This Egg Roll in a Bowl recipe is like having an egg roll without the deep-fried casing. It’s savory, delicious, and a healthier and easier way to enjoy this tasty Asian dish.
Table Of Contents
Recipe Details
I love this Egg Roll in a Bowl recipe because it’s a low-carb, healthier version of the eggrolls that I adore when I order Chinese. The filling is the best part and putting it in a bowl makes it so much easier to make and better for you. You’ll love this dish!
- TASTE: Ginger and garlic add so much flavor to this egg roll bowl. The savory pork is flavored with umami soy sauce and nutty sesame oil.
- TEXTURE: Ground pork is tender and juicy with small chunks that get in every bite. And the cabbage and carrots add a little crunch.
- TIME: This dish will only take about 20 minutes to make.
- EASE: It’s really easy to make this recipe, especially compared to make homemade egg rolls. You’ll love how simple yet delicious it is.
What You’ll Need
Ingredient Notes
- Pork- We’ll be using ground pork for this recipe. The texture is perfect for this dish.
- Aromatics- Fresh Garlic cloves, Onion, and Fresh ginger add pungent flavor and aroma to the deconstructed egg roll.
- Vegetables- Cabbage and carrots are shredded into the mixture. This adds some crunchy texture. Green onion is used for garnish.
- Soy sauce- Dark soy sauce is less salty than regular soy sauce. It also is slightly sweet, which will balance the saltier, savory characteristics of this recipe.
- Sesame oil- This adds a nice nutty flavor.
- Olive oil- This ingredient will help the pork crisp up a little as it cooks.
Add-ins and Substitutions
- Substitute the ground meat- You can use ground chicken, ground beef, or ground turkey in place of the pork.
- Add sesame seeds- For more nutty flavor, you could add some sesame seeds into the mixture, or just garnish with them.
- Substitute the dark soy sauce- You can use regular soy sauce, low-sodium soy sauce, tamari, or coconut aminos as an alternative.
- Make it spicy- Add some red pepper flakes, chili oil crisp, or Sriracha to give this take on a classic eggroll some kick.
How to Make Eggroll in a Bowl
- Cook the pork. Bring a large wok over medium-high heat. Add the olive oil and ground pork and break up the meat with a wooden spoon and stir until fully cooked through.
- Add the aromatics. Now add the diced onion, minced garlic, and ginger. Stir for about 3-5 minutes or until the onion becomes translucent.
- Add the vegetables and sauces. Next, add the shredded carrots, cabbage, pepper, dark soy sauce, and sesame oil. Cook for another 3-4 minutes.
- Garnish and serve. Last, garnish with chopped green onion and enjoy with a drizzle of spicy mayo (optional).
Pro Tip: Break up the pork well to ensure even cooking. Smaller pieces also work better in this dish.
Recipe Tips
- Cook the pork thoroughly- Break up the pork until no more pink remains as you cook it.
- Don’t overcrowd the pan- You want the pork to be able brown, so don’t over fill the pan to the point where you are actually steaming them, which makes them too soft.
- Cut the veggies uniformly- Shredding the carrots and cabbage to uniform sizes helps them cook evenly and ensures that too much of any vegetable doesn’t overwhelm your bites.
- Add the green onion at the end- If you add it too soon, the flavor is more muted. To get that strong bite of onion flavor, add it before serving.
FAQs
Some common mistakes are overcooking the cabbage and not browning the pork. The cabbage needs to lend some crunch to the dish, so only cook it enough to soften it, not make it mushy. If the pork pan is overcrowded, then the pork will steam and not get crispy at all. Do it in batches if you have to.
Egg roll in a bowl is served hot like a classic egg roll would be. It tastes best this way, but you can eat it cold if you like.
Serving Suggestions
This Egg Roll in a Bowl is a delicious, healthy meal that goes great with everything. Try it with other Asian dishes, sides, and salads.
- Asian dishes: Serve this dish alongside Panda Express Mushroom Chicken (copycat), Shrimp Lo Mein, Easy Mongolian Chicken, or Chicken Chow Mein.
- Salads: Pair it with Roasted Eggplant Salad, Sesame Noodle Salad (Funchoza), Chinese Chicken Salad, or Kani Salad.
- Sides: Enjoy this egg roll bowl with Garlic Butter Chicken Bites, Sauteed Garlic Asparagus, or Garlic Noodles.
Make This Recipe in Advance
Make ahead: You can cook the pork ahead of time and keep it covered in the fridge until you’re ready to add the rest of the ingredients and serve.
Storing: Store any leftovers of the Egg Roll in a Bowl in an airtight container in the fridge for up to 4 days.
Freeze: Freeze this mixture after it has cooled in a freezer-safe container for up to 3 months.
More Yummy Asian Dishes!
Full Recipe Instructions
Egg Roll in a Bowl
Equipment
- 1 wok
Ingredients
- 2 Tbsp olive oil
- 1 lb ground pork
- 1/2 yellow onion diced
- 3 garlic cloves minced
- 2 Tbsp ginger minced (yes that’s tablespoons)
- 1 large carrot shredded about 1 cup
- 1/2 of 1 green cabbage shredded
- 1/4 tsp black pepper
- 1/4 cup dark soy sauce not regular soy sauce
- 2 Tbsp toasted sesame oil
- 2 green onions sliced
- Spicy mayo optional for topping
Instructions
- Bring a large wok over medium-high heat. Add the olive oil and ground pork. Break up the meat with a wooden spoon and stir until fully cooked through.
- Now add the diced onion, minced garlic, and ginger. Stir for about 3-5 minutes or until the onion becomes translucent.
- Next, add the shredded carrots, cabbage, pepper, dark soy sauce, and sesame oil. Cook for another 3-4 minutes.
- Last, garnish with chopped green onion and enjoy with a drizzle of spicy mayo or even chili oil crisp for a kick of heat and flavor (optional).
Nutrition
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