Egg roll in a bowl is exactly what it sounds like – all the goodness of an egg roll, in a bowl, without the deep-fried wrapper. This seasoned ground pork and veggie dish is popular with people on low carb diets, but it also makes a great easy and healthy dish for anyone!
Love egg rolls but don’t want to go through the hassle of wrapping and frying them?
Looking for a healthy and easy meal the whole family will love?
Have I got the dish for you.
You’ve probably seen or heard of the egg roll bowl – this dish is pretty popular with people on low carb diets and you can find versions of it all over the internet and Pinterest. It’s pretty easy to understand why the dish is so popular – it’s easy, healthy, and delicious and as a bonus, it’s made in one pot for easy cleanup!
Egg Roll Bowls
I don’t know where the concept for this recipe first started, but what a great idea it was!
Basically you take a much loved appetizer, Egg Rolls, make them a bit healthier by removing all the deep frying and expand it into a full meal. The base of the dish is ground pork, shredded cabbage, carrots and bean sprouts that are seasoned and stir-fried.
You can easily substitute the shredded cabbage and carrots for coleslaw mix, but I like to shred my cabbage myself. I don’t find it that much of a hassle and I never mind buying fresh cabbage because it lasts so long in the fridge and I can always use it up in other great dishes like moo shu vegetables, rainbow Thai noodle salad or you can make it into slaw for easy fish tacos or bang bang shrimp tacos.
How to make egg roll in a bowl
Start by browning your ground pork along with the Chinese 5 spice and salt and pepper in a skillet. Then, add the chopped green onions, garlic and ginger then cook for a couple of minutes more. The 5 spice is optional, but if you have it use it because it does add a nice flavour to the meat.
Add the chopped cabbage and carrots and stirfry until they become tender then add the bean sprouts and heat through for about a minute
Add in the tamari, sesame oil and rice vinegar, stir through and serve.
Tips and Tricks
- if pork isn’t your thing try this with ground chicken or turkey
- Don’t want to shred your own cabbage and carrots?? Substitute for bagged coleslaw mix
- skip the wonton wrapper to keep this low carb or keto friendly
- the Chinese 5 spice is optional if you can’t find it/don’t have it but it does add a nice flavour to the meat
- leftovers can be stored in the fridge in an airtight container for up to 5 days, but for best texture and flavour eat within a day or two
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Egg Roll in a Bowl
For the egg roll bowls
- 1 tbsp cooking oil
- 1 lb ground pork
- 1⁄2 tsp Chinese 5 spice optional
- 5 green onions thinly sliced
- 1 red chilli seeds removed and minced
- 1 inch fresh ginger minced
- 4 cloves garlic minced
- 3 cups (packed) shredded cabbage
- 1 carrot shredded
- 2 cups bean sprouts
- 2 tbsp rice vinegar
- 1⁄4 tamari (or soy sauce)
- 2 tbsp sesame oil
- Fresh Cilantro
For the crispy wonton skins
- egg roll wrappers
- oil for frying
For the egg roll bowls:
- Heat a large skillet to medium heat and add the cooking oil.
- Add the pork to the pan and brown along with salt, pepper, and 5 spice.
- Add green onions, garlic, ginger and red chili and cook for a minute or two more
- Add the cabbage and carrot and cook until it starts to get tender
- Add the bean sprouts and cook for a minute more before adding the rice vinegar and tamari and tossing until the mixture is coated.
For the crispy wonton skins:
- Heat a skillet filled with enough oil to coat the pan over medium heat. Add a couple of wonton skins to the skillet and cook until they begin to brown then flip the wontons and finish cooking for another couple of seconds before removing the skins and placing on a paper towel to cool.
- Serve topped with cilantro, green onions and sesame seeds and crispy wonton skins
- calorie information is approximate and does NOT include the crispy wonton skin garnish