Egg Roll in a Bowl Skillet

Let me tell you about my go-to meal when I have no idea what to make for dinner. It’s this Egg Roll in a Bowl Skillet! I’ve been making it for years and always keep a pound of ground pork in the freezer specifically for this recipe, but you can also make it your own with other protein options like ground turkey, or crumbled tofu. It combines all your favorite egg roll ingredients in the simplicity of a skillet for easy clean up. I like to save time by making the egg roll in a bowl with coleslaw mix for a quick and easy dinner that comes together in just 30 minutes. It’s always a hit and so easy to throw together on a busy weeknight. You won’t be disappointed! If you’re following week 2 of the 2026 April Meal Prep Plan, you’ll pair this with Sun-Dried Tomato and Feta Savory Muffins and Chopped Broccoli Pesto White Bean Salad for a week’s worth of healthy breakfasts + lunches.

egg roll in a bowl skillet ingredient notes:

Ground pork: It wouldn’t be an egg roll in a bowl without ground pork! This fatty meat is typically made from pork shoulder and full of flavor and protein, however you can also keep an eye out for ground pork made from tenderloin as a leaner alternative. You can also use ground turkey, beef, chicken, or crumbled tofu here.

Ginger root: I highly recommend taking the extra step to grate fresh ginger here. It brings a fresh and powerful punch to the mixture that adds to the savory flavors. Ground ginger is much more potent than fresh, so you’ll only need a 1 teaspoon if opting for powdered.

Coleslaw mix: This hearty, crunchy mixture softens as it cooks down in the sauce and meat mixture bringing some added greens to the dish that you barely notice are there. You can also opt for or 1/2 head of cabbage and 1 large carrot shredded if you don’t have the pre-mixed bag available.

Coconut aminos: Coconut aminos are a soy sauce alternative made from fermented coconut sap, offering a slightly sweeter, less salty flavor. They’re ideal for building a savory, umami-rich base in dressings and sauces without the heaviness of traditional soy. Plus, they’re gluten-free and often lower in sodium, making them a go-to in health-conscious cooking. You can also swap for low-sodium soy sauce or low-sodium tamari here.

Rice vinegar/Sesame oil: This 1:1 ratio of tangy vinegar with nutty oil creates the perfect base for our sauce that the pork simmers in. You can also use toasted sesame oil for a deeper rich flavoring. Making your own sauce with this base is also a healthier alternative to buying pre-made sauces and marinades at the store.

EGG ROLL IN A BOWL SKILLET

Recipe by Jenn Lueke

4.5 from 23 votes

Servings

Adjust servings

+

–

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Let me tell you about my go-to meal when I have no idea what to make for dinner. It’s this Egg Roll in a Bowl Skillet! I’ve been making it for years and always keep a pound of ground pork in the freezer specifically for this recipe, but you can also make it your own with other protein options like ground turkey, or crumbled tofu. It combines all your favorite egg roll ingredients in the simplicity of a skillet for easy clean up. I like to save time by making the egg roll in a bowl with coleslaw mix for a quick and easy dinner that comes together in just 30 minutes. It’s always a hit and so easy to throw together on a busy weeknight. You won’t be disappointed! If you’re following week 2 of the 2026 April Meal Prep Plan, you’ll pair this with Sun-Dried Tomato and Feta Savory Muffins and Chopped Broccoli Pesto White Bean Salad for a week’s worth of healthy breakfasts + lunches.

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Ingredients

• 1 cup dry jasmine rice, rinsed

• 1 tablespoon olive oil

• 1 pound ground pork, 90% lean

• 4 garlic cloves, minced

• 1-inch ginger root, peeled and grated (or 1 teaspoon ground ginger)

• 1/3 cup coconut aminos (can substitute reduced-sodium tamari or reduced-sodium soy sauce)

• 1 tablespoon maple syrup

• 1 tablespoon rice vinegar

• 1 tablespoon toasted sesame oil

• 1 tablespoon sriracha

• 1/2 teaspoon kosher salt, additional to taste (omit if using tamari or soy sauce, then salt to taste)

• 9 ounce bag coleslaw mix (or 1/2 head of cabbage, thinly sliced and 1 large carrot, shredded)

• 6 green onions, cut into 1-inch pieces

• roughly chopped cilantro, to garnish

• 1 lime, quartered, for serving

Directions

• Cook the rice: Bring 2 cups of water to a boil in a saucepan. Mix in the rice, reduce heat to low, cover, and cook until the water is absorbed and rice is fluffy, about 15 minutes.
• Heat the olive oil over medium heat in a large, deep skillet. Once the oil is shimmering, add the ground pork and cook, stirring occasionally and breaking into small pieces until no pink remains, 6 to 8 minutes. Stir in the garlic and ginger and cook, stirring often, until fragrant, about 1 minute.
• Add the coconut aminos, maple syrup, rice vinegar, sesame oil, sriracha, and salt. Mix to combine and bring the liquid to a simmer. Add the coleslaw mix and green onions and mix again. Cook, stirring occasionally until the cabbage and carrots are tender and the sauce has thickened slightly, about 5 minutes. Remove from the heat.
• Evenly divide the cooked rice among four plates and top with even servings of the pork mixture. Garnish with chopped cilantro and serve with a lime wedge.

Notes

• Storage: Refrigerate in a sealed container for up to 4 days or freeze for up to 3 months.
• Reheat it: From refrigerated, microwave until warm, 1 to 2 minutes. From the freezer, thaw in the refrigerator overnight, then microwave in 30-second increments until warm.
• Ground pork: Swap for ground chicken, turkey or beef. Cubed or shredded chicken breast would also work! Dice the chicken breast into 1/2-inch cubes, then cook in the skillet as instructed, ensuring it reaches an internal temperature of 165ºF.
• Vegetarian: Swap the pork for one 14-ounce block of extra-firm tofu, grated.
• Rice vinegar: Swap for white vinegar or apple cider vinegar.
• Coleslaw mix: Swap for 1/2 head of cabbage, thinly sliced and 1 large carrot, grated.

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