Egg Roll in a Bowl

by Sabrina Snyder

Published on Last updated

24 Comments

5 from 10 votes
4 servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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Egg Roll in a Bowl is a delicious healthier Chinese recipe made with cole slaw mix, soy sauce, sesame oil, ginger and pork. You can use ground chicken too!

Egg Roll in a bowl is the main course version of my super popular Egg Rolls and Spring Rolls recipes. If you love Chinese appetizers also try my Crab Rangoon, it is a restaurant favorite!

Egg Roll in a bowlEGG ROLL IN A BOWL 

This is a great addition to a low-carb main course that has all the flavor of traditional egg rolls without the wrapper. Ground sausage, cabbage, fresh ginger, garlic, lemon and fresh cilantro, the key ingredients to the traditional Chinese food favorite, make up this weeknight dinner that the whole family will like and that you don’t need a slow cooker for.

Without the wrapper, egg rolls are a low carb, gluten free, dairy free meal packed with vegetables and protein that are quick and easy, with a low cook time and almost no prep time. Perfect for weekday meals and much more tasty, and healthy, than take-out.

If you liked my recipe for Egg Roll in a Bowl, next time you should try my Ground Orange Chicken (1 Pan!) which is the healthier version of my all time favorite Orange Chicken recipe (Panda Express copycat!). You can also make my P.F. Chang’s Chicken Lettuce Wraps (Copycat) with ground pork, ground chicken or even chopped shrimp.

This healthy meal is great for people who don’t like a lot of meal prep or long cook times. If you enjoy the plain bowl recipe, try them with sesame seeds and black pepper for an added crunch, or top with  hot sauce or low sodium soy sauce.

If this is your first time making a low-carb dinner recipe, this is an easy, tasty one to try, and all of the ingredients are available at any grocery store. If you feel like changing it up a bit, ground turkey or ground chicken can be substituted for the ground pork sausage. Great for low-carb dining and for people on the keto diet.

HOW TO MAKE AN EGG ROLL IN A BOWL

  • Cook pork in large skillet on medium heat until browned, about 10 minutes.
  • Drain excess grease.
  • Add in cole slaw mix, ginger, garlic, soy sauce, sesame oil, vegetable oil, and vinegar into the skillet.
  • Cook until coleslaw softens, about 8-10 minutes.

Chinese Egg Roll Stir Fry in stainless steel pan

VARIATIONS ON EGG ROLL IN A BOWL

  • Veggies: You can add in any veggies you would like, from green onions to broccoli slaw. Just finely chop them and add them in with the cole slaw mix and stir fry them. They’re delicious and don’t add to the net carbs of the meal. Keep and mind that you can also use ground ginger instead of minced ginger in a pinch, but ground ginger will have less of a bold taste.
  • Meat: If you don’t want to use ground pork you can use ground chicken, ground beef or ground turkey instead. The taste will differ depending on your chosen protein but that should be the only change, the cooking process should be the same for this delicious, healthy meal.

HOW LONG IS AN EGG ROLL IN A BOWL GOOD?

  • Serve: You shouldn’t leave your Egg Roll in a Bowl out for longer than about 2 hours after it’s done or it will start to go bad. 
  • Store: Wrap your Egg Roll in a Bowl in plastic wrap or put it in an airtight container and it will last up to 3 days in the fridge. You always want to allow your food to completely cool to room temperature before you wrap it up and put it in the fridge to avoid sealing up bacteria in with it.
  • Freeze: Properly sealed in a container, Egg Roll in a Bowl is good for up to 3 months before you should make a new bowl.

Egg Roll Stir Fry

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Dinner, then Dessert

Egg Roll in a Bowl

This Egg Roll in a Bowl is a delicious low-carb entree made with cole slaw mix, soy sauce, sesame oil, ginger and pork.
Yield 4 servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine Chinese
Author Sabrina Snyder
Egg Roll in a bowl
PrintRate

Ingredients
 

  • 1 pound bulk pork sausage
  • 1 16 ounce package coleslaw mix
  • 1 tablespoon ginger , minced
  • 2 cloves garlic , minced
  • 1/4 cup soy sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil

Instructions

  • Cook pork in large skillet on medium heat until browned, about 10 minutes. Drain excess grease.
  • Add in cole slaw mix, ginger, garlic, soy sauce, sesame oil, vegetable oil, and vinegar into the skillet.
  • Cook until coleslaw softens, about 8-10 minutes.

Nutrition

Calories: 449kcal | Carbohydrates: 2g | Protein: 19g | Fat: 41g | Saturated Fat: 16g | Cholesterol: 82mg | Sodium: 1532mg | Potassium: 312mg | Fiber: 1g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 2mg

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Egg Roll Bowl

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Wow! Fabulous! I only had good quality ground beef so I used that then followed the recipe! We added just a bit of siracha and some pieces of fresh avocado to top our bowls, we were in heaven! After looking at many recipes I chose your version, cooking is my gift and I know a good recipe when I see it. Thank you!!

    Reply

  3. I’ve been looking for new meal idea’s. My husband has a pacemaker and I have gained a ton of weight! I’m looking to help us feel better.

    Reply

  5. I made this last night and it was awesome! I prepped all the ingredients before cooking but when I got to in instructions, it wasn’t clear in #2. It didn’t mention the 2 T vegetable oil or Rice Wine Vinegar. It lists the ginger and garlic twice. Can you please clarify?

    Reply

    1. Whoops! Looks like I didn’t get enough coffee before I posted that. You would add the vegetable oil and vinegar at that point. Thanks for letting me know!

      Reply

  6. I give 5 stars to any recipe (and I use yours a lot) that I have made from your recipes. I love your site and dearly love to cook and enjoy your recipes. Thanks for showing this learning cook how easy and great Chinese food can be.

    Reply

  9. Such a great idea and so delicious! My family loves egg rolls so it was a pleasant change to not hear a collective sigh when I told them what we were having for dinner last night.

    Reply

  13. This sounds delicious, for sure, but (in my opinion) it needs ‘something else’ in order to call it a main dish. Personally, I’ll serve this over “Shirataki Noodles”, which are very low in calories & carbs. BTW, I don’t have Rice Wine Vinegar on hand, so is there a substitute which can be used instead?

    Reply

    1. You can use apple cider vinegar (that’s the best substitute). Definitely play around with adding noodles or other ingredients to make it heartier!

      Reply