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!

top-down view of an egg roll bowl with a fork

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!

egg roll in a bowl in a skillet with a white napkin and a wooden spoon on the side

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.

2 images; one ground pork being cooked in a pan and being stirred with a wooden spoon with text that says cook ground pork until cooked through, drain excess grease; the other of garlic and ginger added to the pan with text that says add garlic, ginger, salt, and pepper, cook another minute

2 images; one of cabbage, carrots and onions added to the pan with text that says add the cabbage, carrots and onions; the other of the meat and vegetable mixture being stir-fried with a wooden spoon with text that says stir fry until cabbage is crisp tender

2 images; one of a small bowl of soy sauce, sesame oil, and rice wine vinegar being added to the pan with text that says add soy sauce, sesame oil, and rice wine vinegar; the other of the final dish in the pan with a wooden spoon with text that says stir to combine and cook for another minute, enjoy

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.

egg roll bowl topped with crispy Chinese noodles and green onions and a small bowl of duck sauce in the background

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!

image that states if you make this recipe, please leave a star rating and comment below, thanks

Quick and Easy Egg Roll Bowls

These Quick and Easy Egg Roll Bowls are a delicious one-pan dinner full of meat and veggies that's ready to eat in less than 30 minutes!

5 from 1 vote

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 483

Author: Michelle / Now Cook This!

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.

Did you try this recipe? I’d love to see it!Mention @nowcookthis or tag #nowcookthisrecipes!