Egg roll in a bowl gives you all the savory, gingery umami of the takeout favourite without a wonton wrapper in sight. Browned ground pork sausage tangles with wilted coleslaw mix, red onion, and a glossy soy-sesame dressing in one pan and 30 minutes. It is fast, deeply satisfying, and lands at about 6g net carbs per serving.
Ever get a craving for crispy, savory egg rolls but don’t want the hassle of wrapping and frying? Meet your new weeknight obsession: Egg Roll in a Bowl! This recipe packs all the delicious umami flavor of your favorite takeout appetizer into a simple, healthy, one-pan meal. It’s incredibly fast, loaded with protein and veggies, and is naturally low-carb. Get ready for a flavor explosion that’s on the table in just 30 minutes!
Ingredients
• 1 lb / 450g ground pork sausage
• 1 bag (14 oz / 397g) coleslaw mix
• 1/2 cup / 75g red onion, finely chopped
• 2 cloves garlic, minced (about 1 teaspoon / 5 ml)
• 3/4 teaspoon ground ginger
• 2 tbsp / 30ml soy sauce (or tamari for gluten-free)
• 2 tbsp / 30ml rice vinegar
• 1 tsp / 5ml toasted sesame oil
• 2 green onions, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Heat a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain off any excess grease.
3. Add the chopped red onion to the skillet with the pork and cook for 2-3 minutes until it begins to soften.
4. Stir in the minced garlic and ground ginger, and cook for another 30 seconds until fragrant.
5. Add the entire bag of coleslaw mix, soy sauce, and rice vinegar to the skillet. Stir everything together to combine well.
6. Cook, stirring frequently, for 5-7 minutes, or until the cabbage has wilted to your desired tenderness.
7. Remove the skillet from the heat and stir in the toasted sesame oil and most of the sliced green onions.
8. Serve warm, garnished with the remaining green onions.
Nutritional Information
• Nutrition Facts (per serving)
• Calories: 450 kcal
• Carbohydrates: 10g
• Protein: 25g
• Fat: 35g
• Fiber: 4g
• Net Carbs: 6g (0.21 oz)
Pro Tips
• For the best texture, do not overcook the cabbage. It should be tender-crisp, not mushy.
• Swap the protein easily. Ground chicken, turkey, or even crumbled firm tofu are excellent substitutes for pork.
• Add a kick of heat by stirring in a teaspoon of sriracha or a pinch of red pepper flakes with the sauce.
• Boost the umami flavor by adding a tablespoon of hoisin sauce or oyster sauce along with the soy sauce.
FAQ
Q: Can I use a different protein besides pork
A: Yes, this recipe is very versatile. Ground chicken, turkey, or even crumbled firm tofu are excellent substitutes for the ground pork sausage.
Q: How do I make this egg roll in a bowl gluten-free
A: To make this recipe gluten-free, simply use tamari or coconut aminos instead of soy sauce, as suggested in the ingredient list.
Q: What is the best way to store leftovers
A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or microwave until warmed through.
Q: How can I add more flavor or spice to this dish
A: For a spicy kick, add a teaspoon of sriracha or a pinch of red pepper flakes. To boost the umami flavor, you can also add a tablespoon of hoisin or oyster sauce with the soy sauce.
Pro Tips
- Keep the cabbage tender-crisp — cook the coleslaw mix for only 5-7 minutes, stirring often, because mushy cabbage kills the egg-roll texture this dish is named for.
- Drain the excess grease from the browned pork before adding the onion and garlic so the final dish stays light and the sesame oil flavor is not buried under rendered fat.
- Stir the toasted sesame oil in off the heat at the very end; high heat flattens its nutty aroma, which is the signature finish of the dish.
- Swap in ground chicken, turkey, or crumbled firm tofu for the pork sausage if you prefer — just brown it the same way and keep the sauce amounts unchanged.
- Add a teaspoon of sriracha or a pinch of red pepper flakes with the soy sauce if you want heat, and finish leftovers with fresh green onions to revive the crunch.
Frequently Asked Questions
Does egg roll in a bowl reheat well?
Yes — it keeps in the fridge for 3-4 days and reheats quickly in a skillet over medium heat. The cabbage softens a little more each day, so a brief hot reheat is better than a slow warm-up.
Is egg roll in a bowl keto-friendly?
It is — one serving has 10g total carbs and 4g fiber, leaving about 6g net carbs alongside 25g protein and 35g fat. Skipping any rice side keeps it firmly keto.
Can I make it gluten-free?
Use tamari instead of soy sauce and check that your ground pork sausage has no gluten-containing fillers. Everything else in the pan is naturally gluten-free.
What can I use instead of coleslaw mix?
Shredded green cabbage with a couple of grated carrots does the same job — you need about 14 oz / 397g to match the bagged mix. Slice it thin so it wilts in the same 5-7 minutes.
Recipe card below.
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Egg Roll in a Bowl
Ingredients
Method
- Directions
- Heat a large skillet or wok over medium-high heat.
- Add the ground pork and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
- Drain off any excess grease.
- Add the chopped red onion to the skillet with the pork and cook for 2-3 minutes until it begins to soften.
- Stir in the minced garlic and ground ginger, and cook for another 30 seconds until fragrant.
- Add the entire bag of coleslaw mix, soy sauce, and rice vinegar to the skillet.
- Stir everything together to combine well.
- Cook, stirring frequently, for 5-7 minutes, or until the cabbage has wilted to your desired tenderness.
- Remove the skillet from the heat and stir in the toasted sesame oil and most of the sliced green onions.
- Serve warm, garnished with the remaining green onions.
- Add a kick of heat by stirring in a teaspoon of sriracha or a pinch of red pepper flakes with the sauce.
