Egg Roll in a Bowl

5 from 1 vote

Egg Roll in a Bowl is an incredibly tasty, all-in-one-bowl supper that comes together in just 15 minutes. Everything you love about egg rolls without the messy deep fat frying.

Prep Time5

Cook Time10

Total Time15

Course: Main Dishes

Cuisine: American

Servings: servings

Calories: 902kcal

Author: Dane & Becky

Ingredients

1 tablespoon sesame oil
1 pound ground pork
5 cups coleslaw mix divided
2 cups shredded carrots
1 teaspoon grated garlic
1 teaspoon grated ginger
2 tablespoons soy sauce
2 tablespoons sweet chili sauce
1 tablespoon rice vinegar
1 tablespoon hoisin or oyster sauce
½ teaspoon sriracha or to taste
Sesame seeds and green onion for garnish

Instructions

Add the sesame oil to a large skillet set over medium heat. When the oil is hot, add the ground pork and cook for 5-7 minutes, or until no pink remains.
In a small bowl, stir together the soy sauce, sweet chili sauce, rice vinegar, hoisin, and sriracha.
Next add 4 cups of coleslaw mix, shredded carrots, garlic, ginger, and sauce. Cook for another 2 minutes or just until the vegetables are warmed through.
Remove the pan from the heat and add the last cup of coleslaw mix. Garnish with sesame seeds and sliced green onion. Enjoy immediately.

Notes

Storage Tips: Store any leftover egg roll bowl in an airtight container in the fridge for up to two days.

Variations Ideas:

You can swap out the ground pork for any meat you like. Ground beef, turkey, chicken, or lamb would all taste delicious.
For a vegetarian egg roll bowl, swap the ground pork for 4 eggs and scramble the eggs in step 1 – continue with the recipe as written.
For a vegan egg roll bowl, use tempeh or shredded pressed tofu in step 1. Also, remember that most hoisin sauces are vegan – but the oyster sauce is not.
Feel free to add as much as you like to this bowl – you could add shelled edamame, diced red bell pepper, and mixed vegetables – the possibilities are endless.

Nutrition