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Egg roll in a bowl with ground pork, cabbage, carrots, and green onions

Egg Roll in a Bowl

This easy Egg Roll in a Bowl has all the savory flavor of a classic egg roll without the wrapper. Ground pork, tender cabbage, carrots, garlic, and ginger come together in one skillet for a quick, satisfying weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian-Inspired, American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Egg Roll Bowl
  • 1 tablespoon sesame oil
  • 1 pound ground pork
  • 1 small yellow onion finely diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 5 cups shredded green cabbage
  • 1 cup shredded carrots
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha optional
  • 1/4 teaspoon black pepper
For Serving
  • 2 green onions thinly sliced
  • 1 teaspoon sesame seeds
  • Sriracha or chili crisp optional

Equipment

  • 1 Large skillet
  • 1 wooden spoon or spatula
  • 1 Cutting board
  • 1 Sharp knife
  • Measuring spoons

Method
 

  1. Heat the sesame oil in a large skillet over medium-high heat.
  2. Add the ground pork and diced onion. Cook for 6–8 minutes, breaking the meat into small pieces, until the pork is browned and fully cooked.
  3. Drain excess grease from the skillet if necessary. The ground pork should reach an internal temperature of 160°F.
  4. Add the garlic and ginger. Cook for 30 seconds, stirring constantly, until fragrant.
  5. Add the shredded cabbage and carrots. Cook for 5–7 minutes, stirring frequently, until the vegetables are tender but still slightly crisp.
  6. Stir in the soy sauce, rice vinegar, sriracha, and black pepper. Cook for another 2 minutes, tossing everything together until evenly coated.
  7. Taste and adjust the seasoning. Add extra soy sauce or sriracha if desired.
  8. Divide among four bowls. Garnish with sliced green onions, sesame seeds, and chili crisp. Serve warm.

Notes

For a leaner version, use ground turkey or ground chicken instead of pork.
A packaged coleslaw mix can replace the shredded cabbage and carrots and makes preparation even faster.
Use tamari or certified gluten-free soy sauce if you need the recipe to be gluten-free.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat them in a skillet or microwave until hot.
The vegetables release moisture as they cook. Use medium-high heat and avoid covering the skillet so the filling does not become watery.