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Egg Roll Bowl
5 from 12 votes

Egg Roll Bowl

The Egg Roll Bowl recreates the flavors of an egg roll using ground pork, sesame oil, shredded coleslaw mix, carrots, and a savory-sweet sauce made with soy sauce, hoisin, sweet chili sauce, and sriracha. The quick skillet cooking softens the vegetables slightly while preserving some crunch, resulting in a well-balanced texture and bold, layered flavors typical of egg roll fillings without the wrapper.

Prep Time
5 mins
Cook Time
10 mins
Servings: 4 servings
Calories: 411 kcal
Course: Lunch, Dinner
Cuisine: Asian, Chinese

Ingredients

  • 1 tablespoon sesame oil
  • 1 pound ground pork
  • 5 cups coleslaw mix divided
  • 2 cups carrot shredded
  • 1 teaspoon ginger grated
  • 1 teaspoon garlic minced
  • 2 tablespoons soy sauce
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon hoisin sauce or oyster sauce
  • ½ teaspoon sriracha more or less to taste
  • sesame seed for garnish, sliced
  • green onion for garnish, sliced
  • crispy wonton strips optional (see notes)

Instructions

    Cup of Yum
  1. In a large skillet, add the sesame oil and heat over medium heat.
  2. Add the ground pork and brown for 5 minutes, crumbling until no pink remains.
  3. In a small bowl, add the soy sauce, sweet chili sauce, rice vinegar, hoisin sauce, and sriracha.
  4. Add 4 cups of the coleslaw mix, the shredded carrots, garlic, ginger, and the sauce into the skillet.
  5. Cook for another 2 minutes or just until the vegetables are warmed through.
  6. Remove the skillet from the stovetop and add the last of the coleslaw mix.
  7. Garnish with sesame seeds and sliced green onions.

Notes

  • Leftovers keep well in an airtight container refrigerated for 3-4 days.
  • Ground pork can be swapped for scrambled eggs in the initial browning step.
  • Add vegetables like shelled edamame, red bell pepper, broccoli, or snow peas for variety.
  • Other oils such as vegetable, canola, or olive oil can replace sesame oil.
  • Ground beef, turkey, chicken, or vegan substitutes like tempeh or shredded tofu can be used instead of pork.
  • If coleslaw mix is unavailable, use thinly sliced or shredded cabbage.
  • Pre-shredded ginger paste can be used in place of fresh grated ginger.
  • Tamari or coconut aminos can replace soy sauce for gluten-free needs.
  • Omit hoisin sauce if preferred.
  • Adjust sriracha quantity to taste for desired heat level.
  • To add crunch, bake wonton strips coated lightly with oil at 400°F for 7-10 minutes until golden.

Nutrition Information

Serving 1servings Calories 411kcal (21%) Carbohydrates 18g (6%) Protein 22g (44%) Fat 28g (43%) Saturated Fat 9g (45%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 12g (60%) Cholesterol 82mg (27%) Sodium 789mg (33%) Potassium 709mg (15%) Fiber 4g (16%) Sugar 11g (22%) Vitamin A 10787IU (216%) Vitamin C 37mg (41%) Calcium 77mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 411

% Daily Value*

Serving 1servings
Calories 411kcal 21%
Carbohydrates 18g 6%
Protein 22g 44%
Fat 28g 43%
Saturated Fat 9g 45%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 12g 60%
Cholesterol 82mg 27%
Sodium 789mg 33%
Potassium 709mg 15%
Fiber 4g 16%
Sugar 11g 22%
Vitamin A 10787IU 216%
Vitamin C 37mg 41%
Calcium 77mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.