Egg Roll in a Bowl Recipe

The first time I made egg roll in a bowl was on a hectic weeknight. With little time and even less energy, I tossed cabbage and ground pork into a skillet, not expecting much. But as the garlicky aroma filled the kitchen, it reminded me of our favorite Chinese takeout.

By the time it hit the table, my family was hooked, and it quickly became a weeknight staple fast, flavorful, and every bit as comforting as classic egg rolls, just without the wrappers.

If you enjoy this dish, try my Deviled Egg Potato Salad or Avocado Toast with Egg.

Ingredients That Make This Dish Sing

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What I love about egg roll in a bowl is how simple, fresh ingredients create such bold flavors. You’ll need:

• Ground pork (or turkey for a lighter option) – I always choose 93% lean, but feel free to adjust.
• Cabbage – I like to mix green and napa cabbage for texture.
• Carrots – shredded for sweetness and color.
• Onion and garlic – the aromatic foundation.
• Soy sauce – adds that savory depth. Tamari works for gluten-free diets.
• Sesame oil – a tiny drizzle goes a long way in adding nuttiness.
• Rice vinegar and a pinch of sugar – balances the savoriness with a subtle tang.
• Optional garnishes – sliced green onions, sesame seeds, or a touch of sriracha if you like heat.

Shopping tip: If you can, buy your cabbage pre-shredded to save time, but I always enjoy giving it a quick chop myself—the smell alone makes the kitchen feel alive.

Substitutions are easy here too. Swap pork for chicken, beef, or even tofu if you want a vegetarian version. Use coconut aminos instead of soy sauce for a paleo-friendly twist. The recipe is forgiving, which makes it perfect for weeknight experimentation.

How to Make Egg Roll in a Bowl Recipe

Cooking this is almost meditative once you get started. Here’s how I approach it:

1. Heat a large skillet over medium heat. Add the ground pork and cook until no longer pink, breaking it apart with a spatula. You want it slightly browned for flavor.
2. Push the meat to the side and add a splash of sesame oil. Toss in your chopped onions and garlic, cooking until fragrant, about 2 minutes. The smell will make your kitchen feel cozy instantly.
3. Stir in shredded carrots and cabbage. The cabbage will seem like a lot at first, but it wilts down quickly. Keep stirring so nothing sticks.
4. Add soy sauce, rice vinegar, and a pinch of sugar. Taste and adjust seasoning. Sometimes I add a few drops of toasted sesame oil at the end for that extra layer of flavor.
5. Cook for another 3–5 minutes until the cabbage is tender but still slightly crisp.

At this point, your kitchen should smell like a warm, inviting Asian bistro. Plate it, sprinkle on green onions or sesame seeds, and it’s ready to serve.

Storage and Make-Ahead Tips

I’ve made egg roll in a bowl for meal prep more times than I can count. It keeps beautifully in an airtight container in the fridge for up to 4 days. Reheat gently on the stove to preserve the crispness of the cabbage.

Pro tip: If I plan ahead, I chop all the veggies the night before. That way, when the clock strikes 6 PM chaos, dinner practically cooks itself. This recipe also freezes well—just make sure to slightly undercook the cabbage so it doesn’t get mushy when reheated.

Tips for Making Egg Roll in a Bowl Recipe

I’ve made this dish countless times, and a few lessons stick out. One early mistake was cooking the cabbage too long. It went from crisp-tender to soggy in minutes, which made me realize timing is everything. Now, I always add the cabbage last and cook just until it softens slightly—it keeps that satisfying crunch.

Another tip: don’t skimp on aromatics. Garlic and onion are the backbone of this dish. I’ve tried shortcuts with garlic powder once, and while it was fine, it didn’t have the same comforting aroma that fills the kitchen when you sauté fresh cloves.

Lastly, taste as you go. A splash more soy sauce, a pinch of sugar, or a few drops of sesame oil at the end can make a world of difference. I’ve learned that small adjustments mid-cook are better than trying to fix a bland dish at the end.

Frequently Asked Questions

Can I make this vegetarian?
Absolutely. Swap the pork for firm tofu, tempeh, or even a mix of mushrooms and edamame. You’ll still get plenty of texture and flavor.

Is this recipe gluten-free?
Yes, if you use tamari instead of soy sauce. Double-check any store-bought seasonings or sauces.

Can I add other vegetables?
Definitely. Bell peppers, snap peas, or zucchini all work. Just adjust the cooking time so nothing becomes soggy.

How spicy is this dish?
On its own, it’s mild, but adding sriracha, chili flakes, or a splash of hot sauce can make it as spicy as you like.

Can I double the recipe?
Yes, this recipe scales well. Just make sure your pan is large enough so the cabbage has room to cook evenly.

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