The skillet’s sizzling, and I’m already eyeing the bowl. Egg Roll In A Bowl is a fast, flavor-packed dinner that comes together in under 20 minutes.
This dish is perfect for nights when you have a pound of ground pork and no idea what to make. You skip the deep-frying and rolling, but keep all the delicious flavors — trust me on this. Just toss everything in one pan, and you’ve got dinner sorted without much fuss. Quick, easy, done!
Why You’ll Love This Egg Roll In A Bowl
- Super Easy Prep: Toss everything in a skillet and let it do its thing — dinner’s ready in under 20 minutes.
- Savory Flavor Bomb: Packed with ground pork and soy sauce, it’s like takeout without the delivery fees (and pants).
- Crisp-Tender Veggies: The cabbage and carrots cook just right, giving you that satisfying crunch without losing their bite.
- Endless Variations: Swap in chicken or tofu, add extra veggies, or throw in some spice — it can be whatever you want!
- One-Pan Wonder: Cleanup’s a breeze since it all cooks in one skillet, but don’t expect leftovers; they vanish fast!
Egg Roll In A Bowl Ingredients
For the Base:
ground pork (1 pound) — Use fresh ground pork, or the dish’ll taste bland and greasy.
shredded cabbage (4 cups) — Don’t use pre-shredded cabbage; it gets too soggy and loses crunch.
carrots (1 cup) — Grate carrots, or they’ll be too thick and won’t soften properly.
soy sauce (2 tablespoons) — Stick with low-sodium soy sauce, or it’ll overpower everything with salt.
For the Topping:
sliced (2 green onions) — Use fresh ginger, or it won’t have that zingy flavor you want.
sesame oil (1 tablespoon) — Don’t skimp on the sesame oil; it’s essential for that nutty depth.
rice vinegar (1 tablespoon) — Use unseasoned rice vinegar, or it’ll throw off the dish’s balance.
Full measurements in the recipe card below.
How to Make Egg Roll In A Bowl
1. Cook the Pork: In a large skillet over medium heat, add 1 pound of ground pork. Cook for about 5-7 minutes until it’s browned and the fat renders out (you’ll smell it start to sizzle).
2. Add Veggies: Toss in 4 cups of shredded cabbage and 1 cup of grated carrots. Stir to combine, cooking for another 3-5 minutes until the veggies are tender and vibrant (they should soften but still have some crunch!).
3. For the Sauce: Pour in 2 tablespoons of low-sodium soy sauce, stirring well to incorporate all ingredients. Cook for another minute to heat through — it’ll smell super savory.
4. Meanwhile: While that’s cooking, slice up your 2 green onions and set them aside (don’t forget this step; they add so much flavor!).
5. Finish It Off: Drizzle 1 tablespoon of sesame oil over the cooked mixture and stir to distribute that nutty goodness evenly.
6. Serve It Up: Dish out your Egg Roll In A Bowl into bowls and top with those fresh green onions you sliced earlier. Drizzle with rice vinegar if you want an extra zing!
7. Enjoy!: Dig in while it’s warm! Just watch out — if you let it sit too long, it might get a little pan-sticky on the bottom.
Exact quantities in the recipe card below.
How to Store Egg Roll In A Bowl
- Room Temperature: It’s best to eat this dish right away, but if you need to leave it out, keep it covered for no more than 2 hours.
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Just a heads-up, the veggies might lose some crunchiness after a day or so.
- Freezer: You can freeze the mixture in a freezer-safe container for up to 2 months. (But keep in mind that the texture of the cabbage will change when thawed.)
- Reheating: Heat in a skillet over medium heat until warmed through, about 5 minutes. You’ll know it’s ready when you hear that sizzle and see steam rising!
What to Serve with Egg Roll In A Bowl?
It’s light and savory, but a little something extra on the side can balance the flavors and keep things interesting.
- Sesame Ginger Dressing: Drizzle over mixed greens for a zingy contrast to the warm dish.
- Cucumber Salad: Try this refreshing crunch with vinegar for a nice acidity that cuts through richness.
- Steamed Broccoli: The crisp-tender texture adds a great bite, plus it’s super quick—just 5 minutes in the steamer!
- Quick Pickled Radishes: Slice radishes and soak them in vinegar for 30 minutes. Their tang will brighten everything up.
- Rice or Quinoa: Serve it over fluffy grains for a cozy texture difference that makes it feel heartier.
- Chili Oil Drizzle: Adds heat and depth, balancing the savory with its spicy kick. Just a little goes a long way!
- Edamame Pods: Steam these green gems while you cook; they offer protein and a pop of color to your meal.
Egg Roll In A Bowl Variations
Here’s how to play with this recipe and make it your own!
- Spicy Kick: Add 1 tablespoon sriracha while cooking the pork for a heat that hits just right.
- Extra Crunch: Toss in 1/2 cup chopped water chestnuts with the cabbage and carrots for that satisfying crunch.
- Soy-Free Option: Use 2 tablespoons coconut aminos instead of soy sauce if you want a soy-free dish (I like this better).
- Sweet-Savory Twist: Drizzle 1 tablespoon honey or maple syrup when adding soy sauce for a sticky-sweet flavor boost.
- Veggie Boost: Mix in an extra cup of bell peppers or snap peas during the last minutes of cooking for color and nutrition.
- Next Level Upgrade: Top with a fried egg after plating for a melty-gooey finish that takes this dish to new heights.
- Crunchy Garnish: Sprinkle 1/4 cup crushed peanuts or sesame seeds on top before serving for added texture and flavor.
Make Ahead Options for Egg Roll In A Bowl
I love prepping the veggies and meat ahead for my Egg Roll In A Bowl. You can chop up the cabbage and carrots, and even cook the pork a day in advance. Just store everything in airtight containers in the fridge. The base holds well for about 3 days, but I find that fresh cabbage keeps its crunch better than cooked — so if you want that crisp-tender texture, add it just before serving. When you’re ready to eat, reheat the mixture on the stove and drizzle with sesame oil right before you dig in. Trust me, it’s all about keeping that freshness! Don’t skip the green onions either; they’re best added fresh!
Egg Roll In A Bowl Recipe FAQs
Can I make Egg Roll In A Bowl ahead of time?
You can definitely make this dish ahead of time! Just cook everything, let it cool, and store it in an airtight container in the fridge for up to 3 days. When you’re ready to eat, just reheat it in a skillet over medium heat until it’s warmed through (you’ll know it’s ready when it starts sizzling again). Just keep in mind that the veggies might lose a bit of their crunch.
What can I use instead of ground pork?
If you want to swap out the ground pork, ground turkey or chicken works well too. Just know that turkey can be a bit drier, so you might want to add a little extra sesame oil for moisture. Beef could work too, but it’ll change the flavor profile. Whichever meat you choose, aim for something with a good fat content — lean cuts just won’t have the same richness.
Why did my Egg Roll In A Bowl turn out soggy?
Soggy results usually come from using pre-shredded cabbage or not cooking the veggies long enough. It’s best to use fresh cabbage that you’ve shredded yourself; this way, you’ll keep that crisp-tender texture. Also, make sure you’re cooking them until they’re tender but still vibrant. If they start releasing too much water during cooking, crank up the heat a bit to help evaporate it.
How do I make this recipe gluten-free?
It’s super easy! Just swap regular soy sauce for gluten-free tamari, and you’re all set. Make sure your rice vinegar is also unseasoned and gluten-free (most are!). Don’t skimp on the sesame oil either; it’s key for flavor and depth! And if you’re looking for extra crunch, toss in some chopped nuts as a topping — trust me on this one!
Final Thoughts on Egg Roll In A Bowl
Egg Roll In A Bowl is one of those dishes that saves you time without skimping on flavor. With just a quick skillet technique, you can whip up something that feels fancy but comes together in under 30 minutes. Plus, the combination of fresh ground pork and crunchy cabbage really packs a punch. If you’ve been putting this off, tonight’s the night. Give it a go and let me know how yours turned out in the comments!
Egg Roll In A Bowl
Ingredients
Method
- In a large skillet over medium heat, add the ground pork and cook until browned, about 5-7 minutes.
- Add the shredded cabbage and carrots to the skillet, stirring to combine. Cook for an additional 3-5 minutes until the vegetables are tender.
- Pour in the soy sauce, stirring well to incorporate all ingredients. Cook for another minute to heat through.
- While the base is cooking, prepare the toppings. Slice the green onions and set aside.
- Drizzle sesame oil over the cooked mixture and stir to distribute the flavor.
- Serve the egg roll mixture in bowls and top with sliced green onions. Drizzle with rice vinegar if desired.
- Enjoy your Egg Roll In A Bowl warm, garnished with additional sesame oil for extra flavor!
