Mom's Best Recipes
Recipe

Egg Roll in a Bowl

A quick one-skillet dinner with savory ground pork, tender-crisp cabbage, and a bright sesame-ginger sauce that tastes like your favorite takeout egg roll.

Author By Matt Campbell
4.8
A cast iron skillet filled with egg roll in a bowl, showing browned ground pork, glossy cabbage, shredded carrots, and green onions, with chopsticks resting on the rim on a warm kitchen counter
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Egg roll in a bowl is the weeknight cheat code I wish someone handed me years ago. It hits the same notes as a classic egg roll, savory meat, sweet cabbage, gingery garlic punch, and that slightly toasty sesame finish, but you get to skip the wrapping, frying, and inevitable oil splatter that makes your stove look like it lost a fight.

Think of this as a stir-fry that leans cozy. The cabbage goes tender but keeps a little crunch, the pork gets browned like it means it, and the sauce is salty-sweet with enough brightness to make you keep “just tasting” until suddenly dinner is basically done.

All ingredients for egg roll in a bowl arranged on a kitchen counter, including ground pork, bagged coleslaw mix, green onions, garlic, ginger, soy sauce, rice vinegar, sesame oil, and sriracha

Why It Works

  • One skillet, big payoff: You brown the meat, soften the veg, and glaze everything in a fast sauce. Minimal dishes, maximum flavor.
  • Tender-crisp texture: Cooking the cabbage just until it wilts keeps it from turning watery and sad.
  • Flavor built in layers: Browning the pork first, then blooming garlic and ginger, then finishing with sesame oil keeps the whole thing tasting restaurant-level without being fussy.
  • Easy to customize: Pork, turkey, chicken, even crumbled tofu work. You can make it low-carb, meal-prep friendly, or pile it on rice for bigger appetites.
  • Simple add-ins: Toss in sliced mushrooms, chopped water chestnuts, extra shredded carrots, or a handful of snap peas for more crunch.

Pairs Well With

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Storage Tips

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Reheat: Warm in a skillet over medium heat with a small splash of water to loosen the sauce, 3 to 5 minutes. Microwave works too, but the skillet brings back that just-cooked texture.

Freezer: You can freeze it for up to 2 months, but cabbage softens after thawing. For best texture, slightly undercook the cabbage before freezing. Thaw overnight in the refrigerator, then reheat in a skillet.

Meal prep tip: If you like crunch, store sliced green onions and sesame seeds separately and sprinkle on after reheating.

Common Questions

Is egg roll in a bowl healthy?

It can be. It is a good source of protein and veggies, and it is easy to adjust to your needs. To lighten it up, use ground turkey or chicken, go easy on the sweetener, and serve it as-is instead of over rice. To make it more filling for growing kids, serve with rice or noodles.

Can I use bagged coleslaw mix?

Yes, and I highly recommend it for speed. A standard 14 to 16 ounce bag works well in a 12-inch skillet. If you like it more cabbage-forward, add an extra handful of shredded cabbage. If you want it meatier, use a slightly smaller bag or bump the meat up a bit.

What can I use instead of ground pork?

Ground turkey, chicken, or beef all work. Pork gives the most classic takeout flavor. If you use very lean meat, add a little extra oil so the aromatics do not scorch.

How do I keep it from getting watery?

Use high heat, do not overcrowd the pan, and cook the cabbage just until it wilts. If liquid collects, keep cooking uncovered for 1 to 2 minutes to reduce, then add sesame oil at the very end.

Can I make it spicy or kid-friendly?

For kid-friendly, skip the sriracha and put it on the table. For spicy, add sriracha to the sauce and finish with chili crisp or red pepper flakes.

How do I make it gluten-free?

Use tamari or coconut aminos instead of soy sauce, and double check labels on sriracha or chili garlic sauce since some brands contain wheat.

Egg roll in a bowl being stirred in a large skillet on a stovetop, with steam rising and a wooden spoon folding cabbage into browned meat

I was originally chasing a culinary degree, but what I really wanted was the practical stuff: how to build flavor fast, how to fix a sauce when you pushed the salt too far, how to feed people well on a random Tuesday. Egg roll in a bowl is exactly that kind of kitchen win. It feels like takeout, cooks like a skillet dinner, and forgives you if your cabbage pile is a little bigger than the pan at first. Taste as you go, crank the heat when you need it, and you will land in that sweet spot where dinner tastes way more exciting than the effort you put in.