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Egg Roll in a Bowl is a quick and flavorful one-pan meal that combines seasoned ground pork, fresh cabbage, and carrots with a savory sauce. This low-carb recipe is packed with protein and vegetables, making it a perfect option for busy weeknight dinners or meal prep. Customizable and easy to make, it delivers all the classic flavors of an egg roll without the wrapper.

Ingredients

Main Ingredients

1 lb. ground pork (see notes)
Salt and pepper, to taste
1 tablespoon peanut oil (or substitute with 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 and 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)
⅛ teaspoon ground ginger
⅛ teaspoon white pepper

Garnishes

Toasted sesame seeds
Green onions, sliced
Fried eggroll wraps, roughly chopped (optional, see notes)

Instructions

Prepare the Sauce
In a small bowl, mix all the sauce ingredients until combined. Set aside.
Cook the Eggs
Melt butter in a large skillet over medium-low heat. Pour in the whisked eggs and scramble until cooked through. Transfer to a plate and set aside.
Cook the Pork
Season the ground pork with salt and pepper. In the same skillet, heat the peanut oil over medium-high heat. Add the pork and cook for about 3 minutes. Add the diced onions and continue cooking for 5-6 minutes until the pork is fully cooked and no longer pink. Drain any excess grease and set the mixture aside.
Deglaze with Sauce
Pour the prepared sauce into the skillet. Use a silicone spatula to scrape and deglaze the bottom and sides, incorporating the flavorful bits into the sauce. Allow the sauce to bubble gently and reduce for about 4 minutes.
Cook the Vegetables
Add the shredded cabbage and chopped carrots to the skillet. Stir and cook for 5-6 minutes, or until the vegetables reach your desired level of tenderness.
Combine and Serve
Return the cooked pork mixture and scrambled eggs to the skillet. Toss everything together to combine and heat through. Garnish with sesame seeds, green onions, and optional fried eggroll wraps. Serve hot!

Why You’ll Love This Recipe

Quick and Easy: Ready in under 30 minutes, making it perfect for weeknight dinners.
Healthy and Low Carb: A balanced, veggie-packed meal without the need for wrappers.
Customizable: Adjust the flavors, veggies, and protein to suit your preferences.

Tips

Perfect Scrambled Eggs: Whisk eggs until frothy and cook on low heat for a fluffy texture.
Shred Vegetables Ahead: Pre-shredded cabbage and carrots save time.
Don’t Skip the Sauce: The sauce is key to achieving the classic egg roll flavor profile.

Variations and Substitutions

Protein Options: Swap pork with ground chicken, turkey, beef, or tofu.
Vegetables: Add bell peppers, snap peas, or mushrooms for extra variety.
Low Sodium: Use low-sodium soy sauce and broth to control salt levels.

FAQs

Can I make this ahead of time?
Yes! Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

What can I use instead of pork?
Ground chicken, turkey, or tofu work well as substitutes.

Can I make it vegetarian?
Yes! Replace the pork with plant-based protein or additional vegetables and use vegetable broth for the sauce.

Serving and Suggestions

Serving Suggestions: Serve on its own, over steamed rice, or as a filling for lettuce wraps.
Pairing Ideas: Pair with a light Asian-inspired soup or a cucumber salad for a refreshing contrast.
Garnish Creatively: Top with crispy fried wonton strips or a drizzle of spicy mayo for added flavor.