This easy Egg Roll in a Bowl recipe is a quick, healthy one-pan dinner made with ground pork, bagged coleslaw mix, garlic, ginger, soy sauce, rice vinegar, and toasted sesame oil. It takes about 10 minutes to prep and 15–20 minutes to cook, making a flavorful meal for four in just 25–30 minutes.
Every bite has the savory flavor of a classic egg roll without the wrapper or deep-frying. The pork is richly seasoned, the cabbage and carrots stay pleasantly tender-crisp, and green onions, sesame seeds, and optional chili sauce add a fresh, spicy finish. Although this recipe appears in the Bread category, it is a bread-free one-pan main dish.
Jump to RecipeWhy You’ll Love This Recipe
Egg Roll in a Bowl delivers the comfort of takeout-style egg rolls in a lighter, fork-friendly format. There is no dough to mix, no wrappers to fill, and no pot of oil to heat, so dinner stays simple from start to finish.
The recipe also makes smart use of a 14-ounce bag of coleslaw mix. Shredded cabbage and carrots cook quickly, add color and crunch, and eliminate the time-consuming task of washing and slicing a whole head of cabbage.
- Fast: Prep takes about 10 minutes, and the skillet cooks in 15–20 minutes.
- One-pan friendly: The pork, vegetables, and sauce all cook in one large skillet.
- Balanced: Savory pork pairs with fresh vegetables, aromatic ginger, and bright rice vinegar.
- Flexible: Adjust the heat with red-pepper flakes, Sriracha, or chili-garlic sauce.
- Family-sized: The recipe serves four and reheats well for lunch.
If you enjoy practical recipes built around familiar ingredients, you may also like this simple healthy egg salad for another easy meal option.
Ingredients You’ll Need
The heart of this dish is ground pork and a bag of coleslaw mix. Pork has enough savory richness to make the bowl satisfying, while cabbage and carrots provide sweetness, texture, and plenty of volume.
Toasted sesame oil is used in two stages. A small amount helps begin the cooking, while the remaining oil goes in with the sauce near the end so its nutty aroma remains noticeable.
- Ground pork: Use one pound and break it into small crumbles as it browns.
- Yellow onion: One finely diced small onion adds sweetness and depth.
- Garlic and ginger: Fresh aromatics create the unmistakable egg roll-inspired flavor.
- Coleslaw mix: Choose a 14-ounce bag containing shredded cabbage and carrots.
- Low-sodium soy sauce: It seasons the pork and vegetables without making the dish excessively salty.
- Rice vinegar: One tablespoon adds a clean, tangy note that balances the rich meat.
- Red-pepper flakes: Use one-half teaspoon for gentle heat, or add more to taste.
- Green onions and sesame seeds: These provide fresh color, crunch, and a final savory touch.
For a variation, ground turkey or ground chicken can replace the pork, though pork gives the most traditional flavor. Coconut aminos can also replace soy sauce, and a tablespoon of honey or brown sugar is optional if you prefer a slightly sweeter sauce.
How to Make It Step-by-Step
Step 1: Heat about 1 teaspoon of the toasted sesame oil in a large skillet over medium-high heat. Add the ground pork, let it sit briefly to encourage browning, and then break it apart with a spoon as it cooks for 5–7 minutes until no longer pink and fully cooked.
Step 2: Add the finely diced yellow onion to the browned pork. Cook for 2–3 minutes, stirring occasionally, until the onion begins to soften without becoming deeply browned.
Step 3: Stir in the minced garlic and fresh ginger. Cook for about 30 seconds, stirring constantly, just until the aromatics smell fragrant and blend into the pork.
Step 4: Add the entire bag of coleslaw mix to the skillet. Toss it with the pork and aromatics, then cook for 4–6 minutes, stirring often, until the cabbage softens but still has a little bite.
Step 5: Pour in the low-sodium soy sauce and rice vinegar. Add the remaining sesame oil and red-pepper flakes, then stir and cook for 1–2 minutes so the sauce coats every strand of cabbage and every piece of pork.
Step 6: Taste the finished mixture before serving. Add a small splash more soy sauce for saltiness, rice vinegar for brightness, or red-pepper flakes for extra heat.
Step 7: Turn off the heat and scatter the sliced green onions and sesame seeds over the skillet. Serve immediately, with Sriracha or chili-garlic sauce on the side for anyone who likes a bolder kick.
Pro Tips for the Best Egg Roll Bowl
Choose a large skillet so the pork browns rather than steams. If the pan is overcrowded, cook the pork in an even layer and allow it to sit undisturbed briefly before stirring.
Toasted sesame oil has a delicate roasted aroma that can fade under prolonged high heat. For that reason, use only about 1 teaspoon at the start and add the rest near the end with the soy sauce and vinegar.
- Keep the vegetables crisp: Stop cooking as soon as the cabbage is tender-crisp.
- Prep before turning on the stove: Mince the garlic, grate the ginger, dice the onion, and slice the green onions in advance.
- Control the seasoning: Taste after adding the soy sauce because brands vary in saltiness.
- Build more heat: Finish individual servings with Sriracha or chili-garlic sauce.
- Make it sweeter if desired: Add 1 tablespoon of honey or brown sugar to the sauce, though it is not necessary.
For a complete comfort-food night, pair this skillet with a warm bowl of easy tortellini soup when you are feeding a larger crowd.
Serving Ideas and Variations
Serve Egg Roll in a Bowl straight from the skillet in shallow bowls. The dish is satisfying on its own, but steamed rice, cauliflower rice, or cooked noodles can stretch the portions and soak up the savory sauce.
A drizzle of extra sesame oil, a handful of cilantro, or additional green onion gives each bowl a fresh finish. For contrasting texture, add sesame seeds at the table instead of stirring them into the skillet.
For a lower-carbohydrate preparation, serve the filling as written and skip rice or noodles. Coconut aminos may be used instead of soy sauce, and you can omit the onion or red-pepper flakes if that better suits your preferences.
For dessert after this savory meal, try these easy pina colada bars for a tropical, creamy-sweet finish.
Storage and Reheating
Allow leftovers to cool slightly, then transfer them to an airtight container and refrigerate. Enjoy them within a few days for the best texture and flavor.
Reheat individual portions in the microwave until hot, stirring once halfway through. You can also reheat the mixture gently in a skillet over medium-low heat, adding a small splash of water if the cabbage looks dry.
The vegetables will soften a little more after reheating, so avoid cooking them too long the first time if you know you will be saving portions. Add fresh green onion, sesame seeds, or chili sauce after reheating to bring back brightness and texture.
If you are planning a cozy menu with more vegetable-forward comfort food, our healthy potato soup is another satisfying choice.
Easy Egg Roll in a Bowl Recipe
Ingredients
Method
- Heat about 1 teaspoon of the toasted sesame oil in a large skillet over medium-high heat. Add the ground pork and cook for 5–7 minutes, breaking it up with a spoon, until browned and fully cooked.
- Add the finely diced onion to the skillet and cook for 2–3 minutes, stirring occasionally, until softened. Stir in the minced garlic and ginger, then cook for about 30 seconds until fragrant.
- Add the coleslaw mix and stir it into the pork mixture. Cook for 4–6 minutes, stirring often, until the cabbage and carrots soften but remain pleasantly tender-crisp.
- Stir in the low-sodium soy sauce, rice vinegar, remaining sesame oil, and red-pepper flakes. Cook for 1–2 minutes so the sauce coats the filling and the flavors combine.
- Taste the mixture and adjust the soy sauce, vinegar, or spice as desired. Top with sliced green onions and sesame seeds, then serve immediately with optional Sriracha or chili-garlic sauce.
Notes
Final Thoughts
This Easy Egg Roll in a Bowl recipe is proof that a fast dinner can still feel generous, colorful, and full of restaurant-style flavor. Ground pork, tender-crisp cabbage, carrots, ginger, garlic, soy sauce, and sesame oil create a complete meal in one skillet without wrappers or frying.
Keep the ingredients handy for busy weeknights, and use the finishing toppings to make each serving your own. The recipe is quick enough for a last-minute dinner, hearty enough for four, and flexible enough to accommodate different levels of spice.
For a sweet breakfast or snack on another day, round out your recipe collection with this bakery-style blueberry muffin recipe. When you are ready for dinner, this egg roll bowl will be waiting with its savory aroma and colorful skillet appeal.