20-Minute Egg Roll in a Bowl with Crispy Wonton Crumble
This 20-minute egg roll in a bowl features savory ground pork, a zesty ginger-garlic slaw, and a soy-sesame glaze for a satisfying low carb egg roll bowl experience.
If you are craving the savory, umami-packed flavor of a takeout appetizer without the deep-fried wrapper, this 20-minute egg roll in a bowl is your new weeknight hero. By skipping the dough and focusing on the seasoned pork and crisp-tender vegetables, you get all the traditional flavors in a fraction of the time.
This recipe serves as a perfect easy egg roll in a bowl for busy families or meal-preppers alike. We use a pre-shredded coleslaw mix to keep things fast, but the secret is in the high-heat sear on the pork and the punchy rice vinegar sauce that cuts through the richness.
Whether you are looking for a low carb egg roll bowl or just a vibrant dinner that doesn't leave you feeling weighed down, this dish delivers. I recommend topping it with a quick wonton crumble for that essential crunch, though you can easily swap in toasted sesame seeds to keep it strictly grain-free.
Ingredients
The Base
- 1 lb (450g) ground pork
- 1 tablespoon toasted sesame oil
- 1 bag (14-16 oz) coleslaw mix (shredded cabbage and carrots)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 green onions, sliced (whites and greens separated)
The Sauce
- 3 tablespoons soy sauce or liquid aminos
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha or chili garlic sauce
- 1/2 teaspoon black pepper
Garnish
- 1/4 cup wonton strips, crushed
- 1 tablespoon toasted sesame seeds
- Optional: Spicy mayo drizzle (mayonnaise + sriracha)
Instructions
- 1
Heat a large skillet or wok over medium-high heat with the sesame oil.
- 2
Add the ground pork to the hot skillet, breaking it into small crumbles with a wooden spoon.
- 3
Cook the pork for 6-8 minutes until browned and no longer pink; do not drain the fat, as it carries the flavor for the cabbage.
- 4
Stir in the minced garlic, grated ginger, and the white parts of the sliced green onions, cooking for 1 minute until fragrant.
- 5
Add the entire bag of coleslaw mix to the pan and toss well to coat with the pork and aromatics.
- 6
Whisk together the soy sauce, rice vinegar, sriracha, and black pepper in a small bowl.
- 7
Pour the sauce over the pork and cabbage mixture, tossing frequently for 3-5 minutes until the cabbage is wilted but still retains a slight crunch.
- 8
Remove from heat immediately to prevent the cabbage from becoming mushy.
- 9
Divide into bowls and top generously with the green onion tops, crushed wonton strips, and sesame seeds.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 315 kcal
- Protein
- 21 g
- Carbs
- 11 g
- Fat
- 20 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 840 mg
Tips
- → Don't overcook the cabbage. You want it 'al dente'—slightly softened but still providing a structural bite to the bowl.
- → For maximum flavor, let the pork sit undisturbed in the pan for the first 2 minutes to develop a brown, crispy crust.
- → If you want to make this even lower in sodium, use coconut aminos instead of soy sauce and omit any added salt.
FAQ
How do I store and reheat egg roll in a bowl?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a dry skillet over medium heat for 2-3 minutes to maintain the texture; microwave reheating can make the cabbage a bit soft.
Can I use ground turkey or chicken instead of pork?
Absolutely. Ground turkey or chicken works perfectly, though you may need to add an extra teaspoon of oil to the pan since those meats are leaner than pork.
Why does my egg roll bowl seem watery?
This usually happens if the heat is too low or the pan is overcrowded. High heat is essential to evaporate moisture quickly as the cabbage wilts.
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