The First Time Egg Roll in a Bowl Saved My Hide

You know how sometimes you peek in the fridge and there’s NOTHING for dinner, except a sad head of cabbage and some ground meat staring you down? Well, that’s basically how I discovered Egg Roll in a Bowl, and now it’s kind of a running thing at my place. I make it (more often than I admit) when I’m short on time, ambition, or just feeling the urge for some takeout flavors without the actual takeout bill. Oh, and if you can believe it, I once tried to roll the whole thing up in a lettuce leaf like some kind of health nut—it was hilarious. Don’t recommend it, honestly.

Why I Keep Coming Back (And Maybe You Will Too!)

I make this when I’m craving that takeout fix but, let’s be real, the idea of actually rolling egg rolls is as appealing as doing taxes. My family goes absolutely nuts for this because, as my eldest says, “it’s basically dinner and snack food at the same time.” (They’re not wrong.) Plus, it’s the best way I’ve found to sneak in a mountain of veggies—no small feat. Oh, and I used to seriously overcook the veggies; learned the hard way that crunchy cabbage is half the fun. Don’t stress if it’s not perfectly cut—I’ve tried and, eh, life goes on.

Here’s What You’ll Need (And What I Swapped In…)

500g (1 lb or a bit more, honestly) ground pork (sometimes I use chicken or beef—it’s all good, but pork’s my favorite)
1 tablespoon sesame oil (if you’re out, vegetable oil works in a hurry—my gran legit yelled at me for this once but she got over it)
1 medium onion, chopped
3 cloves garlic, minced or smooshed with the side of your knife
1 thumb-size piece ginger, grated (ground ginger if you must, about 1 tsp)
1 small (ish) head of green cabbage, sliced thin
2 carrots, grated (I’ve tossed in matchstick carrots from a bag; works fine)
About 3 tablespoons soy sauce (or tamari, or coconut aminos if that’s your vibe)
1 tablespoon rice vinegar (white vinegar if you’re out, but it’s tangier)
Green onions, for throwing on at the end (optional, but I’m obsessed)
Salt and pepper to taste (my hand always slips on the pepper…)

For the Creamy Chili Sauce

1/4 cup mayo (Kewpie is BOSS, but regular works—miracle whip, on second thought, not so much)
1 tablespoon sriracha (or more; I get a bit wild some nights)
1 teaspoon sesame oil
2 teaspoons rice vinegar
Pinch of sugar (optional, but I swear it makes the sauce sing)

How I Actually Make This Egg Roll in a Bowl

Heat up a big skillet (nonstick or cast iron, but I’ve straight-up used a soup pot before and survived) over medium-high. Add sesame oil—you’ll immediately smell it, and it’s glorious.
Toss in your ground pork. Break it up as it cooks; I use a wooden spoon, but honestly a spatula works if that’s all you got. Cook until browned—then scoop out any extra fat, unless you love it extra rich.
Add onion, garlic, and ginger. Let it sizzle for 2–3 minutes. This is the part where I usually sneak a taste (chef’s tax!)
Time for the cabbage and carrots. Dump ’em in. The pan will look way too full—don’t panic, it shrinks fast. Stir everything together and cook for about 5–7 minutes, until the veg softens but is still a bit crisp. Don’t worry if it looks a little odd right now—it always does, then magically comes together.
Stir in soy sauce and rice vinegar. Give it a good toss. Salt and pepper to taste—sometimes I throw in some chili flakes if the crew’s feeling brave.
Meanwhile, quick-mix all the creamy chili sauce ingredients in a little bowl. Pro tip: Taste it with your finger. Adjust if you wanna. You do you.
Scatter green onions on top and spoon it up in bowls. Sauce goes on last—because it looks cool and tastes amazing.

What I’ve Learned (The Hard and Funny Way)

Don’t skip the vinegar, even though it seems weird—my first go, I forgot it and things tasted kinda flat. Never again!
I once dumped in too much ginger (the whole knob; rookie move). A little goes a long way, trust me.
Sometimes I add mushrooms—but, like, nobody in my house really eats them, so I mostly just enjoy the leftovers.
And don’t be afraid to use packaged slaw mix if you hate chopping. Not that I ever get lazy…

Variations That Actually Worked (and a Funny Fail)

Chicken version: Lighter flavor, still tasty. I sometimes use rotisserie chicken I shred by hand.
Vegetarian: Tried tofu instead of meat; gotta really crisp it up, or it’s kinda blah.
Eggs, actually: Scrambled one or two eggs in before the veggies for extra protein—good stuff.
I tried it once with shrimp—thought I’d discovered gold, but the shrimp got a bit tough, so maybe skip that? Or just be faster than me.

Gear Talk: The Skillet Dilemma

Honestly, a big skillet or wok is ideal. But if yours is in the sink (or you just don’t own one, looking at you, college-student-me), a deep nonstick pan or even a Dutch oven pulls its weight. Trust me. Also, a cheese grater stands in for a fancy julienne peeler any day.

Egg Roll in a Bowl with Creamy Chili Sauce

Keeping Leftovers (If You Have Any… We Rarely Do)

Pop leftovers in a tight container—fridge for up to three days. But then again, my lot usually cleans this out on night one, so longevity is a bit theoretical over here. Some say it tastes better the next day; I’d probably agree, if I ever got the chance.

How I Like to Serve This (And Maybe a Little Too Often)

I just load up a bowl, drizzle on a good river of the creamy chili sauce, and sprinkle more green onions than is, strictly speaking, reasonable. Sometimes I’ll serve with cooked jasmine rice or even pile it into lettuce cups for a lighter thing—though am I the only one who finds lettuce cups so fussy? Oh, and crunchy wonton strips if I’m feeling fancy or trying to impress the kids. It’s become a Friday-night, movies-on-the-couch kind of dinner round here.

Pro Tips, Or Lessons Spilled on the Kitchen Floor

Don’t rush the browning step! I once tried to speed things up after a long day, and it just tasted, well, boring. Let the meat get some color before you pile in everything else.
I used to drown it in soy sauce for “flavor” but things got way too salty. Start small, taste as you go. You can always add (but you can’t remove, unless you have a culinary time machine?)
Weirdly, it freezes okay but gets a bit soft—so I’d stick to fridge storage if you can.

Wait, So About the FAQs…

Is this actually healthy? I mean, listen, I’m not a nutritionist, but it’s loads of veggies and lean meat. The sauce is basically mayo, but you don’t have to drown it in the stuff! Great rundown here at EatingWell.
Can I make it ahead for meal prep? Sure thing! Keeps well but, like I said, gets a tad softer over time. I actually think the flavors do their thing when it sits overnight, so go for it. Want more meal prep ideas? I occasionally get lost on Budget Bytes.
What if I can’t do spicy? Just tone down or skip the sriracha in the sauce—no one’s watching. My youngest hates spicy, so I dish up and let folks sauce their own.
Do I have to use pork? Not a bit! Beef, turkey, chicken, or even a plant-based crumbles thing will work (I tried Beyond once—wasn’t bad but got a little smoky, oddly enough.)
How do you cut cabbage without losing your mind? I use a chef’s knife and just go to town (watch your fingers though). Pre-shredded coleslaw mix is a lifesaver on busy nights.

Confession: Once while making this, I got so distracted that I left the chili sauce in the fridge and nobody noticed. It was still good, but you know what would’ve made it better? The sauce. So don’t forget it.

If you’re looking for more bowl-friendly dinner ideas, check out this Egg Roll in a Bowl twist by Damn Delicious—different spin, but loads of inspo!

And hey—send me your own twists on this, or if you invent a version that works (or fails hilariously!). Happens to us all.