The Cozy Cookbook is here! Egg Roll in a Bowl is an easy low carb meal with cabbage, carrots, and ground pork tossed in a flavorful sauce! This 30-minute meal is perfect on it’s own or with a side of rice! BONUS: Ground beef, turkey, or chicken are great in this too!
Be sure to try my Shrimp Fried Rice and Chinese Chicken Salad recipes next!
Egg Roll in a Bowl
There’s nothing better than a delicious, flavorful Egg Roll in a Bowl- the concept is genius! You can enjoy all the incredible flavors of a classic takeout dish and turn it into a 30-minute low carb meal!
The sauce in this recipe is savory, well-rounded, and full of flavor!
This meal is complete and satisfying on its own, but there are tons of add-on options that you can play around with as well. (Frozen veggies, avocado, rice, chow mein noodles, chopped peanuts, and more!)
Be sure to check out my PRO tips below!
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Scramble the egg and set aside. Cook and crumble the meat and cook the onions until softened. Drain grease and set aside.
Add the sauce and let it simmer and reduce for 4 minutes. Add the cabbage and carrots and let those soften for 5-6 minutes.
Add the meat back and eggs back and toss to combine and heat through. Garnish with sesame seeds and green onions and serve!
Pro Tips
- Coleslaw Mix: A 16 oz. bag of coleslaw mix can be used for this recipe as well. It contains about 6 cups, this recipe calls for 5.
- Cabbage: If you purchase a whole cabbage for this (I do), leftover cabbage is perfect in my Ramen Noodle Salad and Cabbage Soup!
- Meat: Ground pork, beef, chicken, or turkey are great options in this recipe.
- Eggs: Scrambled eggs are optional, they’re not normally in an egg roll but they add more protein and a little “fried rice” flair to this dish!
- Rice Vinegar is a flavor enhancer that also creates a savory flavor in this dish, I highly recommend using it, but apple cider vinegar is the next best option if needed. White wine vinegar would be the 3rd best substitute.
- Mixed Frozen vegetables make a great addition to this as well! They can be added when the sauce is added.
- Pairing/ add-on options include: Rice, sliced avocado, chopped peanuts, roasted vegetables, buttered noodles, and more!
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze/reheat well!
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 3-Quart Stainless Steel Sauté Pan
- 8-inch Chef’s Knife– This is the one I have, I love it.
- Cutting Boards- I love having assorted sizes.
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
- Pinch Bowls– for measuring out seasonings ahead of time.
Try These Next
-
- Chicken Fried Rice
-
- Chinese Chicken Salad
-
- Pepper Steak
-
- Sweet and Sour Chicken
-
- Chickpea Salad
-
- Korean Beef Bowls
Get My Free Meal Plan
I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!
And follow me on Facebook, Instagram, and Pinterest!
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Egg Roll in a Bowl
Ingredients
- 1 lb. ground pork, see notes
- Salt/Pepper
- 1 tablespoon peanut oil, can sub avocado or olive oil
- ½ cup yellow onion, finely diced
- 1 tablespoon butter
- 2 large eggs, whisked until frothy
- 5 cups green cabbage, shredded
- 1 cup carrots, shaved & roughly chopped
Sauce
- ½ cup chicken broth
- ¼ cup soy sauce
- 3 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon hot sauce
- 1 teaspoon mustard powder
- ½ teaspoon sesame oil, optional
- 1/8 teaspoon EACH: ground ginger, white pepper
Garnishes
- Toasted sesame seeds
- Green onions
- Fried eggroll wraps, roughly chopped- see notes
Instructions
- Combine all ingredients in the sauce section above and set aside.
- Melt the butter in the a large skillet over medium-low heat. Add the whisked eggs and scramble until cooked through. Set aside. See here for my post on making fluffy scrambled eggs.
- Season the meat with salt and pepper. Heat peanut oil in the same skillet over medium-high heat. Add the meat and cook for 3 minutes. Add the onions and cook for 5-6 minutes, until the meat is cooked through and no longer pink. Drain grease and set aside.
- Add the sauce mixture to the skillet and use a silicone spatula to “clean” the bottom and sides, this will add more flavor to the sauce. Let the sauce bubble gently and reduce for 4 minutes.
- Add the cabbage and carrots and cook for 5-6 minutes, or until desired texture is obtained.
- Add the meat mixture and eggs back to the skillet and toss to combine and heat through. Garnish with sesame seeds and green onions and serve!
Notes
- Coleslaw Mix: A 16 oz. bag of coleslaw mix can be used for this recipe as well. It contains about 6 cups, this recipe calls for 5.
- Cabbage: If you purchase a whole cabbage for this (I do), leftover cabbage is perfect in my Ramen Noodle Salad and Cabbage Soup!
- Meat: Ground pork, beef, chicken, or turkey are great options in this recipe.
- Eggs: Scrambled eggs are optional, they're not normally in an egg roll but they add more protein and a little "fried rice" flair to this dish!
- Rice Vinegar is a flavor enhancer that also creates a savory flavor in this dish, I highly recommend using it, but apple cider vinegar is the next best option if needed. White wine vinegar would be the 3rd best substitute.
- Mixed Frozen vegetables make a great addition to this as well! They can be added when the sauce is added.
- Pairing options include: Rice, sliced avocado, roasted vegetables, buttered noodles, and more!
Storage:
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze/reheat well!
Frying Egg Roll Wraps (For Garnishing):
- Cut Egg Roll wraps into 1-inch strips. Wonton Wrappers may also be used.
- Heat vegetable or canola oil over medium-high heat in a skillet. Use just enough oil to submerge the tortilla strips.
- Fry the strips in batches until crisp and slightly browned. Remove and set on paper towels, sprinkle with salt.
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe. Garnishes are not included.
Made this twice in the last week with ground chicken. Super easy to make! Made moo shu pancakes and put the egg roll mix in there with some hoisin sauce and it was delicious!!
That’s so great to hear Caitlin, I love how you put the mix in Moo Shu pancakes, such a cool idea! Thanks so much for taking the time to leave a review!😃
This is a fantastically easy and delicious recipe. Also, so easy to change up with whatever kind of leftover veggie or protein you might want to add in. First night we made and loved your recipe exactly as written, second night we mixed in some cooked rice, leftover chopped grilled pork chop, and a little chili crisp. Voila!….deliciousness again.
I’m so happy you liked it! It’s definitely an easy one to customize. I like having fun with this one. Thanks so much for the great review!💖
This was soooo good!! The perfect combo in a bowl. Egg rolls can be hard to wrap and this takes that step out of it. Delicious and so easy!!!
I’m so happy that you loved it Shi! I totally agree with you, this one is all of the flavors of an egg roll with a lot less work!! I’m obsessed with it!! Thank you so much for the review!! -Stephanie
This is the third “Cozy Cook” recipe I’ve made in the past week. This is a record! But her recipes are so good! This turned out great – using half ground pork & half ground beef – because that’s what I had in the freezer. I doubled the sauce recipe as one other viewer suggested but I honestly don’t think it was necessary. I ended up just adding more cabbage with all the extra sauce.
I’m so happy you’re enjoying the recipes Sandy, thanks so much for your support and for taking the time to leave a review!💖
My girls who don’t love cabbage had 2nds, 3rds and gave it 5 stars! We “fried” the wonton strips in the air fryer at 350 for about 5 min. The whole family loved the sauce, the ingredients and the garnishes. Thank you for a 5 star recipe in our house!
I’m so happy everyone enjoyed this one Kate, nice work! It’s funny my husband doesn’t like egg rolls because of the cabbage but he loves this one. Thanks so much for the great comments and review!💖
I absolutely loved this recipe! The flavor combination was incredible. I was hesitant because I am not a cabbage fan but I do love egg rolls. My husband asked that this go into a monthly rotation because he loved it.
I’m so happy it was such a success Kelsy! It’s funny, my husband usually doesn’t like egg rolls because of the cabbage, and he loves this recipe. Thanks so much for the great comments and review!💖
This is a winner! The only thing I did was double the sauce recipe. We had over the fantastic rice bowls we get from Costco and added the crunchy chow main noodles.
I am so happy that you loved it Kelly!!! I don’t blame you for doubling the delicious sauce, yum!!! Thank you so much for the review!! -Stephanie
Just made this last night and absolutely loved it! It made a lot so it’s great for leftovers. The only changes I made was that I used Asian chili garlic sauce instead of the hot sauce and at the end, I threw in a few packets of duck sauce I had from the Chinese take out place. I made the fried wontons and I think it makes the dish! When you take a bite with all of the ingredients together, it really does taste like an eggroll. I did make some rice to go with it but honestly I don’t think it really needed it. Maybe I’ll try ramen or rice noodles next time. That’s the beauty of a recipe like this. You can use whatever you have on hand or like. I’m new to your site & this is the first recipe I tried & I’m looking forward to trying many more.
Hi Ami!! I loveee that you fried up your own wontons- I love doing that too, and agree that the combination REALLY makes it taste just like an egg roll (And I love the crunch!)- You can’t go wrong with adding some duck sauce in the mix too, and a side of rice is delicious! I am so glad that you enjoyed it, thank you so much for the review, I can’t wait for you to try more recipes!! 🙂 -Stephanie
This is my kinda meal! Everything in one bowl and full of flavor!!! I’m a cabbage girl and I’m not afraid to say it. The sauce is delicious; and I love the crunch factor in this recipe. I topped mine with the chow mein noodles which I have ALWAYS loved. I couldn’t be happier with this recipe and I’m going to eat it with pork, turkey, and beef–whatever I have on hand at the time. 10/10 from me!
I’m so happy you liked it so much Jonie! Thanks so much for the great comments and review!❤️
OMG!!! This meal was AMAZING!!! So simple & Nutritious. It was spot on!! A HUGE HIT in my house! I will definitely make this again. Every recipe is easy to follow & always comes out perfect. Stephanie’s pepper steak was the BEST I ever had at home. My mother has made a version my whole life but Stephanie’s knocked it out of the part. A MUST try.
Hi Jennifer!! I am sooooo happy that this was a hit!! I was so excited for people to try it and I’m so happy that you jumped right on it and will be making it again!! You made my day, thank you for the review- SO happy to hear that you loved the Pepper Steak as well, that’s always a hit for us too! You’re the best! -Stephanie