This Pork Egg Roll in a Bowl is everything you love about a classic egg roll—savory ground pork, tender cabbage, garlic, ginger, and soy sauce—without the deep-fried wrapper. It’s quick, low-carb, and packed with bold, takeout-style flavor.
Perfect for busy weeknights, meal prep, or anyone craving a healthier Asian-inspired dinner, this one-pan recipe comes together in about 20 minutes. Fast. Fragrant. Incredibly satisfying.
Why Everyone Will Love This Recipe
- There’s a reason egg roll in a bowl has become a viral favorite.
- It’s a low-carb, keto-friendly alternative to traditional egg rolls.
- Everything cooks in one skillet, which means easy cleanup.
- It’s ready in under 30 minutes—ideal for weeknights.
- The combination of ground pork, cabbage, garlic, and ginger delivers authentic takeout flavor.
- It’s endlessly customizable—spice it up, make it gluten-free, or add extra veggies.
- Plus, that garlicky, sesame-soy aroma while it cooks? Irresistible.
What Is Pork Egg Roll in a Bowl?
Pork Egg Roll in a Bowl is a deconstructed version of the classic Chinese-American egg roll. Instead of wrapping the filling in a wheat wrapper and frying it, you sauté everything in a skillet and serve it as a hearty stir-fry. The dish captures all the essential flavors—savory pork, crunchy cabbage, scallions, ginger, and soy sauce—while keeping things lighter and simpler. It’s often considered a healthy comfort food, especially popular among low-carb and Whole30-style meal plans. Think of it as an egg roll… just without the roll.
Cooking Tips for the Best Pork Egg Roll in a Bowl
- Use medium-high heat to properly brown the pork. Browning adds flavor. Don’t rush it.
- Break up the pork well with a spatula so you get small, tender crumbles.
- If using fresh cabbage instead of coleslaw mix, slice it thinly for faster cooking.
- Prefer extra heat? Add more garlic chili oil or a drizzle of sriracha.
- For gluten-free, use coconut aminos or tamari instead of regular soy sauce.
- Don’t overcook the cabbage—it should be tender but still slightly crisp.
Frequently Asked Questions
Is Pork Egg Roll in a Bowl Keto-Friendly?
Yes! This recipe is naturally low in carbs since it skips the egg roll wrapper. Just use coconut aminos or tamari to keep it keto-compliant.
Can I Use Ground Chicken or Turkey Instead?
Absolutely. Ground chicken or turkey works beautifully and creates a lighter version of egg roll in a bowl.
How Do I Keep the Cabbage From Getting Soggy?
Cook over medium-high heat and stir frequently. Avoid overcrowding the pan and don’t overcook—5 to 7 minutes is usually perfect.
What Can I Serve With Egg Roll in a Bowl?
It’s delicious on its own, but you can serve it over steamed rice, cauliflower rice, or even alongside dumplings.
Can I Make This Recipe Spicier?
Yes. Increase the garlic chili oil or add red pepper flakes or sriracha for more heat.
How to Store Pork Egg Roll in a Bowl
Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days. To reheat, warm in a skillet over medium heat until heated through. You can also microwave in 30-second intervals, stirring between each, until hot.
How to Freeze Pork Egg Roll in a Bowl
This dish freezes surprisingly well. Let it cool completely, then place in freezer-safe containers or zip-top bags. Freeze for up to 2 months. To serve, thaw overnight in the refrigerator and reheat in a skillet. Note that the cabbage may soften slightly after freezing, but the flavor remains delicious.
Ingredients
- 1 tbsp canola oil
- 1 pound ground pork
- 4 scallions, chopped (white and green parts separated)
- 4 garlic cloves, minced
- 1 tsp minced fresh ginger (from a ½-inch piece)
- 1 tsp garlic chili oil
- 1 (16-ounce) package coleslaw mix
(or ½ large 3-pound head cabbage, shredded) - ⅓ cup lower-sodium soy sauce or coconut aminos
- 1 tsp toasted sesame oil
- Chopped peanuts and sesame seeds, for garnish (optional)
How to Make Pork Egg Roll in a Bowl
- Heat the oil. Warm canola oil in a large skillet or wok over medium-high heat.
- Brown the pork. Add ground pork and cook for 5 to 7 minutes, breaking it apart with a spatula until fully browned.
- Add aromatics. Stir in the white parts of the scallions, minced garlic, ginger, and garlic chili oil. Cook for 1 to 2 minutes, stirring frequently, until fragrant.
- Cook the cabbage. Add the coleslaw mix and stir well. Cook for 5 to 7 minutes, stirring often, until the vegetables are tender but not mushy.
- Season and finish. Pour in the soy sauce and sesame oil. Stir to coat and cook for 2 to 3 minutes, until the liquid is mostly absorbed.
- Garnish and serve. Top with green scallions, chopped peanuts, and sesame seeds, if desired. Serve hot.
;Resize,width=767;)
