This egg roll in a bowl is a healthier take on the classic appetizer and makes for a hassle-free meal that’s ready in minutes. Tastes just like an egg roll but, you know, in a bowl.
When you’re in the mood for Chinese food but don’t feel like taking a trip to the store or your local restaurant, this egg roll in a bowl recipe can make use of several ingredients you may already have on hand. And the best part is that this is a filling, healthy version of an egg roll, without the deep frying mess.
I love how easy this dish comes together and I eat it as a quick lunch at least once a week. Think of it like a pork and veggie stir fry. It’s adaptable, flavorful, and can be whipped up in a matter of minutes. Drizzle over your favorite dipping sauce, serve it with baked rice, and you have yourself a truly mesmerizing meal.
Why You Will Love This Recipe //
- This is a lighter, much easier version of an egg roll that requires just minutes to make.
- Needing only a few simple ingredients, you can make this recipe without scouring the store or breaking the bank.
- The Asian flavors are delicious and they are incredibly aromatic, so your kitchen will smell divine.
- An easy make-ahead meal that works as a quick lunch or healthy dinner.
The ingredients for this dish are simple, and you can add in or substitute any of them with ease!
- ½ lb ground pork
- 1 green bell pepper, thinly sliced
- 1 cup cabbage, shredded
- 1 small piece of ginger, sliced
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 1 small red onion, sliced
- pinch of fresh black pepper
- 1 tsp black and white sesame seeds
How to Make an Egg Roll in a Bowl // The Steps
Step 1: Heat a large skillet on medium-high heat. Add the sesame oil, then brown the ground pork for 4-5 minutes until cooked. Break up the meat while cooking.
Step 2: Add the bell pepper and ginger and sauté until soft, about 5 minutes. Add the red onions and shredded cabbage and cook for 2 minutes.
Step 3: Finally season with soy sauce and fresh black pepper.
Step 4: Serve the egg roll in a bowl and garnish it with the black and white sesame seeds.
This is a great recipe to make ahead of time for lunch or dinner the next day. Simply fry up your ingredients, let everything cool, and then transfer them to a storage container. You can simply whack it in the microwave at work or school for a couple of minutes the following day. Your egg roll in a bowl will be even more delicious when you reheat it the next day because the pork will have been soaking up all of the flavors overnight.
Serving Suggestions //
I like to eat this dish on its own for lunch, but sometimes I crave more carbs to go along with it. To bulk it out (which you may want to do for dinner) try serving it with some rice or noodles. If you want to get creative, you could also fill a tortilla and have an Asian-inspired taco, like my Korean beef tacos.
Absolutely! Egg rolls don’t all have meat in them – just swap out the pork for tofu, tempeh, or another meat-free alternative like Quorn’s meatless grounds or Hungry Planet plant-based ground pork.
As you’re browning the pork, just make sure the meat has gone from reddish-pink to tannish-brown. Pork should be cooked to 160° F, so you can use a meat thermometer but it shouldn’t take more than the 10 or so minutes you’ll be heating it if cooked at the right temperature.
Truly, add anything you like! If you want to bulk this recipe out into more of a stir fry, you can add noodles or rice. Add extra vegetables too, if so desired. And at the end, you can incorporate your favorite dipping sauce. I chose soy sauce but you can add sweet chili or sweet and sour.
How to Store an Egg Roll in a Bowl //
Let your egg roll in a bowl cool down before sealing it in a Tupperware container or a Ziplock bag. You can eat leftovers for up to 4 days, or freeze it for up to 3 months. If you have frozen it, allow your dish to defrost in the refrigerator overnight before reheating.
You can use the microwave for a couple of minutes, or reheat your egg roll in a bowl over the stove at medium heat until it’s heated through. Your sesame seeds may have become soggy, so feel free to chuck some more on before serving.