Egg Roll Bowl Recipe

I love making this egg roll bowl! Its all the comforting flavors of a classic egg roll packed into a convenient and customizable bowl!

I’ll be the first to admit that I love making egg rolls. My pan-fried egg rolls have been a hit for years, and while they are delicious, they do take some time to put together.

So I love having an easy recipe like this on hand for when I need my egg roll fix, but I need to be quick about it!

Why you will love this recipe

• Ditch the greasy takeout containers and overpriced delivery fees! This recipe lets you recreate the irresistible flavors of an egg roll in a healthy-ish, customizable bowl that’s ready in under 20 minutes.

• Fully Customizable! If you don’t like pork, swap it for chicken, beef, or even shrimp! If you’re not a fan of cabbage, use shredded Brussels sprouts instead. Want it extra spicy? Drizzle on some extra Sriracha or your favorite hot sauce. The possibilities are endless, making this a recipe you can enjoy over and over again without ever getting bored.

• This recipe is a meal prep dream! Make a big batch on the weekend and enjoy delicious, healthy lunches or dinners all week long. No more boring salads or reheated pizza for you. These egg roll bowls will keep you satisfied and fueled throughout the week.

What you will need for this recipe

• Olive oil: I love using olive oil for sautéing the vegetables because it adds a subtle flavor and a touch of Mediterranean flair. If you prefer, you can substitute it with your favorite cooking oil.
• Garlic: Garlic is a must-have in my kitchen. I love the way it adds a pungent, savory flavor that complements the other ingredients perfectly.
• Ginger: I can’t imagine this dish without ginger. It adds a zesty kick that balances the richness of the pork sausage and the sweetness of the vegetables.
• Ground pork sausage: Ground pork sausage is my go-to protein for this recipe. It’s hearty, flavorful, and cooks quickly.
• Sesame seed oil: Sesame seed oil adds a nutty, slightly sweet flavor that’s characteristic of Asian cuisine. It’s a must-have for this dish.
• Onion: Onions are a versatile ingredient that can be added to almost any dish. In this recipe, they add a sweet, caramelized flavor that complements the other vegetables.
• Carrot: Carrots add a crunch, a pop of color, and essential nutrients to this dish.
• Green cabbage: Green cabbage is a great source of vitamins and minerals. It also adds a refreshing crunch and a touch of acidity to the dish.
• Soy sauce: Soy sauce is a staple in my pantry. It adds a salty, savory flavor that helps to balance the other ingredients.
• Sriracha: Sriracha is a versatile condiment that can be added to any dish to add a spicy kick. Adjust the amount to your liking.
• Sea salt: Sea salt is essential for bringing out the flavors in this dish.
• Green onion: The green onions here add a touch of visual appeal to this otherwise delicious dish!
• Sesame seeds: Really, this recipe is not complete without sesame seeds! Just a sprinkle is all you need to add authenticity to the finished dish!

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Egg roll bowl recipe

1. Heat the olive oil in a large cast iron skillet or frying pan over medium heat. Add the minced garlic and shredded ginger, and cook for 1 minute.
2. Add the ground pork sausage to the skillet and cook for about 10 minutes or until cooked through. Break up the meat with a spatula as it cooks.
3. Push the cooked pork to one side of the skillet. Add sesame seed oil to the empty space, along with the onion, carrots, and cabbage. Combine the cooked pork with the vegetables and cook for 5-10 minutes or until the cabbage is tender-crisp.
4. Stir in soy sauce, sriracha, and sea salt to taste.
5. Garnish with thinly sliced green onions and sesame seeds. Serve immediately.

Tips

1. Don’t Overcrowd the Skillet: If the skillet is too crowded, the vegetables won’t cook evenly and may become soggy. Work in batches if necessary, or use a bigger skillet!
2. Feel Free to use a Stainless Steel Frying Pan: I’ve made this egg roll bowl in both and have no complaints with either!
3. Don’t Overcook the Vegetables: Overcooked vegetables will be mushy. And I don’t like mushy cabbage. Cook them until they are just tender-crisp.
4. Taste and Adjust: Taste the dish as you go and adjust the seasonings to your liking.
5. Serve Immediately: Egg roll bowls are best served immediately while the vegetables are still hot and crispy.
6. Leftovers: If you have leftovers, reheat them in a skillet over medium heat with a splash of water.

Recipe FAQs

Related content

• Chinese beef and broccoli
• Sweet and spicy shredded chicken
• Lamb potstickers
• Thai red chicken curry

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Egg Roll Bowl

Laura Ascher

I love how this dish brings all the comforting flavors of a classic egg roll into a convenient and customizable bowl! It's the perfect weeknight meal because it's quick, easy, and packed with flavor.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Main Dishes

Cuisine Chinese

Servings 6

Calories 301 kcal

Equipment

• ▢
  12" cast iron skillet

Ingredients

  

1x2x3x

• ▢ 1 tablespoon olive oil
• ▢ 3 cloves garlic minced
• ▢ 1/4 inch fresh ginger shredded
• ▢ 1 pound ground pork sausage
• ▢ 1 tablespoon sesame seed oil
• ▢ 1 small onion thinly sliced
• ▢ 1 large carrot shredded (approximately 1 cup)
• ▢ 1/4 green cabbage thinly sliced
• ▢ 1/4 cup soy sauce
• ▢ 1 tablespoon sriracha
• ▢ 1/4 teaspoon sea salt
• ▢ 1 green onion thinly sliced
• ▢ Sesame seeds for garnishing

Instructions

 

• Heat the olive oil in a large frying pan or skillet over medium heat. Add the minced garlic and shredded ginger, and cook for 1 minute.
• Add the ground pork sausage to the skillet and cook for about 10 minutes or until cooked through. Break up the meat with a spatula as it cooks.
• Push the cooked pork to one side of the skillet. Add sesame seed oil to the empty space, along with the onion, carrots, and cabbage. Combine the cooked pork with the vegetables and cook for 5-10 minutes or until the cabbage is tender-crisp.
• Stir in soy sauce, sriracha, and sea salt to taste.
• Garnish with thinly sliced green onions and sesame seeds. Serve immediately.

Notes

1. Don’t Overcrowd the Skillet: If the skillet is too crowded, the vegetables won’t cook evenly and may become soggy. Work in batches if necessary, or use a bigger skillet!
2. Feel Free to use a Stainless Steel Frying Pan: I’ve made this egg roll bowl in both and have no complaints with either!
3. Don’t Overcook the Vegetables: Overcooked vegetables will be mushy. And I don’t like mushy cabbage. Cook them until they are just tender-crisp.
4. Taste and Adjust: Taste the dish as you go and adjust the seasonings to your liking.
5. Serve Immediately: Egg roll bowls are best served immediately while the vegetables are still hot and crispy.
6. Leftovers: If you have leftovers, reheat them in a skillet over medium heat with a splash of water.

Nutrition

Calories: 301kcalCarbohydrates: 6gProtein: 13gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 54mgSodium: 1190mgPotassium: 348mgFiber: 2gSugar: 3gVitamin A: 1816IUVitamin C: 19mgCalcium: 36mgIron: 1mg

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This website provides approximate nutrition information based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands, measuring methods and portion sizes per household. We recommend running the ingredients through whichever online nutritional calculator you prefer.