Is there anything better than biting into a crispy, savory eggroll? I love the combination of textures from the crunchy wrapper and tender filling. But let’s be honest – frying up a batch of eggrolls can be time-consuming and messy.
That’s why I’m so excited to share my easy eggroll in a bowl recipe with you! It delivers all that crave-worthy flavor in a lighter, healthier version that comes together in just one skillet.
This meal truly has it all – juicy pork or tofu, crisp veggies, and a sticky sweet and tangy Chinese-style sauce. Every savory, satisfying bite gives you that nostalgic American Chinese restaurant essence without heading out or waiting for takeout.
I created this recipe on a busy school night when my kids requested eggrolls but I didn’t have the time or energy for the full production. Now it’s become a staple! This meal comes together in a flash using simple pantry staples. And since there’s no deep frying involved, it’s lower in fat and calories too.
But what makes this bowl so special in my book is the fun, fresh twist on the traditional eggroll format. Instead of tucking the tasty filling into those delicate fried wrappers that tear and fall apart so easily, everything bakes right in the skillet together. No origami folding skills required!
And let me just tell you…the textures here are out of this world. You get delightfully crispy bites of green cabbage layered with pleasant pops of carrot, all nestled into cha cha-worthy pork morsels. Every component retains its distinct crunch and bite while soaking up all the garlic, soy, and sesame party happening around it. A heavenly zippy sauce brings it all together in harmony for that sticky-sweet-salty balance true Asian food fans crave.
What’s not to love about a 15-minute, one-pan wonder packing this level of flavor and finesse? This recipe comes together in a flash, satisfies cravings, and fills your kitchen with tantalizing aromas the whole family will run to the table for. Even better, you dirty only one pan!
I always say you gotta eat good food. And trust me, every satisfying forkful of this genius recipe proves eggrolls most definitely fall into that category in my book. Only these pack way more veggies and flavor without the side of grease.
Let’s get cooking, friends! Read on for the full step-by-step method, my best cooking tips for nailing this recipe, and ideas for customizing with your favorite add-ins. Prepare your mind, body, and tastebuds…Asian flavor town, here we come!
What is eggroll in a bowl?
Eggroll in a bowl is a quick, easy version of eggrolls made by sautéing vegetables and protein in an Asian-inspired sauce without the wrapper. Everything cooks together in one pan for fuss-free flavor.
What protein can I use?
Pork, chicken, turkey, or tofu all work well. Keep meat bite-sized for even cooking.
What if I don’t eat pork?
Substitute ground turkey or diced extra-firm tofu instead.
Can I use bagged coleslaw mix?
Yes, use 14 ounces of preshredded green and red cabbage coleslaw mix to make prep even faster.
How long does it take?
Only 15 minutes active cooking time start to finish!
Is this recipe kid-friendly?
Yes! My kids give this recipe two thumbs up for its fun flavors and textures.
What do I serve with it?
It’s tasty on its own or over rice. Add a side of rice noodles or steam some buns.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 16 ounces ground pork (or ground turkey, cubed extra firm tofu)
- 14 ounce bag coleslaw mix
- 1 cup shredded carrots
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons rice vinegar
- 2 tablespoons cornstarch
- Black pepper to taste
- Heat a large nonstick wok or deep skillet over medium-high heat. When hot, add the ground pork, breaking it up with a wooden spoon into small, bite-sized crumbles. Cook for 5-7 minutes, stirring frequently, until the pork is completely browned through. Drain away any excess grease if needed. You want the pork nicely browned for flavor.
- Next add the packaged coleslaw mix and shredded carrots directly into the pan with the pork. Stir vigorously 3-4 times first to incorporate. Then let cook undisturbed for 2 minutes to get a slight char on the veggies. Give another good stir and cook for 1 more minute. The cabbage and carrots will start to wilt while still retaining a pleasing crunch.
- While the veggies cook, make the flavorful sauce. In a small bowl, whisk together the soy sauce, sesame oil, minced garlic, grated ginger, and rice vinegar until fully blended. Pour the sauce evenly over the pork and vegetables. Continue cooking while stirring continuously for 1 minute to allow the ingredients to soak up all the delicious flavors.
- Make a slurry to thicken the sauce by mixing the cornstarch and water together in another small bowl until dissolved. Pour over the hot ingredients. Immediately start tossing everything together using tongs or two spoons. Keep stirring vigorously for 3-4 full minutes – this allows the sauce to evenly coat the ingredients and cling to every bite while bubbling away. The liquid will start to thicken, turning glossy from the starch.
- After about 3 minutes of high-heat tossing, give the finished eggroll bowl a taste, adding freshly cracked black pepper or more soy sauce as desired. You want a nice balance of salty, sweet and savory.
- Transfer the piping hot, sauce-laden eggroll filling directly from the wok to serving bowls right away. Serve immediately and enjoy with relish while the cabbage and carrots retain their optimum crispy-crunch texture! The eggroll bowl is best appreciated fresh out the pan. Chow down!
- Freeze and thaw coleslaw mix for extra crunch.
- Use chicken broth if sauce seems dry.
- For spicy, add sriracha or chili garlic paste.
- Garnish with sliced green onions, peanuts or sesame seeds.
- Cook pork in batches for even browning.
- Reduce soy sauce to 2 tablespoons if less sodium is needed.