Egg Roll In A Bowl

The first time I made this, my husband walked in and asked why I was making stir-fry without rice. By the time I explained it was actually deconstructed egg rolls, he was already halfway through his second bowl. Now it is the fastest weeknight dinner in our rotation, somehow tasting indulgent while being incredibly simple.

I discovered this recipe during a month when I was trying to eat fewer carbs but was absolutely craving takeout. The coleslaw mix was already in my fridge from a barbecue that never happened, and suddenly I had a stir-fry that exceeded every expectation. Now I keep those bags stocked just for this.

Ingredients

• 1 lb ground pork: Ground pork carries Asian flavors beautifully and becomes tender and browned, though ground chicken or turkey work if you prefer something lighter
• 4 cups coleslaw mix: This shortcut combination of shredded cabbage and carrots saves precious prep time while delivering that essential egg roll crunch
• 1 small onion, finely chopped: The onion becomes sweet and aromatic as it sautés with the pork, building layers of flavor in every bite
• 2 cloves garlic, minced: Fresh garlic is non-negotiable here, blooming in the hot pan to infuse the entire dish
• 1-inch piece fresh ginger, grated: Fresh ginger brings a warm, zesty brightness that powder can never replicate
• 3 green onions, sliced: These add mild onion flavor and pop of color, with extra for garnish making everything look restaurant-worthy
• 3 tbsp soy sauce or tamari: The salty umami foundation that ties everything together, with tamari keeping it gluten-free if needed
• 1 tbsp sesame oil: Toasted sesame oil is the secret weapon, adding that distinctive nutty richness at the end
• 1 tbsp rice vinegar: Just enough acidity to cut through the rich pork and brighten all the vegetables
• 1 tsp sriracha or chili garlic sauce: Optional but recommended if you like gentle heat that builds rather than overwhelms
• ½ tsp ground black pepper: Freshly cracked adds a subtle warmth that complements the Asian seasonings perfectly
• 1 tbsp toasted sesame seeds: These add the final nutty crunch and make the dish look completely finished

Instructions

Brown the pork:

Heat a large skillet or wok over medium-high heat and add the ground pork. Use a wooden spatula to break it apart as it cooks, letting it brown deeply and develop crispy edges for about 5 to 6 minutes.

Add aromatics:

Toss in the chopped onion, garlic, and grated ginger. Stir constantly for 2 to 3 minutes until the onion softens and the garlic becomes fragrant, being careful not to burn it.

Cook the vegetables:

Stir in the coleslaw mix and keep everything moving. Cook for 4 to 5 minutes until the cabbage is just tender but still has that satisfying crunch.

Whisk the sauce:

In a small bowl, combine the soy sauce, sesame oil, rice vinegar, sriracha, and black pepper. Whisk until fully incorporated.

Combine and finish:

Pour the sauce over the skillet contents and toss everything together until coated. Cook for 1 to 2 minutes more until heated through, then stir in the sliced green onions.

Garnish and serve:

Remove from heat and sprinkle with toasted sesame seeds and extra green onions. Serve immediately while everything is still hot and fragrant.

Pin It

My friend Sara came over for lunch last week and watched me make this, convinced it would be bland without complicated spices. She left with the recipe written on a napkin and texted me that night that her family had already requested it again. Sometimes the simplest dishes surprise us the most.

Making It Your Own

The ground pork is traditional, but ground chicken, turkey, or even crumbled tofu work beautifully if you prefer something lighter. I have even used spicy Italian sausage in a pinch, and the result was surprisingly delicious. The sauce carries whatever protein you choose.

Serving Suggestions

While this is perfect on its own as a low-carb meal, it also pairs wonderfully with steamed jasmine rice or cauliflower rice if you want something more substantial. I sometimes serve it inside butter lettuce cups for a fresh, handheld version that feels fancy without any extra work.

Meal Prep Magic

This recipe was practically made for meal prep. The flavors actually improve overnight as everything marinates together, making it ideal for cooking a big batch on Sunday. I pack it into glass containers and reheat portions throughout the week.

• Store leftovers in the refrigerator for up to 4 days
• Reheat gently with a splash of water to refresh the vegetables
• Freeze portions in freezer bags for busy weeks

Pin It

This is the recipe that proved to me simple ingredients, treated with care, can outcompete anything from a restaurant. Enjoy every bite of this effortless, flavor-packed bowl.

Recipe Questions & Answers

→ What makes this dish low carb?

The coleslaw mix replaces traditional egg roll wrappers, significantly reducing carbohydrates while maintaining the classic crunch and texture you love.

→ Can I make this vegetarian?

Absolutely. Substitute ground pork with crumbled tofu or tempeh. The vegetarian version absorbs the savory sauce just as well.

→ How spicy is this dish?

Mildly spice with sriracha as optional. Adjust the amount to your preference or omit entirely for a family-friendly version.

→ What should I serve with egg roll in a bowl?

Enjoy on its own for a low carb meal, or serve over steamed rice or cauliflower rice for a heartier option.

→ How long do leftovers keep?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave.

→ Is this gluten-free?

Use tamari instead of regular soy sauce to make this completely gluten-free while maintaining the same savory flavor profile.