There’s something so fun about turning a takeout favorite into a one-pan, weeknight dinner.

This egg roll in a bowl has all the savory flavors of a crispy egg roll—ginger, garlic, soy, and sesame—but without the deep frying.

It’s light, satisfying, and comes together in just about 30 minutes.

Why You’ll Love This Recipe

It’s a lighter, low-carb twist on classic egg rolls.

Everything cooks in one skillet for easy cleanup.

You can customize it with chicken, turkey, or even tofu.

It reheats beautifully for quick lunches the next day.

What You’ll Need (Ingredient Highlights)

Ground pork is traditional and adds great flavor, but ground chicken or turkey work too.

Cabbage and carrots mimic the crunchy egg roll filling.

Soy sauce, garlic, and rice vinegar create a bold, savory sauce.

Eggs add extra protein and richness.

Sesame oil and seeds give a nutty finish.

Pro Tips Before You Start

Prep and chop all veggies before you start—the recipe moves quickly.

Cook the eggs first so they don’t overcook later.

Drain the pork well to keep the sauce from becoming greasy.

Taste the sauce before adding—it’s easy to adjust sweetness, spice, or acidity.

How to Make Egg Roll in a Bowl

Step 1 – Mix the sauce

Whisk chicken broth, soy sauce, garlic, rice vinegar, honey, hot sauce, mustard powder, sesame oil, ginger, and white pepper in a bowl. Set aside.

Step 2 – Cook the eggs

Melt butter in a skillet over medium-low heat.

Add whisked eggs and scramble until just set.

Remove and set aside.

Step 3 – Brown the pork

Season pork with salt and pepper.

Heat peanut oil in the same skillet over medium-high heat.

Cook pork for 3 minutes, then add onion.

Cook until pork is browned and onion softened, about 5–6 minutes.

Drain excess grease.

Step 4 – Simmer the sauce

Pour sauce into the skillet and scrape up browned bits from the pan.

Let simmer for 4 minutes to reduce slightly.

Step 5 – Add veggies

Stir in cabbage and carrots.

Cook 5–6 minutes, stirring, until tender-crisp.

Step 6 – Combine everything

Return pork and scrambled eggs to the skillet.

Toss to combine and heat through.

Step 7 – Garnish and serve

Top with green onions, sesame seeds, and crispy egg roll wrap pieces if using. Serve hot.

What to Serve Them With

Enjoy as a standalone meal for a low-carb dinner.

Serve over steamed rice or cauliflower rice for extra heartiness.

Pair with egg drop soup or miso soup for a cozy meal.

Variations / Substitutions

Swap pork for ground turkey or chicken.

Use shredded coleslaw mix to save prep time.

Add bell peppers or mushrooms for more vegetables.

Make it spicier with chili paste or extra hot sauce.

Storage & Leftovers

Store in an airtight container in the fridge for up to 4 days.

Reheat gently in a skillet for best texture.

Freeze for up to 2 months; thaw overnight before reheating.

FAQs

Can I make this vegetarian?
Yes, swap the pork for crumbled tofu or plant-based ground meat.

Is this recipe keto-friendly?
Yes, just omit the honey or use a low-carb sweetener.

Do I have to use sesame oil?
It’s optional but adds great flavor. Olive oil works too.

Can I use coleslaw mix instead of chopping cabbage?
Absolutely—it saves time and works just as well.

How do I keep the veggies from getting soggy?
Cook them just until tender-crisp and don’t overcrowd the skillet.

What’s the best way to add more spice?
Try sriracha, chili garlic sauce, or a sprinkle of red pepper flakes.

Final Thoughts

Egg roll in a bowl is quick, flavorful, and endlessly versatile.

It gives you all the flavors of your favorite appetizer in a lighter, one-skillet meal that works for weeknight dinners or meal prep.

Once you try it, it’s bound to be a repeat recipe in your kitchen.