If you’ve ever loved the flavors of a classic egg roll but wished for something quicker, lighter, and just as satisfying, this Egg Roll in a Bowl Recipe is your new best friend. It captures all those savory, tangy, and spicy notes packed inside an egg roll, but without the hassle of wrapping or frying. With ground pork cooked alongside crisp cabbage, water chestnuts, and a punchy sauce, this dish is an absolute flavor bomb that comes together fast and keeps dinner time stress-free yet delicious.
Ingredients You’ll Need
These ingredients are straightforward and easy to find, but each one plays a crucial role in delivering the iconic taste and texture of an egg roll—just without the shell. From the rich sesame oil that brings nuttiness to the dish to the crunchy water chestnuts and the vibrant coleslaw mix, every element is there to create the perfect bowlful of comfort.
- Sesame oil: Adds a deep, toasty flavor that forms the foundation of the dish.
- Onion: Diced finely for a subtle sweetness and aromatic base.
- Ground pork: The classic protein that mimics egg roll filling perfectly; swap with chicken, beef, or turkey as you like.
- Garlic: Fresh minced garlic brings an essential savory kick.
- Grated ginger: Offers a fresh, slightly spicy zing that brightens flavors.
- Water chestnuts: Chopped for irresistible crunch and a subtle hint of sweetness.
- Rice wine vinegar: Adds a balancing tang to brighten the savory mix.
- Soy sauce: Deepens umami and keeps the dish perfectly seasoned.
- Hoisin sauce: Brings a rich, sweet-savory complexity that’s a must-have.
- Sriracha: For just the right amount of heat and spice.
- Coleslaw mix: A fresh blend of cabbage and carrots for color, crunch, and veggie goodness.
- Grated or matchstick carrots: Enhances sweetness and visual appeal.
- Salt and black pepper: Essential seasonings to round out flavors.
- Black sesame seeds: An optional garnish that adds subtle nuttiness and flair.
- Green onions: Thinly sliced for a fresh, sharp finish.
- Mayonnaise: Creates the creamy base for the spicy sriracha sauce.
- Sriracha (for mayo): Mixed in to make a luscious, spicy drizzle.
How to Make Egg Roll in a Bowl Recipe
Step 1: Sauté the onion
Start by heating sesame oil in a large skillet over medium-high heat. Toss in the diced onion, and cook it until it turns translucent and soft, about 2 to 3 minutes. This step releases the onion’s natural sweetness and builds a flavorful foundation.
Step 2: Brown the ground pork
Next, add the ground pork (or your choice of ground meat) to the skillet. Cook it thoroughly, stirring often, until the meat loses all pink and is nicely browned. If any excess liquid pools in the pan, drain it to keep the dish from becoming watery—this helps intensify the meaty flavor.
Step 3: Add garlic, ginger, and water chestnuts
Stir in the minced garlic, grated ginger, and chopped water chestnuts. Let them cook together for about 30 seconds until their fragrance fills your kitchen. The garlic and ginger provide aromatic depth, while the water chestnuts bring that signature crunch every bite of egg roll has.
Step 4: Pour in the sauces and vinegar
Now it’s time to create that perfectly balanced sauce. Add rice wine vinegar, soy sauce, hoisin sauce, and sriracha to the skillet. Mix everything well so the meat and vegetables get fully coated with the bold, tangy, and slightly spicy sauce.
Step 5: Cook the veggies
Toss in the coleslaw mix and carrots. Sprinkle with salt and black pepper, then cook for about 5 to 7 minutes, stirring occasionally. The cabbage will soften but still keep a slight bite, while the carrots add bursts of sweetness and color. This veggie mix is what makes this dish feel fresh and wholesome.
Step 6: Final seasoning and garnishing
Remove the skillet from heat and taste to check if you need to tweak the seasoning. Then sprinkle sliced green onions and black sesame seeds over the top for a pop of color and earthy crunch. These last touches elevate the dish from simple to spectacular.
Step 7: Make the spicy mayo drizzle
To finish, whisk together mayonnaise and 1 to 2 tablespoons of sriracha in a small bowl until smooth and creamy. Adjust the sriracha amount to suit your heat preference. Drizzle this spicy mayo over each serving just before enjoying—it adds a luscious creamy element that makes this dish truly addictive.
How to Serve Egg Roll in a Bowl Recipe
Garnishes
Beyond the green onions and black sesame seeds, consider adding freshly chopped cilantro or a sprinkle of toasted peanuts for added texture and freshness. A wedge of lime on the side can also brighten the flavors if you love a little citrus zing.
Side Dishes
This Egg Roll in a Bowl Recipe works wonderfully as a wholesome one-pan meal, but if you want to turn it into a full feast, pair it with steamed jasmine rice or cauliflower rice for a lower-carb option. A side of pickled vegetables or simple cucumber salad complements the bold taste wonderfully.
Creative Ways to Present
For something fun, serve the egg roll mixture in lettuce cups to mimic egg roll wraps without the frying. You can also top crispy wonton chips with the mixture for a shareable appetizer or serve it over ramen noodles with an egg on top for a hearty twist.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the fridge for up to 3 days. The flavors actually meld beautifully after a day, making it perfect for quick lunches or easy dinners.
Freezing
If you want to freeze the recipe, cool it completely first and store in a freezer-safe container. It can stay frozen for up to 2 months. Thaw overnight in the fridge before reheating for best texture.
Reheating
Reheat the Egg Roll in a Bowl gently in a skillet over medium heat or in the microwave. Add a splash of water or broth if it seems dry, and stir occasionally to heat evenly. Top again with fresh green onions and sriracha mayo for that fresh just-made taste.
FAQs
Can I make this Egg Roll in a Bowl Recipe vegetarian or vegan?
Absolutely! Swap ground meat for crumbled tofu, tempeh, or cooked mushrooms. Use tamari instead of soy sauce if you want gluten-free, and omit the mayo or use a vegan alternative for the sauce.
Is this dish spicy?
The level of spice is totally up to you. The recipe includes sriracha and spicy mayo, but you can easily reduce or omit the sriracha if you prefer a milder flavor while still keeping all the other delicious tastes.
What can I substitute for hoisin sauce?
If you don’t have hoisin sauce, try a mix of soy sauce with a little honey and a touch of peanut butter or molasses to mimic its sweet-savory profile. It won’t be exact but still very tasty!
Can I prepare parts of this recipe ahead of time?
Yes! You can chop the vegetables and make the sriracha mayo in advance to save time. Brown the meat ahead and refrigerate, then assemble and cook the final steps fresh when you’re ready to eat.
Is this recipe gluten-free?
This can be made gluten-free by using gluten-free soy sauce or tamari and ensuring your hoisin sauce or substitute is gluten-free as well. Check labels carefully, but otherwise, the fresh ingredients are naturally gluten-free.
Final Thoughts
This Egg Roll in a Bowl Recipe is truly a game changer if you crave the essence of an egg roll without the extra steps and fat from frying. It’s easy to make, endlessly adaptable, and packed with flavors that comfort and excite. Give it a try—you might just discover your new weeknight favorite that everyone asks for again and again!
Print
Egg Roll in a Bowl Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Description
This Egg Roll in a Bowl recipe is a quick and flavorful low-carb twist on traditional egg rolls, combining ground pork, crunchy vegetables, and a savory Asian-inspired sauce. It’s a perfect one-pan weeknight dinner that delivers all the rich flavors of an egg roll without the wrapper, making it a lighter, gluten-free meal option.
Ingredients
Protein & Vegetables
- 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 (16 ounce) bag coleslaw mix
- ½ cup grated or matchstick carrots
Sauces & Seasonings
- 1 Tablespoon rice wine vinegar
- ¼ cup soy sauce
- 1 Tablespoon hoisin sauce
- 1 Tablespoon sriracha
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Black sesame seeds, for garnish
- 4 green onions, thinly sliced
Sriracha Mayo
- ¼ cup mayonnaise
- 1–2 Tablespoons sriracha (adjust to taste)
Instructions
- Sauté Onions: Heat a large skillet over medium-high heat. Add the diced onion and cook until translucent, about 2-3 minutes, stirring occasionally to soften without browning.
- Cook Meat: Add the ground pork (or your preferred meat) to the skillet. Cook while stirring frequently until the meat is thoroughly browned and no longer pink. Drain excess liquid if necessary to avoid sogginess.
- Add Aromatics: Stir in the minced garlic, grated ginger, and chopped water chestnuts. Cook for approximately 30 seconds until fragrant to infuse the dish with deep flavor.
- Mix Sauces: Pour in the rice wine vinegar, soy sauce, hoisin sauce, and sriracha. Mix thoroughly to ensure the meat and vegetables are evenly coated with the flavorful sauce.
- Incorporate Vegetables: Add the coleslaw mix and shredded carrots along with salt and black pepper. Continue cooking, stirring occasionally, for 5-7 minutes until the cabbage wilts and the vegetables become tender yet retain some crunch.
- Adjust Seasoning & Garnish: Remove the skillet from heat and taste to adjust seasoning if needed. Top the dish with sliced green onions and a sprinkle of black sesame seeds for texture and freshness. Drizzle with prepared sriracha mayo before serving.
- Prepare Sriracha Mayo: In a small bowl, combine mayonnaise with 1 to 2 tablespoons of sriracha, adjusting the heat to your preference. Stir until smooth and well blended for a creamy, spicy topping.
Notes
- You can substitute ground pork with ground chicken, ground turkey, or ground beef to suit your preference.
- For a lower sodium version, use low-sodium soy sauce or tamari.
- Adjust sriracha quantity in both the main dish and mayo to control spiciness.
- Serve this bowl as is for a low-carb meal or over steamed rice or noodles for a heartier dish.
- Leftovers keep well in the fridge for up to 3 days and can be reheated in a skillet or microwave.
