If you’re dreaming of all your favorite egg roll flavors without the fried fuss, the Egg Roll Bowl is about to become your newest obsession. This vibrant stir fry brings together juicy ground pork, a rainbow of crisp cabbage, and aromatic garlic and ginger, all tossed in a luscious sesame-soy sauce. You’ll get those punchy takeout flavors in a fraction of the time, and the best part is you can serve it straight from the skillet—no extra wrappers or deep-frying required! Let’s dive into this speedy, satisfying, and utterly craveworthy Egg Roll Bowl recipe that’s sure to shake up your weeknight dinner routine.

Ingredients You’ll Need

One of the best parts of the Egg Roll Bowl is how it manages to be both simple and deeply flavorful, thanks to a few key ingredients. Each component brings its own magic, whether that’s heat, crunch, or savory umami. Here’s what you’ll need—and why they matter:

Ground pork: Juicy and rich, ground pork gives the bowl its classic egg roll flavor, though ground chicken or turkey work great too.
Sesame oil: This fragrant oil is the soul of the dish, lending a nutty aroma that makes everything taste unmistakably Asian-inspired.
Onion, diced: Sautéed onion sets a sweet and savory foundation for every bite.
Garlic, minced: A vital hit of pungent depth that perfumed the bowl beautifully.
Fresh ginger, grated: Adds a pop of fiery brightness, essential for balancing the richness of the pork.
Coleslaw mix or shredded cabbage: No chopping required, just instant crunch and plenty of color!
Soy sauce or tamari: Brings savory, salty umami to tie everything together; use tamari for a gluten-free option.
Rice vinegar: Just a splash wakes up all the flavors, adding wonderful tang.
Sriracha or chili garlic sauce (optional): For those who love a gentle kick, this is your go-to ingredient.
Green onions, sliced: The freshest finishing touch—these bring bite, color, and a hint of mild onion flavor.
Sesame seeds (optional): Just a sprinkle on top adds an extra layer of toasty crunch.

How to Make Egg Roll Bowl

Step 1: Sauté Onion in Sesame Oil

Grab a large skillet and pour in the sesame oil, warming it gently over medium heat. Toss in the diced onion and let it cook, stirring occasionally, for two to three minutes until it turns soft and glistening. This step is all about coaxing out gentle sweetness, which sets the stage for everything that follows.

Step 2: Brown the Ground Pork

Next, crumble in the ground pork. Use a spatula or wooden spoon to break it up as it sizzles, cooking until it’s golden brown and no longer pink. The little caramelized bits are pure flavor, so don’t rush this part! If you’re swapping in chicken or turkey, follow the same steps.

Step 3: Add Garlic and Ginger

Stir in the minced garlic and grated ginger, and let their fragrances bloom in the hot skillet. You only need a minute—these aromatics will infuse the meat with warmth and depth, instantly making your kitchen smell incredible.

Step 4: Add Cabbage and Seasonings

Pour in the coleslaw mix (or shredded cabbage), then drizzle over the soy sauce, rice vinegar, and sriracha if you’re in the mood for a little heat. Toss everything together and cook for four to five minutes, just until the cabbage softens but still has a tender crispness. This is where the Egg Roll Bowl really comes alive, full of color and textures.

Step 5: Finish with Fresh Green Onions

Remove the pan from heat and quickly stir in the sliced green onions. They keep their color and snap this way, delivering a zingy edge to balance the savory pork and tangy sauce.

Step 6: Garnish and Serve

Spoon your Egg Roll Bowl into serving dishes and sprinkle with sesame seeds if you like. That final dusting is both pretty and delicious, adding a gentle crunch that echoes your favorite takeout egg rolls.

How to Serve Egg Roll Bowl

Garnishes

To really let your Egg Roll Bowl shine, don’t skip the garnishes! A scattering of sliced green onions and toasted sesame seeds adds color and texture, but you can also toss on a few thin slices of chili for color or a drizzle of extra sriracha for even more kick. Cilantro leaves or a handful of crunchy fried onions make playful finishing touches.

Side Dishes

While the bowl is plenty filling on its own, it pairs beautifully with fluffy white rice, nutty brown rice, or light-as-air cauliflower rice for a low-carb twist. Steamed edamame or simply dressed cucumber salad also work wonderfully to complete the meal with extra freshness.

Creative Ways to Present

If you want to jazz things up, try serving your Egg Roll Bowl in individual lettuce cups for a hands-on appetizer. Or use it as a taco filling wrapped in soft tortillas or grain-free wraps! For gatherings, scatter egg roll wrappers baked into chips on the side for dipping and scooping.

Make Ahead and Storage

Storing Leftovers

Leftover Egg Roll Bowl keeps like a dream in the refrigerator. Pack cooled portions into airtight containers, and you’ll enjoy easy, ready-to-reheat lunches or dinners for up to four days. The flavors actually deepen as they sit, making for even tastier leftovers.

Freezing

If you want to stock up for busy days, you can absolutely freeze this dish! Let the cooked mixture cool completely, then spoon it into freezer bags or containers. Flatten each bag for quick thawing—the Egg Roll Bowl will stay fresh for up to two months in the freezer.

Reheating

For best results, reheat your Egg Roll Bowl gently on the stovetop over medium heat with a splash of water or broth to keep it moist. Microwave reheating also works—just cover loosely and heat in 30-second increments, stirring in between until hot throughout.

FAQs

Can I use a different protein in my Egg Roll Bowl?

Absolutely! Ground chicken, turkey, or even crumbled tofu are delicious alternatives to pork. Each brings a slightly different flavor profile, so you can keep things fun and flexible.

Is this recipe gluten-free?

Egg Roll Bowl can easily be made gluten-free by using tamari or coconut aminos instead of regular soy sauce. Double-check your other seasonings to make sure they’re gluten-free as well!

How can I add more vegetables?

Try tossing in shredded carrots, chopped bell peppers, or sliced mushrooms along with the cabbage. You can also fold in a handful of bean sprouts or water chestnuts for extra crunch and variety.

Does this work for meal prep?

Definitely! Egg Roll Bowl is perfect for meal prep. It stores and reheats beautifully, so you can make a big batch and portion it out for easy grab-and-go lunches or dinners throughout the week.

Can I make it spicy without sriracha?

Yes, feel free to use chili garlic sauce, red pepper flakes, or even a diced jalapeño for a custom level of heat. Mixing and matching lets you tailor the spice to your preferences.

Final Thoughts

This Egg Roll Bowl is truly weeknight gold—quick to make, exploding with flavor, and endlessly customizable. I can’t wait for you to bring these bold, comforting flavors into your kitchen. Give it a try and get ready to fall in love with this effortless twist on a takeout favorite!

Egg Roll Bowl Recipe

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4.6 from 16 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This Egg Roll Bowl recipe is a quick and flavorful way to enjoy all the delicious flavors of an egg roll without the wrapper. It’s a satisfying and low-carb meal that can be easily customized to suit various dietary needs.

Ingredients

Scale

Ingredients:

1 lb ground pork (or ground chicken or turkey)
1 tablespoon sesame oil
1 small onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 (14 oz) bag coleslaw mix or shredded cabbage
2 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 teaspoon sriracha or chili garlic sauce (optional for heat)
2 green onions, sliced
sesame seeds for garnish (optional)

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Instructions

Heat the sesame oil: Heat the sesame oil in a large skillet over medium heat.
Cook onion: Add the diced onion and cook for 2–3 minutes until softened.
Cook pork: Add the ground pork and cook until browned, breaking it up as it cooks.
Add flavors: Stir in the garlic and ginger and cook for 1 minute until fragrant.
Add cabbage mix: Add the coleslaw mix, soy sauce, rice vinegar, and sriracha if using. Cook until the cabbage is tender but still slightly crisp.
Finish and serve: Remove from heat, stir in sliced green onions, garnish with sesame seeds if desired, and serve hot.