Egg Roll in a Bowl

Jul 30, 2023

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.

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.

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.

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.

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.

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.

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

About Jessica

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.