Egg Roll Bowls Are the Quick, Flavor-Packed Weeknight Meal You Need

If you love the savory crunch of an egg roll but don't love the effort or oil involved, you're in luck. These Egg Roll Bowls take all the flavors of your favorite Chinese takeout appetizer and reimagine them in a quick, wholesome, one-skillet meal no rolling or frying necessary.

Packed with protein, veggies, and a punchy, umami-rich sauce, this dish is both nutrient-dense and deeply satisfying. It's perfect for meal prep, low-carb eating, or just cutting back on delivery spending.

Why You’ll Love These Egg Roll Bowls

• Fast: Ready in about 20 minutes

• Flexible: Use ground pork, chicken, turkey, or tofu

• Flavorful: Ginger, garlic, sesame oil, and soy sauce do the heavy lifting

• Nutritious: Loaded with fiber-rich cabbage and lean protein

Let’s get cooking.

Ingredients

• 2 tablespoons olive oil

• 1 pound ground pork (or substitute ground turkey or plant-based crumbles)

• 3 tablespoons fresh ginger, minced

• 4 cloves garlic, minced

• 4 green onions, thinly sliced

• 1/2 cup soy sauce (use low-sodium for less salt)

• 1 tablespoon honey

• 1 tablespoon sesame oil

• 1 teaspoon cornstarch

• Juice of 2 limes

• 1 (10-ounce) bag tri-color slaw mix (or shredded cabbage and carrots)

• 2 cups cooked white or brown rice

• Sesame seeds and crispy wonton strips, for topping

• Sriracha (optional, for heat)

Directions

1. Cook the pork:
   Heat olive oil in a large skillet over medium-high heat. Add the ground pork, breaking it up with a spoon, and cook for about 5 minutes or until mostly browned.

2. Add aromatics:
   Stir in the minced ginger, garlic, and most of the green onions (save a few for garnish). Continue cooking for 2–3 minutes, until the pork is fully cooked and fragrant.

3. Make the sauce:
   In a small bowl, whisk together soy sauce, honey, sesame oil, cornstarch, and lime juice.

4. Combine:
   Add the slaw mix and stir-fry sauce to the skillet. Toss everything together and cook for another 2–3 minutes, until the slaw is just wilted and the sauce thickens slightly.

5. Serve:
   Spoon the mixture over cooked rice or enjoy it on its own for a low-carb option. Garnish with remaining green onions, sesame seeds, and crispy wonton strips. Add a drizzle of sriracha if you like a spicy kick.

Tips & Swaps

• Low-carb? Skip the rice or replace it with cauliflower rice.

• Gluten-free? Use tamari or coconut aminos instead of soy sauce.

• Meal prep tip: This dish reheats well store in airtight containers for up to 4 days.

With fewer than 10 main ingredients and one pan to clean, egg roll bowls are the kind of recipe you’ll want on repeat easy enough for a busy weeknight, tasty enough for guests, and endlessly customizable.

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