Egg Roll in a Bowl

Take the filling from your favorite egg roll recipe, saute it all together in a skillet, and you’re left with an Egg Roll in a Bowl.  This recipe skips the wrappers and deep frying, leaving you with a much healthier, 30-minute meal.

This low-carb recipe is packed with flavor and prepared all in one skillet. Pair it with an easy Asian Cucumber Salad or this Mandarin Orange Salad.

Egg Roll in a Bowl

One of the most frequent requests I received via email last year was for more low-carb recipes. Egg Roll in a Bowl perfectly fits that bill. With a few adjustments, this recipe can be adapted for a Keto or Whole30 diet, and I’ll provide those modifications later in this post.

Even if you’re not following a low-carb regimen (shoutout to carb lovers!), you’ll want to include this dish in your rotation. Though I’m a die-hard carb enthusiast, I can’t get enough of this flavorful, easy-to-make meal. With just one skillet and under thirty minutes, you can have a delicious dish ready. Keep reading for details about the ingredients, the sauce, and tips to expedite the preparation.

Egg Roll In A Bowl Ingredients:

• Red onion: I like the flavor of red onions best in this dish, but yellow onion or shallots would also work.
• Garlic: Try finely minced cloves or use jarred, minced garlic for quicker prep.
• Ginger: Again, finely minced or ginger paste make for quicker prep. If you have neither on hand, try adding 1/2 teaspoon ground ginger.
• Ground pork: We like ground pork best in this egg roll in a bowl, but any ground meat would all work for this recipe.
• Red bell pepper: Any sweet pepper works or use a different veggie entirely, such as mushrooms, water chestnuts, or bean sprouts.
• Green cabbage: If you’re looking for super-quick prep, I recommend grabbing a bag of coleslaw mix instead of chopping up the cabbage yourself.
• Matchstick carrots: If you’re cutting your own cabbage, add matchstick carrots; otherwise, the coleslaw mix already has carrots in it.

• Soy sauce: Use reduced or low-sodium so this dish isn’t too salty.
• Chicken broth or stock: Again, I recommend low-sodium so you can control the salt.
• Cornstarch: This helps thicken the sauce. Here is a list of substitutes, if needed.
• Sesame oil: For a great authentic flavor, sesame oil really delivers.
• Rice vinegar: This balances the sauce and adds a subtle tang. Rice wine vinegar and rice vinegar are two ways to say the same thing.
• Brown sugar: Here’s another balancing ingredient. Light or dark brown sugar will work; honey will also do the trick.
• Sriracha sauce: Use this to add heat and flavor. You can, of course, reduce (or even omit entirely) if you’re not a fan of heat.

How To Make Egg Roll in a Bowl

(The step-by-step photos below correlate to the numbered descriptions.)

1. Sauté the thinly sliced onions in a skillet for a few minutes.
2. Add in the garlic and ginger.
3. Brown the ground pork (or other ground meat).
4. Integrate the crumbled, browned ground pork with the onion, garlic, and ginger.
5. Mix in the bell pepper, chopped cabbage, and matchstick carrots (or coleslaw mix). Cook down for a couple of minutes.
6. Drizzle in the sauce and continue to cook until sauce is distributed well and veggies are tender. Enjoy your egg roll in a bowl!

Dietary concerns

• Egg Roll in a Bowl, Whole30:For a Whole30-compliant Egg Roll in a Bowl: Replace vegetable oil with canola oil and ensure your Sriracha and mayo are compliant. Swap soy sauce for coconut aminos, skip the cornstarch and brown sugar, and use compliant ground pork or another meat. While sesame oil’s inclusion varies by individual preference, it’s generally advised to limit it. Serve over cauliflower rice, not white rice. Check out more Whole30 tips here.
• Making it Keto friendly: Make sure the Sriracha is compliant, or use Frank’s Red Hot® sauce instead. Use lite tamari or Bragg’s Aminos® instead of soy sauce, and leave out the brown sugar in the sauce. Skip the red onion.

More Easy Dinner Recipes:

• Chicken Ramen in less than 30 minutes
• Chicken Gnocchi Soup Olive Garden copycat
• Stuffed Peppers another low-carb option
• Chow Mein readers favorite
• Chicken Burrito Bowls all made in one pot

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5 from 21 votes

Egg Roll in a Bowl

By Chelsea Lords

Egg Roll in a Bowl gives you all the flavor of your favorite egg roll—minus the wrappers and deep frying! A quick, nutritious, and delicious 30-minute meal.

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Equipment

• Wok or large, deep sauté pan (12 inches minimum)

Ingredients

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USMetric

Sauce

• ▢ 1/2 tablespoon cornstarch
• ▢ 3 tablespoons reduced-sodium soy sauce
• ▢ 3 tablespoons chicken broth or stock
• ▢ 2 teaspoons sesame oil
• ▢ 1 tablespoon light brown sugar
• ▢ 1 tablespoon rice vinegar
• ▢ 1/2 tablespoon Sriracha sauce
• ▢ 1/4 teaspoon white pepper or black

“Egg Roll”

• ▢ 1 tablespoon vegetable oil
• ▢ 1 cup thinly sliced red onion 1/2 large onion
• ▢ 1 tablespoon finely minced ginger
• ▢ 1 tablespoon finely minced garlic
• ▢ 1 pound ground pork or ground turkey or ground chicken or ground beef
• ▢ 1 cup thinly sliced red bell pepper 1 pepper
• ▢ 1 (16-ounce) package coleslaw mix or 16 ounces chopped cabbage plus 1 and 1/2 cups matchstick carrots, see note 1
• ▢ 2 to 3 green onions for garnish
• ▢ Sriracha mayo optional, for serving, see note 2
• ▢ White rice optional, for serving, see note 3

Instructions 

• Start by whisking together the sauce. In a small bowl, use a fork to whisk together the cornstarch and 1 tablespoon soy sauce. Once smooth, add in the remaining 2 tablespoons soy sauce, the chicken broth, sesame oil, light brown sugar, rice vinegar, Sriracha sauce, and pepper. Whisk until smooth and set aside.
• Prep the rest of your veggies—the cooking goes quickly! Cut a red onion in half and thinly slice one of the halves. Finely mince the ginger and the garlic. Open the coleslaw mix or chop the cabbage (see note 1). Remove the stem and seeds from the red pepper and very thinly slice it, then halve the slices horizontally. Thinly slice the green onions.
• Heat a wok or large, deep sauté pan (12 inches minimum) over high heat. Add 1 tablespoon vegetable oil and swirl to coat. Once oil is shimmering, reduce heat to medium and add in onion. Cook for 3–4 minutes, then reduce heat to medium-high. Stir in ginger and garlic and cook for 30 seconds to a minute (or until fragrant). Return heat to high, push the onions to the edges of the pan, and add ground pork to the center. Let it cook without stirring for 30 seconds. Then, use a wooden spoon to crumble the meat and cook until it’s no longer pink, about 5–7 minutes. Integrate the onions, garlic, and ginger into the pork.
• Reduce heat to medium-high. Add the red pepper and the entire bag of coleslaw. It will seem like a lot, but it cooks down quickly. Stir-fry for 2 minutes, then pour in the sauce. Continue to cook, stirring and mixing, for about 2–4 more minutes or until sauce is absorbed into the mixture and the veggies are all crisp tender.
• Taste and add additional soy sauce, Sriracha, and pepper and/or salt as needed. Top with green onions. Serve as is or over rice if desired. You can also add some Sriracha mayo if you like a creamy element (see note 2).

Video

Recipe Notes

Note 1: If you use a coleslaw mix, look for a 12–16 ounce one with matchstick carrots. Alternatively, use a green cabbage (cut to get 6 packed cups) and 1 and 1/2 cups matchstick carrots.

Note 2: To make Sriracha mayo, whisk together 1/2 cup mayo, 3 tablespoons fresh lime juice, 1/4 teaspoon lime zest, and 1 tablespoon Sriracha until smooth.

Note 3: I serve this Egg Roll in a Bowl on top of basmati rice. Here’s how I cook it:

• Place rice in a fine-mesh sieve and rinse in cold water for 2–3 minutes or until water (coming from the strainer) runs clear. Place uncooked rice in a bowl and soak in cold water while you bring a very large pot of water to boil over high heat. Once water is boiling, salt the water (a teaspoon or so). Drain the rice through the fine-mesh sieve and add to the boiling water. Cook, stirring occasionally, for exactly 5 minutes (do not reduce temperature; it should be boiling). Drain the rice and set aside.

Storage: Store leftover Egg Roll in a Bowl in an airtight container in the fridge. To freeze, place leftovers in an airtight/freezer-safe container and freeze for up to 3 months.

Nutrition

Serving: 4servings | Calories: 403kcal | Carbohydrates: 12g | Protein: 22g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 82mg | Sodium: 906mg | Potassium: 522mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1178IU | Vitamin C: 54mg | Calcium: 38mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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