Egg roll in a bowl brings all the big flavor of egg rolls to your dinner table minus the wrapper and frying. They’re easier to make and lower in carbs than their classic counterparts but you’ll never miss a thing!Jump to Recipe
It’s really important when you start taking ingredients out of recipes (like an egg roll wrapper and the crispy texture from frying it) that you ensure big, bold flavor everywhere else.
That’s why this recipe is amped up. Lots of garlic. Loads of green onions. Plenty of heat, and just the right crisp-tender vegetables.
Eat low carb but be totally satisfied in the end. That’s a good dinner.
Are there eggs in an egg roll bowl?
Actually, no! No eggs here.
There aren’t even eggs in a traditional egg roll.
It’s a misleading name, but we will give it a free pass because they’re delicious! Although these bowls do not contain any eggs, they do contain a ton of goodies typically found in egg rolls.
What sauces are good with egg roll in a bowl?
This recipe goes well with a number of sauces. I tend to stick to the realm of asian flavors here, but feel free to step outside of the box.
I’m a big fan of a hot sauce infused mayo. Just mix your favorite hot sauce with mayonnaise. If you have time, make your own mayonnaise.
I’ve linked recipes, but you can find many of these sauces in store. Just make sure to reach for quality, organic products where possible.
Can the ground pork be swapped?
Not a pork eater? No problem! You can easily swap the ground pork in this recipe for ground chicken or turkey.
Choose good pork
Not all pork is created equal and clean pork ABSOLUTELY tastes better, so choose wisely.
Look for Heritage breed or pastured pork and remember there’s no such thing as “organic” pork. If you can get your pork locally, that’s always best too.
How to assemble egg roll in a bowl
Heat sesame oil, garlic, ginger and onions
Add ground pork and cook until no pink remains, breaking up the meat as you go.
Add the cabbage and stir to combine. Give it a second to wilt.
Add rice wine vinegar, soy sauce and hot sauce and stir. Let the mixture cook until the cabbage is just tender and serve warm with chili mayonnaise.
Variations for your egg roll in a bowl
I love this recipe because it is so versatile.
- Gluten or soy free— Try tamari or coconut aminos instead of soy sauce. Keep in mind that soy sauce, tamari, and coconut aminos are all pretty salty, so be aware when seasoning. You can always add more salt later.
- For different vegetables— Try a bag of broccoli slaw and toss in some bean sprouts.
- Low on time— Grab some pre-shredded cabbage or coleslaw mix. They will both do well in this recipe.
- On a budget— Buy a few carrots and a head of cabbage and shred them yourself.
Does egg roll in a bowl reheat well?
Yes and no. You can make these bowls ahead and reheat them later. That being said, the cabbage will start to get soggy the longer it sits and, even more so, in the reheating processes.
Make sure to leave them in the refrigerator for no longer than a couple of days and be prepared for a little sogginess.
When reheating, I highly recommend using a skillet.
Just saute on medium high heat for a few minutes until everything is warmed nicely. You can use a microwave, but it will probably make things even more mushy.
Dreaming of fried egg rolls?
Savory egg rolls
This egg roll in a bowl is a healthier alternative to classic, fried egg rolls. But if you are really craving that fried favorite, try making your own as opposed to getting a quick Doordash fix.
My egg roll recipe is a good place to start, but if you are looking to mix it up, there are some pretty unique ideas out there.
Dessert egg rolls
You can even get creative and make your own unique filling! Nutella and bananas anyone?
Egg Roll in a Bowl
- 2 tablespoons sesame oil
- 5 garlic cloves about 3 teaspoons, minced
- 1 inch fresh ginger grated; about 2 teaspoons
- 6 green onions sliced thin; white and green parts separated
- 2/3 cup red onion finely diced
- 1 pound ground pork heritage breed is best if you can get it
- 14 ounces shredded coleslaw mix about six cups of hand shredded cabbage and carrots
- 1/4 cup rice wine vinegar
- 1/4 cup tamari coconut aminos or soy sauce works too
- 2 tablespoons hot sauce sriracha or asian chili garlic sauce will substitute; use 1/2-1 tablespoon based on preference
Spicy Chili Mayonnaise
- 3/4 cup mayonnaise
- 1 tablespoon chili garlic paste hot sauce or sriracha will substitute
- lime juice to taste; optional
- Heat a 12 inch skillet over medium heat. Add the sesame oil, garlic, ginger, white parts of the green onions and the red onions.
- Sautee until the onions begin to soften, about 3 minutes being careful not to let the garlic burn.
- Add the pork and cook, breaking up the meat until no pink remains.
- Add the coleslaw mix and stir to combine. It will take a minute or so for the cabbage to begin to wilt; cook 2-3 minutes until the cabbage softens but is still firm.
- Add the rice wine vinegar, soy sauce and hot sauce and stir to combine. Let the mixture cook 3 to 4 minutes more until the cabbage is tender but not completely soft.
- Season with salt and pepper to taste if needed. Serve warm.
Make the Chili Mayonnaise
- Mix the mayonnaise, chili garlic paste or other sauce of your choice and lime juice and stir to combine. Serve a tablespoon or two on top of each bowl.