If you love the irresistible flavors of an egg roll but want a quicker, low-carb, and less messy option, this Egg Roll in a Bowl Recipe is exactly what you need. It’s a vibrant, flavor-packed skillet dish that captures all the savory goodness of a traditional egg roll, minus the wrapper. Ground pork, fresh cabbage, and aromatic ginger sizzle together in sesame oil, then get a tangy soy-based sauce drizzle and a creamy, spicy mayo topping that takes it all to the next level. Whether you’re looking for a hassle-free weeknight dinner or a crowd-pleaser with minimal prep, this recipe is a delicious, comforting classic with a fresh spin.
Ingredients You’ll Need
These simple yet essential ingredients come together beautifully to create layers of texture and flavor. Each one adds something special, from the crunch of the cabbage to the warm heat of ginger and the rich umami of soy sauce.
- Sesame oil: Adds a toasty, nutty flavor that elevates the pork and veggies.
- Ground pork: Provides hearty protein and a juicy, tender base for the dish.
- Green onions: Adds freshness and a mild onion bite—remember to separate whites from greens for cooking and garnish.
- Fresh ginger: Brings a zingy, aromatic warmth that’s signature to Asian-inspired cooking.
- Garlic: Infuses the dish with savory depth and pungency.
- Cabbage (red, green, or both): Creates a satisfying crunch and vibrant color contrast.
- Soy sauce: Gives a salty, umami backbone that ties the flavors together.
- Rice wine vinegar: Adds a subtle tang that brightens the dish.
- Sesame seeds (optional): Perfect for a toasty garnish with a bit of crunch.
- Mayonnaise: Creates a luscious creamy sauce when combined with sriracha.
- Sriracha: Brings a spicy kick to balance the richness.
- Water: Lightens out the sauce just enough for a silky drizzle.
- Lime juice: Adds a fresh citrus note that harmonizes the entire bowl.
How to Make Egg Roll in a Bowl Recipe
Step 1: Brown the Pork
Start by heating your sesame oil in a large skillet over medium-high heat. Once the oil shimmers, add the ground pork. Flatten the meat with your spoon or spatula to create an even layer and let it cook undisturbed for 3 to 4 minutes. This golden crust brings fantastic texture and flavor. Then flip the meat, cooking for 2 to 3 more minutes while breaking it into small pieces.
Step 2: Add Aromatics and Seasonings
It’s time to build the flavor base. Toss in the white and light green parts of your sliced green onions, along with the minced ginger and garlic. Stir these aromatics for about 30 seconds until the garlic releases its delicious fragrance. Pour in the soy sauce and rice wine vinegar, which instantly turn the pork into a savory, tangy delight.
Step 3: Cook the Cabbage
Now the crunch and color come in. Add the thinly sliced cabbage right to the skillet. Stir well to combine and cook for 4 to 5 minutes until the cabbage softens but still maintains a nice bite. This step is where the dish really starts to look like that classic egg roll filling, just without the fuss of wrappers.
Step 4: Whisk the Spicy Mayo Sauce
While your pork and cabbage finish cooking, whip up the luscious sauce. In a small bowl, combine mayonnaise, sriracha, water, lime juice, and soy sauce. Whisk until smooth. This creamy, spicy drizzle adds a spectacular layer that transforms the bowl into something truly crave-worthy.
Step 5: Assemble and Garnish
Divide the piping hot pork and cabbage mixture into four bowls. Generously spoon the spicy mayo sauce over the top. Finish with a sprinkle of the dark green parts of the sliced green onions and optional sesame seeds for that beautiful, polished look and subtle texture.
How to Serve Egg Roll in a Bowl Recipe
Garnishes
Garnishes turn a tasty dish into a standout. I love a sprinkle of toasted sesame seeds that add crunch and nuttiness, plus the vibrant green onion tops to brighten every bite. For an extra pop, a few fresh cilantro leaves or chopped peanuts work wonders too.
Side Dishes
This Egg Roll in a Bowl Recipe is a meal on its own, but you can lighten it up with steamed jasmine rice or a fluffy quinoa salad if you want extra carbs. A simple cucumber salad with rice vinegar or a crunchy Asian slaw pairs beautifully, balancing richness with freshness and cool textures.
Creative Ways to Present
Serve this dish family-style for casual dinners or portion it into individual bowls for a meal prep win. You can also spoon it into lettuce cups or sturdy Napa cabbage leaves for a neat, handheld option that’s fun to eat and adds refreshing crunch.
Make Ahead and Storage
Storing Leftovers
Leftover Egg Roll in a Bowl Recipe keeps nicely in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making next-day lunches even more satisfying.
Freezing
If you want to save a batch for later, this dish freezes well. Just cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge for best texture.
Reheating
To reheat, warm leftovers gently in a skillet over medium heat, stirring occasionally until heated through. Avoid microwaving too long as the veggies can get soggy. Reheating this way brings back that fresh-from-the-skillet taste and texture.
FAQs
Can I use ground chicken or turkey instead of pork?
Absolutely! Ground chicken or turkey are great lean alternatives and will work beautifully in this egg roll in a bowl recipe while cutting down on fat. Just watch the cooking time as they tend to cook faster and can dry out if overcooked.
Is this recipe gluten-free?
It can be made gluten-free by using tamari or a gluten-free soy sauce substitute. The rest of the ingredients are naturally gluten-free, making it a great option for those avoiding gluten.
Can I add other vegetables?
Definitely! Feel free to add shredded carrots, bell peppers, or even mushrooms for extra color and texture. Just add them along with the cabbage so they cook nicely in the skillet.
How spicy is the sauce?
The sauce has a mild to medium kick depending on how much sriracha you use. Feel free to adjust the amount to suit your heat preference or omit it altogether for a creamy, tangy topping without spice.
What if I don’t have rice wine vinegar?
No worries! You can swap in apple cider vinegar or white vinegar as a substitute. They might slightly change the flavor, but the vinegar’s acidity is what brightens the dish, so some will still deliver great results.
Final Thoughts
This Egg Roll in a Bowl Recipe is a true weeknight hero — quick to make, packed with flavor, and delightfully satisfying. It takes everything you love about classic egg rolls and makes it easy to enjoy anytime, without the fuss of frying or wrappers. Grab these simple ingredients and treat yourself to a bowl of comfort that’s both fresh and full of heartwarming flavor. You’re going to love it!
Print
Egg Roll in a Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Carb
Description
Egg Roll in a Bowl is a quick and flavorful low-carb alternative to traditional egg rolls. This dish combines ground pork sautéed with fresh ginger, garlic, and cabbage, topped with a spicy sriracha mayo sauce and garnished with green onions and sesame seeds. It comes together in about 25 minutes, making it a perfect easy weeknight dinner.
Ingredients
Protein and Vegetables
- 1 tablespoon sesame oil
- 1 pound ground pork
- 6 green onions (thinly sliced – separate white and light green parts from dark green parts)
- 1 inch ginger (peeled and minced)
- 2 cloves garlic (minced)
- 3 cups thinly sliced cabbage (red, green, or a mix)
Sauce and Seasoning
- 1/4 cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame seeds (optional for topping)
Sriracha Mayo Sauce
- 1/3 cup mayonnaise
- 1 tablespoon sriracha
- 1/2 tablespoon water
- 1 teaspoon lime juice
- 1/2 teaspoon soy sauce
Instructions
- Cook the Pork: Heat 1 tablespoon of sesame oil in a large skillet or pan over medium-high heat. Once hot, add 1 pound of ground pork, spreading it out and smashing it so it flattens across the pan. Let it cook undisturbed for 3 to 4 minutes to develop some browning, then flip it over.
- Break up the Pork: Cook the flipped pork for another 2 to 3 minutes. Use a wooden spoon or spatula to break the pork into smaller pieces, ensuring even cooking and browning.
- Add Aromatics and Sauces: Stir in the white and light green parts of the sliced green onions, 1 inch minced ginger, 2 cloves minced garlic, 1/4 cup soy sauce, and 2 tablespoons rice wine vinegar. Sauté together for about 30 seconds until the garlic becomes fragrant.
- Cook the Cabbage: Add 3 cups of thinly sliced cabbage to the pan. Stir well to combine all ingredients and continue cooking for 4 to 5 minutes until the cabbage softens and reduces in volume.
- Prepare the Spicy Mayo Sauce: In a small bowl, whisk together 1/3 cup mayonnaise, 1 tablespoon sriracha, 1/2 tablespoon water, 1 teaspoon lime juice, and 1/2 teaspoon soy sauce until smooth and well combined.
- Plate and Serve: Divide the pork and cabbage mixture evenly among four bowls. Top each bowl with a generous drizzle of the spicy mayo sauce. Garnish with the remaining dark green parts of the sliced green onions and sprinkle with 1 tablespoon sesame seeds if using.
Notes
- You can substitute ground turkey or chicken for ground pork if preferred.
- Adjust the sriracha in the mayo sauce to your preferred spice level.
- For a gluten-free version, use gluten-free soy sauce or tamari.
- This dish is perfect for meal prep and reheats well.
- If you prefer more vegetables, you can add shredded carrots or bell peppers.
