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Egg Roll in a Bowl is one of the easiest weeknight dinners to prepare and also a fun one the whole family will enjoy. Made in one pan and under 25 minutes. This deconstructed egg roll is filled with pork, coleslaw, shredded carrots, and a savory Asian-inspired dressing that tastes exactly like an egg roll.
Easy weeknight meals are the kinds of recipes I’m always looking for and have practically memorized ones like Salisbury Steak and Ground Beef Stroganoff. My family also loves these Ground Beef Tostadas too.
Why This Recipe Works
This simple deconstructed egg roll is one of the easiest weeknight dinners to make with only a few ingredients needed. It takes less than 25 minutes to prepare from start to finish and can easily be made in advance and reheated for those nights when you don’t even have 20 minutes for cooking.
Not only is it a quick meal to cook it’s a one-pot meal, which means less clean-up later. This is literally one of the easiest dinners to make.
It’s also a versatile recipe that can be made as healthy or as indulgent as you like. Simple ingredients such as soy sauce can easily be swapped for no-soy soy sauce or coconut aminos. The Ground pork can also be swapped for ground turkey or chicken for a lighter dish.
This is one of those meals you can have your kids help make as well. The measurements don’t need to be exact, which also makes it one of those recipes you can easily memorize.
Ingredients Needed
Ingredient Notes
- Ground Pork: I prefer to use ground pork when preparing this recipe, but if you’d prefer lighter meat then you can also use ground turkey or ground chicken.
- Coleslaw Mix: you can make your own or buy a pre-made version, which can often be found in the salad greens section of your grocery store.
- Minced Ginger: one of the easiest ways to save time in the kitchen is to find ingredients that have been prepped for you such as minced ginger. Yes, the flavor will not be as fresh, however, in a recipe such as this one, that’s okay. Save time and buy the ginger already minced.
- Soy Sauce: I prefer to use No Soy Soy Sauce in any recipe that calls for soy, however, you can use regular soy sauce, tamari sauce, or even coconut aminos for this recipe.
Recipe Add On
This recipe isn’t complete without the egg roll wrapper, but since it’s a deconstructed egg roll I like to make crispy wantons to serve alongside it. To make your own crispy wonton wrappers follow the directions below.
- Preheat the oven to 400º F and line a rimmed baking sheet with parchment paper or foil.
- Slice about 10 to 15 wonton wrappers into triangles or strips like in the photos and place them on the prepared baking sheet.
- Spray the wonton wrappers with cooking spray and season with coarse salt.
- Bake for 6 to 8 minutes until the wrappers turn a crispy golden brown.
Step-by-Step Instructions
- Sauté. Heat the oil in a large skillet over medium heat and add the minced garlic and ginger. Sauté for about 1 minute until the garlic becomes fragrant.
- Brown the meat. Add the ground pork to the skillet and use a wooden spoon to break it apart as it browns.
- Add the vegetables. Toss in the coleslaw mix, shredded carrots, and green onions, and continue to sauté until the vegetables become tender.
- Prepare the sauce. In a small bowl whisk the soy sauce, sesame oil, and rice vinegar together. Pour the mixture into the skillet and toss to coat.
- Simmer. Allow the sauce to cook in the mixture at a simmer for about 5 minutes. Serve with fresh green onions on top.
Dietary Changes
- Vegetarian: instead of using ground pork you can use a vegetarian ground meat alternative or diced tofu for a similar taste.
- Whole 30, Keto, or Paleo: use coconut aminos in place of the soy sauce and serve it over cooked riced cauliflower or riced broccoli and carrots.
- Soy-Free or Gluten-Free: swap the soy sauce for coconut aminos so to ensure this delicious recipe is without soy or gluten. Check the labels of your other ingredients to ensure there isn’t any hidden gluten or soy as well.
Storage Information
- Leftovers: You can place any leftovers in an air-tight container and store them in the fridge for 3 to 4 days. Just reheat it in a skillet or the microwave.
- Freezing Instructions: Prepare completely. Allow the mixture to cool completely before placing it in an air-tight container and storing it in the freezer. It will last for up to 2 months if stored in the freezer. Let the mixture thaw overnight in the fridge before re-heating it.
- Make-Ahead Instructions: This recipe can be made the night before you plan on serving it or up to 2 days in advance for meal prep. Store it in the fridge in an air-tight container until you plan on re-heating it.
Recipe Notes and Tips
- Turn this recipe into lettuce wraps. Using some Boston Bib lettuce or Romain you can easily fill each leaf with some of the egg roll mixtures and turn it into a wrap. This is also a great idea if you have leftovers.
- Add some sauce on top. This will add to the decadence of the recipe, but you can top your bowl with some Yum Yum sauce, Spicy Mayo, Ponzu sauce, or even spice it up with some Sriracha.
- Give your bowl a little crunch and serve with some chopped peanuts.
- This is a complete meal, but you could easily serve it over or with a side of rice.
FAQ’s
The short answer is no. Traditionally egg rolls also don’t have eggs in the filling mixture. The name “egg roll” gets the egg from the egg roll wrapper. This recipe toasts some wanton chips, which will give you the crispy outer flavor you can also mix into the bowl.
Yes, you can place the egg roll in a bowl mix in the freezer for up to 3 months. Allow it to cool before placing it in a container and storing it.
Rice, lo mein noodles, lettuce, wanton chips,
I prefer to eat egg roll in a bowl as it is, but if you’d like to add some sides to it I recommend rice or lo mein noodles. You could also turn these into lettuce wraps or add some baked wonton chips for some crispiness.
If you enjoyed this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars.
Egg Roll in a Bowl
Equipment
- Large Skillet
- Garlic Mincer optional
- Wooden Spoon
Ingredients
- 2 teaspoons Oil
- 2 Garlic Cloves minced
- 1 tablespoon Minced Ginger
- 1 lb Ground Pork
- 16 ounces Coleslaw Mix
- 1/4 cup Shredded Carrots
- 1/4 cup Green Onions plus more for garnish
- 1/3 cup Soy Sauce
- 2 tablespoons Sesame Oil
- 1 tablespoon Rice Vinegar
Instructions
- Heat the oil in a large skillet over medium heat and add the minced garlic and minced ginger. Sauté for 1 to 2 minutes until the garlic becomes fragrant.
- Add the ground pork and use a wooden spoon to break it apart into little bits as it browns.
- Toss in the coleslaw mix, shredded carrots, and green onions. Sauté until the vegetables become tender, about 5 minutes.
- In a small bowl whisk the soy sauce, sesame oil, and rice vinegar. Pour the mixture into the skillet and toss to coat the other ingredients.
- Simmer for an additional 5 minutes to allow the sauce to cook into the mixture. Serve with fresh chopped green onions.
Notes
- Turn this recipe into lettuce wraps. Using some Boston Bib lettuce or Romain you can easily fill each leaf with some of the egg roll mixtures and turn it into a wrap. This is also a great idea if you have leftovers.
- Add some sauce on top. This will add to the decadence of the recipe, but you can top your bowl with some Yum Yum sauce, Spicy Mayo, Ponzu sauce, or even spice it up with some Sriracha.
- Give your bowl a little crunch and serve with some chopped peanuts.
- This is a complete meal, but you could easily serve it over or with a side of rice.
