My friend brought containers of egg roll in a bowl from the prepared foods section at Whole Foods to our book club last spring. She'd been buying it three times a week because it was fast, healthy, and didn't taste like diet food. I picked one up the next day to try it, and I got why she was hooked - it tasted like takeout but didn't make you feel gross after. Johnny asked if we could make it at home instead of spending twelve dollars every time we wanted it. We started messing around with different ingredient amounts and sauces.
Why You'll Love This Egg Roll in a Bowl Recipe
From making this probably fifty times in the past year, I know exactly why it works. You get all the flavors of egg rolls - that ginger-garlic-soy sauce combo - without wrapping anything or heating up oil. It's one of those sneaky ways to eat a massive amount of vegetables without feeling like you're on a diet. The cabbage cooks down so much that you're eating way more than it looks like.
Johnny's friends specifically ask for this when they come over, which is weird because seven-year-olds don't usually get excited about cabbage. We've made it on chaotic Tuesday nights when nobody wanted to cook, lazy Sundays when we felt like staying in pajamas, and for lunches that actually taste good reheated. Everything cooks in one skillet, so you're not scrubbing five pans later. And if you forgot to take something out of the freezer, you can make this with whatever ground meat is sitting in your fridge - pork, beef, turkey, even chicken works.
Jump to:
- Why You'll Love This Egg Roll in a Bowl Recipe
- Ingredients for Egg Roll in a Bowl
- Amanda's Step-by-Step Method
- Smart Swaps for Egg Roll in a Bowl
- Egg Roll in a Bowl Variations
- Equipment for Egg Roll in a Bowl
- Storing Your Egg Roll in a Bowl
- Top Tip
- FAQ
- Time to Make Your Own Takeout!
- Related
- Pairing
- egg roll in a bowl
Ingredients for Egg Roll in a Bowl
For the Base:
- Ground pork
- Shredded cabbage
- Shredded carrots
- Garlic cloves
- Fresh ginger
- Green onions
- Sesame oil
- Vegetable oil
For the Sauce:
- Soy sauce
- Rice vinegar
- Sriracha or chili garlic sauce
- Sesame seeds
- Black pepper
Optional Add-Ins:
- Water chestnuts for crunch
- Bean sprouts
- Mushrooms
- Bell peppers
- Crushed red pepper flakes
See recipe card for quantities.
Amanda's Step-by-Step Method
Brown Your Meat and Build Flavor Base
- Heat large skillet or wok over medium-high heat with tablespoon of vegetable oil
- Add ground pork and break apart with wooden spoon
- Cook 5-7 minutes until browned and no pink remains
- Drain excess fat if there's more than a tablespoon
- Push meat to sides of pan, creating well in center
Create Aromatic Foundation
- Add sesame oil to center well of pan
- Toss in minced garlic and grated ginger, cook 30 seconds until fragrant
- Stir garlic and ginger into meat to coat everything evenly
- Don't let garlic burn or it turns bitter
Add Vegetables and Let Them Wilt
- Dump in shredded cabbage and carrots all at once
- Toss everything together with tongs or wooden spoon
- Cook 5-7 minutes, stirring occasionally, until cabbage wilts down significantly
- Cabbage should be tender but still have slight crunch
Mix Sauce and Bring It Together
- In small bowl, whisk together soy sauce, rice vinegar, and sriracha
- Pour sauce over cabbage and meat mixture
- Toss everything to coat evenly
- Cook another 2-3 minutes to let flavors blend
Finish and Serve Hot
- Remove from heat and taste for seasoning adjustments
- Stir in sliced green onions, saving some for garnish
- Sprinkle with sesame seeds
- Serve immediately in bowls over rice if desired, or eat as is
Smart Swaps for Egg Roll in a Bowl
Protein Options:
- Ground pork → Ground beef (fattier but cheaper)
- Regular → Ground turkey (leaner, blander)
- Meat → Ground chicken (needs more seasoning)
- Standard → Crumbled tofu (vegetarian option)
Veggie Swaps:
- Green cabbage → Napa cabbage (more tender)
- Fresh → Coleslaw mix (saves chopping time)
- Carrots → Bell peppers (different crunch)
- Standard → Add mushrooms (more filling)
Sauce Alternatives:
- Soy sauce → Coconut aminos (less salty)
- Rice vinegar → Apple cider vinegar (works fine)
- Sriracha → Any hot sauce you have
- Regular → Tamari (gluten-free option)
Oil Changes:
- Sesame oil → Toasted sesame (stronger flavor)
- Vegetable oil → Avocado oil (higher smoke point)
- Standard → Olive oil (different taste but okay)
Egg Roll in a Bowl Variations
Spicy Thai Style:
- Swap soy sauce for fish sauce and lime juice
- Add Thai basil and cilantro at the end
- Mix in red curry paste with the garlic and ginger
- Top with crushed peanuts and extra lime wedges for serving
Korean-Inspired Bowl:
- Use gochujang (Korean chili paste) instead of sriracha
- Add kimchi in the last minute of cooking for tangy heat
- Drizzle with extra sesame oil before serving
- Garnish with toasted sesame seeds and nori strips
Breakfast Version:
- Scramble 2-3 eggs into the cooked cabbage mixture
- Add diced ham or bacon instead of ground meat
- Keep seasoning lighter with less soy sauce
- Perfect for using up leftover takeout containers from dinner
Low-Carb Keto Bowl:
- Use fattier ground pork or add extra oil for fat content
- Skip carrots and use only cabbage for lower carbs
- Add avocado slices on top for healthy fats
- Serve with cauliflower rice instead of regular rice if desired
Equipment for Egg Roll in a Bowl
- Large skillet or wok (12-inch minimum)
- Wooden spoon or spatula
- Sharp knife
- Cutting board
- Small mixing bowl for sauce
Storing Your Egg Roll in a Bowl
Fridge Storage (3-4 days):
- Cool completely before storing
- Keep in airtight containers
- Store sauce separately if meal prepping
- Reheat in skillet or microwave
Meal Prep Tips:
- Makes great lunch for the week
- Divide into individual containers
- Add fresh green onions when reheating
- Stays crunchy better than most leftovers
Reheating Methods:
- Skillet: Best method, keeps texture
- Microwave: 2 minutes, stir halfway
- Don't add more liquid when reheating
- Tastes just as good next day
Not Recommended:
- Freezing makes cabbage mushy
- Don't keep longer than 4 days
- Cabbage gets weird smell after that
- Better to make fresh batches
Top Tip
- My dad worked at a Chinese restaurant during college in the 80s, and he picked up a trick from the head cook that completely changed how our egg roll in a bowl tastes. He never mentioned it until last Thanksgiving when I asked why his version always had better flavor than mine. Turns out, he adds a splash of chicken broth to the pan right before the cabbage finishes cooking.
- "The liquid helps everything steam and marry together," he explained while showing me in his kitchen. You add maybe a quarter cup of broth when the cabbage is almost done, let it bubble for a minute, then let it cook off. The broth helps the sauce stick to everything instead of pooling at the bottom of the bowl. The cabbage also gets more tender without turning to mush.
- His other trick was even simpler. Right before serving, he adds a tiny splash of toasted sesame oil on top - not the regular sesame oil you cook with, but the dark stuff that smells intense. Just a few drops per serving. You can't really taste it as sesame, but somehow it makes the whole egg roll in a bowl taste more like restaurant food. Now Johnny and I do both tricks every time, and people always say ours tastes "more real" than other versions they've tried.
FAQ
What are common mistakes when making egg roll in a bowl?
The biggest mistake is overcooking the cabbage until it's mushy. Pull it off heat when it still has bite. Another common problem is using too much soy sauce - start with less, you can always add more. Also, don't skip draining the meat fat or your bowl will be greasy.
What is in an egg roll in a bowl?
Egg roll in a bowl contains ground pork (or other meat), shredded cabbage, carrots, garlic, ginger, and Asian-style sauce made from soy sauce and sesame oil. It's basically the filling from egg rolls served in a bowl without the wrapper. Some versions add water chestnuts or bean sprouts for extra crunch.
How does egg roll in a bowl compare to an egg roll?
Egg roll in a bowl has the same flavors as fried egg rolls but without the wrapper or deep frying. It's healthier, faster to make, and you can eat way more of it without feeling gross. The trade-off is you miss that crispy wrapper texture, but you can add crunchy toppings like sesame seeds or crushed peanuts.
Why is it called egg roll in a bowl?
It's called egg roll in a bowl because it's the filling from egg rolls served in a bowl format. Despite the name, there's usually no egg in it unless you add scrambled eggs. The name comes from replicating egg roll flavors in an easier, healthier format that doesn't require wrapping or frying.
Time to Make Your Own Takeout!
Now you've got everything you need to make egg roll in a bowl that beats the grocery store version and costs way less. From my friend's Whole Foods obsession to Dad's chicken broth trick, this recipe proves you don't need a restaurant to eat good food.
Want more quick dinners and treats? Satisfy your sweet tooth with our Delicious Chocolate Cherry Brownies Recipe that's perfect for dessert. Need a fun drink for adults? Try our The Best Pumpkin Spice White Russian that tastes like fall in a glass. Or make our Easy Street Corn Chicken Rice Bowl Recipe for another fast dinner that tastes like takeout!
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Pairing
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egg roll in a bowl
Ingredients
Equipment
Method
- Heat oil in a large skillet over medium-high heat. Add ground pork and cook 5-7 minutes, breaking it apart, until no pink remains.
- Push meat to the sides. Add sesame oil in the center, then sauté minced garlic and grated ginger for 30 seconds. Stir to combine.
- Add shredded cabbage and carrots. Cook 5-7 minutes, stirring occasionally, until vegetables are tender but slightly crisp.
- Whisk soy sauce, rice vinegar, and sriracha. Pour into pan and toss to coat everything evenly. Let cook 2-3 more minutes.
- Remove from heat. Stir in green onions and sprinkle sesame seeds on top. Serve as is, or over rice/cauliflower rice.
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