Egg Roll in a Bowl

This Egg Roll in a Bowl post is sponsored by Conagra, but opinions expressed are my own.

Egg Roll in a Bowl is a quick and easy weeknight dinner, bursting with flavor and on your table in 30 minutes!

Egg Roll in a Bowl is like a deconstructed egg roll or an unstuffed egg roll – AKA it tastes like an egg roll without all the work!  You get to enjoy the pleasure of the juicy sesame, soy pork, shredded cabbage, julienned carrots, aromatic ginger, and garlic in quick and easy skillet form – without filling, rolling or deep-frying egg rolls and you can pick everything up at Walmart!  This Egg Roll in a Bowl recipe is not only a fabulous quick dinner, but leftovers taste sensational as well, making it perfect for meal prep.  Serve this Egg Roll in a Bowl recipe over rice or cauliflower rice then drizzle with my sensational creamy Sesame Chili Sauce made with P.F. Chang’s Home Menu Sesame Sauce and your whole family will beg for this recipe again and again!

 

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Egg Roll in a Bowl recipe

Egg Roll in a Bowl has taken the internet by storm – and with good reason – it’s unabashedly flavorful, quick, easy, and all made in one skillet!   And most importantly, it allows you to eat egg rolls for DINNER without the guilt!  Here’s why you’ll love this Egg Roll in a Bowl Recipe:

• Flavor!  What elevates this Egg Roll in a Bowl recipe is the sensation sesame sauce spiked with splashes of chili sauce and soy as well as plenty of garlic, ginger, salt, pepper and a hint of Chinese Five Spice – no bland filling here!   But don’t worry, the sesame sauce is EASY because we use shortcut P.F. Chang’s Home Menu Sesame Sauce for Dipping Cooking & Marinating.  P.F. Chang’s Home Menu products bring your favorite Asian inspired meals to your kitchen table – in minutes! 
• Texture.  Egg Roll in a Bowl delivers all of the delicious texture of your favorite fried Chinese restaurant egg rolls – and then some.  This recipe uses sliced cabbage instead of coleslaw so the cabbage doesn’t get lost, extra matchstick carrots and my favorite julienned snow peas.  If you have never julienned snow peas – you will fall in love!  They not only add additional flavor but their dimension of crunch can’t be beat. The optional chow Mein noodles deliver the crowning crunch to satisfying those crispy egg roll cravings.
• Healthy.  Egg Roll in a Bowl skips the deep-fried wrapper and instead delivers a skillet full of protein and a rainbow of veggies in a deeply flavorful sauce.  But don’t worry, you won’t even miss the traditional wrapper because these bowls are intoxicatingly delish!  These bowls can also be kept low carb if you wish by serving over cauliflower rice.
• Pantry friendly ingredients.  This Egg Roll in a Bowl recipe uses pantry friendly ingredients – in fact, you can purchase all of the products at Walmart!  I have talked about Walmart Online Grocery before because I am obsessed, but in case you haven’t taken advantage yet – stop the insanity now!  I use it on a weekly basis for all of my groceries and it is a time saving game changer – you literally can have all your grocery shopping done for the week in minutes!  Simply order all of your groceries online, pick your time slot and show up!   
• Quick and easy.  This recipe comes together in under 30 minutes in ONE skillet!  No time-consuming rolling egg rolls, no frying mess, just a one-skillet win.
• The sesame chili sauce.  Now for the ultimate reason to love this Egg Roll in a Bowl recipe, they are drizzled with a creamy, spicy Sesame Chili Sauce made with P.F. Chang’s Home Menu Sesame Sauce that adds a hint of unifying creaminess that takes these bowls to the next level!

EGG ROLL IN A BOWL INGREDIENTS

The ingredients for this easy Egg Roll in a Bowl recipe are simple but flavorful.  You will need:  

• Ground pork:  you can go as lean as you like here.  Traditionally egg rolls are made with ground pork but you can swap it for ground turkey, ground chicken or ground beef. If using a leaner protein, you will want to drizzle your skillet with oil first before adding the protein.
• Sesame sauce: P.F. Chang’s Home Menu Sesame Sauce for Dipping Cooking & Marinating is my “secret ingredient” that makes this the best Egg Roll in a Bowl recipe, in my humble opinion.  P.F. Chang’s Sesame Sauce mixes toasted sesame seeds, ginger, michiu flavored wine, and brown sugar for a sweet, tangy, nutty flavor you’ll love in these bowls.  But don’t stop there, P.F. Chang’s sauces are perfect for any of your Asian-inspired meals.  They can be used for marinating, stir-frying, grilling, dressing salads, and dipping appetizers.  And with 0 g trans-fat and only 35 calories per serving, you will want to use them for all of the above!  
• Soy sauce:  grounds the bowls with its umami flavor.  Use reduced sodium so we can control the salt.
• Asian chili sauce: use your favorite chili sauce and add more or less to taste. 
• Cabbage: nothing fancy, just your average green cabbage will do the trick or you can even use red cabbage or a combo. Slice your cabbage 1/4-1/2-inch thick so it doesn’t completely disintegrate after its cooked. You can use pre-packaged coleslaw but it isn’t as hearty and tends to more easily disappear so I prefer to slice my own.  Plus, we need about 5 cups cabbage which would be 2 packages of slaw, which is more expensive than quickly slicing your own.
• Mushrooms:  even if you’re not a huge fan of mushrooms (raising my hand), I highly suggest adding them. They add a fabulous earthy, umami flavor that deepens the overall flavor without tasting like “mushrooms.”  You will want one 8 oz. package of baby bella/cremini mushrooms.  It will seem like a lot of mushrooms once you chop them – but you will be amazed how they shrink down and are absorbed by the pork.  No one will even know they’re there – they’ll just enjoy their deeply satisfying savory flavor.
• Carrots:  one cup matchstick carrots adds delightful texture. You can pick up a bag or if you already have carrots stocked, just julienne those.   
• Snow peas: please don’t skip!  You will LOVE the texture of snow peas in this Egg Roll in a Bowl.  To julienne, simply stack a few peas on top of each other and slice strips from stem to stem about 1/8-1/4” thick. Don’t worry about some of the peas pushing out. 
• Green onions: we will use both the white and the green parts of the onions, so just separate them once chopped.  I consider the “white parts” up to where they are noticeably green and beautiful for garnish. 
• Ginger: you will need 1 tablespoon finely grated ginger.  If you’re feeling lazy, you may substitute with 1 teaspoon ginger powder.
• Garlic cloves: you will need 4 minced garlic cloves. You may substitute with 1 teaspoon garlic powder.  
• Chinese 5 spice:  is thought to have come from ancient Chinese who were attempting to produce a “wonder powder” that encompasses all five tastes: sweet, sour, bitter, salty and a spicy. It contains Szechuan peppercorn, ground cloves, fennel, star anise and cinnamon.   Chinese 5 Spice can be found with the rest of the seasonings in your grocery store.  I also use it in my phenomenal Chinese Chicken Wings and Szechuan Chicken so it will not go to waste!
• Chow mein noodles (optional): this crowning crunch is divine!  La Chow Chow Mein Noodles give the illusion of a crunchy egg roll wrapper for eve more CRUNCH.

DOES AN EGG ROLL HAVE AN EGG IN IT?

As you can see by the ingredient list, this Egg Roll in a Bowl recipe does not contain eggs because egg roll filling does not contain eggs.  Rather, the “egg” in egg rolls comes from the wrapper which is traditionally made with egg, flour, and water.  That being said, feel free to add eggs if you wish!  I’ve included “how to” in my Recipe Variations below.

HOW TO MAKE EGG ROLL IN A BOWL

This Egg Roll in a Boll recipe is quick and easy with less than 10 minutes stove time.  Most of “making” the dish will be chopping which can be done ahead of time.    The entire dish cooks in one skillet and can be on your table in less than 30 minutes.  Here’s how to make it:

• Whisk together all of the Sesame Chili Sauce ingredients in a medium bowl; set aside.
• Heat a large skillet over medium heat. Add the ground pork, white parts of the green onions, Asian chili sauce, salt, pepper and Chinese 5 Spice.  Cook while crumbling the pork until almost cooked through.  

• Add the mushrooms and cook for an additional 2 minutes.
• Add sesame sauce, soy sauce, cabbage, carrots, snow peas, garlic, ginger, and sauté for 2-3 minutes, just until cabbage is wilted to desired crisp-tenderness.

• Remove from the heat and top with remaining green onions and optional chow mein noodles.  

EGG ROLL IN A BOWL Recipe Tips and Tricks

• Prep veggies first.  Begin by chopping all of your vegetables and aromatics.  You want them ready before you start cooking because once you start, it comes together in minutes. You don’t want to cook your pork then have to stop and chop everything. 
• Pre-packaged coleslaw.  You may swap the cabbage for pre-packaged coleslaw but I find it a little flimsy for these bowls.  If you do use coleslaw, then make sure to not use finely grated/angel coleslaw and only cook for a minute or so – we don’t want soggy cabbage!
• Garlic pro tip: purchase the pre-bagged, already peeled garlic to save time.  They are actually less expensive than whole garlic cloves (at least when I did the math).
• Ginger pro tip:  I like to freeze ginger so it’s always at my fingertips.  To freeze ginger: grate it, spread it by the teaspoon or tablespoon on parchment paper and flash freeze until solid, about 1 hour.  Transfer to an airtight container or plastic bag for up to 6 months.   You can add frozen ginger directly to your stir fries.
• Chopping help.  Chopping the mushrooms can be a hassle, so I suggest adding them to your food processor and pulsing a couple times.  In seconds, you’ll have chopped mushrooms!  
• Do NOT rinse mushrooms.  Mushrooms are like a sponge and will suck up water if washed then release the water when cooked making your filling watery; instead wipe mushrooms with paper towels to clean.
• Use a large skillet.  You will need a wok or a large skillet (12-14-inches) with high sides.  This recipe is a meal-in-one with a large volume so a good-sized skillet will help everything cook evenly without making a mess as you stir.  If you don’t have a large skillet, you can use a Dutch oven. 
• Don’t drain grease.  After you cook the pork, don’t drain the grease because we will use any remaining drippings to cook the mushrooms in instead of adding butter.  The drippings will flavor the mushrooms, cabbage and the entire dish.
• Adjust heat.  As written, the Egg Roll in a Bowl recipe gives a range of 2 to 4 teaspoons.  If you aren’t sure how much to add, start with less and add more later because it’s easy to add heat but hard to take away!  Heat also comes from the Chili Sesame Sauce. It is meant to be spicy but you can control the heat of your personal bowl by adding as little or as much as you like.
• Don’t overcook.  Cabbage, carrots and snow peas are delicious plain without ever being cooked, so it is better to “undercook” the veggies than overcook them into soft, soggy oblivion.  I suggest setting the timer for 2 minutes after you add the cabbage then give your filling a taste, keeping in mind the cabbage will continue to soften as it sits.  If you would still like it more tender, then cook on.

Recipe Variations

The possibilities are endless with this Egg roll in a Bowl recipe.  You can mix up the protein, the veggies, the flavor profile, etc. Here are just a few ideas.

• Swap protein.  Swap the ground pork for ground turkey, ground chicken or lean ground beef.  You can even use shrimp by cooking in a single layer for approximately 3 minutes per side, just until opaque.  Remove the shrimp from the skillet then add back in at the end just to warm through.  
• Add bacon.  Because bacon makes everything better!   You will want to reduce the amount of salt in the recipe if you use bacon or it will taste too salty.
• Make it vegetarian.  Swap the pork for extra-firm tofu.  Take care to press the water out of the tofu before crumbling it.
• Swap veggies.  The vegetables used in this bowl are often found in egg rolls, but you can mix it up by using whatever you have on hand – the bowls will still be delightfully flavorful but less “Egg Roll in a Bowl.”  You can use zucchini, bell peppers, asparagus, broccoli, cauliflower, bean sprouts, bok choy, etc.
• Swap cabbage.  Try using 5 cups of broccoli slaw instead of the cabbage.
• Add egg.  Traditional egg roll filling doesn’t contain any eggs, but they are always a welcome addition to stir fries.  To add an egg, simply follow the recipe as written.  After you cook the cabbage/veggies, reduce the heat to low and push the veggies to the outside of the pan to make a well in the center.  Add the egg to the center of the pan and scramble until done, then stir it into the rest of the filling.
• Add Nuts.  Peanuts or cashews add a deeply satisfying crunch that you will CRAVE in every bite!  Take care to purchase raw, unsalted nuts OR significantly reduce the amount of salt in the recipe.  To elevate your cashews or peanuts, dry roast them in a nonstick skillet until toasted- YUM!
• Add Water chestnuts. Water chestnuts also add a tantalizing crunch.  They are easy to find in a can so you can keep them stocked and ready to go.
• Add Fruit:  I love stir fries with sweet and tangy fruit.  Pineapple mangos, and mandarin oranges are exceptional.   

What do you eat with Egg Roll in a Bowl?

This Egg Roll in a Bowl is super flavorful, like an egg roll stir fry, so it benefits from a neutral textural counterpart such as rice, Ramen or lettuce.  Here are a few ideas:

• Rice. I like jasmine rice or brown rice but any rice will work.  Just pop the rice in your rice cooker for a hands off, easy side. You can also use microwave rice pouches if you’re making a serving for one or meal prep.  I love the 50/50 blend of brown rice and quinoa.
• Low carb.  Egg Roll in a Bowl is a favorite for those following a keto diet because it is extremely low carb if you eat it without the chow mein noodles and without traditional rice. Instead, serve it with cauliflower rice, quinoa, broccoli rice or a blend of brown rice and any of the aforementioned options.   You can also use low carb noodles such as zoodles or spaghetti squash.
• Lettuce wraps.  For an extra low carb, fun option, use the filling in lettuce wraps.  Bibb lettuce works particularly well.
• Noodles.  Ramen, soba noodles, rice noodles or even linguine are a fun way to mix things up! 

WHAT SIDES DO YOU SERVE WITH EGG ROLL IN A BOWL?

Egg Roll in a Bowl is pretty much a complete meal-in-one when served with a grain.  Add a side of sliced fruit and dinner is served!  If you’re looking for a few more fun and flirty options, here’s a few ideas: 

• Appetizers: Keeping with the Asian theme, kick off our Asian feast with Pineapple Cream Cheese Wontons, Chicken Satay, Yakitori, Korean Meatballs, Crab Rangoons, Potstickers, Chinese Chicken Wings, or Korean Chicken Wings.
• Soup.  This Egg Roll in a Bowl pairs particularly well with simple, hot Egg Drop Soup.  If you want to be a little more adventurous, try some of my other favorite Asian inspired soups such as Miso Soup, Thai Noodle Soup, Wonton Soup, Curried Butternut Squash Soup, Tom Kha Gai, Laksa or Thai Soup.
• Fruit: fresh fruit such as chopped pineapple is always an easy, welcome side to Asian cuisine or mix it up with Grilled Pineapple, Summer Fruit Salad, Perfect Fruit Salad, Creamy Grape Salad, Tropical Fruit Salad, or Pina Colada Fruit Salad. 

HOW TO PREP AHEAD OF TIME

This Egg Roll in a Bowl recipe comes together quickly but can come together in minutes if you prep ahead. Here’s how:

• Sesame Chili Sauce:  Whisk ingredients together in a medium bowl, cover and refrigerate.
• Green onions:  chop green onions and separate green and white parts into two separate containers/sealable bags.
• Mushrooms:  chop mushrooms by hand or food processor and store in an airtight container/sealable bag.
• The rest:  You can slice/chop the cabbage, carrots, snow peas, garlic and ginger and keep them in one large airtight container/sealable bag because they will be dumped into the filling all at the same time.

How long is Egg Roll in a Bowl good for?

Leftover Egg Roll in a Bowl should be transferred to an airtight container and stored in the refrigerator for up to 4 days.   I LOVE leftover Egg Roll in a Bowl and find the leftovers are even more flavorful.  Just make sure not to over cook your cabbage initially and this dinner will taste just as good for day – or better – for days.

HOW TO REHEAT EGG ROLL IN A BOWL RECIPE

• How to reheat in microwave: transfer small portions to a microwave safe dish, heat for one minute, stir then continue to heat at 20 second intervals until warmed through. 
• How to reheat on the stove: For larger portions, rewarm gently in a large skillet, stirring often.  You may need to add a splash of water if the filling seems dry.

Can I meal prep Egg Roll in a Bowl?

Absolutely!   Divide rice/grains between desired number of containers then top with Egg roll in a bowl filling.  Drizzle with desired amount of P.F. Chang’s Home Menu Sesame Chili Sauce and green onions.  You can add the La Choy Chow Mein noodles directly to the containers for a one-stop reheat, or to keep the noodles extra crispy, divide them between sandwich bags.  Alternatively, if you are going to be eating your bowls at the same location, at work for example, you can bring one larger bag of chow mein noodles and keep it in your desk, then just sprinkle from there as needed – and try not to eat them all before then 😉.

Can You Freeze Egg Roll Filling?

I do not recommend freezing the egg roll filling once the cabbage/vegetables are added because the cabbage will wilt and become sad and soggy when defrosted.  You can, however, partially make the filling then just add in fresh veggies.  To freeze:

• Heat a large skillet over medium heat. Add the sausage, white parts of the green onions, Asian chili sauce, salt, pepper and Chinese 5 Spice.  Cook while crumbling pork until almost cooked through. 
• Add the mushrooms and cook for an additional 2 minutes.
• Add sesame sauce, soy sauce, garlic, ginger, and sauté for 1 minute.
• Remove from heat and let filling cool completely.
• Transfer to a freezer-safe container or freezer bag and squeeze out excess air to prevent freezer burn.
• Freeze for up to three months.
• When ready to serve, defrost filling in the refrigerator overnight.
• Heat filling in a skillet over medium heat.  Once warm, add fresh cabbage, carrots and snow peas and cook 2-3 minutes, just until cabbage is wilted to desired crisp-tenderness.

P.F. CHANG’S HOME MENU are registered trademarks owned by P.F. Chang’s China Bistro, Inc. and are used with permission.

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Egg Roll in a Bowl

Egg Roll in a Bowl is like a deconstructed egg roll or an unstuffed egg roll – AKA it tastes like an egg roll without all the work! You get to enjoy the pleasure of the juicy sesame, soy pork, shredded cabbage, julienned carrots, aromatic ginger, and garlic in quick and easy skillet form – without filling, rolling or deep-frying egg rolls! This Egg Roll in a Bowl recipe is not only a fabulous quick dinner, but leftovers taste sensational as well, making it perfect for meal prep. Serve this Egg Roll in a Bowl recipe over rice or cauliflower rice then drizzle with my sensational creamy Sesame Chili Sauce and your whole family will beg for this recipe again and again!

Servings: 6 servings

Total Time: 30 minutes mins

Prep Time: 20 minutes mins

Cook Time: 10 minutes mins

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Ingredients

• 1 pound ground pork
• 6 green onions, chopped white and green parts divided
• 2-4 teaspoons Asian chili sauce
• 1 teaspoon salt
• 1/2 teaspoon Chinese five-spice powder
• 1/4 teaspoon pepper
• 8 oz. baby bella/cremini mushrooms, chopped optional
• 1/4 cup P.F. Chang’s Home Menu Sesame Sauce
• 2 tablespoons reduced sodium soy sauce
• 5 cups sliced cabbage (1/4-inch thick)
• 1 cup Matchstick carrots store-bought or hand cut
• 4 oz. snow peas ( 1 heaping cup) trimmed, julienned
• 2-4 cloves garlic minced
• 1 tablespoon freshly grated ginger

Sesame Chili Sauce (optional)

• 1/4 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• 2 tablespoons Asian chili sauce
• 2 teaspoons P.F. Chang’s Home Menu Sesame Sauce

Garnish

• Green onions from above
• La Choy Chow Mein Noodles

For serving

• rice, cauliflower rice or quinoa

Instructions

• Whisk together all of the Sesame Chili Sauce ingredients in a medium bowl; set aside.
• Heat a large skillet over medium heat. Add the ground pork, white parts of the green onions, Asian chili sauce, salt, pepper and Chinese 5 Spice. Cook while crumbling pork until almost cooked through.
• Add the mushrooms and cook for an additional 2 minutes.
• Add sesame sauce, soy sauce, cabbage, carrots, snow peas, garlic, ginger, and sauté for 2-3 minutes, just until cabbage is wilted to desired crisp-tenderness.
• Remove from the heat and top with remaining green onions. Serve over rice, quinoa or cauliflower rice along with Sesame Chili Sauce and optional chow mein noodles. Season with salt and pepper to taste.

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