Take the filling from your favorite egg roll recipe, sauté it all together in a skillet, and you’re left with an Egg Roll in a Bowl! This egg roll in a bowl skips the wrappers and deep frying leaving you with a much healthier, 30-minute meal.
Egg roll in a bowl: great low carb meal
Probably the number one request I received through emails last year was for more low carb recipes. And this Egg roll in a bowl recipe fits the ticket perfectly. With a few tweaks this recipe can even work for a Keto or Whole30 diet. (I’ll share what is needed to be compliant later on in this post!)
And if you’re not on a low carb diet (hi carb lovers!) this is still a recipe you’re going to want to add to your arsenal! Coming from a total carb-a-holic, I’m obsessed with this meal. It’s got such a great and full flavor plus it’s easy to make. I mean, one skillet and less than thirty minutes from start to finish? Count me in!
Below I’ll share about the ingredients and the sauce along with all my tips on how to make the recipe prep as quick as possible.
Egg roll in a bowl ingredients:
- Red onion: I like the flavor best of the red onion in this dish, but yellow onion or shallots would also work. For even quicker prep, you can buy frozen diced onions or fresh diced onions at most grocery stores.
- Garlic: finely minced cloves OR use pre-minced jarred garlic for a quicker prep
- Ginger: again, finely minced OR use ginger paste for quicker prep. If you have neither on hand, try adding 1/2 teaspoon ground ginger.
- Ground pork: we like ground pork best for flavor, but ground beef, ground chicken, or ground turkey would all work for this egg roll in a bowl.
- Red 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 a super quick prep, I recommend grabbing a bag of coleslaw mix instead of chopping up a cabbage. The coleslaw mix I’ve tested in this recipe has chopped green cabbage, red cabbage, and matchstick carrots. I’ve included a picture below!
- Matchstick Carrots: if you’re cutting your own cabbage, add in matchstick carrots, otherwise the coleslaw mix has carrots in it!
- Soy Sauce: use reduced or low-sodium so this dish isn’t overly salty. You can always add some salt at the end, but you can’t take it away!
- 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 delivers! If you can find toasted sesame oil, even better! This oil is typically found with Asian ingredients, not other oils in the grocery store.
- Rice Vinegar: this balances the sauce and adds a subtle tang.
- Brown Sugar: another balancing ingredient. Light or dark brown sugar will work; honey will also work.
- Sriracha: this ingredient adds heat and flavor. You can of course reduce (or even omit entirely) if you’re worried about heat. Alternatively, add more or drizzle extra on your bowl if you love the heat!
Shortcut: coleslaw mix
I mentioned above you can use a coleslaw mix instead of chopping cabbage up; this truly makes the egg roll in a bowl prep a cinch. If you opt for using a bag of coleslaw, get one that is 16 ounces with carrots in the mix!
How to make this easy egg roll in a bowl
(The step by step photos below correlate to the numbered descriptions.)
- Sauté: the thinly sliced onions for a few minutes.
- Add in: the garlic and ginger
- Brown: the ground pork (or other ground meat)
- Integrate: the browned & crumbled ground pork with the onion, garlic, and ginger
- Add in: the bell pepper, chopped cabbage, and matchstick carrots (or coleslaw mix). Cook down for a couple of minutes.
- Drizzle in: the sauce and continue to cook until sauce is integrated and veggies are tender!
Can you freeze egg roll filling?
Yes! To freeze: place leftovers in an airtight/freezer safe container, label, and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop. Thawed egg roll filling isn’t quite as crisp as when it is originally made, so you may want to add in a bit of fresh cabbage when reheating.
Store any leftovers in an airtight container in the fridge. This is a great recipe to meal prep; if you are meal prepping, divide leftovers and store in separate containers in the fridge. (Reheat leftovers in the microwave or in a skillet.)
- Egg roll in a bowl Whole30: If you’re on Whole30, use canola oil instead of vegetable. Make sure the Sriracha you use is compliant. If making the Sriracha mayo, make sure to use compliant mayo. Use coconut aminos instead of soy sauce, leave out the cornstarch, and leave out the brown sugar in the sauce. Use your best judgement for leaving in the sesame oil (some say it’s okay some say to limit!). You will also want to confirm the ground pork you use is complaint (no sugar has been added) or substitute a different ground meat. Don’t serve this dish over white rice, use cauliflower rice instead! More recommendations on the Whole30 diet 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.
- Quick note: I’m not an expert at Whole30 or Keto diet, use your best judgement with this recipe and dietary restrictions.
- Make sure to use a really large skillet or wok. There is a lot of volume in the skillet, so you’ll have a hard time mixing everything together if you’re working in a small skillet. I recommend a 12-inch skillet or larger.
- Prep ahead: the cooking goes really quickly, so you’ll want to have all the veggies and sauce prepared before starting to cook.
- Rice: if you want this egg roll in a bowl to be low carb, stick with cauliflower rice. Otherwise, white or brown rice makes a great base.
- In a lettuce wrap: this filling would be incredible in a few butter lettuce leaves.
- With sriracha mayo: if you want to add in a creamy element, I highly recommend a scoop of sriracha mayo. Whisk together 1/2 cup mayo, 3 tablespoons fresh lime juice, 1/4 teaspoon lime zest, and 1 tablespoon Sriracha.
More easy dinner recipes:
- Chicken Ramen in less than 30 minutes
- Chicken Gnocchi Soup Olive Garden copycat
- Stuffed Peppers
- Chow Mein
- Chicken Burrito Bowls one pot
Take the filling from your favorite egg roll recipe, sauté it all together in a skillet, and you're left with an Egg Roll in a Bowl! This egg roll in a bowl skips the wrappers and deep frying leaving you with a much healthier, 30-minute meal.
- 1/2 tablespoon cornstarch
- 3 tablespoons lite 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
- 1/4 teaspoon white pepper (or black)
- 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 pepper (~1 pepper)
- 1 package (16 ounces) coleslaw mix OR 16 ounces chopped cabbage plus 1 and 1/2 cups matchstick carrots Note 1
- 2-3 green onions, for garnish
- Serve over: white rice if desired and with sriracha mayo Note 2
SAUCE: start by whisking together the sauce. In a small bowl, with a fork, whisk together the cornstarch and 1 tablespoon soy sauce. Once smooth, add in the remaining 2 tablespoons soy sauce, 3 tablespoons chicken broth, 2 teaspoons sesame oil, 1 tablespoon light brown sugar, 1 tablespoon rice vinegar, 1/2 tablespoon sriracha, and 1/4 teaspoon white pepper. Whisk until smooth and set aside.
VEGGIE PREP: prep the rest of your veggies, the cooking goes quick! Cut a red onion in half and very thinly slice the half. Finely mince the ginger and finely mice the garlic. Open the coleslaw mix or chop the cabbage (Note 1). Remove the stem and seeds from the red pepper. Very thinly slice the red pepper and then cut the thin slices in half horizontally. Thinly slice the green onions (as many as you want, we use 2-3)
COOK PORK: Heat a wok or large and deep saute pan (12 inches at least!) over high heat. Add 1 tablespoon vegetable oil and swirl to coat. Once the oil is shimmering, add in the onion. Cook for 3-4 minutes and then reduce the heat to medium high. Add in the ginger and garlic, cook for 30 seconds to a minute or until fragrant. Nothing should be burning, if so reduce the heat. Return the heat to high, push the onions to the edges of the pan and add the ground pork right in the center of the pan. Let it cook for 30 seconds without touching. Use a wooden spoon to break apart the meat into crumbles and cook until it's no longer pink, about 5-7 minutes. Integrate the onions, garlic, ginger into the pork.
COOK VEGGIES: Reduce the heat to medium high. Add the red pepper and entire bag of coleslaw (OR chopped cabbage and matchstick carrots). It will seem like a lot, but it cooks down quickly! Stir-fry for 2 minutes and then pour in the sauce. Continue to cook, stirring and mixing the ingredients, for about 2-4 more minutes or until sauce is absorbed into the mixture and the veggies are all crisp tender.
FINISHING: Taste and add additional soy sauce, Sriracha, and/or pepper/salt as needed (depending on the soy sauce or chicken broth used you might want a little salt). Top with green onions. Serve as is or on top of rice if desired. You can also add some sriracha mayo if you like a creamy element! Note 2
Note 1: if you opt to use a coleslaw mix, grab a 16 ounce one with matchstick carrots added in. 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.
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 (under 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.
How many calories are in egg roll in a bowl?
There are 410 calories in this egg roll in a bowl. I also calculated the calories with ground turkey and the calories are 298 per serving. The calories do not contain the optional addition of white rice or Sriracha mayo.