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Quick and easy Egg Roll Bowl – a one-pan meal with ground pork, cabbage, and a savory sauce. Ready in 30 minutes for a healthy, low-carb dinner!
Looking for a quick and delicious dinner idea that’s packed with flavour and easy to make? This Egg Roll Bowl recipe has got you covered! It combines all the savoury goodness of a traditional egg roll without the deep frying — making it a healthier, low-carb option that comes together in just 30 minutes. Perfect for busy weeknights, this one-pan meal is sure to become a family favourite.
Why You’ll Love This Recipe
- Fast and Easy: Ready in just 30 minutes!
- Healthy: Low-carb, high in protein, and full of veggies.
- Minimal Cleanup: Just one pan — fewer dishes to wash!
- Customizable: Swap out the pork for chicken, turkey, or tofu for a different twist
Preparing an Egg Roll Bowl
Ingredients You’ll Need
- 1.3 lbs ground pork – Adds rich, savoury flavour
- 15 oz cabbage – Shredded for texture and crunch
- 3 oz carrots – Julienned for sweetness
- 3 green onions – Whites and greens separated
- 1/4 cup soy sauce – For a salty, umami base
- 1/4 tsp rice vinegar – Adds a touch of acidity
- 1 tsp sesame oil – For nutty depth
- 2 tsp sugar – Balances the flavours
- 2 garlic cloves – Minced for the aromatic flavour
- 2 cubes fresh ginger – Grated for a warm, spicy kick
- 1/4 cup water – Helps create the sauce
- 1 tsp cornstarch – Thickens the sauce
- Salt and pepper – To taste
- Cilantro and sesame seeds – For garnish
Step-by-Step Instructions
Step 1: Cook the Pork
- Heat a large pan over medium heat.
- Once hot, add the ground pork and cook for 5–7 minutes, breaking it up with a spatula as it cooks until browned.
Step 2: Prep the Veggies
- While the pork is cooking, shred the cabbage, julienne the carrots, and slice the green onions.
Step 3: Cook the Veggies
- Add the cabbage, carrots, and whites of the green onions to the pan with the pork.
- Stir well and cook for another 6–7 minutes, stirring occasionally.
Step 4: Make the Sauce
- In a measuring cup or small bowl, combine the soy sauce, vinegar, sesame oil, sugar, garlic, ginger, water, and cornstarch.
- Whisk until smooth and lump-free.
Step 5: Combine and Finish
- Once the veggies are softened, pour the sauce into the pan.
- Stir everything together and cook for another 5 minutes until the sauce thickens.
- Season with salt and pepper to taste.
Step 6: Garnish and Serve
- Top with the greens of the green onions, cilantro, and sesame seeds.
- Serve hot and enjoy!
Pro Tips
✔️ Make it Spicy: Add a drizzle of sriracha or chili flakes for extra heat.
✔️ Lower Carb Option: Swap the carrots for extra cabbage.
✔️ Meal Prep Friendly: This dish keeps well in the fridge for up to 4 days — perfect for quick lunches!
How to Store Leftovers
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze for up to 2 months. Thaw in the fridge and reheat in a pan or microwave.
What to Serve With It
- Steamed rice or cauliflower rice
- Asian cucumber salad
- Egg drop soup
Make This Egg Roll Bowl Tonight!
Skip the takeout and make this quick, easy, and flavorful Egg Roll Bowl at home! Packed with protein and fresh veggies, it’s a meal the whole family will love. Try it tonight — you’ll be hooked!
Are you looking for dinner ideas? Check out our recipes:
Egg Roll Bowl – One Pan Dinner Recipe
Equipment
- Mandolin (optional)
- Knife
Ingredients
- 1.3 lbs ground pork
- 15 oz cabbage
- 3 oz carrots
- 3 green onions
- ¼ cup soy sauce
- ¼ tsp rice vinegar
- 1 tsp sesame oil
- 2 tsp sugar
- 2 garlic cloves
- 2 cubes fresh ginger
- ¼ cup water
- 1 tsp cornstarch
- Salt and pepper to taste
- Cilantro and sesame seeds to garnish
Instructions
- Heat up the pan on medium heat.
- Once hot, add the ground pork and cook for 5-7 minutes breaking up with a spatula as it cooks.1.3 lbs ground pork
- While the pork is cooking shred the cabbage, julienne the carrots and slice the green onions.15 oz cabbage, 3 oz carrots, 3 green onions
- Add the veggies with the whites of the green onions to the pan with the pork and stir well. Cook for another 6-7 minutes or so stirring occasionally to make sure nothing burns.15 oz cabbage, 3 green onions, 3 oz carrots
- While the veggies are cooking down, in a measuring cup or small bowl combine the soy sauce, vinegar, sesame oil, sugar, garlic, ginger, water and cornstarch. Whisk until well combined and there are no lumps.1/4 cup soy sauce, 1/4 tsp rice vinegar, 1 tsp sesame oil, 2 tsp sugar, 2 garlic cloves, 2 cubes fresh ginger, 1/4 cup water, 1 tsp cornstarch
- Once the veggies have begun to wilt, add the sauce and stir everything to combine. Cook for another five minutes or so until the sauce begins to thicken. Finish with salt and pepper to taste.Salt and pepper to taste
- Garnish with the greens of green onions, cilantro and sesame seeds.Cilantro and sesame seeds to garnish
