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Egg Roll in a Bowl

Egg Roll in a Bowl: A Delicious Twist on a Classic

This egg roll in a bowl is a low-carb, one-pan version of the classic takeout favorite. With savory ground meat, crunchy cabbage, and Asian-inspired seasonings, it delivers all the flavors of an egg roll without the wrapper or deep frying. Perfect for a quick, healthy weeknight dinner!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner
Cuisine: Asian, Inspired
Calories: 330

Ingredients
  

  • 1 lb 450 g ground pork (or chicken/turkey/beef)
  • 1 tbsp sesame oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 14 oz / 400 g coleslaw mix (shredded cabbage & carrots)
  • 3 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp rice vinegar
  • 1 –2 tsp sriracha optional, for heat
  • 2 green onions sliced (for garnish)
  • Sesame seeds for garnish

Method
 

  1. Heat sesame oil in a large skillet or wok over medium heat.
  2. Add ground pork and cook until browned, breaking it into crumbles. Drain excess grease if needed.
  3. Stir in onion, garlic, and ginger; cook until fragrant, about 2 minutes.
  4. Add coleslaw mix, soy sauce, rice vinegar, and sriracha. Stir-fry for 5–7 minutes until cabbage is tender but still crisp.
  5. Taste and adjust seasonings if needed.
  6. Garnish with green onions and sesame seeds before serving.

Notes

  • Swap pork with chicken, beef, or even tofu for different variations.
  • For keto-friendly, keep as is; for extra carbs, serve over rice or noodles.
  • Drizzle with yum yum sauce or spicy mayo for a restaurant-style touch.
  • Stores well in the fridge for up to 4 days great for meal prep!