These Quick and Easy Egg Roll Bowls are a delicious one-pan dinner full of meat and vegetables that’s ready to eat in less than 30 minutes!
Love those yummy egg rolls from your favorite Chinese restaurant? Me too! Today we’re going to deconstruct them and turn them into a fast, fun, different, and tasty meal that the whole family will love!
It’s probably much better for you, too, and is lower in carbs and calories since there’s no wrapper and we’re focusing on the meat and veggies. And there’s no deep-frying.
These egg roll in a bowl recipes have been popping up in my feeds and intriguing me for a long time now. I’ve always wanted to try one.
So, since I love egg rolls and am wanting quick and easy dinners right now, I thought it was the perfect time to give it a go. And, boy, am I glad I did. It’s a winner for sure!
To make it, I decided to start with the yummy filling that I use to make my own Air Fryer Egg Rolls, and I adjusted things as needed to turn it into an entire meal.
It’s got everything (maybe even more) that you’d find inside a typical egg roll: ground pork, garlic, ginger, cabbage, carrots, and onions that are stir-fried and seasoned with soy sauce, sesame oil, and rice wine vinegar. YUM!
Even with prep time, dinner will be ready in under 30 minutes…and there’s only one pan to wash!
This is such an awesome recipe for busy weeknights or days when you just don’t feel like cooking but you still want to put something good on the table!
Ingredients you need:
Note: Exact amounts are in the recipe card below.
- Vegetable oil
- Ground pork
- Garlic
- Fresh ginger
- Green cabbage
- Carrots
- Onion
- Soy sauce
- Toasted sesame oil
- Rice wine vinegar
- Salt and pepper
- Green onions (optional, for garnish)
- Crispy Chinese noodles (optional, for garnish)
- Duck sauce (optional, for garnish)
Soy sauce, toasted sesame oil, and rice wine vinegar can all be found in the Asian section of your grocery store.
Here’s a look at how to make Egg Roll Bowls:
Note: This is just a quick overview of the steps. Scroll down to the recipe card for the full recipe with detailed instructions.
Tips & Tidbits:
- Pork is the classic meat used in egg rolls, but you could also use ground chicken, turkey, beef, or even chopped up shrimp.
- I shred my own cabbage and carrots because I like to be able to control the quantity of each in the dish, but you could totally take a shortcut and use bagged pre-shredded coleslaw mix.
- The amounts of soy sauce, sesame oil and rice wine vinegar are just suggestions (which is why the recipe says “add more or less to taste” after each one). Besides the fact that we all have our own personal tastes, I have found that there can be significant differences in the flavor between brands, so add as much or as little of each so it tastes good to you.
- For a little extra crunch and deliciousness, you could add one 8-ounce can of chopped water chestnuts (drained) along with the cabbage, carrots and onions.
- You can serve this over rice if you’d like (just note that this dish doesn’t have a sauce).
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
If you’re not watching your carbs, I highly recommend adding a drizzle of duck sauce and a sprinkle of some crunchy Chinese noodles to make this taste even more like an egg roll. It takes this dish over the top!
Sweet and sour sauce, thai sweet chili sauce, yum yum sauce, or even sriracha for some heat are some other topping options.
I hope you try this recipe for Egg Roll Bowls and love it as much as I do. I’m also celebrating the fact that it’s my 300th recipe post! Thanks for visiting today!
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- Chicken and Veggie Lo Mein
Quick and Easy Egg Roll Bowls
Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground pork
- 2 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 1 pound shredded green cabbage
- 1 cup shredded carrots
- 1 cup sliced onions, about ¼-inch slices
- ¼ cup soy sauce, regular or low-sodium, add more or less to taste
- 2 tablespoons toasted sesame oil, add more or less to taste
- 1 tablespoon rice wine vinegar, add more or less to taste
- salt and pepper, to taste
- thinly sliced green onions, optional, for garnish
- crispy Chinese noodles, optional, for garnish
- duck sauce, optional, for garnish
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat (I use a 12-inch skillet with 2-inch-high sides).
- Add the ground pork; cook, stirring frequently and breaking it up into small pieces as you go, until it is cooked through and no longer pink, about 4 to 5 minutes. Drain of any excess grease, if needed (aim for one tablespoon left in the pan).
- Add the garlic, ginger, and lightly season the meat with salt and pepper; cook, stirring constantly, for another minute. Note: Keep in mind that the soy sauce will add saltiness as well, so don't add too much salt at this point.
- Add the cabbage, carrots and onions; cook, stirring frequently, until the cabbage is crisp-tender, about 5 to 6 minutes.
- Add the soy sauce, sesame oil, and rice wine vinegar and stir until well-combined; cook, stirring, for another minute. Taste and adjust seasonings as needed.
- Serve immediately. If desired, top with green onions, crispy Chinese noodles, and duck sauce (highly recommended!).
Notes
- Ground chicken, turkey, beef, or even chopped up shrimp can be used instead of pork.
- The amounts of soy sauce, sesame oil and rice wine vinegar are just suggestions. Besides the fact that we all have our own personal tastes, I have found that there can be significant differences in the flavor between brands, so add as much or as little of each so it tastes good to you.
- You can serve this over rice, if desired (just note that there’s no sauce).
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- Estimated calories shown are for the egg roll bowl only and do not include any toppings such as crispy Chinese noodles or duck sauce.
Michelle James
Wow, great idea for a quick dinner, love it!!
Michelle
Thanks, Michelle!