Easy Egg Roll In a Bowl
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.
Table of contents
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
This egg roll in a bowl is perfect for batch cooking! Make it on Sunday and store it in separate Tupperware containers to make a quick and easy grab-and-go lunch. Serve the sauce on the side if you plan to meal prep it.
Yes! You can easily switch up the proteins in this recipe and use something like ground turkey, ground chicken or ground beef.
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!
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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!
Egg Roll In a Bowl with Ginger Cream Sauce
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Ingredients
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
This recipe first appeared on Unbound Wellness in January of 2018 and was updated in March of 2019 with new photos.
So yummy! I used regular cabbage and it came out great.
THIS IS AMAZING! We use chicken for the protein and a broccoli slaw to change it up because it has become part of our weekly rotation.
yay, so glad!!
When u make ahead of time do u add the sauce or add before you eat?
Before you eat it!
This recipe was amazing! The only thing I did differently was use a “power slaw” mix that contained cabbage, broccoli, brussel sprouts, and carrots. It was so delicious. I’m really happy with how easily it came together and how quick this meal was to make.
So glad you liked it!!
So yummy!!!
thank you so much!!
What is the best sub for coconut cream? I’m not following AIP. I’m thinking maybe cashew milk sour cream. I have high cholesterol so coconut cream is way too high in saturated fat for me.
Super tasty and one of the faster whole30 recipes we like when we have left over green onion and coconut cream from other recipes.
thank you!!
Ths was so good! Cured my craving for asian flavors that I miss. Immediately ordered the cookbook to support all of the wonderful work that you have put into your site. Yhank you!
thank you so much!!
This is so good, it has become my favorite thing to have for dinner.
This is so good!!
thank you!!
This meal is so delicious and super easy to make! It reheats well so go ahead make lots!! Also yummy with a fried egg on top to increase protein!
YUM!
Easy and delicious! We’ve just begun eating gluten-free, mostly dairy-free, and AIP and the recipes on this site that we’ve tried have been a godsend.
So glad!!
Is the high fat content of this recipe suitable for someone with RA??
Unfortunately, I cannot legally or ethically answer health related questions. I highly recommend seeking out a functional medicine doctor to address this one on one.
DELICIOUS! Made without the cream sauce. Didn’t need a thing! Husband approved too!!
So happy it was a hit!!
This recipe is super easy and really delicious! I don’t tolerate pork, so I make it with turkey. If I’m really feeling fatigued, I’ll even make it in the Instant Pot: sauté the onions, add everything to the pot (I just put the meat in frozen), cook on Manual for 5 minutes, then sauté again until the meat is cook through and all the liquid has cooked down.