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+ servings

Egg Roll in a Bowl

Pork egg roll in a bowl makes enjoying a homemade egg roll as easy as can be. With flavorful ground pork, cabbage and a simple dressing, this recipe is easy enough for a weeknight but tasty and colorful enough to share with company.
Course lunch, Main Course, Main Dish
Cuisine American, Pan-Asian
Keyword easy asian food, egg roll
Prep Time 5 minutes
Cook Time 20 minutes
Servings 6
Calories 446kcal
Author Rebecca Lindamood


  • 2 teaspoons sunflower, vegetable, or canola oil
  • 14 ounce bag broccoli slaw mix or regular slaw mix with carrots
  • 1 cup shredded purple or red cabbage or 1 cup shredded purple cabbage
  • 1 cup julienned carrots You can use purchased julienned carrots
  • 1 1/2 teaspoons kosher salt, divided
  • 1 pound ground pork
  • 1/4 cup minced ginger or ginger paste
  • 2 cloves garlic peeled and minced or pressed in a garlic press
  • 1 cup chicken broth or water
  • 1/4 cup reduced sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 2 teaspoons cornstarch
  • 1/4 teaspoon crushed red pepper flakes
  • 4 green onions thinly sliced

Optional for serving:

  • 1 cup wonton strips
  • 5 cups cooked white rice
  • fresh cilantro leaves for garnish


  • Heat oil until shimmery in a large stainless steel or cast iron skillet over high heat, about 30 seconds.
    Add the broccoli slaw (or cabbage slaw), purple cabbage, and carrots. Sprinkle 1/2 teaspoon of kosher salt over the vegetables and stir fry for 1 minute. Transfer immediately to a large mixing bowl.
    Return the pan to high heat and press the ground pork into the pan like a patty. Sprinkle the remaining 1 teaspoon of kosher salt, the minced garlic, and the ginger over the top and press into the pork. Let it fry for 1 minute before beginning to break up the pork.
    Continue frying and breaking up the pork until browned and cooked completely through.
    While the pork browns, whisk together the broth or water, vinegar, soy sauce, sugar, cornstarch, and crushed red pepper flakes. Pour over the browned pork and stir.
    The liquid should boil quickly. As soon as it boils, reduce the heat to low and simmer until thick. Toss in the green onions.

To Serve:

  • Scoop some of the stir-fried vegetables and some of the pork mixture over hot, cooked rice. Top with wonton strips, if desired, and a sprinkling of fresh cilantro.


Calories: 446kcal | Carbohydrates: 50g | Protein: 20g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 1175mg | Potassium: 671mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4099IU | Vitamin C: 77mg | Calcium: 81mg | Iron: 2mg