One pan stir-fry-style dishes are some of the first types of foods I learned to prepare decades ago, and they are still one of my favorites because they are so fast. (My chicken stir fry and vegetable stir fry are the other two I turn to most often.) And this “bowl meal”? You can have it on the table in just 15 minutes, and it tastes just like an egg roll, minus the wrapper!
Ingredients & Substitutions
Here I explain the best ingredients for my egg roll bowl recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Ground Pork – Older versions of my egg roll in a bowl used ground beef, but now I usually use ground pork, because it’s a more classic choice for egg rolls. Feel free to use ground beef if you prefer, or even other ground meat, like ground turkey or ground chicken. Avocado Oil – I always use either this or olive oil for frying, but here I think the more neutral flavor of avocado oil works better. You can totally use olive oil if that’s what you have on hand, though. Garlic & Ginger – This dish tastes best when I use fresh minced garlic cloves and grated fresh ginger. But I’ve tried 2 teaspoons of jarred garlic (or you can also use 1/2 teaspoon garlic powder) and 3/4 teaspoon of ground ginger before when I was in a hurry. It’s still amazing this way! Coleslaw Mix – Making my egg roll in a bowl with coleslaw mix is my not-so-secret shortcut for making this dish super fast! (I use the same shortcut for taco slaw, cabbage and sausage, cabbage soup, and cabbage salad, too.) But, you can totally chop a head of cabbage yourself and toss in some shredded carrots. This recipe also works great with broccoli slaw or cauliflower rice. Coconut Aminos – This is a gluten-free soy sauce substitute, and I actually prefer it for this dish because it adds subtle sweetness. You can simply use low-sodium soy sauce or tamari if you prefer and can tolerate soy. If you opt for soy sauce and still want it a little sweet, you can add a few teaspoons of regular honey if your lifestyle allows, or use my natural sugar-free honey for a low carb option. Toasted Sesame Oil – I only add this at the end after removing from heat, because it is not safe for high heat. Sea Salt & Black Pepper – You can also add a dash of crushed red pepper flakes if you like extra heat, but my kids won’t accept that… yet. 😉 Garnishes – Sesame seeds and green onions are my favorite finishing touch.
How To Make An Egg Roll Bowl
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. When I want to change up my egg roll bowl, I throw in other vegetables, such as diced onions, bell peppers, or bean sprouts. A stir fry is flexible that way!
Storage Instructions
Store: If you have leftovers, let them cool completely first. Store them in an airtight container in the refrigerator for up to 5 days. Meal prep: Egg roll in a bowl keeps and reheats well, so I often find myself preparing it ahead. I portion it into meal prep containers for easy lunches! You can also brown the ground pork and shred the cabbage (if not using coleslaw mix) in advance, then stir fry right before serving. Reheat: I usually just warm up leftovers in the microwave for 1-3 minutes depending on the portion size, and add a little extra oil if it gets dry. If you have time, give it a refresh on the stovetop over medium heat for a slightly better texture. Freeze: This meal freezes well, too! I like to divide it into individual servings and keep in the freezer (up to 3 months for the best texture). Thaw in the fridge overnight before reheating if you can, but I’ve totally just popped a frozen block into the microwave and it was still pretty good.
Serving Suggestions
This egg roll in a bowl recipe can be a main course all on its own, which is kind of the point for me! You don’t have to cook anything else with it. But if you want to make it more hearty, here are some of my popular side dishes to go with it: This egg roll in a bowl recipe is pretty simple and straightforward (another reason why I love it — I can cook it when I’m distracted trying to do 500 things at once). But watch out for these common pitfalls:
Drain the meat if you like. I find that most of the excess oil cooks away at the high temperature, but you can drain it if you want to. Add the cabbage in batches if needed. Depending on the size of your pan, it might seem like it’s about to overflow when you add the cabbage. But it cooks down a lot! If it doesn’t all fit, you can add half at first and let it cook down a bit, then add the rest. Feel free to add a little extra coconut aminos. I prefer the taste of this egg roll in a bowl with 1/4 cup, but my husband likes it better when I add 2 extra tablespoons. You can experiment and see what you like best. Don’t overcook the cabbage. Aim for a texture that’s tender, yet still slightly crisp. Overcooking can make your egg roll bowl kind of soggy! Turn off the heat before adding toasted sesame oil. It burns fast if you add it when the heat is on, leading to a bitter taste that can overpower the dish.
Rice – My recipes for fried rice or cauliflower fried rice are classic sides. But you could also serve this dish with simple white rice, brown rice, or plain fresh cauliflower rice (or frozen cauli rice). Noodles – Serve this over a bed of shirataki noodles, my simple roasted spaghetti squash, or your favorite pasta if that’s your thing. Sauce – When I have it on hand, I love to drizzle spicy mayo (or just sriracha) over my egg roll in a bowl for a flavor-packed finish. Give it a try!
More One-Pan Dinner Recipes
If you can’t tell yet, I’m passionate about my simple stir fry recipes! They were the beginning of my healthy cooking journey, and so they are near and dear to my heart. Here are more of my favorites:
My Go-To Pan For This Recipe
This cast iron skillet is my favorite pan ever, pictured in this post! It goes from stovetop to table (or even to the oven when needed) beautifully. Another type of skillet or saute pan would work fine for this egg roll in a bowl recipe, too. But cast iron heats exceptionally well for nice browning, caramelization, and faster cooking. Please enter your first name for your account. Your saved recipe will also be sent to your email. Nutrition info doesn’t include the optional sesame seeds. 📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here.
