Egg Roll in a Bowl

Sauté pan with egg roll in a bowl with vibrant colors of purple, orange, and green topped with sesame seeds.

5 from 2 reviews

This veggie-loaded, uber flavorful Egg Roll in a Bowl recipe is super easy to make and will leave your entire family full and happy!


  • 1 tablespoon extra-virgin olive oil
  • 2 pounds ground pork
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • ½ cup coconut aminos
  • 2 tablespoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon red pepper flakes
  • ½ teaspoon course sea salt
  • 6 cups finely chopped green and purple cabbage (½ head of green and a ½ head of purple cabbage, chopped)
  • 1 cup carrots, shredded
  • ½ cup green onions, sliced
  • 1 teaspoon sesame seeds


  1. Add the olive oil to a skillet over medium-high heat. Once hot, brown the ground pork along with the chopped onion and minced garlic. Cook and crumble the pork mixture until the pork is browned and fully cooked through and the onions are translucent. 
  2. To the skillet, add the ginger (fresh or ground), coconut aminos, rice vinegar, sesame oil, red pepper flakes, and salt, and toss to combine.
  3. Add the finely chopped cabbage, shredded carrots, and green onions to the skillet and toss to coat in the sauce. Cover the pot and let the mixture steam for 5 minutes, until the cabbage is wilted.
  4. Once the mixture is wilted, add the green onions. Toss to combine, turn off the heat, and garnish with sesame seeds.
  5. Serve as-is or stretch the meal (and up the carb content) by serving over white rice.


To get a classic egg roll texture, make sure you crumble the ground pork into small pieces while it’s cooking AND make sure you chop the cabbage as finely as possible. This paper-thin cabbage will result in the luscious filling you may be craving!

For 1 pound of pork:

  • ½ tablespoon extra-virgin olive oil
  • 1 pound ground pork
  • ½ small yellow onion, diced
  • 2 cloves garlic, minced
  • ½ teaspoon fresh ginger, grated
  • ¼ cup coconut aminos
  • 1 tablespoons rice vinegar
  • ½ teaspoon toasted sesame oil
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon course sea salt
  • 3 cups chopped green and purple cabbage (¼ head of green and a ¼ head of purple cabbage, chopped)
  • ½ cup shredded carrots
  • ¼ cup green onions, sliced
  • ½ teaspoon sesame seeds

Keywords: egg roll bowl, egg roll in a bowl