbage, carrots, and that addictive soy-sesame combo — but without the deep-fried wrapper. It's quicker, lighter, and honestly tastes even better because every bite is packed with filling instead of greasy dough.
Emily actually said it reminded her of the egg rolls we get from our go-to Chinese takeout spot, and coming from a 12-year-old, that's high praise. This whole thing comes together in one pan, takes about 20 minutes, and you probably have most of the ingredients already.
If you love quick Asian-inspired dinners, you should also check out my easy beef and broccoli recipe — it's another one-pan winner that's on repeat in our house.
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Why You Will Love This Egg Roll Bowl Recipe
- Done in 20 minutes — from cutting board to dinner table, this is a true weeknight save
- One pan cleanup — everything cooks in a single skillet, so you're not stuck washing a pile of dishes
- Loaded with veggies — cabbage, carrots, and onion make this surprisingly filling and nutritious
- Budget-friendly — ground pork, a head of cabbage, and basic pantry staples keep this meal affordable
- Naturally low carb — skip the wrapper and you've got a keto-friendly dinner with only 7g of carbs per serving
- Kid-approved — I was honestly surprised, but Emily asks for this regularly now (just go easy on the sriracha for little ones)
What You Need for This Egg Roll Bowl
- 1 Tbsp. vegetable oil
- 1 garlic clove, finely chopped
- 1 Tbsp. finely chopped peeled ginger
- 1 lb. ground pork
- 1 Tbsp. toasted sesame oil
- ¼ head of green cabbage, thinly sliced
- ½ yellow onion, thinly sliced
- 1 cup shredded carrot
- ¼ cup reduced-sodium soy sauce
- 1 Tbsp. sriracha (adjust to your spice level)
- Kosher salt to taste
- 1 scallion, thinly sliced (for topping)
- 1 Tbsp. toasted sesame seeds (for topping)
Quick swap ideas: Ground chicken or turkey works if you want a lighter version. Coconut aminos can replace soy sauce for a soy-free option. And if you don't have sriracha, a splash of chili garlic sauce does the trick too.
How to Make the Best Egg Roll Bowl
Cook the Pork
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the garlic and ginger and cook for about 30 seconds until fragrant. Don't walk away — they burn fast. (I learned this the hard way once and had to start over.)
- Add the ground pork and break it into small pieces with a wooden spoon.
- Cook for about 5-6 minutes until the pork is browned and no longer pink. Drain any excess fat if needed.
Add the Veggies
- Drizzle the toasted sesame oil over the pork.
- Toss in the sliced cabbage, onion, and shredded carrot.
- Stir everything together and cook for 3-4 minutes until the cabbage starts to wilt but still has a nice crunch.
The key here is to not overcook the cabbage. You want it tender but still slightly crispy. That texture difference is what makes this taste like a real egg roll.
Season and Serve
- Pour in the soy sauce and sriracha. Stir to coat everything evenly.
- Taste and add kosher salt if needed (the soy sauce usually handles most of the seasoning).
- Remove from heat and top with sliced scallions and toasted sesame seeds.
That's it. Seriously. Twenty minutes and you've got a restaurant-quality Asian ground pork bowl sitting on your counter. Serve it as-is or over rice if you want something more filling.
Storage and Reheating
This egg roll bowl recipe stores really well, which makes it a great option for meal prep egg roll bowls too.
Keep leftovers in an airtight container in the fridge for 3-4 days. The flavors actually get better overnight as everything marinates together.
To reheat, use a skillet over medium heat rather than the microwave. It takes an extra couple of minutes but brings back that slightly crispy texture on the cabbage. The microwave works in a pinch, but it does make things a bit soggy.
You can also freeze this for up to 2 months. Just thaw in the fridge overnight and reheat in a pan.
Tips and Variations for Your Egg Roll Bowl
- Make it spicier — double the sriracha or add a drizzle of chili oil on top. My husband does this every single time.
- Go keto — this is already a solid low carb egg roll bowl as-is. Serve it in lettuce cups for an extra-light dinner.
- Try different proteins — ground chicken, turkey, or even shrimp all work here. I've tried chicken and it was great, just a little less rich than pork.
- Add more crunch — toss in some water chestnuts or bean sprouts during the last minute of cooking.
- Make it a full meal — serve over steamed rice, cauliflower rice, or even ramen noodles.
Ever tried adding a fried egg on top? It sounds random, but that runny yolk mixed into the pork and cabbage is something else. Trust me on this one.
One thing to avoid — don't add the soy sauce too early. If you pour it in with the raw cabbage, everything gets watery and you lose that nice stir-fry texture.
Common Questions About Egg Roll Bowls
It's a deconstructed egg roll served in a bowl — all the classic flavors like seasoned pork, cabbage, and carrots without the fried wrapper.
Yes! Ground chicken or turkey works as a great lighter substitute for ground pork in this recipe.
They're a healthier alternative to traditional egg rolls since they skip the deep-fried wrapper, coming in at about 419 calories per serving with 22g of protein.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat in a skillet for the best texture.
Recipes You May Like
- Creamy Cajun Shrimp Pasta with Sausage — another quick, flavor-packed dinner that comes together in one pan
- Asian Inspired Beef Lettuce Wraps — if you love this egg roll bowl, these lettuce wraps hit a lot of the same notes
- Healthy Buffalo Chicken Wraps — a fast, protein-loaded dinner for those busy weeknights
Give This Egg Roll Bowl a Try
This egg roll in a bowl has become one of those recipes I can make almost on autopilot now. It's fast, it's filling, and it hits that takeout spot without the guilt or the delivery fee. The ground pork gets perfectly seasoned, the cabbage keeps just enough crunch, and that sesame-soy combo ties everything together.
If you're looking for a quick Asian dinner idea that the whole family will actually eat, this is it. Give it a shot this week and let me know how yours turns out in the comments!
Don't forget to save this recipe to Pinterest so you can find it next time you need a fast weeknight dinner.
Egg Roll Bowl
Ingredients
Equipment
Method
- In a large skillet over medium-high heat, heat vegetable oil. Add garlic and ginger and cook until fragrant, about 1 minute.
- Add ground pork and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5 to 6 minutes. Drain any excess fat if needed.
- Add sesame oil, cabbage, onion, and shredded carrot. Stir and cook until the vegetables are tender but still have a slight crunch, about 5 minutes.
- Stir in soy sauce and sriracha. Toss everything together and season with kosher salt to taste.
- Serve in bowls and top with sliced scallions and toasted sesame seeds.
