There is something irresistibly comforting about the delicious simplicity of the Egg Roll in a Bowl Recipe. Imagine all the savory flavors of a classic egg roll—crispy, meaty, garlicky, and tangy—packed into one easy, one-pan dish without the fuss of frying or wrapping. This recipe brilliantly blends tender ground pork, vibrant shredded cabbage, and a zesty sauce to create a bowl that’s bursting with taste and texture. Whether you’re craving takeout or want a speedy weeknight dinner, this Egg Roll in a Bowl Recipe delivers satisfaction in every bite.
Ingredients You’ll Need
The magic of this Egg Roll in a Bowl Recipe is in its straightforward, well-balanced ingredients. Each one plays a crucial role, contributing to the bold savory notes, the perfect crunch, and just the right zing of freshness that keeps every mouthful exciting.
- Sesame oil: adds a nutty richness that infuses the pork with warm, toasty flavor.
- Ground pork: the hearty protein base that brings juicy, tender substance to the dish.
- Green onions: split into whites and greens for layering flavor and color contrast perfectly.
- Fresh ginger: minced finely to add a bright, slightly spicy aroma.
- Garlic cloves: give aromatic depth and mouthwatering savory punch.
- Cabbage: thinly sliced for ideal texture, balancing crispness with tender cooked bites.
- Soy sauce: provides essential umami and salty depth.
- Rice wine vinegar: pierces through with a subtle tang to brighten the whole dish.
- Sesame seeds (optional): a lovely finishing touch for extra crunch and visual appeal.
- Mayonnaise: forms a creamy, cooling base for the spicy sauce.
- Sriracha: adds a kick of heat to make the sauce lively and exciting.
- Water, lime juice, + soy sauce: blended smoothly into the sauce for balance and brightness.
How to Make Egg Roll in a Bowl Recipe
Step 1: Cook the Ground Pork
Begin by heating a tablespoon of sesame oil in a large skillet over medium-high heat. Once shimmering, add the ground pork, spreading it out so it flattens across the pan. Let it cook undisturbed for 3 to 4 minutes to develop a beautiful sear, then flip it over to cook on the other side for another 2 to 3 minutes. After this, break the pork into small crumbles with a wooden spoon or spatula. This initial step is key to getting that savory foundation sizzling and flavorful.
Step 2: Add Aromatics and Sauces
Now stir in the white and light green parts of the green onions along with the freshly minced ginger and garlic. These ingredients release their intoxicating fragrance the moment they hit the pan, so stir quickly for about 30 seconds to keep them vibrant yet perfectly cooked. Pour in the soy sauce and rice wine vinegar to deepen the flavor and add a subtle zing that balances the pork’s richness.
Step 3: Incorporate the Cabbage
Next, pile in the thinly sliced cabbage—feel free to use green, red, or a mix for extra color. Stir everything together so the cabbage begins to wilt as it soaks up the flavorful juices in the pan. Cook for about 4 to 5 minutes until the cabbage has softened but still carries a bit of crunch. This step really brings texture contrast that makes this dish sing.
Step 4: Make the Spicy Sauce
While the cabbage is cooking, whisk together the mayonnaise, sriracha, water, lime juice, and a splash of soy sauce in a small bowl. This creamy, spicy sauce adds a cooling yet fiery kick that perfectly complements the savory pork and cabbage mixture. Having this sauce ready means everything comes together quickly when plated.
Step 5: Assemble and Garnish
Divide the piping hot pork and cabbage mixture evenly among four bowls. Generously drizzle each with the zesty sriracha mayo and sprinkle the remaining dark green onion slices on top. If you like, add a scattering of toasted sesame seeds for crunch and nutty fragrance. Your Egg Roll in a Bowl Recipe is now ready to enjoy—warm, satisfying, and packed full of flavor.
How to Serve Egg Roll in a Bowl Recipe
Garnishes
Fresh garnishes really elevate the Egg Roll in a Bowl Recipe. Those sliced green onion tops add a fresh, crisp bite and a burst of color. Toasted sesame seeds bring a subtle nuttiness and delightful crunch. For an extra touch, a few fresh cilantro leaves or a squeeze of lime on the side brighten up the dish and add an herbaceous twist.
Side Dishes
While this bowl is a complete meal by itself, you can pair it with simple sides to make it feel extra special. Steamed jasmine rice or sticky brown rice soak up every drop of the flavorful sauce. Light cucumber salad or pickled radish adds refreshing acidity that cuts through the richness. You could also enjoy it alongside some crispy spring rolls if you want extra crunch.
Creative Ways to Present
For a fun twist, serve the Egg Roll in a Bowl Recipe inside large lettuce cups for hands-on enjoyment and an added fresh crunch. Layer it over noodles for a comforting stir-fry bowl, or spoon it into small appetizer-sized cups as a tasty party bite. This dish is endlessly adaptable for casual or elegant settings alike.
Make Ahead and Storage
Storing Leftovers
Leftover Egg Roll in a Bowl can be stored in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate if possible to preserve its freshness and prevent sogginess. When ready to eat, just reheat gently and add your sauce and garnishes fresh for the best taste.
Freezing
This recipe freezes well if you want to prep meals ahead. Place cooled pork and cabbage mixture into a freezer-safe container, leaving out the sauce and fresh garnishes. It can be frozen for up to 2 months. When thawed, stir well and heat thoroughly before adding fresh sauce and toppings.
Reheating
To reheat, warm the mixture in a skillet over medium heat until heated through, or microwave in short bursts stirring in between. Avoid overheating to keep the pork juicy and the cabbage crisp-tender. Add your spicy mayo sauce at the end to keep it fresh and creamy.
FAQs
Can I make Egg Roll in a Bowl Recipe vegetarian?
Absolutely! You can substitute the ground pork with firm tofu, tempeh, or even a plant-based ground meat alternative. Adjust cooking times slightly and consider adding a little extra soy sauce or seasoning for depth.
Is this dish gluten-free?
To make this Egg Roll in a Bowl Recipe gluten-free, simply use tamari or a certified gluten-free soy sauce. Everything else in the recipe is naturally gluten-free, making it a great option for gluten-sensitive diets.
How spicy is the sauce?
The sauce has a moderate heat from the sriracha, balanced by creamy mayonnaise and lime juice. You can easily adjust the spice by adding more or less sriracha according to your preference.
Can I use ground chicken or turkey instead of pork?
Yes! Ground chicken or turkey works well as a leaner alternative and will still absorb all the wonderful flavors of the seasonings and sauce beautifully.
What can I add for extra veggies?
Feel free to toss in shredded carrots, sliced bell peppers, or snap peas to boost the veggie content and add even more color and crunch to the bowl.
Final Thoughts
There is something truly special about the Egg Roll in a Bowl Recipe that makes it a fast favorite for busy weeknights or whenever you’re craving a comforting, no-fuss meal. The combination of savory pork, crisp cabbage, and that creamy spicy sauce is a guaranteed crowd-pleaser. Give it a try and you’ll see how easily this dish becomes a staple you turn to again and again!
Print
Egg Roll in a Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-American
Description
Egg Roll in a Bowl is a quick and easy stovetop dish inspired by the flavors of classic egg rolls but without the wrapper. Ground pork, crunchy cabbage, and aromatic green onions are cooked together with ginger, garlic, soy sauce, and rice wine vinegar, then topped with a creamy, spicy sriracha mayo sauce for an irresistible, low-carb meal perfect for busy weeknights.
Ingredients
Meat and Aromatics
- 1 tablespoon sesame oil
- 1 pound ground pork
- 6 green onions, thinly sliced (separate white and light green parts from dark green parts)
- 1 inch ginger, peeled and minced
- 2 cloves garlic, minced
Vegetables
- 3 cups thinly sliced cabbage (red, green, or a mix)
Sauces and Seasonings
- 1/4 cup soy sauce
- 2 tablespoons rice wine vinegar
Sauce Topping
- 1/3 cup mayonnaise
- 1 tablespoon sriracha
- 1/2 tablespoon water
- 1 teaspoon lime juice
- 1/2 teaspoon soy sauce
Garnish
- 1 tablespoon sesame seeds (optional for topping)
- Dark green parts of sliced green onions
Instructions
- Heat the oil and cook pork: Add 1 tablespoon of sesame oil to a large skillet or pan over medium-high heat. Once hot, add 1 pound ground pork and press it down to flatten across the pan. Let it cook undisturbed for 3 to 4 minutes to develop a nice sear, then flip it over.
- Break up pork: Cook for another 2 to 3 minutes, then use a wooden spoon or spatula to break the pork into small crumbles. Continue cooking until it is evenly browned.
- Add aromatics and sauces: Stir in the white and light green parts of 6 sliced green onions, 1 inch peeled and minced ginger, 2 cloves minced garlic, 1/4 cup soy sauce, and 2 tablespoons rice wine vinegar. Cook and stir for about 30 seconds until the garlic becomes fragrant.
- Cook cabbage: Add 3 cups thinly sliced cabbage (red, green, or mix) to the pan. Stir to combine, then cook for 4 to 5 minutes, stirring occasionally, until the cabbage has softened and reduced in volume.
- Prepare the spicy mayo sauce: In a small bowl, whisk together 1/3 cup mayonnaise, 1 tablespoon sriracha, 1/2 tablespoon water, 1 teaspoon lime juice, and 1/2 teaspoon soy sauce until smooth and combined.
- Assemble and garnish: Divide the pork and cabbage mixture evenly between four bowls. Drizzle each with the prepared spicy mayo sauce. Sprinkle with the remaining dark green parts of the sliced green onions and optionally, 1 tablespoon sesame seeds for extra texture and flavor.
Notes
- For a lighter option, substitute ground turkey or chicken for the pork.
- If you prefer a vegetarian version, use crumbled tofu or tempeh and omit the meat.
- Adjust the sriracha amount in the sauce according to your preferred spice level.
- Serve with cauliflower rice or steamed jasmine rice if desired.
- The dish stores well in an airtight container in the refrigerator for up to 3 days.
