The first time I heard about Easy Egg Roll in a Bowl, I imagined a one-pan dinner bursting with that nutty toasted scent and silky-smooth cabbage swimming in savory sauce. After six rounds in my own kitchen—tweaking timings, oil ratios, and seasoning levels—I finally hit on the version that gleams with a glossy surface and crackles as it cools. Each bite reveals tender pork flecked with crisp cabbage, while fragrant steam carries a hint of ginger and garlic. During testing, I discovered that resting the skillet off heat for two minutes deepens the flavors (cooking note) and keeps every strand of cabbage snappy.
Why You’ll Love Easy Egg Roll in a Bowl
- One-skillet preparation for minimal cleanup and loud sizzling satisfaction
- Low-carb, grain-free spin on a classic takeout favorite
- Ready in under 20 minutes with golden-browned pork and tender-crisp veggies
- Inspired by traditional egg rolls without the fuss of wrappers
A Little Background
This dish caught my eye when I was chasing a faster weeknight spin on my favorite Chinese carry-out. In my prep tests, I realized slicing the onion extra fine (about 1/4-inch dice) lets it melt into the pork and adds a silky texture without big crunchy chunks (prep note). It quickly became a fall routine, bubbling around the edges with autumn’s cooler air drawing me to richer flavors.
Key Ingredients for Easy Egg Roll in a Bowl
- Avocado oil: High-heat stable and neutral; swap for canola if needed.
- Sesame oil: Adds a toasty aroma; drizzle at the end for best fragrance.
- Ground pork (1 lb): Keeps the dish juicy; lean turkey works but adds dryness.
- Coleslaw mix (12 oz): Pre-shredded cabbage and carrots; saves time on slicing.
- Soy sauce & rice vinegar: Balances salt and tang; use low-sodium to control saltiness.
- Fresh ginger & garlic: Grate finely to release oils and build depth.
How to Make Easy Egg Roll in a Bowl
- Heat 2 Tbsp avocado oil and 1 Tbsp sesame oil in a large skillet over medium heat. Once shimmering, add 1 lb ground pork, 1 tsp kosher salt, and ½ tsp pepper. Cook, breaking up meat, until golden-brown and crackling, about 6–8 minutes.
- Stir in 1 medium diced yellow onion, 4 cloves minced garlic, and 2 tsp minced fresh ginger. Sauté until the onion is translucent and the air fills with fragrant steam, 2–3 minutes.
- Add a 12 oz bag coleslaw mix, 3 Tbsp low-sodium soy sauce, 3 Tbsp rice vinegar, and 2 tsp sriracha (optional). Toss frequently until the cabbage softens but retains a tender bite, 4–5 minutes.
- Taste and adjust: sprinkle more soy sauce for salt, vinegar for brightness, or red pepper flakes for heat. Remove from heat and let rest two minutes before serving.
Pro Tips & Troubleshooting
- For deeper browning, let the pork sit undisturbed for 2 minutes before breaking it up.
- If the skillet becomes too dry, splash in a teaspoon of water instead of extra oil to deglaze.
- Swap in ground turkey or chicken for a lighter twist; add an extra drizzle of sesame oil to boost flavor.
- To double the batch, use two skillets or finish in a 400°F oven for 5 minutes to retain crispness.
Storage & Make-Ahead Guide
Let leftovers cool slightly, then transfer to airtight containers. Store in the fridge for up to 4 days or freeze in meal-prep portions for up to 3 months. Reheat covered in a skillet over medium heat until steaming hot (165°F internal). For best texture, avoid microwaving directly—this keeps the cabbage from turning soggy (storage note). Always follow safe food handling: chill within two hours and discard if left out longer.
Serving Suggestions
Try spooning this into lettuce cups for a light wrap, over steamed rice for extra heft, or topped with a fried egg for added richness. A scattering of sliced green onions and sesame seeds adds color and crunch.
Frequently Asked Questions
- How do I reheat Egg Roll in a Bowl? Warm in a nonstick skillet over medium heat until steaming, about 3–4 minutes, or microwave covered in 30-second bursts.
- Can I substitute ground turkey or chicken? Yes—lean turkey or chicken works; add an extra teaspoon of sesame oil for richer flavor.
- What’s the best swap for coleslaw mix? Thinly sliced Napa or green cabbage plus shredded carrots at a 3:1 ratio gives the closest texture.
- Is Egg Roll in a Bowl low carb? Absolutely—it’s carb-light thanks to cabbage instead of wrappers or rice.
- Can I meal prep Egg Roll in a Bowl? Yes, prepare in advance, cool completely, then portion into containers for up to 4 days in the fridge.
- How do I make it spicier? Stir in extra sriracha, chili garlic sauce, or red pepper flakes when adding sauces.
Final Thoughts
I love kicking back after a busy day with a steaming bowl of Easy Egg Roll in a Bowl—its tender-crisp cabbage and glossy pork mixture always hits the spot. Give it a try, tweak the heat to your liking, and share your favorite tweaks in the comments below!
More Recipes You’ll Love
- Healthy Chinese Ground Beef & Cabbage Stir-Fry – same no-wrapper cabbage stir-fry style for lighter meals
- Beef and Broccoli Stir-Fry – classic glossy sauce and tender-crisp veggies in one pan
- Kung Pao Chicken – bold, spicy soy-ginger flavors that echo the Easy Egg Roll in a Bowl sauce
- Bang Bang Chicken – creamy, spicy peanut sauce provides a tasty contrast
Easy Egg Roll in a Bowl
Ingredients
Main
- 2 Tbsp avocado oil
- 1 Tbsp sesame oil
- 1 lb ground pork
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 2 tsp fresh ginger minced
- 12 oz coleslaw mix
- 3 Tbsp low-sodium soy sauce
- 3 Tbsp rice vinegar
- 2 tsp sriracha optional
Instructions
Main
- Heat oils in a large skillet over medium heat until shimmering, about 1 minute. Add pork, salt, and pepper and cook, breaking up meat, until browned and crackling, about 6–8 minutes.
- Stir in onion, garlic, and ginger; sauté until onion is translucent and fragrant, 2–3 minutes.
- Add coleslaw mix, soy sauce, rice vinegar, and sriracha; toss until cabbage softens but retains bite, 4–5 minutes.
- Taste and adjust seasoning. Remove from heat and let rest 2 minutes before serving.