I used to order egg rolls just for the filling.
The wrapper always got soggy by the time it hit my table, and I’d sit there picking out the cabbage and pork like a raccoon going through a takeout bag. So one night I just skipped the wrapper entirely and made the filling on its own.
That was the night egg roll in a bowl was born in my kitchen, and I haven’t looked back since.
This recipe gives you every single thing you love about an egg roll. The savory pork, the crunchy cabbage, the garlic and ginger hit that makes your kitchen smell incredible. Minus the deep fryer, minus the carbs, minus the soggy wrapper disappointment.
It’s also stupid fast. We’re talking one pan, 20 minutes, and dinner is on the table.
Why This Works
The magic of this dish comes down to one thing: everything cooks fast and in one pan.
Ground pork browns while you prep your cabbage. Garlic and ginger get their moment right at the end so they stay punchy instead of burning into bitterness. And the sauce, just a handful of pantry staples, ties the whole bowl together in under a minute.
There’s no waiting for water to boil. No marinating overnight. No fussing with rice paper that tears the second you look at it wrong.
You get the exact flavor of your favorite Chinese takeout appetizer, but it comes together faster than most people can find their takeout menu.
What You’ll Need
For the egg roll filling:
| Ingredient | Amount |
|---|---|
| Ground pork | 1 lb |
| Coleslaw mix (shredded cabbage + carrots) | 1 bag (14 oz) |
| Yellow onion, diced | 1/2 cup |
| Garlic, minced | 3 cloves |
| Fresh ginger, grated | 1 tsp |
| Green onions, sliced | 3, divided |
| Sesame oil | 1 tbsp |
| Avocado oil (or any neutral oil) | 1 tbsp |
For the sauce:
| Ingredient | Amount |
|---|---|
| Coconut aminos (or low sodium soy sauce) | 3 tbsp |
| Rice vinegar | 1 tbsp |
| Sesame oil | 1 tsp |
| Sriracha (optional) | 1 tsp |
| Salt and pepper | To taste |
Optional toppings:
- Toasted sesame seeds
- Extra sliced green onion
- A drizzle of sriracha or chili crisp
Tools You’ll Need
- Large skillet or wok
- Cutting board and knife
- Measuring spoons
- Wooden spoon or spatula
- Small bowl for mixing the sauce
Pro Tips
Here’s what I’ve learned after making this more times than I can count.
- Don’t skip draining the pork. Ground pork releases a decent amount of fat as it cooks. If you leave it all in the pan, your “bowl” turns into more of a soup. Tilt the pan and spoon out the excess before adding your cabbage.
- Add the cabbage in batches if your pan is small. A full bag of coleslaw mix looks like way too much at first. It shrinks down fast, but if you dump it all in a crowded pan, it steams instead of getting that slight char you actually want.
- Grate your ginger instead of mincing it. A microplane turns fresh ginger into a paste in seconds, and it distributes through the dish way more evenly than chopped bits.
- Taste before you salt. Coconut aminos and soy sauce are already salty on their own. Add your sauce first, taste, then decide if you need extra salt.
- Keep the heat high. This dish wants a hot pan the whole way through. Low and slow just gives you mushy cabbage, and nobody’s asking for that.
How to Make It
- Heat your oil. Add the avocado oil to a large skillet or wok over medium-high heat.
- Brown the pork. Add the ground pork and cook, breaking it apart with your spoon, until it’s no longer pink, about 5 to 6 minutes. Drain excess fat if needed.
- Cook the aromatics. Push the pork to one side of the pan. Add the diced onion, garlic, and ginger to the empty space. Cook for about 1 minute, until fragrant.
- Add the cabbage. Stir everything together, then add your coleslaw mix. Toss to combine and cook for 4 to 5 minutes, until the cabbage softens but still has a little bite.
- Make the sauce. While the cabbage cooks, whisk together your coconut aminos, rice vinegar, sesame oil, and sriracha in a small bowl.
- Combine. Pour the sauce over the pork and cabbage mixture. Toss everything together and cook for another 1 to 2 minutes so the flavors soak in.
- Finish and serve. Stir in half the sliced green onions. Taste and adjust with salt, pepper, or extra sriracha. Top with the remaining green onions and sesame seeds.
Substitutions and Variations
This recipe is one of the easiest to bend to whatever you have on hand.
- Swap the protein. Ground chicken, turkey, or beef all work great in place of pork. Ground turkey is my go-to when I want something a little lighter.
- Make it vegetarian. Use crumbled extra-firm tofu or a plant-based ground meat substitute instead.
- Add more veggies. Sliced mushrooms, water chestnuts, or bean sprouts all fit right in.
- Turn up the heat. A spoonful of chili garlic sauce or a few dashes of extra sriracha will bring the spice level way up.
- Skip the soy entirely. If you’re avoiding soy, coconut aminos is already your best friend here, and it works beautifully.
Make Ahead Tips
This dish is fantastic for meal prep.
You can cook the whole thing ahead of time and store it in an airtight container in the fridge for up to 4 days. It actually tastes even better the next day once the flavors have had time to settle in.
If you want to prep in advance without fully cooking, you can chop your onion, garlic, and ginger a day ahead and store them in a small container. The coleslaw mix usually comes pre-shredded, so that part’s already done for you.
A Few Extra Details
Nutrition (per serving, makes 4 servings):
| Nutrient | Amount (approximate) |
|---|---|
| Calories | 320 |
| Protein | 22g |
| Fat | 22g |
| Carbohydrates | 8g |
| Fiber | 2g |
| Net Carbs | 6g |
These numbers are estimates based on standard ingredient values. If you’re tracking macros closely, run your exact ingredients through a nutrition calculator before logging it.
Diet swaps:
- Keto: Already keto as written. Just double check your coconut aminos brand for hidden sugars.
- Whole30: Use coconut aminos, skip the sriracha, and confirm your ground pork has no added sugar or fillers.
- Paleo: Same swaps as Whole30 above.
Pairing suggestions:
Serve this alongside cauliflower rice for something heartier, or keep it low carb and pair it with a simple cucumber salad on the side.
Efficiency tip:
Buy pre-minced garlic and pre-shredded coleslaw mix if you’re really trying to shave down prep time. This turns a 20 minute recipe into closer to 15.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, warm it in a skillet over medium heat for a few minutes, or microwave in 30 second bursts until hot. The skillet method keeps the cabbage from getting soggy, so I’d lean that direction if you have the time.
This recipe also freezes surprisingly well. Freeze in a sealed container for up to 2 months, and thaw overnight in the fridge before reheating.
FAQ
Can I use a different type of cabbage instead of the coleslaw mix?
Yes. Shredded green cabbage, napa cabbage, or even a mix with red cabbage all work fine. The pre-shredded coleslaw mix is just a shortcut since it already has the carrots included.
Is this recipe spicy?
Not unless you add the sriracha. As written, it’s mild and savory, so feel free to add heat to your own taste.
Can I make this dairy free?
It already is. There’s no dairy in this recipe at all.
Why is it called “egg roll in a bowl” if there’s no egg?
Good question. The name comes from the filling tasting almost exactly like the inside of a traditional egg roll, minus the fried wrapper. Some versions do add a scrambled egg mixed in, and you’re welcome to do that here too if you want.
Can I double this recipe?
Absolutely. Just make sure your pan is big enough to hold everything without overcrowding, or cook it in two batches so the cabbage still gets that slight char instead of steaming.
Wrapping Up
This is one of those recipes that ends up in your regular rotation without you even planning for it.
It’s fast, it’s low carb, and it hits every craving an egg roll gives you without the wrapper or the extra work. Once you make it the first time, you’ll probably find yourself doubling the batch just so you have leftovers for lunch.
Give it a try this week and let me know how it turns out in the comments below. I’d love to hear what swaps you tried or what you paired it with.