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A savory serving of Egg Roll in a Bowl with Rice, with ground pork, shredded cabbage, and carrots in a white bowl.

Egg Roll in a Bowl with Rice

Forget the fryer and capture the soul of a crispy, savory egg roll in a one-pan meal. This vibrant bowl features seasoned ground pork, tender-crisp cabbage, and a savory-sweet sauce over fluffy rice, all ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground pork
  • 1 tbsp neutral oil e.g., avocado or canola
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/4 cup low-sodium soy sauce or tamari for gluten-free
  • 1 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1.5 tsp toasted sesame oil, divided
  • 4 cups cooked rice, for serving Jasmine or Basmati recommended
  • 2 green onions, thinly sliced, for garnish
  • 1 tsp sesame seeds, for garnish

Equipment

  • Large skillet or wok
  • Small bowl
  • Whisk
  • Spatula or wooden spoon
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Rice Cooker or Pot

Method
 

  1. Cook rice according to package directions. While the rice cooks, prepare the sauce by whisking together the soy sauce, rice vinegar, honey, and 1 teaspoon of the toasted sesame oil in a small bowl. Set aside.
  2. Heat the neutral oil in a large skillet or wok over medium-high heat. Add the diced onion and cook for 2-3 minutes until it begins to soften.
  3. Add the minced garlic and grated ginger to the skillet, stirring constantly for about 30 seconds until fragrant. Be careful not to burn them.
  4. Add the ground pork to the skillet. Use a spoon to break it up and cook for 5-7 minutes, until it is browned and cooked through.
  5. Carefully drain any excess grease from the skillet to avoid a heavy final dish.
  6. Add the entire bag of coleslaw mix to the skillet with the cooked pork. Stir everything together and cook for 4-5 minutes, until the cabbage is wilted but still retains a slight crunch (tender-crisp).
  7. Pour the prepared sauce mixture over the pork and vegetables. Stir well to ensure everything is evenly coated and let it simmer for 1-2 minutes, allowing the sauce to slightly thicken.
  8. Remove the skillet from the heat and stir in the remaining 1/2 teaspoon of toasted sesame oil for a final burst of aroma.
  9. To serve, spoon a generous amount of the egg roll mixture over a bed of fluffy rice. Garnish with sliced green onions and a sprinkle of sesame seeds.

Notes

Variations: Substitute ground pork with ground chicken, turkey, beef, or crumbled firm tofu. Add other veggies like bell peppers, mushrooms, or water chestnuts for more texture.
Level Up: For a deeper flavor, add 1 tablespoon of hoisin or oyster sauce to the sauce mixture. Garnish with crispy wonton strips or fried onions for extra crunch.
Pro-Tip: Avoid overcooking the cabbage to maintain a pleasant tender-crisp texture. Don't forget to drain the excess fat from the pork for a less greasy dish.
Spice it Up: Add a teaspoon of sriracha or a pinch of red pepper flakes to the sauce for a spicy kick.