Recipes 6 min read
Egg Roll Bowl Recipe: Quick Stir-Fry with Ground Pork and Cabbage
Pork Egg Roll in a Bowl
Why cook the meat and vegetables separately?
Even though this recipe uses one pan, I recommend cooking vegetables and pork separately. That prevents the cabbage and slaw from becoming limp and preserves a pleasant crisp-tender texture.
High heat and a quick stir-fry keep the vegetables bright and slightly crunchy. Separating the components also helps when feeding picky eaters — you can serve smaller portions of vegetables to those who prefer fewer veggies.
Ground Pork
Ground pork cooks quickly and adds rich savory flavor. It browns easily and works well in Asian-inspired dishes like this Egg Roll in a Bowl. I often use ground pork in quick soups, noodle dishes, tacos and stews because it’s versatile and economical.
To cook, brown ground pork in a hot pan, breaking it up as it cooks. It can be used like ground beef in most recipes, and it’s particularly tasty with ginger, garlic and soy-based sauces.
Egg Roll in a Bowl Recipe
The pork pairs with a mix of broccoli slaw (or regular coleslaw) and shredded purple cabbage for color and crunch. Using pre-shredded slaw saves prep time and avoids chopping.
If you can’t find broccoli slaw, regular coleslaw mix with carrots works well. Both versions are delicious; the broccoli slaw offers a slightly different texture, but either choice is satisfying.
A simple rice vinegar and soy sauce dressing brings the components together without fuss. Ground pork has plenty of flavor, so the sauce is designed to complement rather than overpower it.
We usually serve Egg Roll in a Bowl over steamed rice and sprinkle wonton strips on top for extra crunch. It’s also excellent on cauliflower rice, tossed with Asian noodles, or served as a lettuce wrap. I’ll admit I often enjoy it on its own — pork and Asian flavors are one of my favorite combinations.
Pork Recipes
If you like this Pork Egg Roll in a Bowl, try other pork favorites such as Chinese barbecue pork (char siu), Mapo Dofu (spicy pork with tofu), or garlic-ginger glazed sticky pork. Ground pork is adaptable to many cuisines and quick enough for weeknight meals.
If you prefer a crispy exterior, there are many stuffed and fried egg roll variations to try, but this unwrapped version is a fast, lower-effort alternative that keeps the same bold flavors.
Simple recipes often shine the most, and this Pork Egg Roll in a Bowl is a great example: easy to prepare, full of flavor, and impressive enough for guests. Ground pork is affordable and, when sourced responsibly, supports farmers who work hard to raise healthy animals with sustainable practices.
Egg Roll in a Bowl
– Heat 2 teaspoons oil in a large stainless steel or cast iron skillet over high heat until shimmering, about 30 seconds.
– Add the 14-ounce bag of broccoli slaw (or regular slaw mix), 1 cup shredded purple cabbage, and 1 cup julienned carrots. Sprinkle 1/2 teaspoon kosher salt over the vegetables and stir-fry for 1 minute. Transfer the vegetables to a large mixing bowl immediately.
– Return the pan to high heat and press 1 pound ground pork into the pan like a patty. Sprinkle the remaining 1 teaspoon kosher salt, 2 cloves minced garlic, and 1/4 cup minced ginger (or ginger paste) over the pork and press in. Let it fry for 1 minute before breaking it up.
– Continue frying and breaking up the pork until it is browned and cooked through.
– While the pork browns, whisk together 1 cup chicken broth or water, 1/4 cup reduced-sodium soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sugar, 2 teaspoons cornstarch, and 1/4 teaspoon crushed red pepper flakes. Pour the mixture over the browned pork and stir.
– Bring the liquid to a quick boil, then reduce heat to low and simmer until the sauce thickens. Stir in 4 thinly sliced green onions.
– To serve: spoon some of the stir-fried vegetables and pork mixture over hot cooked rice. Top with wonton strips and fresh cilantro, if desired.
Egg Roll in a Bowl
Rebecca Lindamood
Ingredients
- 2 teaspoons sunflower, vegetable, or canola oil
- 14 ounce bag broccoli slaw mix
- 1 cup shredded purple or red cabbage
- 1 cup julienned carrots
- 1 1/2 teaspoons kosher salt, divided
- 1 pound ground pork
- 1/4 cup minced ginger
- 2 cloves garlic, minced
- 1 cup chicken broth or water
- 1/4 cup reduced sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 2 teaspoons cornstarch
- 1/4 teaspoon crushed red pepper flakes
- 4 green onions, thinly sliced
Optional for serving:
- 1 cup wonton strips
- 5 cups cooked white rice
- fresh cilantro leaves for garnish
Instructions
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Heat oil until shimmery in a large stainless steel or cast iron skillet over high heat, about 30 seconds.
Add the broccoli slaw (or cabbage slaw), purple cabbage, and carrots. Sprinkle 1/2 teaspoon of kosher salt over the vegetables and stir fry for 1 minute. Transfer immediately to a large mixing bowl.
Return the pan to high heat and press the ground pork into the pan like a patty. Sprinkle the remaining 1 teaspoon of kosher salt, the minced garlic, and the ginger over the top and press into the pork. Let it fry for 1 minute before beginning to break up the pork.
Continue frying and breaking up the pork until browned and cooked completely through.
While the pork browns, whisk together the broth or water, vinegar, soy sauce, sugar, cornstarch, and crushed red pepper flakes. Pour over the browned pork and stir. Bring to a quick boil, then reduce heat and simmer until the sauce thickens. Toss in the green onions.
To Serve:
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Scoop some of the stir-fried vegetables and some of the pork mixture over hot, cooked rice. Top with wonton strips, if desired, and a sprinkling of fresh cilantro.
Nutrition
Nutritional information is an estimate. Calculate nutrition using the actual ingredients you use.
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