If you love the flavors of a classic egg roll but want a lighter, quicker way to enjoy that deliciousness without the wrapper, this Egg Roll in a Bowl Recipe is an absolute game changer. It’s packed with savory ground pork, crisp vegetables, and that perfect balance of garlic, ginger, and spicy kick that you crave from your favorite takeout. Plus, it comes together in just about 25 minutes, making it ideal for a weeknight dinner that everyone will rave about. Let me show you how simple ingredients come together to make this comforting dish that tastes just like an egg roll without all the fuss.
Ingredients You’ll Need
These ingredients are straightforward yet essential to capturing the authentic flavor and satisfying texture of the dish. Each one plays a unique role—from the fragrant sesame oil that starts the sauté to the crunchy water chestnuts that add a delightful contrast. Together, they create a harmony of tastes and vibrant colors that make this bowl not only yummy but so inviting.
- Sesame oil (2 Tablespoons): Provides a nutty aroma that wakes up the palate right from the start.
- Onion, diced (1 medium): Adds sweetness and depth to the savory base.
- Ground pork (1 lb.): The juicy and flavorful protein that makes this dish hearty; you can swap in ground chicken, beef, or turkey if you prefer.
- Garlic, minced (4 cloves): Gives that essential punch of savoriness.
- Grated ginger (1 teaspoon): Brings warmth and a fresh zing to brighten every bite.
- Water chestnuts, chopped (8 oz): For that irresistible crunch that mimics the texture inside an egg roll.
- Rice wine vinegar (1 Tablespoon): Adds subtle acidity to balance the richness.
- Soy sauce (¼ cup): Delivers umami and saltiness to perfectly season the dish.
- Hoisin sauce (1 Tablespoon): Offers a touch of sweetness and depth.
- Sriracha (1 Tablespoon): Kicks up the heat just right.
- Coleslaw mix (1 bag, 16 oz): The key vegetable base with shredded cabbage and carrots for texture and color.
- Grated or matchstick carrots (½ cup): Adds natural sweetness and a lovely orange pop.
- Salt (½ teaspoon): Enhances all the flavors harmoniously.
- Black pepper (¼ teaspoon): Provides a subtle spicy note that wakes up the dish.
- Black sesame seeds: For a nutty crunch garnish that looks lovely on top.
- Green onions, thinly sliced (4): Freshness and bright color to finish.
- Mayonnaise (¼ cup): The creamy base for a spicy sauce to drizzle on top.
- Sriracha (1-2 Tablespoons): Mixed into mayo for that irresistible spicy creaminess.
How to Make Egg Roll in a Bowl Recipe
Step 1: Sauté the Aromatics
Start by heating the sesame oil in a large skillet over medium-high heat. Toss in the diced onion and cook until it’s translucent and fragrant, about 2 to 3 minutes. This first step builds the foundation of wonderful flavors and softens the onions to mingle perfectly with the rest of the ingredients.
Step 2: Cook the Meat
Add the ground pork to the skillet. Cook it thoroughly, stirring frequently as it browns and breaks apart into bite-size pieces. Once the meat loses its pink color and is fully cooked, drain any excess liquid if necessary. This step ensures the dish stays juicy but not soggy.
Step 3: Add Garlic, Ginger, and Water Chestnuts
Stir in the minced garlic, grated ginger, and chopped water chestnuts. Let these cook together for about 30 seconds to release an incredible aroma that will make your kitchen smell irresistible. The water chestnuts add a beautiful crunch that echoes the texture of an authentic egg roll filling.
Step 4: Add Sauces
Pour in the rice wine vinegar, soy sauce, hoisin sauce, and sriracha. Mix everything well so the meat and veggies are coated in a deliciously balanced sauce that’s sweet, tangy, and just a little spicy. This combination is the heart of the dish’s flavor profile.
Step 5: Cook the Vegetables
Next, add the coleslaw mix along with the grated carrots, then season the entire skillet with salt and black pepper. Stir often as you cook the mixture for 5 to 7 minutes, until the cabbage softens but still retains a slight crunch. This step is crucial—it’s what gives the Egg Roll in a Bowl Recipe its signature freshness and satisfying texture.
Step 6: Finish and Garnish
Once everything is cooked perfectly, remove the skillet from heat and taste for seasoning, adjusting if necessary. Just before serving, sprinkle in sliced green onions and black sesame seeds for an extra pop of flavor and an attractive finish. For an indulgent touch, drizzle some sriracha mayo on top made by mixing mayonnaise and sriracha in your preferred ratio.
Step 7: Prepare Sriracha Mayo
In a small bowl, combine mayonnaise with 1 to 2 tablespoons of sriracha, depending on how spicy you like it, and stir until smooth. This creamy sauce adds a wonderful contrast to the savory, slightly crunchy mixture in your bowl, rounding out the whole experience beautifully.
How to Serve Egg Roll in a Bowl Recipe
Garnishes
The garnishes really make this dish sing. Freshly sliced green onions add a vibrant, zesty punch, while black sesame seeds contribute subtle nuttiness and an appealing look. The drizzled sriracha mayo isn’t just a pretty finish—it introduces a luscious creaminess with a spicy edge that balances the earthiness of the pork and cabbage perfectly.
Side Dishes
This dish shines beautifully as a stand-alone meal, but if you want to round it out, serve it with steamed jasmine rice or cauliflower rice for a lower-carb option. A simple cucumber salad or quick pickled vegetables can also add a refreshing bite that cuts through the richness and keeps every bite exciting.
Creative Ways to Present
For a fun spin, serve the Egg Roll in a Bowl Recipe inside large lettuce leaves as a wrap, letting everyone scoop it up bite by bite. This not only looks stunning but also adds a crisp, fresh texture. Alternatively, layering the mixture over crunchy rice crackers or stuffing it into baked sweet potatoes can elevate the presentation for casual entertaining or family dinners.
Make Ahead and Storage
Storing Leftovers
Leftover Egg Roll in a Bowl will keep well in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen, making for tasty next-day lunches or quick dinners. Just be sure to cool the dish completely before refrigerating to maintain freshness and texture.
Freezing
If you want to keep this flavorful dish longer, it freezes well. Let the cooked mixture cool fully, then portion it into freezer-safe containers or bags. Stored this way, it can last up to 2 months. When you’re ready to eat, thaw overnight in the fridge for best results.
Reheating
To reheat, warm the leftovers gently in a skillet over medium heat, stirring occasionally until heated through. This approach revives the crisp edges and makes sure the vegetables stay tender yet firm. You can also microwave it, but doing so might soften the veggies more, so stovetop reheating is preferred.
FAQs
Can I use ground chicken or turkey instead of pork?
Absolutely! Ground chicken or turkey makes a great lean alternative and works perfectly in this recipe. Just keep an eye on cooking times as they can vary slightly with different meats.
Is water chestnuts necessary in this recipe?
Water chestnuts add a wonderful crunch that mimics the texture inside a traditional egg roll. While you could omit them, you might miss out on that delightful contrast in each bite.
How spicy is the Egg Roll in a Bowl Recipe?
The spice level is moderate due to the sriracha, but you can easily adjust it by adding more or less sriracha in the sauce or the mayo drizzle. It’s very adaptable to your personal heat preference.
Can this dish be made vegetarian?
Yes! Substitute the ground meat with crumbled tofu, tempeh, or even lentils for a vegetarian version. Just adjust seasonings to keep the vibrant flavors alive.
What’s the best way to serve leftovers?
Reheat the dish gently on the stovetop to keep vegetables from becoming soggy. It pairs wonderfully with fresh steamed rice or as a filling for lettuce wraps to bring back some freshness.
Final Thoughts
This Egg Roll in a Bowl Recipe is one of those magical dishes that tastes like a treat but comes together with so little fuss that it quickly becomes a weeknight favorite. It’s comforting, colorful, and bursting with flavor—a perfect marriage of convenience and deliciousness. I can’t wait for you to give it a try and see how it transforms your dinner routine into something you and your family will look forward to again and again!
Print
Egg Roll in a Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
This Egg Roll in a Bowl recipe is a quick and flavorful stir-fry that captures the authentic taste of egg rolls without the wrapper. Combining ground pork, crunchy vegetables, and a tangy, spicy sauce, it’s a low-carb, easy-to-make dish perfect for weeknight dinners. Topped with a spicy sriracha mayo and sesame seeds, it’s a deliciously satisfying meal ready in just 25 minutes.
Ingredients
Main Ingredients
- 2 Tablespoons sesame oil
- 1 medium onion, diced
- 1 lb. ground pork (can substitute with ground chicken, ground beef, or ground turkey)
- 4 cloves garlic, minced
- 1 teaspoon grated ginger
- 8 oz water chestnuts, chopped
- 1 Tablespoon rice wine vinegar
- ¼ cup soy sauce
- 1 Tablespoon hoisin sauce
- 1 Tablespoon sriracha
- 1 (16 ounce) bag coleslaw mix
- ½ cup grated or matchstick carrots
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Garnish and Sauce
- Black sesame seeds
- 4 green onions, thinly sliced
- ¼ cup mayonnaise
- 1–2 Tablespoons sriracha
Instructions
- Sauté the Aromatics: Heat a large skillet over medium-high heat. Add the diced onion and cook until translucent, about 2-3 minutes, to release their natural sweetness and soften the texture.
- Cook the Meat: Add the ground pork (or your choice of ground meat) to the skillet. Cook, stirring frequently, until the meat is fully browned and no longer pink, about 5-7 minutes. Drain any excess liquid from the pan if present.
- Add Garlic, Ginger, and Water Chestnuts: Stir in the minced garlic, grated ginger, and chopped water chestnuts. Cook for about 30 seconds until fragrant, enhancing the flavor and adding a subtle crunch from the chestnuts.
- Add Sauces: Pour in the rice wine vinegar, soy sauce, hoisin sauce, and sriracha. Mix everything thoroughly to coat the meat and vegetables evenly, infusing the dish with a perfect balance of tangy, salty, sweet, and spicy flavors.
- Cook the Vegetables: Add the coleslaw mix and shredded carrots to the skillet. Season with salt and black pepper. Cook for 5-7 minutes, stirring occasionally, until the cabbage is wilted and the vegetables are tender yet still retain some crunch.
- Finish and Garnish: Remove the skillet from heat. Taste and adjust seasoning if necessary. Top the dish with sliced green onions and a sprinkle of black sesame seeds for extra flavor and crunch. Drizzle with prepared sriracha mayo right before serving for an added creamy heat.
- Prepare Sriracha Mayo: In a small bowl, mix the mayonnaise with 1-2 tablespoons of sriracha sauce, adjusting the amount based on your preferred spice level. Stir until smooth and well combined. Use this as a finishing sauce to drizzle over the egg roll bowl serving.
Notes
- You can substitute ground pork with ground chicken, turkey, or beef to suit your preference.
- If you want a lower sodium version, use low-sodium soy sauce.
- For a gluten-free option, choose gluten-free soy sauce and hoisin sauce.
- Adjust the sriracha quantity in both the dish and mayo to control the heat.
- The recipe is best served fresh but refrigerates well for up to 3 days.
- Feel free to add other vegetables like bell peppers or snap peas for variation.
