Pork Eggroll in a Bowl has everything you love about egg rolls but skips the deep-frying. It comes together quickly in one pan with ground pork, fresh garlic, ginger, and a simple sauce.

A bowl of pork egg roll with carrots, cabbage, green onions, sesame seeds, and chopsticks.

Why You Need To Make This Easy Egg Roll in a Bowl

Fast: Unlike traditional eggrolls, with this recipe, you can have dinner on the table in under 20 minutes. You skip the tedious wrapping and frying but still get the savory, satisfying taste of an egg roll.
Low carb: This egg roll bowl skips the wrappers and loads up on protein and veggies. Perfect if you are watching your carbs but still want something filling.
Minimal prep: Using pre-shredded coleslaw mix means less chopping and faster cooking. It is a huge time saver on busy days.

This is one of my go-to recipes when I’m short on time. I love that it cooks so quickly and is faster than ordering takeout. It’s great on its own as a low-carb option, like my Sheet Pan Shrimp Fajitas, or you can serve it with rice to bulk it up.

Pork egg roll in a bowl with shredded cabbage, carrots, mushrooms, green onions, and sesame seeds on a plate.

Ingredients and Substitutions

Avocado oil – You can use olive oil or any neutral cooking oil.
Yellow onion – White or red onion or shallots work too.
Ground pork – Ground turkey, chicken, or beef are good substitutes.
Garlic – Use one teaspoon of garlic powder if fresh is not available.
Fresh ginger – Use 1/2 teaspoon of ground ginger if fresh is not available.
Coleslaw – Any shredded cabbage will work. You will need 4 cups total.
Soy sauce – Use tamari or coconut aminos for a gluten-free option.
Rice vinegar – Apple cider vinegar can work if needed.
Sriracha – Use any hot sauce you like, or leave it out for less heat.
Sesame oil – No substitutions. Omit if you don’t have any.
Green onions – Optional garnish.
Sesame seeds – Optional garnish.

Complete ingredient quantities and recipe instructions can be found in the recipe card at the bottom of this post.

Ground Pork Egg Roll in a Bowl ingredients: ground meat, coleslaw mix, green onions, onion, garlic, ginger, sauces on wooden board.

Mandy’s Top Tip

For the best texture, cook the pork until it is fully browned and any liquid has evaporated. This keeps the final dish from being too watery once you add the coleslaw mix.

Tips for Success

Use a large pan – A large skillet or wok gives the ingredients plenty of room to cook evenly.
Be gentle with the coleslaw – Stir carefully to avoid breaking down the cabbage too much as it softens.
Control the heat – Adjust the Sriracha to your spice preference, or add more at the end for extra heat.

Skillet with Ground Pork Egg Roll in a Bowl, carrots, cabbage, and green onions being stirred with a wooden spoon.

How to Make Eggroll Bowl

This recipe comes together fast. You will cook the pork with the aromatics, add the coleslaw mix and sauce, then let everything cook together until tender. Garnish and serve.

Frying pan with cooked ground meat and diced onions on a light surface.

Cook the onion and pork.

Skillet with cooked ground pork, shredded cabbage, carrots, and vegetables on a light gray background.

Add the cabbage and sauce ingredients.

Skillet with Egg Roll in a Bowl with Ground Pork; condiments in small bowls.

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Looking for more easy pork recipes?

Check out these simple dinners.

Baked Pork Tenderloin and Vegetables

Did you try this deconstructed egg roll recipe? Let me know how it turned out by leaving a comment and ⭐ rating below!

Egg Roll in a Bowl with Ground Pork, cabbage, carrots, onions, and sesame seeds on a white plate.

Pork Egg Roll Bowl Recipe

Author Mandy

All the flavor of your favorite egg rolls without the wrappers or frying. This simple one-pan meal comes together in under 20 minutes and is loaded with ground pork, fresh ginger, garlic, and a flavorful sauce.

Prep Time 5

Cook Time 12

Total Time 17

Serving Size Servings

Ingredients

1 tablespoon avocado oil
1/2 large yellow onion diced
1 pound ground pork
3 cloves garlic minced
1 tablespoon fresh ginger minced
1 (14 ounce) bag coleslaw mix (about 4 cups)
1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon Sriracha
1 teaspoon sesame oil
green onions sliced (optional garnish)
sesame seeds optional garnish

Instructions

Heat avocado oil in a large skillet over medium heat.
Add diced onion and cook for 2-3 minutes until softened.
Add the ground pork and cook, breaking it up with a spoon, until it is fully browned and cooked through.
Stir in garlic and ginger. Cook for 1-2 minutes until fragrant.
Add coleslaw mix, soy sauce, rice vinegar, Sriracha, and sesame oil. Stir to combine.
Cook for 3-4 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp.
Taste and adjust seasoning if needed.
Garnish with sliced green onions and sesame seeds before serving.

Notes

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Warm over medium heat on the stove or in the microwave until heated through.

Nutriton

Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.

Pork Eggroll in a Bowl

Why You Need To Make This Easy Egg Roll in a Bowl