I get all the savory, gingery, takeout-style flavor of a classic egg roll in one fast, low-carb bowl. No wrapper, no fryer, just the good stuff piled high and ready in 20 minutes.

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I’m obsessed with this Easy Inside Out Egg Roll In A Bowl because it gives me the best part of an egg roll without making me deal with the greasy wrapper situation. I get all that savory, takeout-style flavor in one skillet, with ground pork and shredded green cabbage doing the heavy lifting.

And it’s fast enough for the nights when I’m hungry now, not in an hour. No fuss.

Just bold, salty, crunchy, seriously satisfying bites that hit exactly like I want them to. But lighter, quicker, and way less annoying than waiting for delivery or pretending one egg roll is enough.

Ingredients

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Ground pork or turkey makes it hearty, filling, and weeknight-dinner legit.
Yellow onion adds that cozy savory base, like the good smell starts here.
Green cabbage brings the egg roll vibe without the fried wrapper situation.
Carrots add color, sweetness, and a little crunch you’ll actually notice.
Green onions keep it fresh and make the bowl feel finished.
Garlic and ginger do the heavy lifting for big takeout-style flavor.
Soy sauce or tamari gives it that salty, savory thing everyone wants.
Rice vinegar cuts through the richness so it doesn’t feel heavy.
Toasted sesame oil is tiny but loud, in the best way.
Plus, water chestnuts are the crunchy little surprise I never skip.
Basically, sriracha makes it spicy if your mood says yes.
Sesame seeds on top make it look cute with zero effort.

Ingredient Quantities

1 pound ground pork or ground turkey

1 small yellow onion, finely diced (about 1 cup)

4 cups shredded green cabbage (about 1 small head)

1 cup shredded carrot (about 2 medium carrots)

4 green onions, thinly sliced

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

3 tablespoons soy sauce or tamari

1 tablespoon rice vinegar

1 teaspoon toasted sesame oil

1 to 2 tablespoons neutral oil for cooking, such as vegetable or canola

Salt and black pepper, to taste

Optional: 1/4 cup chopped water chestnuts for crunch

Optional: 1 to 2 teaspoons sriracha or chili garlic sauce for heat

Optional garnish: toasted sesame seeds and extra sliced green onions

How to Make this

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1. Heat 1 to 2 tablespoons neutral oil in a large skillet or wok over medium-high heat until shimmering.

2. Add 1 pound ground pork or ground turkey and cook, breaking up with a spoon, until no longer pink and starting to brown, about 5 to 7 minutes. Season lightly with salt and black pepper.

3. Push meat to one side of the pan, add the finely diced small yellow onion and cook 2 to 3 minutes until softened, then stir together with the meat.

4. Add 2 cloves minced garlic and 1 tablespoon minced fresh ginger and cook 30 to 60 seconds until fragrant.

5. Stir in 4 cups shredded green cabbage and 1 cup shredded carrot, tossing to combine; cook 3 to 5 minutes until cabbage wilts but still has some bite.

6. If using, fold in 1/4 cup chopped water chestnuts for crunch and 1 to 2 teaspoons sriracha or chili garlic sauce for heat.

7. Pour in 3 tablespoons soy sauce or tamari, 1 tablespoon rice vinegar, and 1 teaspoon toasted sesame oil; stir and cook another 1 to 2 minutes to meld flavors.

8. Fold in 4 thinly sliced green onions, taste and adjust seasoning with salt and black pepper as needed.

9. Remove from heat and serve topped with optional toasted sesame seeds and extra sliced green onions.

Equipment Needed

1. Large skillet or wok
2. Wooden spoon or heatproof spatula
3. Chef knife
4. Cutting board
5. Box grater or shredding attachment/mandoline for cabbage and carrot
6. Measuring cups and measuring spoons
7. Small bowl for mixing sauce and seasonings
8. Tongs or a slotted spoon for serving

FAQ

Can I use ground turkey instead of pork? Yes, ground turkey works well and keeps the dish lean; brown it the same way and adjust salt to taste.

How do I make this gluten free? Use tamari or a gluten free soy sauce and verify any condiments like sriracha are labeled gluten free.

Can I make this vegetarian? Replace the meat with crumbled firm tofu or tempeh and sauté until golden, or use a plant based ground substitute.

How long will leftovers keep and how should I reheat them? Store leftovers in an airtight container in the refrigerator for 3 to 4 days; reheat gently in a skillet over medium heat until warmed through or microwave in short bursts to avoid soggy cabbage.

Can I add more vegetables or other mix ins? Yes, feel free to add bell peppers, mushrooms, snap peas, or the optional water chestnuts for crunch; add quicker cooking vegetables toward the end so they stay crisp.

How do I adjust the spice level? Start with 1 teaspoon sriracha or chili garlic sauce and taste; add up to 2 teaspoons or serve extra on the side for diners to customize.

Easy Inside Out Egg Roll In A Bowl Recipe Substitutions and Variations

Ground pork or ground turkey: swap with ground chicken, crumbled firm tofu, tempeh, or lean ground beef for a similar texture and protein
4 cups shredded green cabbage: use coleslaw mix, shredded Napa cabbage, or thinly sliced Brussels sprouts in equal amount
3 tablespoons soy sauce or tamari: substitute coconut aminos for a soy free option, or use low sodium soy sauce or liquid aminos
1 tablespoon rice vinegar: replace with apple cider vinegar, white wine vinegar, or freshly squeezed lemon juice

Pro Tips

– Brown the meat until it has some deep color before adding the onions. Those browned bits add savory flavor, and scraping them up when you deglaze with the soy sauce makes the whole dish taste more developed.

– Shred the cabbage thinly and salt it lightly a few minutes before cooking. That draws out a bit of moisture so it wilts faster while keeping a pleasant bite and preventing the pan from getting soggy.

– Grate the ginger instead of mincing if you want a smoother, more evenly distributed warmth. If you prefer brighter ginger pops, keep it minced and add it at the end of step 4 for fresher zing.

– If you want extra texture, toast the sesame seeds and add a handful of chopped roasted peanuts or cashews at the end. For a flavor boost, finish with a tiny drizzle of extra toasted sesame oil right before serving.

Easy Inside Out Egg Roll In A Bowl Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I get all the savory, gingery, takeout-style flavor of a classic egg roll in one fast, low-carb bowl. No wrapper, no fryer, just the good stuff piled high and ready in 20 minutes.

Servings

servings

Calories

395

kcal

Equipment: 1. Large skillet or wok
2. Wooden spoon or heatproof spatula
3. Chef knife
4. Cutting board
5. Box grater or shredding attachment/mandoline for cabbage and carrot
6. Measuring cups and measuring spoons
7. Small bowl for mixing sauce and seasonings
8. Tongs or a slotted spoon for serving

Ingredients

1 pound ground pork or ground turkey
1 small yellow onion, finely diced (about 1 cup)
4 cups shredded green cabbage (about 1 small head)
1 cup shredded carrot (about 2 medium carrots)
4 green onions, thinly sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
3 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 to 2 tablespoons neutral oil for cooking, such as vegetable or canola
Salt and black pepper, to taste
Optional: 1/4 cup chopped water chestnuts for crunch
Optional: 1 to 2 teaspoons sriracha or chili garlic sauce for heat
Optional garnish: toasted sesame seeds and extra sliced green onions

Directions

Heat 1 to 2 tablespoons neutral oil in a large skillet or wok over medium-high heat until shimmering.
Add 1 pound ground pork or ground turkey and cook, breaking up with a spoon, until no longer pink and starting to brown, about 5 to 7 minutes. Season lightly with salt and black pepper.
Push meat to one side of the pan, add the finely diced small yellow onion and cook 2 to 3 minutes until softened, then stir together with the meat.
Add 2 cloves minced garlic and 1 tablespoon minced fresh ginger and cook 30 to 60 seconds until fragrant.
Stir in 4 cups shredded green cabbage and 1 cup shredded carrot, tossing to combine; cook 3 to 5 minutes until cabbage wilts but still has some bite.
If using, fold in 1/4 cup chopped water chestnuts for crunch and 1 to 2 teaspoons sriracha or chili garlic sauce for heat.
Pour in 3 tablespoons soy sauce or tamari, 1 tablespoon rice vinegar, and 1 teaspoon toasted sesame oil; stir and cook another 1 to 2 minutes to meld flavors.
Fold in 4 thinly sliced green onions, taste and adjust seasoning with salt and black pepper as needed.
Remove from heat and serve topped with optional toasted sesame seeds and extra sliced green onions.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.