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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.1/2 tablespoon sesame oil, 1 pound (454 g) ground pork
- Once pork is mostly cooked through, add the garlic, ginger, onion, and mushrooms. Cook until onion and mushrooms are softened, about 5 minutes.2 garlic cloves, 1 tablespoon grated ginger, 1/2 small onion, 5 ounces (57 g) shiitake mushrooms
- Add the soy sauce, splash of Chinese cooking wine then the bagged coleslaw and bok choy.1/4 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
- 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
Could I use ground chicken or beef? My family does not eat pork. Thanks!
Yep, definitely.
Can not wait to make this for my girlfriends, at our next gathering. Since there’s no deep frying involved and it’s salad like,I think it will be a hit.
Thank you
P.S I’ll let you know ?
Looking forward to hearing what you think!!
This recipe is delicious! I served it over cauliflower rice that I sautéed with sesame oil and soy sauce, then garnished with sesame seeds, green onion, and sriracha. I just discovered your website and look forward to trying more of your recipes! Thanks!
Love your own twist to this!
Julie, this is SOOOO good! Comfort food in the heat of the Midwest summer! Had cabbage from our CSA and used Belgian endive when couldn’t get baby Bok Choy. The cabbage and Bok Choy/ endive made it feel light and healthy— also great texture! Did not have Chinese cooking wine—your suggestion to use Mirin was spot on! My husband & I love you! This ‘deconstructed’egg roll was as much fun to make as it was to eat! 5 STARS— YUM! Thank YOU!
Ahh love hearing this!!! Thanks for letting me know!!!
This looks soooo delicious. Question: how would you vegetarian-ise this? Tofu is the obvious choice as a meat substitute just wanted to know if you would personally sub something else like more veggies?
Love your blog and recipes x
I would just cut out the meat and add in tofu, like you said. I can’t think of any other protein to sub in! Definitely add more veggies if you want. Shredded brussels sprouts, leeks, maybe some riced cauliflower too!
This sounds delicious. So happy to have the macros as well! Going to try this with my next farmer’s market haul. :)
Great! :)
Your recipes are delightful, even just to read. my wife and I are thankful you provide us such tasty fare.
Keep up the good work.
May the forks be with you.
Ciao for now, chow for laters, _ga-
Aww thank you! :)
What is a good substitute for Chinese cooking wine?
Do you have mirin?
This dish sounds delish! Right up my alley. I have everything but the cole slaw but Giant is right around the corner.
Really liked your blog regarding therapy and group therapy. Nice job!
Thanks so much, Mimi! :)
You have so much advertisement on your blog it’s hard to find the content. Is it suppose to look like that? Yikes!
Hi, thank you for reaching out. We provide entirely free recipes and other free resources to everyone that comes here. As I’m sure you can imagine, it’s quite expensive for me (web hosting, food costs, photography equipment, web maintenance, and more) to host such a vast resource, so instead of having zero ads and charging a per user subscription to use our site, we use ads from in order to ensure our site remains a free resource for all and pays the bills that help keep this site running. Thanks for understanding!