Deconstructed Egg Roll Bowl
All the savory goodness of a classic egg roll without the wrapper. Seasoned ground pork and shredded cabbage come together in one hot skillet with garlic, ginger, and a splash of soy sauce. Ready in under 30 minutes, it's a weeknight lifesaver that delivers crispy-tender texture and deep umami in every bite.
For 4 servings
- prep · ~10 min
Prep the vegetables.
1.Thinly shred the cabbage into strips (about ¼ inch wide).2.Julienne or grate the carrots into matchsticks.3.Thinly slice the onion and mince the garlic cloves.4.Grate the ginger and slice the green onions for garnish. - fry · ~6 min
Brown the ground pork.
1.Heat oil in a large skillet or wok over medium-high heat.2.Add ground pork and break it apart with a spatula.3.Cook until browned and no longer pink, about 5-6 minutes.4.Season with a pinch of salt and black pepper.TIPDon't stir constantly — let the pork sit undisturbed for 1-2 minutes to develop a nice golden crust. - saute · ~1 min
Sauté the aromatics.
1.Push the pork to one side of the skillet.2.Add minced garlic and grated ginger to the cleared space.3.Sauté for 30 seconds until fragrant.TIPGarlic burns fast — keep it moving and watch for the golden moment. - saute · ~6 min
Cook the vegetables.
1.Add the sliced onion to the skillet and stir-fry for 2 minutes.2.Add the shredded cabbage and carrots.3.Stir-fry everything together for 3-4 minutes until the cabbage is tender-crisp.TIPDon't overcook the cabbage — a little crunch makes the bowl taste like a real egg roll. - mix · ~2 min
Sauce and finish the bowl.
1.Pour soy sauce, rice vinegar, and sesame oil over the mixture.2.Add a pinch of red chili powder.3.Toss everything well and cook for 1 minute to let the flavors meld.4.Remove from heat.TIPFor extra depth, add 1 tsp of hoisin or a pinch of sugar if you like a hint of sweetness. - garnish · ~1 min
Garnish with green onions and sesame seeds. Serve hot.
1.Top generously with sliced green onions and a sprinkle of sesame seeds.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a cast-iron skillet or carbon-steel wok for the best sear on the pork.
- 2Shred cabbage uniformly so it wilts at the same rate and stays tender-crisp.
- 3Let the pork brown undisturbed for 1–2 minutes before breaking it apart for deeper flavor.
- 4Don't skip draining excess fat after browning if your pork is very fatty — it keeps the bowl from becoming greasy.
- 5Add soy sauce off the heat or lower the flame to prevent the bitter alcohol notes from burning.
- 6Make ahead: prep all veggies up to 2 days in advance and store in airtight bags in the fridge.
- 7Leftovers keep in the fridge for 3 days — reheat in a dry skillet over medium heat to revive texture.
Adapt it for your goals.
Low-carb
Swap the carrot for extra shredded cabbage or spiralized zucchini to reduce net carbs without losing the satisfying crunch.
spicySpicy
Add 1–2 teaspoons of sambal oelek or sriracha with the soy sauce for a punchy heat that mimics a spicy egg roll filling.
high proteinHigh-protein
Replace ground pork with ground turkey or chicken (93% lean) and add a scrambled egg stirred in at the end for extra protein.
vegetarianVegetarian
Use crumbled firm tofu or finely chopped mushrooms instead of pork; add a splash of mushroom soy sauce to replicate the umami depth.
Why this is on our healthy list.
Rich in Vitamin K & C
Cabbage and green onions provide vitamin K for bone health and vitamin C for immune support, especially when lightly cooked.
Ginger Aids Digestion
Fresh ginger in the recipe is known for its anti-inflammatory properties and can help soothe the digestive system.
Low in Added Sugars
This egg roll bowl relies on savory umami from soy sauce and vinegar, keeping added sugars minimal compared to takeout versions.
Source of Complete Protein
Ground pork delivers all essential amino acids in one serving, making this bowl a filling, muscle-supporting meal.
Frequently asked questions
Yes, a 500g bag of coleslaw mix works well. Just note that it may release more water, so cook for a minute or two longer to let excess moisture evaporate.
