Classic Egg Roll in a Bowl

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Serves 4 | Prep 10 min | Cook 15 min

Ingredients

  • 1 lb (450 g) ground pork
  • 1 tablespoon neutral oil (avocado or vegetable)
  • 4 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 1 medium head green cabbage, thinly shredded (about 6 cups), or 1 bag coleslaw mix
  • 2 medium carrots, shredded
  • 4 green onions, sliced, whites and greens separated
  • 3 tablespoons soy sauce (or low-sodium soy sauce)
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon sriracha or chili garlic sauce (optional)
  • ½ teaspoon black pepper
  • Sesame seeds for garnish

Method

  1. Heat the oil in a large skillet or wok over medium-high heat. Add the pork and break it into small crumbles. Cook 6 to 8 minutes until browned and cooked through.
  2. Add the garlic, ginger, and the white parts of the green onions. Stir for 1 minute until fragrant.
  3. Add the cabbage and carrots. Toss well and cook 5 to 7 minutes, until the cabbage is wilted but still has a little bite.
  4. Stir together the soy sauce, rice vinegar, sesame oil, sriracha, and pepper. Pour over the skillet and toss to coat.
  5. Cook 1 more minute. Taste and adjust, adding more soy for salt or vinegar for brightness.
  6. Top with green onion tops and sesame seeds.

Tip: Don’t overcrowd the pan. If your skillet is small, cook the cabbage in two batches so it stir-fries instead of steaming.

2. Spicy Sriracha Chicken Version

Serves 4

Ingredients

  • 1 lb ground chicken or turkey
  • 1 tablespoon oil
  • 4 cloves garlic, minced
  • 5 cups shredded cabbage
  • 1 cup shredded carrots
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon sriracha (increase for more heat)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • Lime wedges and cilantro to finish

Method

  1. Brown the chicken in the oil for 6 to 7 minutes, seasoning lightly with salt.
  2. Add the garlic and cook 30 seconds.
  3. Add the cabbage and carrots and stir-fry for 5 minutes.
  4. Whisk the soy, honey, sriracha, vinegar, and sesame oil, then pour into the pan. Toss for 2 minutes until glossy.
  5. Squeeze lime over the top and garnish with cilantro.

Ground poultry is leaner than pork, so don’t skimp on the oil or the dish can turn dry.

3. Vegetarian Tofu Egg Roll Bowl

Serves 4

Ingredients

  • 14 oz (400 g) extra-firm tofu, pressed and crumbled
  • 2 tablespoons oil, divided
  • 1 tablespoon soy sauce for the tofu
  • 6 cups shredded cabbage
  • 1 cup shredded carrots
  • 1 cup sliced mushrooms (optional, for a meaty texture)
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 3 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil

Method

  1. Heat 1 tablespoon oil in a skillet. Add the crumbled tofu with 1 tablespoon soy sauce and cook 8 to 10 minutes, until golden and slightly crisp. Set aside.
  2. In the same pan, heat the remaining oil and sauté the mushrooms until browned, about 4 minutes.
  3. Add the garlic and ginger, then the cabbage and carrots. Cook 5 minutes.
  4. Return the tofu to the pan. Add the soy sauce, maple syrup, vinegar, and sesame oil. Toss and cook 2 minutes.

4. Shrimp Egg Roll Bowl

Serves 3 to 4

Ingredients

  • 1 lb medium shrimp, peeled and deveined
  • 1 tablespoon oil
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 5 cups shredded cabbage
  • 1 cup shredded carrots
  • 3 green onions, sliced
  • 2½ tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon white pepper

Method

  1. Season the shrimp with a pinch of salt and pepper. Sear in hot oil for 1 to 2 minutes per side, until pink. Remove from the pan.
  2. Add the garlic and ginger, then the cabbage and carrots. Cook 5 minutes.
  3. Stir in the soy sauce, oyster sauce, sesame oil, and white pepper.
  4. Return the shrimp, toss for 1 minute, and finish with green onions.

Shrimp overcooks quickly, which is why it’s removed and added back at the end.

5. Homemade Egg Roll Sauce (Dipping Sauce)

Great for drizzling over the bowls or dipping.

Ingredients

  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 clove garlic, finely grated
  • ½ teaspoon grated ginger
  • 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickness)

Method

  1. Whisk everything except the cornstarch slurry in a small pot.
  2. Warm over medium heat for 2 minutes.
  3. Stir in the slurry and simmer 1 minute until slightly thickened.
  4. Cool and store in a jar in the fridge for up to 1 week.

6. Sweet and Sour Sauce

Ingredients

  • ½ cup pineapple juice or water
  • ¼ cup sugar
  • ¼ cup rice vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 2 teaspoons cornstarch mixed with 1 tablespoon water

Method

  1. Combine all ingredients except the slurry in a saucepan and bring to a simmer.
  2. Add the slurry and stir until thick and glossy, about 1 to 2 minutes.
  3. Cool slightly before serving.

7. Egg Fried Rice (Pairs Perfectly)

Serves 4

Ingredients

  • 3 cups cooked, cold rice (day-old works best)
  • 3 eggs, beaten
  • 2 tablespoons oil
  • 3 cloves garlic, minced
  • ½ cup frozen peas and carrots
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 2 green onions, sliced

Method

  1. Scramble the eggs in 1 tablespoon oil until just set. Remove and set aside.
  2. Heat the remaining oil, add the garlic and vegetables, and cook 2 minutes.
  3. Add the rice and press it into the pan. Let it sit 1 minute, then stir. Repeat for 3 to 4 minutes so it toasts lightly.
  4. Add the soy sauce, sesame oil, and eggs. Toss and top with green onions.

Serve a scoop of the egg roll bowl over the rice for a complete meal.

8. Egg Roll Lettuce Wraps

Serves 4

Ingredients

  • 1 batch Classic Egg Roll in a Bowl filling (Recipe 1)
  • 1 head butter lettuce or iceberg, leaves separated
  • Crushed peanuts or crispy wonton strips
  • Extra sriracha or hoisin sauce

Method

  1. Make the filling as in Recipe 1.
  2. Spoon it into the lettuce cups.
  3. Top with peanuts, a drizzle of sauce, and fresh green onions.

9. Crispy Egg Roll Bowl Stuffed Wontons (Air Fryer)

Makes about 20

Ingredients

  • 2 cups leftover egg roll in a bowl filling, chopped fine
  • 20 wonton wrappers
  • Small bowl of water
  • Cooking spray

Method

  1. Place 1 heaping tablespoon of filling in the center of each wrapper.
  2. Dampen the edges with water, fold into a triangle, and press to seal.
  3. Spray with oil and air fry at 375°F (190°C) for 6 to 8 minutes, flipping halfway, until golden.
  4. Serve with the dipping sauce.

10. Egg Drop Soup (Light Side Dish)

Serves 4

Ingredients

  • 4 cups chicken broth
  • 1 tablespoon soy sauce
  • 1 teaspoon grated ginger
  • 2 tablespoons cornstarch mixed with ¼ cup water
  • 2 eggs, beaten
  • 2 green onions, sliced
  • Pinch of white pepper

Method

  1. Bring the broth, soy sauce, and ginger to a simmer.
  2. Stir in the cornstarch slurry and cook until slightly thick.
  3. Stir the soup in a slow circle and pour in the eggs in a thin stream so they form ribbons.
  4. Season with white pepper and top with green onions.

Tips for Great Results

  • Cut the cabbage thin. Thin shreds cook quickly and give you that egg roll texture.
  • Use high heat. A hot pan browns the meat and keeps the cabbage from turning soggy.
  • Season in stages. Salt the meat early, then add the sauce at the end and taste.
  • Add toppings. Crushed peanuts, crispy wonton strips, fried shallots, and a drizzle of Japanese mayo all work well.
  • Meal prep friendly. The filling keeps 4 days in the fridge and reheats well. Portion it with rice or cauliflower rice for easy lunches.
  • Low-carb option. The base recipe is already naturally low-carb, so skip the honey and use coconut aminos instead of soy sauce for a keto-friendly version.

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