Easy Egg Roll In A Bowl Recipe
This easy egg roll in a bowl recipe has all the savory flavors you love in a takeout egg roll — but it’s ready in a fraction of the time. Packed with tender cabbage, seasoned pork, and warm ginger, it’s a quick one-pan meal you’ll want on repeat.
Looking for dishes that are quick to the table? Try my no cook pasta sauce or my green apple grilled cheese sandwich next.
Let’s talk about this recipe
I first started making this dish when I lived remotely, and the closest Chinese takeout was over an hour away. When an egg roll craving hit, there was no quick fix — so I found a way to make all those same flavors right at home in one skillet.
Now that I can grab takeout anytime, I still find myself making this dish. It’s just so quick, so flavorful, and so satisfying that most of the time I’d rather whip up a batch than order in — the same way I’ll make my own New York style club sandwich at home instead of heading out to the diner.
What makes this recipe so good
- This dish comes together in a single pan, which keeps the cooking process simple and the cleanup minimal.
- It’s ready in under 30 minutes, making it an easy choice for nights when time is limited.
- All the flavors of a traditional egg roll are here, with no need for wrappers, rolling, or frying.
- The recipe is versatile enough to work with different proteins or vegetables, depending on what you have on hand.
- Leftovers reheat beautifully, which makes it a practical option for meal prep or next-day lunches.
Ingredients you’ll need
The main ingredients for this dish are easy to find at most grocery stores, even if you don’t usually cook Asian-inspired meals.
- Liquid aminos: A naturally brewed seasoning that delivers deep, salty flavor and rounds out the dish without being too sweet.
- Sesame oil: This toasted oil is essential in Asian-inspired cooking, adding a rich, nutty flavor that no other oil can match. A small drizzle goes a long way in bringing authentic character to the dish.
- Rice vinegar: Milder than most vinegars, it adds just enough acidity to brighten the flavors without overpowering them. It balances the richness of the pork and sesame oil perfectly.
- Scallions: Freshly sliced scallions do more than just garnish the bowl — they add a crisp, onion-like brightness that cuts through the savory base and makes the whole dish taste fresher.
See recipe card below for full information on ingredients and quantities.
Make it your own
- You can swap the ground pork for chicken, turkey, or beef, — each one will bring a slightly different flavor profile to the dish.
- Shrimp or scallops make a great seafood version, adding a lighter flavor that pairs beautifully with the ginger and garlic.
- Napa cabbage can be used in place of green cabbage, giving the bowl a softer texture and a more delicate overall taste.
- Red cabbage can be added in alongside the green, bringing a hint of sweetness and a pop of vibrant color.
- A drizzle of sriracha or another red chili oil can be stirred in, turning this into a spicier version with extra kick.
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How to make egg roll in a bowl
Making this egg roll in a bowl couldn’t be easier — just a few simple steps and dinner is on the table in no time.
Step 1: Cook the ground pork, onion, and garlic together in a large skillet until the pork is browned and the onion is soft.
Step 2: Stir in the cabbage and carrots and let them cook until they’re tender.
Step3: Add the liquid aminos, sesame oil, rice vinegar, and ginger, tossing everything well to coat.
Step 4: Sprinkle with scallions and sesame seeds before serving.
Recipe FAQs
Yes, this recipe reheats beautifully. You can store it in the fridge for up to four days and warm it in a skillet to refresh the flavors. Just wait to add the scallions and sesame seeds until after reheating so they stay crisp and flavorful.
Yes, you can swap the pork for crumbled tofu or a plant-based ground meat. Keep in mind the flavor profile will change, so you may want to add a little extra garlic, ginger, or sesame oil to boost the seasoning.
It is when made with liquid aminos, since they are naturally gluten free. If you substitute soy sauce instead, the dish will no longer be gluten free.
Yes, it’s a lighter option than traditional egg rolls since there’s no frying involved. It’s packed with vegetables and lean protein, making it a balanced, nutritious meal.
This dish is hearty enough to stand on its own, but it’s also great served over rice or noodles. For a lighter pairing, try a fresh side salad or a simple soup.
Serving ideas
This dish makes a hearty meal on its own, but I also love it served over steamed rice. The rice can cook while you prepare the main dish, so it adds no extra time to the meal. For a noodle option, try rice noodles or linguine — both soak up the flavors beautifully and make the bowl even more filling.
If you’d like to bring even more Asian-inspired flavor to the table, consider making a batch of my Korean vegetable pancakes to serve alongside it. But whether you pair it with something else or enjoy it on its own, this dish is guaranteed to satisfy even the fiercest egg roll cravings without the need for takeout.
Diane Gail’s tips for success
- Start with a hot skillet: It helps caramelize the pork and builds more flavor into the base of the dish.
- Don’t overcook the cabbage: Leaving a bit of texture keeps the dish from turning soggy and bland.
- Toast sesame seeds: Warming them first brings out their nutty flavor and makes the garnish more noticeable.
- Drain excess fat if needed: Removing extra grease from the pork keeps the finished dish lighter and better balanced.
- Add water chestnuts at the end of cooking: Stirring them in during the last few minutes gives the dish an extra layer of crunch.
Final Thoughts
This egg roll in a bowl recipe is a simple way to enjoy all the flavors of a classic egg roll without the extra steps of wrapping or frying. It comes together quickly, uses easy-to-find ingredients, and works well for quick weeknight meals. If you like fast skillet dishes with big flavor, this is one you’ll find yourself returning to often.
You may also enjoy exploring the rest of my site — especially the simple homemaking posts and slow living posts that fit right alongside this recipe.
Egg Roll in a Bowl
Ingredients
- 1 lb ground pork
- 1 medium sweet onion chopped
- 2 cloves garlic minced
- 3 cups sliced cabbage
- 1/2 cup shredded carrots
- 1/4 cup amino acids
- 1 tablespoons sesame oil
- 2 teaspoon rice vinegar
- 1 teaspoon ground ginger
- 3 scallions for garnish
- 2 tablespoons sesame seeds for garnish
Instructions
- Cook the base: In a large skillet over medium heat, cook the ground pork, chopped onion, and minced garlic until the pork is browned and the onion turns translucent.
- Add vegetables: Stir in the sliced cabbage and shredded carrots and cook until softened, about 5–7 minutes.
- Add seasonings: Pour in the coconut aminos, sesame oil, rice vinegar, and ground ginger. Stir well to combine all the flavors.
- Simmer briefly: Let the mixture cook for 2–3 more minutes to allow the flavors to meld.
- Garnish and serve: Spoon into bowls and top with sliced scallions and a sprinkle of sesame seeds before serving.
Video
Notes
- Swap the protein: Ground turkey, chicken, or beef can be used in place of pork for a different flavor.
- Add heat if desired: A dash of sriracha or red chili oil gives this dish a nice little kick.
- Double the batch: This recipe scales up easily for meal prep or leftovers—just use a wide skillet to avoid steaming the vegetables.
- Meal prep friendly: This dish stores well in the fridge for up to 4 days and reheats beautifully.
- Toast the sesame seeds: A quick toast in a dry skillet deepens their nutty flavor and makes the garnish stand out more.
- Add water chestnuts at the end of cooking: Stir them in during the last few minutes for an extra layer of crunch.
This egg roll in a bowl is a quick, easy, and absolutely delicious meal that’s perfect for busy days! Packed with flavor and all the goodness of an egg roll without the hassle, it’s sure to become a new favorite. If you give this recipe a try, I’d love to hear what you think — please leave a review or share your thoughts in the comments below! And if you have any questions or need help while making it, feel free to ask — I’m happy to help. Enjoy this tasty, satisfying dish!