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This Egg Roll Bowl Recipe is an appetizer favorite made into a good-for-you meal! It features ground pork, cabbage, bok choy, carrots, and shiitake mushrooms tossed in a salty, sweet, and savory dressing.

above image of an egg roll bowl next to another serving.

Easy Egg Roll in a Bowl Recipe

This Egg Roll Bowl Recipe is a recipe from my friend Gina at Skinnytaste and her cookbook, Skinnytaste Fast and Slow.

Make this recipe once, and you’ll understand why I wanted to feature it on my site…it’s just that good!

These egg roll bowls feature salty ground pork mixed with all the classic egg roll veggies—shredded cabbage, bok choy, carrot, and shiitake mushrooms. Those ingredients are tossed in the perfect combination of soy sauce, Chinese rice wine, and toasted sesame oil. Trust me when I say those flavors are as close to perfection as you can get!

This recipe is quick, easy, hearty, and good for you! It is the perfect weeknight meal or meal prep option.

What is the Difference Between an Egg Roll and a Spring Roll Recipe?

While sometimes confused, egg rolls and spring rolls are quite different! Spring rolls are a lighter, fresher appetizer of fresh veggies wrapped in rice paper. Egg rolls are made with cooked meat and veggie filling rolled up in thick egg roll wrappers and then fried until crispy.

side view of an egg roll bowl.

Ingredients Needed

  • Ground Pork – Ground pork is the classic egg roll meat, but you can swap it out for ground beef or turkey if preferred.
  • Soy Sauce – You can use reduced sodium or, if gluten-free, coconut aminos or tamari soy sauce.
  • Aromatics – We’re giving our meat a flavor base with a combination of onion, garlic, and fresh ginger.
  • Veggies – Our veggie blend combines green cabbage, baby bok choy, shredded carrots, and shiitake mushrooms.
  • Chinese Rice Wine – If you can’t find Chinese rice wine, a dry sherry will do the trick too.
  • Toasted Sesame Oil – Rounds out the salty, sweet flavors of the egg roll bowl with its nutty flavor depth.
  • Scallions – For garnish!
egg roll bowl ingredients in separate dishes from above.

How to Make an Egg Roll Bowl

This egg roll in a bowl recipe is simple but brimming with salty, savory, umami flavors!

  1. Prep the pork: Heat a large nonstick skillet or wok over medium-high heat, then add in the pork and one tablespoon of soy sauce. Cook until browned, then stir in the garlic, onion, and ginger. Cook until soft.
  2. Add the veggies: Add in the cabbage, bok choy, carrots, and mushrooms, top with additional soy sauce, rice wine, and sesame oil, then cook until the veggies are wilted but still slightly crunchy.
  3. Garnish and serve: Portion the egg roll mixture into the serving bowls of your choice, top with fresh scallions for garnish, then dig in.

Tips and Notes

  • Slice everything thinly and evenly. The key to well-distributed flavors and textures is to make sure all your veggies are finely sliced/shredded.
  • Save time. If you’re working more quickly or shorter on time, feel free to swap the freshly sliced veggies out for a pre-shredded coleslaw mix.
  • Bulk it up. Want extra veggies? Try mixing in finely chopped broccoli, diced bell pepper, cauliflower rice, or any veggies that sound good to you.


  • Add egg. Believe it or not, classic egg roll filling does not contain an egg. However, if you want to add an egg to your egg roll bowl, feel free to crack an egg or two into your pork mixture to scramble it.
  • Add a crunch. Give your egg roll bowl recipe a crunchy bite with wonton strips, chopped peanuts, or cashews.
  • Make it spicy. Want to add a little bit of heat? Drizzle a little bit of Sriracha in with the rice wine and sesame oil.
  • Make it vegetarian. Skip the ground pork and swap it out for tofu crumbles instead. Be sure to press the water out of the tofu first so you don’t end up with watery egg roll bowls.
overhead of a plate filled with a pork egg roll filling.

Serving Suggestions

This egg roll bowl is a satisfying meal as-is. However, you can serve it by spooning it over my favorite coconut rice or rice noodles, OR you can even serve it alongside any of your favorite side dishes. Here are a few ideas:

chopsticks being used to pick up a bite of an egg roll in a bowl.

How to Store

Leftover egg roll bowls can be stored in an airtight container in the fridge for 3-4 days. To reheat, warm on medium-low on the stove or in the microwave until heated through.

Can I Freeze Egg Roll in a Bowl?

Yes! To freeze leftovers, let them cool completely, transfer them to a freezer-safe container, and store them in the freezer for up to 3 months.

When you’re ready to serve them, simply let the egg roll mix thaw overnight in the fridge, then reheat.

More Easy Bowl Recipes You’ll Love

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chopsticks being used to pick up a bite of an egg roll in a bowl.

Egg Roll Bowls

5 from 9 votes
This Egg Roll Bowl Recipe is an appetizer favorite made into a good-for-you meal! It features ground pork, cabbage, bok choy, carrots, and shiitake mushrooms tossed in a salty, sweet, and savory dressing.
Servings 2


  • 7 ounces ground pork
  • 3 tablespoons reduced-sodium soy sauce*
  • 1/2 small onion chopped
  • 2 garlic cloves minced
  • 1/2 teaspoon grated fresh ginger
  • 2 1/2 cups finely sliced napa or green cabbage
  • 2 cups finely sliced baby bok choy
  • 1/2 cup shredded carrots
  • 2 1/2 ounces sliced shiitake mushrooms
  • 1/2 teaspoon Chinese rice wine or dry sherry
  • 1/2 teaspoon toasted sesame oil
  • 1 medium scallions sliced


  • Set a large nonstick skillet or wok over medium-high heat.
  • Add the pork and 1 tablespoon of the soy sauce and cook, using a wooden spoon to break the meat into small pieces as it browns, about 3 minutes.
  • Add the onion, garlic, and ginger and cook, stirring, until the vegetables are soft, 2 to 3 minutes. Add the cabbage, bok choy, carrots, and mushrooms.
  • Pour in the remaining 2 ½ tablespoons soy sauce, the rice wine, and sesame oil.
  • Cook, stirring occasionally, until the cabbage and bok choy are wilted but still crunchy, 3 to 4 minutes. Serve hot, garnished with scallions.


*I used coconut aminos instead of soy sauce.


Calories: 243kcalCarbohydrates: 20gProtein: 30.9gFat: 5gSaturated Fat: 1.4gCholesterol: 72mgSodium: 1100mgFiber: 5.2gSugar: 7.7g
Author: Lexi


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Recipe Rating


  1. 5 stars
    This is such a great weeknight recipe. So easy and so full of flavor. We like bold and spicy flavor so I also add a bit of Thai red chili paste. I use various veggies in this to change it up a bit. Always a hit.

  2. 5 stars
    This is on repeat in our house! So quick and easy to make on busy nights which is key. Loaded with veggies and perfect leftovers for lunch the next day.

    1. 5 stars
      This is our go to for a quick and delicious meal. A one pan meal for easy clean-up . We swap out the protein to change it up ~ ground beef, ground turkey, diced or shredded pork and our favorite shrimp. 😍

  3. It’s says it’s only 2 servings at the top. I think it should be more. Wondering if the calorie count is for more servings?

  4. So tasty! I made it without mushrooms, because I didn’t have any on hand. I had to add additional coconut aminos and rice wine vinegar, but I used extra cabbage, so I’m sure that’s why I needed the extra seasoning. I will definitely make this again (and again and again) 🙂

  5. I have just discovered your blog and I feel like I have been living under a rock, why haven’t I seen this before. Your blog is awesome, and I can’t wait to try this recipe 🙂

  6. This looks so good. I love egg rolls. I made a pork stir fry on the weekend that had similar ingredients. Big batches of stir fry like this are great aince you can easily heat up leftovers during the week.