Pork Egg Roll Bowl Recipe
Apr 17, 2017, Updated Jun 09, 2023
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Pork Egg Roll In A Bowl is a delicious twist on the classic egg roll. All of the flavor without the egg roll wrapper in 30 minutes.
Pork Egg Roll in a Bowl is my new go-to meal!
Pork egg roll in a bowl has become one of my new go-to meals. The recipe is quick to put together, under 30 minutes, and super tasty.
You know those days when you have NO idea what to make for a weeknight dinner? You’re worried about who needs to be where, when is the last time you let the dog out, and oh my goodness, the science project is due tomorrow! Did I mention we got a dog?!? We have been having a lot of those days lately, so I am always looking for an easy dinner idea.
This meal is also wonderful for people wanting a low-carb dinner or Keto diet friendly recipe.
Ingredients needed for this egg roll bowl recipe
- Pork – We are using pork tenderloin cut into small pieces. You could substitute with ground pork, ground beef, or ground chicken.
- Olive oil
- Cabbage – You can use green cabbage or Napa cabbage.
- Carrots – Shredded carrots are used for this recipe.
- Green onions – Finely chopped green onions.
- Garlic -Minced garlic is needed.
- Ginger – Make sure to use fresh ginger root.
- Soy sauce – You can use regular or low-sodium soy sauce.
- Sesame oil – This adds a delicious flavor to the dish.
- Optional – Some optional additions to this bowl are diced red bell peppers, chopped water chestnuts, sesame seeds, or crispy wonton strips.
How to make Egg Roll in a Bowl with Pork
- I start by dicing the pork tenderloin into small pieces. This makes the pork cook up fast and easier to eat. Place the pork in a large skillet with olive oil and cook until done. This takes about 5-7 minutes.
- Add in garlic, ginger and soy sauce. Then stir in cabbage and shredded carrots. To cut back on chopping, you can use a bag of coleslaw mix.
- After 3-4 minutes, turn off the heat and top with green onions and sesame oil.
- Give the mix another stir and serve. We serve ours over brown rice but it is just as delicious without rice.
This egg roll bowl is fast and easy to put together. It makes a great meal for a busy weeknight and leftovers make the perfect lunch for the next day. Sometimes I will even double the recipe and have enough leftover for dinner the next night.
How to store leftover egg roll in a bowl
Store: Keep any leftovers in an airtight container in the refrigerator. It will stay good for 2-3 days. Reheat in the microwave or in a skillet.
Pork egg roll in a bowl recipe tips
- Put the pork loin in the freezer for approximately 30 minutes prior to cutting into small pieces. It makes it easier to chop small.
- For a low-carb meal leave serve with cauliflower rice.
- If you like a little heat, add a little drizzle of some chili sauce or sriracha sauce at the end.
- This mixture is also tasty served in a soft taco shell.
This meal can be served on it’s own. You could serve it over white rice or cauliflower rice. You could even serve it wrapped in a tortilla.
Yes, you can substitute the head of cabbage with a bag of coleslaw mix to make this meal even faster to put together.
Did you try this deconstructed egg roll? Let me know in the comments.
More Asian inspired recipes
Egg Roll in a Bowl (Pork)
- 1 2 lb Smithfield All Natural Pork Tenderloin, cut in small pieces
- 1 tablespoon olive oil
- 1 head of Cabbage, chopped
- 1 cup Shredded carrots
- 1/4 cup Green Onions, chopped
- 3 cloves Garlic, minced
- 1 tablespoons Fresh ginger, minced
- 3 tablespoons Low-sodium soy sauce
- 1 tablespoon Sesame Oil
- Put olive oil in a large skillet over medium heat. Add pork tenderloin pieces to the pan.
- Cook the pork tenderloin pieces until cooked through and no longer pink. About 5-7 minutes.
- Drain any excess liquid.
- Add garlic, ginger and soy sauce to pan. Then add cabbage and carrots. Stir and cook for 3-4 minutes.
- Turn off heat and top with green onion and sesame oil.
Nutrition information is automatically calculated, so should only be used as an approximation.