This Egg Roll in a Bowl recipe brings back all of the flavor and nostalgia you love about egg rolls without the wrapper! It’s made with ground meat of your choice, cabbage, and a delicious sauce!

• Flavor notes: Flavorful and comforting.
• Servings: 4
• Calories: 351 cal
• Protein per serving: 38g
• Difficulty: Easy
• Diet types: Gluten-free, soy-free, nightshade-free.

Why you’ll love this egg roll in a bowl

I hadn’t had an egg roll in years… until I became acquainted with the idea of an egg roll in a bowl. All of the flavor of egg rolls but without the fried wrapper! You may be thinking, what an egg roll without the wrapper? And I hear you! But this dish has so much to offer and here’s why you are going to love it…

• Quick and easy! From start to finish, this recipe is done in 25 mins (plus very minimal prep time). It is a great meal prep option because it stores well and is a hit all around.
• So much flavor! This dish features everything you love about egg rolls, but cooked in a skillet and served in a bowl without the wrapper.

The Ingredients

See the recipe card below for full information on ingredients and quantities.

• Coleslaw mix. Grab a prepped coleslaw mix at the store that features shredded green cabbage, red cabbage, and shredded carrots for a short cut. If this isn’t accessible for you, you can easily buy these ingredients separately.
• White and green onion. White onion is in the base, and green onion is used as a garnish.
• Ground pork (or other protein). Pork is what I’m used to in an egg roll, but you can easily swap out something like ground beef, chicken, or even turkey.
• Avocado oil.
• Ginger, garlic, salt, and pepper. These add the classic flavors that you would find with an egg roll. Omit the pepper for AIP.
• Apple cider vinegar and coconut aminos. You can also use rice wine vinegar if you tolerate it. Coconut aminos is the soy sauce substitute.

How to make egg roll in a bowl

Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.

Step one. In a large skillet, brown the pork on medium heat and lightly season with salt and pepper. Once cooked, set aside.

Step two. Using the same skillet, heat the oil on medium heat. Saute the onion, garlic and ginger until fragrant and the onion is translucent.

Step three. Pour in the coleslaw mix. Season with the remainder of salt and pepper. Stir well to combine. Sauté for 4-5 minutes or until the cabbage reduces in size and the carrots soften.

Step four. Reincorporate the cooked pork with the sauces, then stir to combine. Saute for another minute to reheat. Remove from heat and top with green onion and optional sauce.

Egg Roll in a Bowl FAQs

Does an egg roll in a bowl have egg in it?

It doesn’t! Egg rolls get their name from their egg wrapper and not egg in a filling. However, you could totally add egg to the filling if you’d like to!

If you like this recipe, you may also like…

• Egg Roll Soup
• Mongolian Beef Stir Fry
• Hot & Sour Soup

If you tried this Easy Egg Roll in a Bowl  or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!

4.95 from 56 reviews

Egg Roll In a Bowl with Ginger Cream Sauce

Yield: 4 servings

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Author: Michelle

This Egg Roll in a Bowl recipe brings back all of the flavor and nostalgia you love about egg rolls without the wrapper!

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Ingredients

 

½x1x2x

For The Egg Roll In a Bowl

• ▢ 1 lb ground pork, see notes
• ▢ 2 tbsp sesame oil, sub avocado oil, see notes
• ▢ 1 white onion, diced
• ▢ 2 cloves garlic, minced
• ▢ 1 tsp grated ginger
• ▢ 12 oz coleslaw mix
• ▢ 2 tsp apple cider vinegar, sub rice vinegar
• ▢ 3 tbsp coconut aminos
• ▢ 2 tbsp green onion, chopped

For the sauce (optional)

• ▢ ¼ cup coconut cream
• ▢ 1 tbsp coconut aminos
• ▢ 1 tsp apple cider vinegar
• ▢ 2 tsp fresh ginger, grated
• ▢ Pinch of sea salt

Instructions

 

For the egg roll in a bowl

• In a large skillet, brown the pork on medium heat and lightly season with salt and pepper. Once cooked, set aside. Discard the fat.
• Using the same skillet, heat the oil on low-med heat. Saute the onion, garlic and ginger until fragrant and the onion is translucent.
• Pour in the coleslaw mix with the remainder of salt and pepper. Stir well to combine. Saute for 4-5 minutes or until the cabbage reduces in size and the carrots soften.
• Reincorporate the cooked pork, coconut aminos and vinegar and stir to combine. Saute for another minute to reheat.
• Remove from heat and topped with green onion and optional sauce (see below).

For the optional sauce

• Combine all of the ingredients in a bowl and whisk together. Serve over the bowls.

Notes

For the protein: You can easily use ground chicken or ground turkey in this recipe in place of pork. 

For sesame oil: The key to cooking with sesame oil is to use lower heat. You don’t want to get the heat too high! You can easily swap this out for avocado as well, or do 50/50 avocado oil and sesame oil.

Serving: 1serving, Calories: 351kcal, Carbohydrates: 15.8g, Protein: 38.2g, Fat: 15.8g, Fiber: 2.6g

All nutrition facts are estimated and will vary.

Did you Make this Recipe?Tag @unboundwellness on Instagram and hashtag #unboundwellness!

This recipe first appeared on Unbound Wellness in January of 2018 and was updated in March of 2019 with new photos.