Egg Roll Bowl Quick Flavor

Egg Roll in a Bowl is your weeknight ticket to all the flavors of a classic egg roll but with none of the frying or mess—just a craveable skillet meal loaded with fresh veggies and seasoned pork. It is a lighter, faster take that still delivers crowd-pleasing satisfaction in just thirty minutes.

The first time I threw this together was on a busy weeknight and my family devoured it before I could even serve seconds. Now it is one of my most reliable last-minute dinner solutions.

Ingredients

• Ground pork: adds savory depth and rich flavor You can swap in ground turkey or chicken if you want it lighter Look for high-quality meat with no added fillers for the best taste
• Vegetable oil: keeps things from sticking and helps everything brown A neutral oil works best for high heat cooking
• Onion: finely diced adds sweetness and aromatic base Choose firm onions with dry skins for freshness
• Garlic: gives bold authentic flavor Freshly minced makes all the difference
• Fresh ginger: gives zippy warmth Use a piece that feels heavy and is free of wrinkles
• Coleslaw mix: makes this fast and fuss free since you skip shredding yourself Look for a bag with crisp vibrant colors
• Red cabbage (optional): adds gorgeous color and extra crunch Pick a tight head with no browning
• Green onions: brighten the whole dish and give a fresh finishing note
• Soy sauce: brings classic umami Use tamari or coconut aminos for gluten free
• Rice vinegar: lifts the flavors with acidity Opt for unseasoned vinegar for a clean flavor
• Toasted sesame oil: gives nutty depth and complexity Keep it refrigerated once opened for freshness
• Sriracha or chili garlic sauce: adds heat and makes it pop Add to your heat preference
• Sesame seeds: are for garnish and provide a subtle crunch Toast them lightly for more flavor
• Extra green onions for garnish: give your bowl a fresh restaurant style look

Instructions

Heat the Skillet:

Pour the vegetable oil into a large skillet or wok Place it on medium high heat and let the oil shimmer before adding anything This ensures everything cooks quickly and evenly and nothing sticks

Cook the Pork:

Add your ground pork to the hot pan Use a spatula to break up the meat as it cooks Stir and toss for five to seven minutes Keep an eye out for all the pink to turn brown Drain off any excess fat so your bowl is light and never greasy

Sauté the Aromatics:

Sprinkle in the diced onion minced garlic and grated ginger Stir these together with the cooked pork for two to three minutes The onion should turn translucent and the mixture should become fragrant This is where the flavor base builds up

Add the Veggies:

Dump in your coleslaw mix and optional red cabbage Stir well Start on high heat and toss often for about five minutes The vegetables should soften but keep some tender crisp bite which keeps things fresh and vibrant

Make the Sauce:

While veggies cook whisk together soy sauce rice vinegar toasted sesame oil and sriracha in a small bowl Mixing ahead lets the flavors blend and keeps things moving fast at the stove

Combine and Finish:

Pour your sauce over everything in the skillet Toss together and cook for one to two minutes The sauce should coat all ingredients and any excess liquid will mostly evaporate Remove from heat so nothing gets soggy

Stir in Green Onions:

Fold in the sliced green onions right at the end This keeps them bright and gives the whole dish a pop of color and mild sweetness

Serve and Garnish:

Pile the mixture into bowls Top with toasted sesame seeds and extra green onions if you like Serve hot and dig in

Save

My personal favorite ingredient is the ginger because it adds such an unmistakable brightness If you have time to grate it fresh the whole kitchen smells amazing My kids always fight over who gets the bowl with the biggest sprinkle of sesame seeds

Storage Tips

Once cooled pop leftovers into an airtight container Refrigerate for up to three days This reheats perfectly in the microwave or in a skillet with a splash of water to keep it juicy If you want to freeze it let it cool completely then pack into containers or zip top bags for up to one month Thaw overnight in the fridge before reheating

Ingredient Substitutions

You can swap the ground pork for ground turkey or chicken for a lighter dish For a vegetarian version crumbled extra firm tofu or tempeh works really well If you cannot have cabbage try a bagged broccoli slaw or just use extra shredded carrots Use coconut aminos instead of soy sauce for both gluten and soy free needs

Serving Suggestions

Serve this over steamed rice for a classic comfort approach Or make it lower carb with cauliflower rice or just pile it on top of fresh lettuce leaves for a make your own wrap party A side of steamed edamame or a simple cucumber salad pairs perfectly

Save

The final sprinkle of sesame seeds and green onions makes every bite pop with freshness and crunch Enjoy your bowl hot and dig in for a lighter takeout experience at home

Recipe FAQs

→ Can I use other proteins besides pork?

Absolutely! Ground turkey, chicken, tofu, or tempeh all work well and absorb the savory seasonings beautifully.

→ What are the best vegetables to add?

Shredded cabbage and carrots are classic, but you can mix in mushrooms, bell pepper, or water chestnuts for extra flavor and crunch.

→ Is this dish gluten-free?

For a gluten-free option, simply use tamari or coconut aminos instead of soy sauce and check all ingredient labels.

→ How can I adjust the spice level?

Add or reduce sriracha or chili garlic sauce in the finishing drizzle, adjusting to your personal heat preference.

→ What can I serve alongside?

Pair with steamed rice, cauliflower rice, or noodles for a heartier meal. A crisp white wine or lager complements well.

→ Can leftovers be stored?

Yes, refrigerate in an airtight container for up to three days. Reheat gently to preserve texture and flavor.