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These Egg Roll Bowls are all of the delicious classic egg roll filling, without the junk!Egg Roll Bowl


I am so thrilled that it’s finally release day for my fabulous friend Gina, from Skinnytaste! Gina is beyond sweet, so genuine, and so talented!

Her new cookbook, Skinnytaste Fast and Slow,  is now available in stores everywhere, and it is TRULY an amazing and beautiful resource. Gina’s hard work does not go unnoticed in this cookbook! All of the recipes are either cooked slow in the slow cooker, or are quick under 30 minute meals. My two favorite things!


Egg Roll Bowl

 I am so thrilled to share this recipe with you today. We devoured it so quickly!

Gina has a whole chapter on TACOS (my favorite), and recipes like Slow Cooker Lasagna Soup (page 53), Slow Cooker Maple Dijon Chicken Drumsticks (page 167), Slow Cooker Carne Desmecjada (page 195), Slow Cooker Vanilla Bean Pear Butter (page 291), and Slow Cooker Pumpkin Flan (page 298). I just cannot wait to get cooking!


Egg Roll Bowl

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Egg Roll Bowls

5 from 5 votes
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

Egg Roll Bowl



 Egg Roll Bowl

Congratulations, Gina! Find her newest cookbook in stores everywhere books are sold, or on Amazon! It’s a must-buy!

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Recipe Rating


  1. 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.

  2. 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?

  3. 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) 🙂

  4. 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 🙂

  5. 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.