Egg Roll in a Bowl is an easy low carb meal with cabbage, carrots, and ground pork tossed in a flavorful sauce! This 30-minute meal is perfect on it’s own or with a side of rice!  BONUS: Ground beef, turkey, or chicken are great in this too!

Be sure to try my Shrimp Fried Rice and Chinese Chicken Salad recipes next!

A skillet filled with Egg Roll in a Bowl with cabbage, carrots, pork, and scrambled eggs.

Egg Roll in a Bowl

There’s nothing better than a delicious, flavorful Egg Roll in a Bowl- the concept is genius! You can enjoy all the incredible flavors of a classic takeout dish and turn it into a 30-minute low carb meal! 

The sauce in this recipe is savory, well-rounded, and full of flavor!

This meal is complete and satisfying on its own, but there are tons of add-on options that you can play around with as well. (Frozen veggies, avocado, rice, chow mein noodles, chopped peanuts, and more!)

Be sure to check out my PRO tips below!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Scramble the egg and set aside. Cook and crumble the meat and cook the onions until softened. Drain grease and set aside. 

A skillet with scrambled eggs next to a skillet with cooked ground pork and onions.

Add the sauce and let it simmer and reduce for 4 minutes. Add the cabbage and carrots and let those soften for 5-6 minutes. 

Adding sauce, cabbage, and carrots to a skillet for Egg Roll in a Bowl.

Add the meat back and eggs back and toss to combine and heat through. Garnish with sesame seeds and green onions and serve!

Adding ground pork, onions, and scrambled eggs to a skillet of Egg Roll in a Bowl.

Pro Tips

  • Coleslaw Mix: A 16 oz. bag of coleslaw mix can be used for this recipe as well. It contains about 6 cups, this recipe calls for 5.
  • Cabbage: If you purchase a whole cabbage for this (I do), leftover cabbage is perfect in my Thai Chicken Salad, Ramen Noodle Salad, Cabbage and Sausage, and Cabbage Soup!
  • Meat: Ground pork, beef, chicken, or turkey are great options in this recipe.
  • Eggs: Scrambled eggs are optional, they’re not normally in an egg roll but they add more protein and a little “fried rice” flair to this dish! 
  • Rice Vinegar is a flavor enhancer that also creates a savory flavor in this dish, I highly recommend using it, but apple cider vinegar is the next best option if needed. White wine vinegar would be the 3rd best substitute.
  • Mixed Frozen vegetables make a great addition to this as well! They can be added when the sauce is added.
  • Pairing/ add-on options include: Rice, sliced avocado, chopped peanuts, roasted vegetables, buttered noodles, and more! 
  • 📘 Find this recipe on page 155 of my 2nd cookbook, Let’s Eat!

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze/reheat well! 

A white bowl filled with Egg Roll in a Bowl with crispy fried egg roll wraps on the side.

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Egg Roll in a Bowl in a skillet with ground pork, cabbage, carrots, and sauce.

Egg Roll in a Bowl

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
5 from 36 ratings
Servings: 4 people
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Egg Roll in a Bowl is an easy low carb meal with cabbage, carrots, and ground pork tossed in a flavorful sauce! This 30-minute meal is perfect all by itself or with a side of rice!

Ingredients

US Customary - Metric
  • 1 lb. ground pork, see notes
  • Salt/Pepper
  • 1 tablespoon peanut oil, can sub avocado or olive oil
  • ½ cup yellow onion, finely diced
  • 1 tablespoon butter
  • 2 large eggs, whisked until frothy
  • 5 cups green cabbage, shredded
  • 1 cup carrots, shaved & roughly chopped

Sauce

  • ½ cup chicken broth
  • ¼ cup soy sauce
  • 3 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon hot sauce
  • 1 teaspoon mustard powder
  • ½ teaspoon sesame oil, optional
  • 1/8 teaspoon EACH: ground ginger, white pepper

Garnishes

  • Toasted sesame seeds
  • Green onions
  • Fried eggroll wraps, roughly chopped- see notes

Instructions

  • Combine all ingredients in the sauce section above and set aside.
  • Melt the butter in a large skillet over medium-low heat. Add the whisked eggs and scramble until cooked through. Set aside. See here for my post on making fluffy scrambled eggs.
  • Season the pork with salt and pepper. Heat peanut oil in the same skillet over medium-high heat. Add the meat and cook for 3 minutes. Add the onions and cook for 5-6 minutes, until the meat is cooked through and no longer pink. Drain grease and set aside.
  • Add the sauce mixture to the skillet and use a silicone spatula to “clean” the bottom and sides, this will add more flavor to the sauce. Let the sauce bubble gently and reduce for 4 minutes.
  • Add the cabbage and carrots and cook for 5-6 minutes, or until desired texture is obtained.
  • Add the meat mixture and eggs back to the skillet and toss to combine and heat through. Garnish with sesame seeds and green onions and serve!

Notes

Pro Tips:
  • Coleslaw Mix: A 16 oz. bag of coleslaw mix can be used for this recipe as well. It contains about 6 cups, this recipe calls for 5.
  • Cabbage: If you purchase a whole cabbage for this (I do), leftover cabbage is perfect in my Thai Chicken Salad, Ramen Noodle Salad, Cabbage and Sausage, and Cabbage Soup!
  • Meat: Ground pork, beef, chicken, or turkey are great options in this recipe.
  • Eggs: Scrambled eggs are optional, they're not normally in an egg roll but they add more protein and a little "fried rice" flair to this dish! 
  • Rice Vinegar is a flavor enhancer that also creates a savory flavor in this dish, I highly recommend using it, but apple cider vinegar is the next best option if needed. White wine vinegar would be the 3rd best substitute.
  • Mixed Frozen vegetables make a great addition to this as well! They can be added when the sauce is added.
  • Pairing options include: Rice, sliced avocado, roasted vegetables, buttered noodles, and more! 
  • 📘 Find this recipe on page 155 of my 2nd cookbook, Let's Eat!
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze/reheat well! 
Frying Egg Roll Wraps (For Garnishing):
  • Cut Egg Roll wraps into 1-inch strips. Wonton Wrappers may also be used. 
  • Heat vegetable or canola oil over medium-high heat in a skillet. Use just enough oil to submerge the tortilla strips.
  • Fry the strips in batches until crisp and slightly browned. Remove and set on paper towels, sprinkle with salt.
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe. Garnishes are not included. 

Nutrition

Calories: 464kcal, Carbohydrates: 16g, Protein: 25g, Fat: 33g, Saturated Fat: 12g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 14g, Trans Fat: 0.1g, Cholesterol: 172mg, Sodium: 866mg, Potassium: 712mg, Fiber: 4g, Sugar: 10g, Vitamin A: 5649IU, Vitamin C: 38mg, Calcium: 90mg, Iron: 2mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American, Chinese
Author: Stephanie