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Egg roll in a bowl takes the very best parts of an egg roll — ground meat, mushrooms, crunchy cabbage and bok choy tossed together in salty, savory soy sauce to make a low-carb alternative to eggrolls. This easy recipe takes 30 minutes to make and a great way to load up on veggies!
Everything but the Egg Roll: Egg Roll in a Bowl
When I first published this egg roll in a bowl recipe in 2018, it was (and still is) so popular! It’s a great alternative to the tedious job of rolling together egg rolls and it’s a wonderful low carb option. It reheats like a dream and it’s so simple to put together.
This is a great way to get your veggies and protein in as well. This egg roll bowl is loaded with crunchy cabbage, fresh bok choy, and has a great amount of protein. The sauce that it’s tossed in is a light and flavorful sauce. The sesame oil is so fragrant and it perfumes the entire dish with a toasty, nutty scent.
This would be a perfect side dish to accompany lettuce wraps, homemade kimchi, or use with my Korean beef! Or you can eat it as an entree, like we did. Either way you have it; you will want to make this over and over again! It takes virtually no time to put it all together!
Recipe Tips and Variations
- I like using ground pork in this recipe because we Asians love using pork. However, if you prefer a leaner approach, ground turkey or ground chicken would be fabulous to use in this recipe and works just as well! If you prefer a vegetarian approach, use tofu.
- Adding in more vegetables is always encouraged! Sliced red bell peppers, corn, or even peas would be a great addition. Keep in mind if you bulk it up and add more vegetables, you may need to add more soy sauce.
- Use a variety of mushrooms! You don’t have to just use shiitake mushrooms here. You could try using oyster mushrooms or even lion’s mane mushrooms.
Storage and Reheating Instructions
Allow leftovers to cool completely then store in an airtight container for up to 5 days in the refrigerator. To reheat, place serving(s) into a microwave-safe bowl and microwave until warmed through or use a skillet on the stovetop and warm leftovers through.
Egg Roll in a Bowl
Ingredients
- ½ tablespoon sesame oil
- 1 pound (454 g) ground pork
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- ½ small onion, diced
- 5 ounces (57 g) shiitake mushrooms, sliced
- ¼ cup (59 ml) low sodium soy sauce
- Splash of Chinese cooking wine
- 16 ounce (454 g) bagged coleslaw mix
- 10 ounces (284 g) chopped baby bok choy
Instructions
- Heat up sesame oil in a large skillet over medium-high heat. Once oil is warm, add ground pork and break it up into small pieces with a spatula or wooden spoon.
- Once pork is mostly cooked through, add the garlic, ginger, onion, and mushrooms. Cook until onion and mushrooms are softened, about 5 minutes.
- Add the soy sauce, splash of Chinese cooking wine then the bagged coleslaw and bok choy.
- Cook until cabbage and bok choy have softened, about 5-7 minutes.
- Season with salt and pepper, if needed. Serve warm in bowls.
Nutrition
Photographs by Jess Gaertner Creative
Super fast and super tasty! Even my son ate some of the veggies.
This is the first recipe from Julie that I’ve tried and OMG amazing! Definitely adding this one to the rotation.
Yay!
This was the ideal meal. Nothing else to say. Mic drop.