Make a healthy and delicious deconstructed egg roll by turning it into an Egg Roll Bowl made with ground pork, crunchy coleslaw mix, and a sweet, savory sauce for a complete 15-minute low-carb, easy dinner recipe everyone will love!
I’ve made California Roll in a Bowl, Spring Roll in a Bowl as well as Bang Bang Shrimp bowls and even bulgogi bowls. So, I knew this would turn out just as amazing.
Table of contents
Best Egg Roll in a Bowl Recipe
An egg roll bowl turns everyone’s favorite Chinese take-out appetizer into a complete meal using fresh ingredients and Asian-inspired flavors. It’s a low-carb alternative that tastes just like an egg roll without spending any time rolling wrappers or deep frying!
It’s all made in one skillet using healthy and delicious ingredients including juicy ground pork, crunchy carrots, and coleslaw mix, in a tasty sauce filled with sweet and salty, savory, and slightly spicy flavors. You can spice it up even more by adding as much red pepper flaks, sriracha sauce, or other favorite hot sauce as you’d like.
You can enjoy it just as it is, or on top of a bed of rice or noodles for a quick and easy recipe idea any weeknight or as meal prep for the week. I like to finish mine with baked crispy wonton strips so there’s still a bit of that crunch from the wrapper without the extra work.
There’s no end to my love of…well…bowls and I know you’ll love this one as much as I do!
Ingredients/shopping list
- Sesame oil: An oil with a high smoke point that provides the unmistakable nutty sesame seed flavor popular in many Chinese food recipes, including the original egg roll. I highly recommend using it, but if not, use another cooking oil like vegetable oil, canola oil, or olive oil.
- Ground pork: A flavorful meat that I happen to love, but you can swap it with whichever meat you prefer. See below for ideas.
- Coleslaw mix & shredded carrots: To keep this egg roll bowl quick and easy, I use prepackaged coleslaw and pre-shredded carrots. You’ll keep some of the coleslaw mixes for the egg roll bowl as it cooks and then add some at the end for extra crunch.
- Ginger & Garlic: Both are very flavorful aromatics that deliver flavor to the meat mixture but also the sauce. You can also use ginger paste usually found near the salad mixes. In a pinch you can use ½ teaspoon of ground ginger instead of fresh grated. The same with fresh garlic. Use ½ teaspoon of garlic powder if that’s what you have.
- Soy sauce: Gives this dish a salty umami flavor. I like using low sodium soy sauce. If gluten is an issue, consider using Tamari or coconut aminos instead.
- Sweet chili sauce: Adds a sweet and spicy flavor to the sauce. It’s delicious!
- Rice vinegar: This type of vinegar is not as strong as white vinegar. It’s much milder and has a slightly sweet note to it, which gives more flavor than it does punch.
- Hoisin or oyster sauce: Along with soy sauce, this will give the sauce a dark color, a thicker consistency, and an even more sweet and salty flavor. You can omit this if you prefer, it’s optional.
- Sriracha: A flavorful heat! Use more or less as desired.
- Sesame seeds and sliced onions: For garnish.
- Crispy wontons: Use store-bought crisps or make your own for an optional crunchy finish!
Variations/ Substitutions
1. Serve it over white rice, brown rice, rice noodles, or lo-mein noodles. For low carb version, serve with cauliflower rice, spaghetti squash or zucchini noodles.
2. Use broccoli slaw mix instead of coleslaw mix.
3. Make it vegetarian and swap the ground pork for 4 scrambled eggs. You could also use tempeh or shredded tofu.
4. Use different meat like ground beef, ground chicken, or ground turkey.
5. Bulk it up with some extra veggies like shelled edamame, diced red bell pepper, broccoli florets, snow peas, mushrooms, water chestnuts or bean sprouts.
6. If you can’t find a coleslaw mix, use shredded or sliced green cabbage.
Homemade Wonton Strips
Brush both sides of the wonton wrappers with oil and cut into ¼″ strips. Bake in a preheated 400-degree oven on a parchment-lined baking sheet for 7-10 minutes. Once golden and crisp, they’re ready!
How to Make this Recipe
This quick and simple recipe comes together in just 15 minutes!
Step 1: Heat the tablespoon of sesame oil in a large skillet over medium heat and cook the pork until no longer pink. Crumble it as it cooks all the way through.
Step 2: In a small bowl, combine soy sauce, sweet chili sauce, rice wine vinegar, hoisin sauce, and sriracha. Mix to combine.
Step 3: Add 4 cups of the coleslaw mix to the skillet along with the shredded carrots, garlic, ginger, and combined sauce.
Step 4: Cook for 2 minutes until the veggies are warmed through then remove the skillet from the stovetop and add in the remaining coleslaw mix.
Garnish egg roll bowl with sesame seeds and sliced green onions. Enjoy!
Tips
- If shredding your own carrots, squeeze out any excess water before adding them to the skillet.
- For even more flavor use toasted sesame oil (yes, it’s different than regular sesame oil)! You can even toast your sesame seeds for garnish. It just has that little bit of something extra!
- Add extra protein by serving it with a fried egg on top or garnishing it with chopped nuts.
FAQ’s
This dish is complete with protein, veggies, and good fats. It’s a great low-carb meal as is, but there are many ways to enjoy it outside of the bowl. Serve it over white or brown rice, lo-mein noodles, zucchini noodles, or quinoa. You can also turn them into lettuce wraps!
Keep stored in an airtight container in the fridge for up to 4 days.
You can use the microwave if you prefer, or back in the skillet to warm through on the stove.
If you like this recipe, please leave us a comment and rate the recipe below. You can also find us on Facebook, Pinterest, Twitter and Instagram!
Egg Roll Bowl
Ingredients
- 1 tablespoon sesame oil
- 1 pound ground pork
- 5 cups coleslaw mix divided
- 2 cups shredded carrots
- 1 teaspoon ginger grated
- 1 teaspoon minced garlic
- 2 tablespoons soy sauce
- 2 tablespoons sweet chili sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin or oyster sauce
- ½ teaspoon sriracha more or less to taste
- Sesame seeds and sliced green onion for garnish
- Crispy wonton strips optional (see notes)
Instructions
- In a large skillet, add the sesame oil and heat over medium heat.1 tablespoon sesame oil
- Add the ground pork and brown for 5 minutes, crumbling until no pink remains.1 pound ground pork
- In a small bowl, add the soy sauce, sweet chili sauce, rice vinegar, hoisin sauce, and sriracha.2 tablespoons soy sauce, 2 tablespoons sweet chili sauce, 1 tablespoon hoisin or oyster sauce, ½ teaspoon sriracha, 1 tablespoon rice vinegar
- Add 4 cups of the coleslaw mix, the shredded carrots, garlic, ginger, and the sauce into the skillet.5 cups coleslaw mix, 2 cups shredded carrots, 1 teaspoon ginger, 1 teaspoon minced garlic
- Cook for another 2 minutes or just until the vegetables are warmed through.
- Remove the skillet from the stovetop and add the last of the coleslaw mix.
- Garnish with sesame seeds and sliced green onions.Sesame seeds and sliced green onion, Crispy wonton strips
Notes
Coat both sides of a wonton wrapper lightly with olive oil and then slice the wrappers into ¼” slices.
Place the strips baking sheet and sprinkle with salt.
Bake for 7-10 minutes until golden brown and crisp.
Nutrition
Nutritional Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected
Leave a Reply