Egg Roll in a Bowl Recipe

Close up image of egg roll in a bowl made with ground pork and veggies in a flavorful sauce and garnished with sliced green onion.

4.89 from 9 votes

Egg Roll in a Bowl Recipe made with ground pork and veggies in a flavorful sauce. Perfect weeknight dinner bursting with all the classic flavors of your favorite fried Chinese restaurant appetizer, but easier, healthier, and less messy to make!

Prep Time20

Cook Time35

Total Time55

Course: Dinner, Main Course, Pork

Cuisine: Asian

Keyword: Egg Roll in a Bowl, Egg Roll in a Bowl Recipe

Servings: servings

Author: Jessica Randhawa

Ingredients

2 tablespoon low-sodium soy sauce
2 tablespoon peanut butter
1 tablespoon mirin
1 tablespoon hoisin sauce
1 tablespoon dark soy sauce
1 teaspoon sweet chili sauce
1 tablespoon peanut oil or vegetable oil
1 pound ground pork or ground chicken, ground turkey, ground beef
5 cloves garlic roughly chopped
1 (1-inch) thumb fresh ginger minced (approximately 2 teaspoons)
2 cups green cabbage thinly sliced
2 cups purple cabbage thinly sliced
1 cup matchstick carrots
5 green onions sliced

US Customary - Metric

Instructions

In a small bowl, mix the light soy sauce, peanut butter, mirin, hoisin sauce, dark soy sauce, and chili sauce until well combined, then set aside.
Heat the oil in a large skillet or wok over medium heat. Cook the ground pork for approximately 8 minutes breaking it up into smaller pieces until browned. Drain any excess fat if necessary.
Add the garlic and ginger to the skillet with the cooked pork, and sauté for about 2 minutes until fragrant.
Add the green and purple cabbage and carrots to the skillet and cook for 5 minutes until the vegetables are tender, stirring occasionally.
Pour the sauce mixture over the stir-fried pork and vegetables. Stir well to coat everything evenly with the sauce then cook for about 3 minutes for the flavors to meld together.
Add the sliced green onions to the skillet and sauté for about 30 seconds until slightly softened. Remove the skillet from the heat.
Garnish with freshly chopped green onions and sesame seeds if desired.

Notes

The low-sodium soy sauce, hoisin sauce, and dark soy sauce may or may not contain gluten, depending on the brand/manufacturer. For a gluten-free version, swap the soy sauce with coconut aminos or tamari and the hoisin sauce for a gluten-free hoisin sauce. Unfortunately, there isn't a widely available dark soy sauce that is gluten-free.
This recipe is not keto-friendly but it is low-carb.
Transfer leftovers to an airtight container and place in the refrigerator for up to 3-4 days.

Nutrition