Imagine the irresistible, savory filling of a perfectly fried egg roll—the juicy pork, the crisp-tender cabbage, the punch of garlic and ginger—but without the fuss of wrapping and frying. Now imagine having that incredible flavor on your table in less time than it takes to get takeout delivered. That’s the magic of this deconstructed version.
As a chef who has spent years streamlining restaurant techniques for the home cook, I can tell you this 20-minute wonder is a weeknight game-changer. It delivers that crave-worthy umami punch in a healthy, one-pan format that will have everyone asking for seconds.
This recipe is a staple in my home for a multitude of reasons, and I’m confident it will become one in yours too.
- One-pan convenience: From browning the meat to wilting the cabbage, everything happens in a single skillet. That means maximum flavor and minimal cleanup, which is a win in any busy kitchen.
- Big flavor, fast: By using a pre-shredded coleslaw mix and building layers of flavor with a simple, potent sauce, you get a complex-tasting dish that belies its short cook time.
- Diet-flexible: Naturally low-carb and easily made gluten-free, this bowl is a fantastic option for various eating styles. It’s hearty and satisfying without weighing you down.
- Endlessly customizable: The base recipe is perfect, but it’s also a fantastic canvas. Swap the protein, add different veggies, or adjust the spice level to make it your own.
- Meal prep champion: This dish stores and reheats beautifully, making it an ideal candidate for packing lunches or getting a head start on weekly dinners.
Ingredients You’ll Need
- Let’s gather our ingredients—this is where simple pantry staples come together to create something truly special. The beauty of this recipe lies in its simplicity and the quality of a few key components.
- Ground pork: I recommend a 90/10 lean-to-fat ratio. The little bit of fat renders out, flavoring the entire dish and keeping the pork juicy without being greasy. Ground chicken or turkey works well too.
- Coleslaw mix: This is our ultimate time-saver. A standard 14-ounce bag of shredded green cabbage and carrots provides the perfect texture and sweetness. No chopping required!
- Fresh ginger and garlic: Please, use fresh here. The jarred versions simply won’t deliver the same bright, aromatic punch that is essential to the dish’s character. Mince them finely so they distribute evenly.
- Soy sauce or tamari: This is our salt and umami base. Use low-sodium to control the salt level, and opt for tamari if you need a gluten-free version—it has a richer, slightly less salty flavor that I love.
- Toasted sesame oil: This is a finishing oil, not a cooking oil. Its nutty, profound flavor is delicate and can burn. We’ll stir it in at the very end to perfume the whole dish.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Kitchen Equipment Needed
You don’t need any special equipment to make this recipe a success. A large skillet (12-inch minimum) or a wok is the most important tool—you need surface area to cook everything quickly without steaming the cabbage. A wooden spoon or sturdy spatula is perfect for breaking up the pork and stirring.
Have your basic chef’s knife and cutting board ready for the onion, ginger, and garlic, along with measuring spoons for the sauce. That’s truly all you need.
How to Make Egg Roll In A Bowl Recipe
Step 1: Brown the Pork
Heat your oil in the large skillet over medium-high heat. Add the ground pork and use your wooden spoon to break it into small crumbles. Now, here’s a pro tip: resist the urge to stir constantly.
Let the pork sit for about a minute at a time to develop a beautiful, flavorful sear on some pieces. This browning, called the Maillard reaction, is the foundation of deep flavor. Cook for 5-6 minutes until it’s no longer pink.
Step 2: Sauté the Aromatics
Once the pork is browned, push it all to the outer edges of the pan, creating a clear well in the center. Add the diced onion, ginger, and garlic to this empty space. Believe me, this technique is a game-changer.
It allows these delicate aromatics to sauté directly on the hot surface for 1-2 minutes, becoming incredibly fragrant without burning, as they might if buried under the meat. Then, stir everything together.
Step 3: Wilt the Cabbage
Now for the volume! Dump the entire bag of coleslaw mix into the skillet. It will look like a lot, but it wilts down significantly.
Toss everything together so the pork and aromatics are distributed. Cook for 3-4 minutes, stirring occasionally. You want the cabbage to be just wilted but still have a pleasant crunch—this texture is key to mimicking the inside of an egg roll.
Step 4: Create the Flavor Sauce
While the cabbage cooks, quickly whisk together your sauce in a small bowl: soy sauce, rice vinegar, and sriracha. The vinegar adds a necessary bright acidity that cuts through the richness. Pour this sauce evenly over the pork and cabbage mixture.
Stir well to ensure every bite gets coated, and let it cook together for just another 1-2 minutes. You’ll smell the flavors marrying instantly.
Step 5: Finish and Serve
This is the final, crucial touch. Remove the skillet from the heat. Drizzle the toasted sesame oil over the top and stir it through.
Trust me, adding this oil off the heat preserves its gorgeous, nutty aroma. Give it a taste—you can add another splash of soy sauce or vinegar if you like. Now, divide it into bowls and garnish generously with the green onions and sesame seeds.
Step back and admire your vibrant, fragrant, 20-minute masterpiece.
A few insights from my years in professional kitchens will help you nail this recipe every single time.
- The power of pre-salting: If you have an extra minute, sprinkle a pinch of salt over your diced onion and let it sit for 5 minutes before cooking. This draws out moisture and helps it soften and caramelize faster in the pan.
- Control your heat: Medium-high is ideal. If your pan isn’t hot enough, the pork will steam and boil in its juices instead of browning. If it’s too hot, the garlic and ginger will scorch in seconds. Adjust as needed.
- Don’t crowd the pan: Using a skillet that’s at least 12 inches is non-negotiable. Overcrowding creates steam, which leads to soggy, boiled cabbage instead of the lightly wilted, textured result you want.
- The garnish is essential: The green onions and sesame seeds aren’t just pretty. They add a final layer of fresh, sharp flavor and nutty crunch that completes the dish. Don’t skip them!
Recipe Variations
- This recipe is wonderfully adaptable. Here are some of my favorite tested variations to keep it exciting.
- Protein swap: Use ground chicken, turkey, or even 93% lean ground beef. For a vegetarian version, crumbled extra-firm tofu or a plant-based ground “meat” works beautifully—sauté it until lightly browned.
- Spicy Szechuan: Add 1-2 teaspoons of Szechuan peppercorns (lightly crushed) with the ginger, and use a chili crisp instead of sriracha for a mouth-tingling, aromatic heat.
- Thai-inspired: Swap the soy sauce for fish sauce, add a tablespoon of brown sugar or coconut sugar to the sauce, and finish with a big handful of fresh cilantro and basil.
- Extra veggie boost: Stir in a cup of sliced mushrooms with the onion, or add a handful of frozen edamame or bell pepper strips with the cabbage.
- Creamy finish: For a richer, more indulgent bowl, stir in 2-3 tablespoons of full-fat coconut milk or a dollop of mayonnaise with the sesame oil at the end.
What to Serve With This Recipe
This egg roll in a bowl is a complete meal on its own, but it pairs wonderfully with a few simple sides. For a classic take, serve it over a bed of steamed jasmine or brown rice to soak up the delicious sauce. To keep it ultra low-carb, cauliflower rice is the perfect companion.
A simple side of cucumber salad tossed with rice vinegar and a pinch of salt provides a cool, crisp contrast. For a fuller spread, it pairs excellently with a light miso soup or some steamed dumplings. It’s an ideal casual dinner, a fantastic packed lunch, and impressive enough for casual entertaining.
Storage & Make-Ahead Instructions
- This dish is a meal-prepper’s dream. To store, let it cool completely before transferring to an airtight container. It will keep in the refrigerator for 3-4 days. The flavors often meld and become even more delicious the next day. You can also freeze it for up to 2 months; thaw overnight in the fridge before reheating.
- Best reheating method: Reheat portions in a skillet over medium heat with a tiny splash of water or broth to refresh it. The stovetop helps restore texture better than the microwave, which can make the cabbage soggy.
- Make-ahead strategy: You can prep the components ahead of time. Dice the onion, mince the ginger and garlic, and mix the sauce, storing each separately in the fridge for up to 2 days. When ready to cook, you’ll have dinner on the table in 10 minutes flat.
Frequently Asked Questions
Q: Can I use a different type of meat?
Absolutely. Ground chicken, turkey, or beef are all excellent substitutes. Just be mindful of the fat content; very lean meats like 99% ground turkey may need an extra teaspoon of oil in the pan to prevent sticking.
Q: Is this recipe gluten-free?
Yes, if you use tamari or certified gluten-free soy sauce instead of regular soy sauce. Always check the labels of your other sauces (like Sriracha) to be sure.
Q: My mixture seems watery. What did I do wrong?
This usually happens if the pan was overcrowded (steaming instead of sautéing) or if the coleslaw mix was particularly wet. Simply cook it for an extra 1-2 minutes over medium-high heat, stirring frequently, to evaporate the excess liquid.
Q: Can I make this vegetarian or vegan?
Yes, and it’s delicious. Swap the ground pork for crumbled extra-firm tofu, tempeh, or a plant-based ground. Use tamari and ensure your other ingredients are vegan-friendly (some Sriracha brands contain fish products).
Q: How can I make it spicier or milder?
The spice level is fully customizable. Start with 1/2 teaspoon of Sriracha and add more at the end if you want more heat. For milder palates, you can omit it entirely or use a sweet chili sauce instead.
Q: Can I add real egg roll wrappers?
For a fun hybrid, you can! Quickly pan-fry or bake a few egg roll wrappers until crisp, then break them up over the top of your bowl for that classic crispy texture.
Q: What’s the best way to reheat leftovers?
I strongly recommend reheating in a skillet over medium heat. It helps revive the texture of the cabbage and re-crisp the pork slightly. Add a tablespoon of water or broth to create a little steam and prevent drying out.
Final Thoughts
This 20-Minute Egg Roll in a Bowl is more than just a quick dinner—it’s proof that incredible, restaurant-worthy flavor doesn’t require complicated techniques or hours in the kitchen. It’s the kind of recipe that builds confidence, satisfies cravings, and seamlessly fits into real life. As a professional chef, my goal is always to give you reliable, flavorful tools for your home kitchen, and this recipe is one of my absolute favorites.
I’ve tested it repeatedly to ensure your success. So, grab your skillet and give it a try tonight. I’d love to hear how it turns out for you—share your creations and any fun variations you come up with.
Happy cooking
20-Minute Egg Roll In A Bowl
Equipment
- Large skillet or wok (12-inch minimum)
- Wooden spoon or spatula
- Chef’s knife and cutting board
- Measuring spoons and cups
- Small mixing bowl
Ingredients
- 1 tbsp Avocado oil or high-heat oil For high-heat cooking
- 1 lb Ground pork 90/10 lean-to-fat ratio recommended
- 1 tbsp Fresh ginger Finely minced or grated
- 4 cloves Garlic Finely minced
- 1 medium Yellow onion Finely diced
- 1 14 oz bag Coleslaw mix Shredded cabbage and carrots
- 1/4 cup Low-sodium soy sauce or tamari Tamari for gluten-free
- 2 tbsp Rice vinegar
- 1 tbsp Toasted sesame oil For finishing
- 1 tsp Sriracha or chili garlic sauce Adjust to taste
- 4 Green onions Thinly sliced, for garnish
- 2 tbsp Toasted sesame seeds For garnish
Instructions
- Heat the avocado oil in a large skillet or wok over medium-high heat. Add the ground pork, breaking it up with a wooden spoon. Cook for 5-6 minutes until it’s no longer pink and starts to brown. Tip from me: Don’t stir constantly; letting the pork sit for a minute helps develop flavorful browning.
- Push the pork to the sides of the pan, creating a well in the center. Add the diced onion, ginger, and garlic to the center. Sauté for 1-2 minutes until fragrant, then mix everything together. Believe me, this technique prevents the aromatics from burning while maximizing their flavor.
- Add the entire bag of coleslaw mix to the skillet. Toss everything together and cook for 3-4 minutes, stirring occasionally, until the cabbage has just begun to wilt but still has a slight crunch. You want texture here.
- In a small bowl, whisk together the soy sauce, rice vinegar, and sriracha. Pour this sauce over the pork and cabbage mixture. Stir well to coat everything evenly and cook for another 1-2 minutes to let the flavors meld.
- Remove the skillet from the heat. Drizzle the toasted sesame oil over the top and give it one final stir. Trust me, adding the sesame oil off the heat preserves its delicate nutty aroma. Taste and adjust seasoning with a splash more soy sauce or vinegar if desired.
- Divide the mixture among serving bowls. Garnish generously with sliced green onions and a sprinkle of toasted sesame seeds. Serve immediately while hot and enjoy the incredible, savory flavors.