Egg Roll in a Bowl is a simple, tasty dish that brings all the flavors of a classic egg roll but without the wrapper. It’s packed with ground meat, crunchy cabbage, carrots, and a little ginger and garlic to give it a nice kick. It’s the kind of meal you can put together quickly but still feels special and satisfying.
I love making Egg Roll in a Bowl when I want something fresh but comforting at the same time. It’s one of those recipes I keep returning to because it’s easy to customize—sometimes I add a little soy sauce or a splash of sesame oil to bring out the flavors even more. Plus, it’s perfect for when I want a meal that’s low on carbs but big on taste.
My favorite way to serve it is right out of the skillet with a sprinkle of green onions on top. It’s great on its own or served over rice or noodles if you want something extra filling. This dish always feels like a cozy, no-fuss dinner that everyone enjoys, and it’s especially great on busy weeknights.
Key Ingredients & Substitutions
Ground Meat: Pork works best for its flavor and fat content, but chicken or turkey are leaner options. You can even use plant-based crumbles for a vegetarian twist.
Cabbage: A mix of green and purple cabbage adds great color and crunch. Napa cabbage is a nice alternative if you want a milder taste and softer texture.
Ginger & Garlic: Fresh ginger and garlic bring brightness and depth. If you’re in a pinch, ground ginger and garlic powder will work, but fresh is best for flavor.
Soy Sauce & Sesame Oil: Soy sauce gives salty umami, while sesame oil adds that nutty aroma. Use tamari if you need gluten-free soy sauce. Toasted sesame oil is stronger, so a little goes a long way.
Eggs: The fried egg on top adds richness with the runny yolk. You could swap this for a poached egg or leave it out for a lighter meal.
How Do You Keep the Vegetables Crisp but Cooked?
Keeping the vegetables crisp but tender is key for the dish’s texture. Here’s how I do it:
- Use a hot skillet for quick cooking.
- Add shredded cabbage, carrots, and peppers and stir frequently.
- Cook for only 4-5 minutes so veggies soften a bit but still stay crisp.
- If you cook too long, the cabbage will get mushy and lose its crunch.
This quick stir-fry method keeps the veggies vibrant and full of flavor, giving the dish the perfect balance of soft meat and crunchy vegetables.
Equipment You’ll Need
- Large skillet or wok – I like it because it heats evenly and gives enough space to stir everything easily.
- Spatula or wooden spoon – perfect for breaking up the meat and tossing the vegetables.
- Frying pan – for cooking the eggs separately, if you prefer sunny side up on top.
- Measuring spoons and cups – to keep everything precise and easy to follow.
Flavor Variations & Add-Ins
- Use ground chicken or turkey instead of pork for a leaner option.
- Mix in sliced mushrooms or bean sprouts for extra texture and flavor.
- Replace soy sauce with coconut aminos for a different, milder taste.
- Add a dash of chili flakes or Sriracha for some heat.
How to Make Egg Roll in a Bowl
Ingredients You’ll Need:
For the Main Dish:
- 1 lb ground pork (or ground chicken/turkey)
- 4 cups shredded cabbage (green and purple mix)
- 1 cup shredded carrots
- ½ cup sliced red bell pepper
- 3 green onions, chopped (plus extra for garnish)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil
- 1 tbsp vegetable oil (for cooking)
- 1 tsp rice vinegar (optional)
- Salt and pepper to taste
For Topping:
- 1-2 eggs (fried, for topping)
- 1 tbsp toasted sesame seeds (for garnish)
How Much Time Will You Need?
This recipe takes about 15-20 minutes from start to finish, including cooking the meat, sautéing the vegetables, and frying the eggs. It’s a quick and easy meal perfect for busy weeknights.
Step-by-Step Instructions:
1. Cook the Meat:
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork and cook it, breaking it up with a spatula, until it’s browned and cooked through, about 5-7 minutes.
2. Add Garlic and Ginger:
Add the minced garlic and grated ginger to the skillet with the cooked pork. Sauté for about 1 minute until fragrant, stirring to combine well.
3. Cook the Vegetables:
Stir in the shredded cabbage, carrots, and sliced red bell pepper. Cook while stirring frequently, until the vegetables are slightly softened but still crisp, about 4-5 minutes.
4. Add Sauces and Seasonings:
Pour in the soy sauce, sesame oil, and rice vinegar if you’re using it. Stir everything well and cook for another 1-2 minutes. Season with salt and pepper to your taste. Then, stir in most of the chopped green onions, saving some for topping.
5. Fry the Eggs:
In a separate small pan, fry your eggs sunny side up or to your preference, using a little oil. Cook until the whites are set but yolks remain runny for a delicious finish.
6. Serve and Garnish:
Divide the egg roll mixture into bowls. Place a fried egg on top of each bowl. Sprinkle with toasted sesame seeds and the remaining green onions for a nice, fresh touch.
Enjoy your tasty and wholesome Egg Roll in a Bowl meal!
Can I Use Frozen Ground Meat for This Recipe?
Yes, you can! Just be sure to fully thaw it in the fridge overnight before cooking. Pat it dry with paper towels to avoid extra moisture in the skillet.
Can I Make Egg Roll in a Bowl Ahead of Time?
Absolutely! Prepare the dish, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water or soy sauce if it feels dry.
What Can I Substitute for Cabbage?
Napa cabbage is a great alternative with a milder flavor. You can also use bok choy or shredded Brussels sprouts for a slightly different twist.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm it up slowly on the stove or microwave to keep the veggies crisp.