Egg Roll in a Bowl Recipe (Easy 25-Minute Dinner)

This easy Egg Roll in a Bowl is made in one pan with ground pork, cabbage, and fresh veggies, then topped with creamy sriracha mayo. Ready in just 25 minutes, it’s a flavorful, quick weeknight dinner the whole family will love.

Egg Roll In A Bowl

There are nights when I just don’t have the energy to make something complicated. This deconstructed Egg Roll in a Bowl recipe came to my rescue when I was looking for something quick, satisfying, and packed with flavor. It instantly became a family favorite dinner for busy weeknights. Even my kids rave about it.

Since then, I’ve made it countless times, tweaking and perfecting the recipe along the way. Now, I’m so excited to share my best version with you – it’s simple, delicious, and sure to become a favorite in your home too!

Reader Review

This was so good! Made last week and making again tonight. Whole family loved it. Great for leftovers for work lunches. Do not skip the siracha mayo. Perfect topper!

-Amy B.

Love easy one pan meals? Be sure to try my Ground Beef with Cabbage, Chicken Fried Rice and 30 Minute Ground Beef and Brooccoli Stir Fry too!

Ingredients

For a full ingredients list with measurements, check the recipe card below.

Sesame oil: I like to use sesame oil to cook this dish as it has a nice nutty flavor. You can use coconut oil as well, but it won’t have the exact same taste.
Vegetables: Onion, coleslaw mix, and carrots. You could also use broccoli slaw as an alternative to coleslaw. Grate the carrots yourself or use a bag of matchstick carrots. You could also shred a small head of cabbage yourself.
Ground pork: I like to use lean ground pork for this recipe. The mild flavor of the pork works great with the aromatics. Alternatively, you could also use ground turkey, ground beef, ground chicken, and even ground venison. It’s best to use lean or extra lean meats so that the final dish isn’t too greasy.
Garlic and ginger: I recommend to use fresh cloves garlic and fresh ginger for the best flavor.
Water chestnuts: I love the crunchy texture of the water chestnuts in his recipe, and they have a mild nutty flavor.
Rice wine vinegar: This mild rice vinegar helps to balance out the salty flavors and brightens the dish. White wine vinegar can be used in a pinch.
Low sodium soy sauce: This gives the dish a lovely umami salty flavor. You can use tamari if you have a gluten intolerance or coconut aminos for paleo, gluten-free, whole30, and keto versions.
Hoisin sauce: A rich and sweet sauce that adds a depth of flavor.
Garnish: Black sesame seeds and green onions
Sriracha mayo: Mayonnaise and sriracha. Start with a small amount of sriracha and modify it according to your liking.

How To Make Egg Roll In A Bowl

cooking onion and ground meat in a skillet

Step 1. Cook onion & meat. Heat a large skillet over medium-high heat. Add the diced onion and cook until translucent, then add the ground meat and cook, stirring, until no longer pink. Drain any excess liquid if needed.

adding aromatics in egg roll in a skillet

Step 2. Add aromatics. Add the garlic, ginger, and water chestnuts, cooking for about 30 seconds until fragrant. Stir in the rice wine vinegar, soy sauce, hoisin sauce, and sriracha sauce, mixing well.

cooking egg roll bowl recipe in a skillet

Step 3. Cook coleslaw mix & carrots. Add the coleslaw mix and shredded carrots to the skillet. Season with salt and pepper, then cook for 5-7 minutes, stirring occasionally, until the cabbage is wilted.

Step 4. Garnish & serve. Remove from heat and adjust seasoning if necessary. Sprinkle with green onions and sesame seeds, drizzle with sriracha mayo, and serve warm in a bowl.

Step 5. Make the Sriracha Mayo

Mix ingredients in a bowl until well combined.

TIPS FROM NELI’S KITCHEN

Tips for the Best Egg Roll in a Bowl

Use a large skillet. I recommend using your largest skillet so the pork and vegetables have plenty of room to cook without becoming watery.
Drain excess grease if needed. Depending on the ground pork you use, there may be some extra grease in the pan. I like to drain it before adding the sauces and vegetables so the finished dish doesn’t feel heavy.
Don’t overcook the cabbage. I think this egg roll bowl tastes best when the cabbage is tender but still has a slight crunch. Keep an eye on it because it can soften quickly.
Taste before adding salt. Soy sauce and hoisin sauce already add plenty of savory flavor, so I always taste the dish before adding any extra salt.
Use prepared vegetables to save time. I love the convenience of bagged coleslaw mix and matchstick carrots. They eliminate most of the chopping and help me get dinner on the table quickly.
Adjust the spice for your family. When I make this for my kids, I reduce or omit the sriracha from the skillet and drizzle the sriracha mayo only over my serving. You can always add more heat at the table, but you can’t take it out!

Why You Will Love This Egg Roll In a Bowl Recipe

One skillet: One of the main reasons I love this recipe is because it’s all cooked in a skillet on the stovetop, so even the clean up is a breeze!
Hearty and flavorful: Loaded with delicious ingredients, this dish makes for a truly satisfying meal
Make ahead: This is a great option if you are into weekly meal prep. Make it up once and enjoy the leftovers later in the week. It’s freezer friendly too.

Egg Roll in a Bowl

This easy Egg Roll in a Bowl has all the savory flavors of a classic egg roll, made with ground pork, cabbage, carrots, garlic, and ginger in one pan. Finished with creamy sriracha mayo, it’s a quick weeknight dinner ready in just 25 minutes. Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 4

Ingredients

2 Tablespoon sesame oil
1 medium onion, diced
1 lb. ground pork, can substitute with ground chicken, ground beef, or ground turkey
4 cloves garlic, minced
1 teaspoon grated ginger
8 oz water chestnuts, chopped
1 Tablespoon rice wine vinegar
¼ cup soy sauce
1 Tablespoon hoisin sauce
1 Tablespoon sriracha
1 16 ounce bag coleslaw mix
½ cup grated or “matchstick” carrots
½ teaspoon salt
¼ teaspoon black pepper

Garnish

Black sesame seeds
4 green onions, thinly sliced

Sriracha Mayo

¼ cup mayo
1-2 tablespoons sriracha

Instructions

Egg Roll in a Bowl

Cook the pork. Heat the sesame oil in a large skillet over medium-high heat. Add the onion and cook for 2–3 minutes, until softened. Add the ground pork and cook for 5–7 minutes, breaking it apart with a wooden spoon, until browned and no longer pink. Drain any excess grease if necessary.
Add the sauce. Add the garlic and ginger and cook for about 30 seconds, stirring constantly, until fragrant. Stir in the water chestnuts, rice vinegar, soy sauce, hoisin sauce, and sriracha until the pork is evenly coated.
Add the veggies. Add the coleslaw mix and shredded carrots. Cook for 5–7 minutes, stirring occasionally, until the cabbage is tender but still has a slight crunch. Taste and season with pepper and salt, if needed.
Garnish and serve. Remove from the heat and divide among bowls. Garnish with green onions and sesame seeds, drizzle with sriracha mayo, and serve warm.

Sriracha Mayo

Mix ingredients in a bowl until well combined.

Video

Notes

Use a large skillet so the ingredients have enough room to cook without becoming watery.
Drain excess grease from the ground pork before adding the sauces and vegetables, if needed.
Don’t overcook the cabbage. Cook it until tender but still slightly crisp for the best texture.
Taste before adding salt. The soy sauce and hoisin sauce already provide plenty of saltiness.
Adjust the heat to taste. Reduce or omit the sriracha for a milder dish, or serve the sriracha mayo on the side.
For a more keto-friendly egg roll in a bowl, you can omit hoisin sauce and substitute soy sauce for coconut aminos.

Nutrition

Calories: 512 kcal
Carbohydrates: 28 g
Protein: 24 g
Fat: 35 g
Saturated Fat: 11 g
Polyunsaturated Fat: 7 g
Monounsaturated Fat: 14 g
Trans Fat: 0.01 g
Cholesterol: 84 mg
Sodium: 1558 mg
Potassium: 812 mg
Fiber: 7 g
Sugar: 10 g
Vitamin A: 2934 IU
Vitamin C: 55 mg
Calcium: 97 mg
Iron: 3 mg

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.

Variations

I love how easy it is to customize this Egg Roll in a Bowl recipe based on your preferences or dietary needs. Here are some of my favorite variations to switch things up:

Protein options: Swap ground pork for ground chicken, turkey, beef, venison, or even beans or lentils for a vegetarian version. Shrimp also works well for a seafood twist. You can also top it with a fried egg for an extra protein boost.
Low-carb/keto: Skip the hoisin sauce (which has sugar) and replace it with coconut aminos or a sugar-free alternative. Add extra protein or healthy fats like avocado for a keto-friendly meal.
Extra crunch: Sometimes I like to mix in chopped peanuts or cashews just before serving for added texture.
More veggies: If you want to incorporate more vegetables, you can add bell peppers, mushrooms, zucchini, or bean sprouts. Stir them in with the coleslaw mix for extra color and flavor.
Spice it up: If you like it extra spicy like my husband, you can add red pepper flakes, more sriracha mayo, or a drizzle of hot sauce for extra heat.
Soy-free alternative: Use coconut aminos or gluten-free Tamari sauce in place of soy sauce and a hoisin substitute for a soy-free version.

Pair It With

I love to serve this low-carb egg roll bowl just by itself, it’s so hearty and filling. If you like, you could serve smaller portions over rice, cauliflower rice, or quinoa.

Meal Prep Tips

Cook a big batch of ground meat ahead of time for easy meal prep.
Make the sauce in advance so you can just toss everything together quickly.
Use pre-shredded coleslaw mix and matchstick carrots instead of chopping the vegetables yourself

Storage & Reheating Tips

Refrigerate: This dish is perfect for a quick weeknight dinner and works great for meal prep! To store, allow the egg roll in a bowl to cool completely before transferring it to an airtight container. Keep it refrigerated for up to 4 days.

Reheat: For reheating, warm it in a skillet over medium heat, stirring occasionally until heated through. If the mixture seems dry, add a splash of water or a little extra soy sauce to revive the flavors. Alternatively, you can microwave it in 30-second intervals, stirring between each, until warmed to your liking.

For best texture and flavor, avoid freezing, as the cabbage may become too soft and watery when thawed.