Description
Egg Roll in a Bowl is a fast, flavorful one-pan meal that delivers all the savory goodness of a classic egg roll without the wrapper. Juicy ground meat, tender-crisp cabbage, aromatic garlic and ginger, and a rich soy-sesame sauce come together for a comforting, takeout-style dish that’s lighter, faster, and incredibly satisfying.
Introduction
This recipe is perfect for busy weeknights when you want bold flavor with minimal effort. Everything cooks in one skillet, making cleanup easy, and the ingredients are simple and affordable. It’s naturally low-carb, customizable, and ready in about 15 minutes from start to finish.
Why You’ll Love This Recipe
It tastes just like your favorite Chinese-style egg roll filling.
It’s made in one pan with no deep-frying.
It’s low-carb, gluten-free adaptable, and meal-prep friendly.
It’s customizable with different proteins and vegetables.
Ingredients
1 lb ground pork or ground sausage
1 tablespoon vegetable oil (optional, only if meat is very lean)
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 (14 oz) bag coleslaw mix (green cabbage, red cabbage, carrots)
3 tablespoons soy sauce or tamari
1 teaspoon sesame oil
½ teaspoon black pepper
¼ teaspoon salt, or to taste
½ teaspoon chili flakes (optional)
2 green onions, sliced
Instructions
Heat a large skillet or wok over medium-high heat.
Add the ground pork and cook for 6–8 minutes, breaking it apart, until fully cooked and lightly browned. Do not drain the fat unless excessive.
Add the chopped onion and cook for 2–3 minutes until softened.
Stir in the garlic and ginger and cook for 30 seconds until fragrant.
Add the coleslaw mix to the skillet and stir well. Cook for 4–6 minutes until the cabbage is tender but still slightly crisp.
Pour in the soy sauce, season with black pepper, salt, and chili flakes if using. Stir to coat evenly.
Remove from heat and drizzle with sesame oil. Mix well.
Garnish with sliced green onions and serve hot.
Variations
Use ground chicken or turkey for a lighter version.
Add scrambled egg at the end for classic egg roll flavor.
Mix in mushrooms or bell peppers for extra texture.
Use coconut aminos instead of soy sauce for a soy-free option.
Tips for the Best Results
Use fresh ginger for the best aroma and flavor.
Do not overcook the cabbage to avoid a mushy texture.
Add sesame oil only at the end to preserve its nutty aroma.
Let the meat brown properly for deeper flavor.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a skillet or microwave.
Freezing is not recommended as cabbage releases water when thawed.
Serving Suggestions
Serve on its own for a low-carb meal.
Pair with steamed jasmine rice or cauliflower rice.
Serve inside lettuce cups for extra crunch.
Top with sriracha or chili oil for heat.
FAQs
Can I make this ahead of time?
Yes, it reheats very well and is great for meal prep.
Is this dish low-carb?
Yes, it is naturally low in carbohydrates and keto-friendly.
Can I make it vegetarian?
Yes, use crumbled tofu or plant-based ground meat and add a splash of hoisin sauce.
Conclusion
Egg Roll in a Bowl proves that comfort food doesn’t need to be complicated. With bold flavors, simple ingredients, and quick cooking time, this dish delivers everything you love about takeout in a healthier, homemade way. Once you try it, it’s guaranteed to become a regular on your menu.