Egg Roll in a Bowl
Egg roll in a bowl takes the filling of a pork egg roll (ground pork, shredded cabbage and carrot, ginger, garlic and soy sauce) and stir-fries it in one pan with no wrapper and no deep-frying. The pork browns first, then the cabbage goes in over high heat for just 4-5 minutes, so it wilts but keeps some crunch instead of turning watery. Dinner takes 30 minutes and comes to about 320 calories and 26 g of protein a serving.
Published
- Prep Time
- 15 mins
- Cook Time
- 15 mins
- Total Time
- 30 mins
- Servings
- 4 servings
How do you make Egg Roll in a Bowl?
To make egg roll in a bowl, brown 450 g lean ground pork in a large skillet over medium-high heat until no pink remains and it reaches 71°C (160°F). Stir in garlic, ginger and green onions, add 600 g thinly sliced cabbage and 2 shredded carrots and cook for 4-5 minutes. Toss with soy sauce, rice vinegar and sesame oil. It takes 30 minutes.
- Total time
- 30 mins
- Calories
- 320 per serving
- Protein
- 26 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Stir-frying
Ingredients
Stir-fry
Sauce
To serve
Equipment
Large skillet or wok (30 cm / 12 inch) · Wooden spoon or spatula · Sharp knife or mandoline · Box grater · Small bowl
Quick Directions
Mix the sauce
Stir the soy sauce, rice vinegar, sesame oil and sriracha, if using, together in a small bowl.
Brown the pork
Heat the neutral oil in a large skillet or wok over medium-high heat.
Add the aromatics
Stir in the white parts of the green onions, the garlic and the ginger and cook for about 1 minute, until fragrant.
Wilt the cabbage and carrots
Turn the heat to high.
Season and serve
Pour the sauce over the pan and toss for 1 minute, until everything is coated and any liquid in the pan has cooked off.
Step-by-Step Instructions
Every step for making egg roll in a bowl, written out in full.
Mix the sauce
Stir the soy sauce, rice vinegar, sesame oil and sriracha, if using, together in a small bowl. Have it next to the stove, because the last few minutes of cooking move quickly.
Brown the pork
Heat the neutral oil in a large skillet or wok over medium-high heat. Add the pork, press it into an even layer and leave it for 2-3 minutes, until browned underneath. Break it into small crumbles and cook for 4-5 minutes more, stirring now and then, until no pink remains and the juices run clear. Ground pork is safe to eat once it reaches 71°C (160°F). Lean pork leaves very little fat in the pan; if you used regular ground pork, spoon off all but about 1 tbsp of the fat.
Add the aromatics
Stir in the white parts of the green onions, the garlic and the ginger and cook for about 1 minute, until fragrant.
Wilt the cabbage and carrots
Turn the heat to high. Add half of the cabbage and toss it with the pork for about 1 minute, until it starts to collapse, then add the rest of the cabbage and the carrots. Cook for 3-4 minutes more, tossing often, until the cabbage is wilted but still has a little crunch. Do not cover the pan; a lid traps steam and makes the cabbage watery.
Season and serve
Pour the sauce over the pan and toss for 1 minute, until everything is coated and any liquid in the pan has cooked off. Taste and add a splash more soy sauce or sriracha if you like. Spoon into bowls and top with the green onion tops and sesame seeds.
Recipe Tips
- Slice the cabbage about 5 mm thick. Thin, even ribbons wilt in a few minutes; thick pieces stay raw in the middle while the outside goes limp. About 700 g (1 1/2 lb) of bagged coleslaw mix can replace the cabbage and carrots.
- Keep the heat high and add the cabbage in two batches. A crowded pan steams the cabbage and leaves liquid in the bottom of the bowl.
- The soy sauce goes in last because salt draws water out of cabbage. Adding it at the end keeps the stir-fry glossy instead of soupy.
- For a gluten-free bowl, use tamari labelled gluten-free in place of the soy sauce and check the label on the sriracha or chili sauce. Regular soy sauce is brewed with wheat.
- Serve it on its own or over steamed rice or cauliflower rice. The nutrition shown is for the stir-fry alone.
Variations
- Ground chicken or turkey: use the same weight and cook until no pink remains and it reaches 74°C (165°F). Add an extra teaspoon of oil, since poultry is leaner than pork.
- With egg: push the cooked stir-fry to one side, crack 2 eggs into the empty space, scramble until set with no runny egg left, then toss them through.
- Sriracha mayo: stir 3 tbsp mayonnaise with 1-2 tsp sriracha and a squeeze of lime, then drizzle over the bowls. It adds about 70 calories per serving.
- More vegetables: add 150 g sliced mushrooms or a thinly sliced red bell pepper with the first batch of cabbage, or a handful of bean sprouts with the sauce.
Nutrition (per serving)
| Calories | 320 |
|---|---|
| Protein | 26 g |
| Carbs | 15 g |
| Fat | 18 g |
| Saturated fat | 4.8 g |
| Fibre | 5.3 g |
| Sugar | 6.8 g |
| Sodium | 550 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in airtight containers for up to 4 days. The cabbage softens as it sits but still reheats well.
- Freezer
- It can be frozen for up to 2 months, but the cabbage turns soft and releases liquid as it thaws. Thaw overnight in the fridge and pour off any liquid before reheating.
- Reheat
- Reheat in a skillet over medium-high heat or in the microwave, stirring once or twice, until steaming hot and 74°C (165°F) in the centre.
Egg Roll in a Bowl FAQs
What is egg roll in a bowl?
Egg roll in a bowl is the filling of a pork egg roll (ground pork, cabbage, carrot, garlic, ginger and soy sauce) stir-fried in one pan and eaten from a bowl without the wrapper. Because nothing is deep-fried, a serving of this version comes to about 320 calories. It is also called unstuffed egg roll or crack slaw.
Is egg roll in a bowl gluten-free?
Not as written, because regular soy sauce is brewed with wheat. Swap in tamari labelled gluten-free and check the label on the sriracha or chili garlic sauce, and the rest of the ingredients (pork, vegetables, rice vinegar, sesame oil and seeds) are naturally gluten-free.
Can I use ground chicken or turkey instead of pork?
Yes. Use the same 450 g and brown it the same way, adding an extra teaspoon of oil because poultry is leaner. Cook it until no pink remains and it reaches 74°C (165°F), then continue with the cabbage and sauce.
Why is my egg roll in a bowl watery?
Cabbage is mostly water, and it releases it when it steams instead of stir-frying. Cook it over high heat in a large pan, add it in two batches, leave the lid off, cook it only until wilted (about 4-5 minutes) and add the soy sauce at the end so the salt has less time to draw out liquid.
Is egg roll in a bowl good for meal prep?
Yes. Cool it and refrigerate it within 2 hours in airtight containers for up to 4 days, then reheat it in a skillet or microwave until steaming hot and 74°C (165°F). The cabbage softens a little each day, so cook it until just wilted if you are packing it for later.
How many calories are in egg roll in a bowl?
Made with 90% lean ground pork, each of 4 servings has about 320 calories, 26 g protein, 15 g carbohydrate and 18 g fat, before any rice or optional toppings. Regular ground pork adds roughly 100 calories per serving unless you drain off the fat.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
