Easy Egg Roll in a Bowl has all the savory flavors of an egg roll without the wrapper or frying. Ground pork, cabbage, carrots, onion, and garlic cook together with sesame oil, soy sauce, ginger, and rice vinegar for a quick one-pan dinner that’s ready in about 15 minutes.
This has been on my site for years, and it’s still one of those recipes that makes dinner easy when I don’t have much time. Using a bag of coleslaw mix saves the chopping, and everything cooks together in one skillet for an easy weeknight meal.
Why I Love Egg Roll In a Bowl
About the Ingredients ⭐
- Ground Pork: Gives Egg Roll in a Bowl the savory flavor of a traditional pork egg roll.
- Sesame Oil: Adds a rich, toasted sesame flavor and is used when cooking the pork.
- Garlic: Fresh garlic adds plenty of savory flavor.
- Onion: Adds sweetness and flavor as it cooks with the pork.
- Coleslaw Mix: The easy shortcut! You get shredded cabbage and carrots without having to chop them yourself.
- Fresh Ginger: Adds a warm, slightly spicy flavor that pairs perfectly with the pork, garlic, soy sauce, and sesame oil.
- Rice Vinegar: Adds a little acidity to balance the savory sauce.
- Soy Sauce: Provides the salty, umami flavor for the sauce.
- Green Onions: Add fresh onion flavor and color to the finished bowl.
Be sure to check out the full recipe and ingredient list below
How to Make Egg Roll In a Bowl
1. Heat the sesame oil in a large skillet over medium heat.
2. Add the ground pork and cook until browned and no longer pink, breaking it apart as it cooks.
3. Add the onion and garlic and cook for 1–2 minutes, until the onion begins to soften.
4. Stir in the ginger, soy sauce, and rice vinegar.
5. Add the coleslaw mix and stir to combine.
6. Reduce the heat to low and cook for about 5 minutes, or until the cabbage is tender but not mushy.
7. Top with sliced green onions and serve.
Tips I Found Helpful 💙
- Have everything ready first: This recipe cooks quickly, so chop the onion, garlic, ginger, and green onions before you start.
- Use the sesame oil to cook the pork: It adds flavor right from the beginning and makes sure that ingredient doesn’t get forgotten. 😂
- Break the pork into small pieces: Crumble it well as it cooks so you get pork throughout every bite.
- Don’t overcook the coleslaw: Cook the cabbage just until tender so it still has a little texture instead of becoming soggy.
- Taste before adding salt: Soy sauce already adds plenty of salt, so taste the finished dish before adding any additional seasoning.
Frequently Asked Questions
More Dinner Recipes I Love
Easy Eggroll in a Bowl
Egg Roll in a Bowl with ground pork, cabbage, fresh ginger, garlic, and a savory sesame soy sauce.
Ingredients
- 1 pound ground pork
- 2 tbs sesame oil
- 1 small onion
- 2 cloves garlic
- 16 oz bag cole slaw mix
- 1 tbs ginger
- 1 tbs rice vinegar
- 1/4 cup soy sauce
- 2 Green Onions
Instructions
1. Heat the sesame oil in a large skillet over medium heat.
2. Add the ground pork and cook until browned and no longer pink, breaking it apart as it cooks.
3. Add the onion and garlic and cook for 1–2 minutes, until the onion begins to soften.
4. Stir in the ginger, soy sauce, and rice vinegar.
5. Add the coleslaw mix and stir to combine.
6. Reduce the heat to low and cook for about 5 minutes, or until the cabbage is tender but not mushy.
7. Top with sliced green onions and serve.
Notes
Cook the ground pork in the sesame oil, breaking it into small pieces as it browns. Add the coleslaw mix near the end and cook just until tender so the cabbage doesn't become mushy. Top with sliced green onions before serving.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 566Total Fat: 41gSaturated Fat: 11gUnsaturated Fat: 29gCholesterol: 114mgSodium: 1179mgCarbohydrates: 18gFiber: 3gSugar: 12gProtein: 32g
Sounds delicious. Can I make this the day before?
So simply and delicious!
When do you use the sesame oil?
I put it in with the pork and cooked it
Hi! This looks amazing! I’m just curious, what’s the serving size?
@Megan, That’s a great and elusive question. Me and Mrs. Jones were trying to figure out how a yield of 6 and serving size of 2 works out as well. Probably debated the possible mistake/ misprint so much we burned extra calories brainstorming, so that’s a win.
Can you use pork sausage (in the roll) in place of ground pork if that’s what you have on hand?
Yes 😊
This one is a solid keeper! Simple, quick. healthy and inexpensive!!
We’ve made this a couple of times and it’s always a hit.
Thank you very much for this one.
I have made this recipe five times now, and my family loves it!! I have made it with ground pork, ground chicken and ground turkey and all three are very tasty!!
I have one critique, In the ingredients you have listed sesame oil but in the directions you do not include the sesame oil. So I put the sesame oil in right after the onions and garlic mix it around and stir for about another minute then add the soy, ginger and rice vinegar.
One addition that I add is that I fry wonton wrappers. I cut them in half and fry them to a golden brown put them on a paper towel and salt them. This is a definite plus for the egg roll bowls!!
Thank you so very much for sharing this recipe I will probably put it in my lifelong cookbook!! Your the BEST!!
Thanks so much for the comment 😊
@Katie R – Colorado,
In the grocery by the salad toppings, I buy the packaged Wonton Strips for topping. Saves the step of having to fry them.
@Lois, What a great idea!! Thank you for sharing that. I will look into those the next time I shop for this meal!! 🤗
This is one of my favorite recipes. I use the left overs to make air fried egg rolls. So simple, easy and delicious.
Top with Sweet and Sour sauce & Wonton strips!
Fabulous!!!