Description
All the savory, garlicky-crisp goodness of your favorite egg rolls—without the deep frying! This Egg Roll in a Bowl is a vibrant, protein-packed stir-fry bursting with ginger, garlic, and a sweet-sour sesame glaze. Crunchy veggies, tender pork, and umami-rich shiitake mushrooms make this a weeknight win you’ll crave on repeat. Bonus: it’s ready in one pan and under 30 minutes! #EggRollInABowl #HealthyStirFry #OnePanWonder #BetterThanTakeout
Ingredients
Scale
Sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- ¼ cup honey
- 2 tablespoons sweet chili sauce
- 1 teaspoon sesame oil
- 1 tablespoon granulated sugar
- 2 teaspoons cornstarch
- 2 teaspoons water
Eggroll Filling
- 4 teaspoons peanut oil, divided
- 4 ounces shiitake mushrooms, thinly sliced
- 1 pound ground pork
- 1 tablespoon finely minced ginger
- 1 tablespoon finely minced garlic
- 2 teaspoons sesame oil
- 1 cup shredded carrot
- 1 cup shredded daikon or red radish
- 6 scallions, sliced (whites and greens separated)
- 1 pound Napa cabbage, sliced (mostly leaf part)
- ¼ cup soy sauce
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- 1 cup mung bean sprouts
Optional
- Store-bought or homemade fried wonton strips
Instructions
Make the Sauce
- In a small bowl, whisk together soy sauce, rice vinegar, honey, sweet chili sauce, sesame oil, granulated sugar, cornstarch, and water until smooth. Set aside.
Cook Mushrooms and Pork
- Heat 2 teaspoons peanut oil in a large skillet or wok over medium-high heat. Add sliced shiitake mushrooms and sauté until softened, about 4 minutes. Remove and set aside.
- Add remaining peanut oil to the skillet. Add ground pork and cook until fully browned and cooked through, breaking it up as it cooks.
Add Aromatics and Veggies
- Stir in minced ginger, garlic, and sesame oil. Cook for 1 minute until fragrant.
- Add shredded carrot, daikon or red radish, and scallion whites. Cook 2–3 minutes, stirring occasionally.
- Stir in Napa cabbage, soy sauce, sugar, and salt. Stir-fry for another 3–4 minutes until cabbage wilts but remains slightly crisp.
Finish and Serve
- Return mushrooms to the pan along with mung bean sprouts. Pour in sauce mixture and stir well. Let cook for 1–2 minutes until sauce thickens and everything is well coated.
- Remove from heat and garnish with scallion greens. Serve hot, optionally topped with crispy wonton strips.
Notes
- Substitute ground chicken or turkey for pork if desired.
- Feel free to use coleslaw mix in place of shredded cabbage for a quick shortcut.
- For a low-carb version, omit the honey and use a keto-friendly sweetener like monk fruit or erythritol.
- Leftovers make a fantastic meal prep lunch—just reheat in the microwave!
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 15g
- Sodium: 880mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg