Egg Roll in a Bowl

5 from 24 votes

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 Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: Asian

Keyword: Egg Roll in a Bowl

Servings: servings

Author: Chelsea Lords

Cost: $9.13

Equipment

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

Ingredients

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
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

US - Metric

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

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