Can I use a different type of meat or protein?

Absolutely! Ground chicken, turkey, beef, shrimp, or even tofu are great substitutes. If keeping it vegetarian, double up on mushrooms and add more shredded veggies.

Is this recipe gluten-free?

It can be. Swap the soy sauce for tamari or coconut aminos to make it gluten-free without losing that savory punch.

Can I make this ahead for meal prep?

Definitely. These bowls reheat beautifully and keep their texture well for a couple of days, making them ideal for grab-and-go lunches or busy weeknight dinners.

What if I don’t have napa cabbage or bok choy?

No worries! Regular green cabbage works perfectly, and you can use other leafy greens like Swiss chard, spinach, or even kale in a pinch.

Egg Roll Bowls Recipe

Looking for a speedy, soul-satisfying weeknight dinner that’s packed with flavor, crunch, and a whole lot of personality? Say hello to Egg Roll Bowls! All the savory goodness of classic egg rolls, minus the hassle of frying or fussing with wrappers. This one-pan wonder brings together ground pork, crisp-tender veggies, and fragrant aromatics for a meal that’s light, vibrant, and seriously exciting. In less than 20 minutes, you’re diving into a bowl that’s loaded with rich umami flavors, tender meat, and a crave-worthy medley of textures. Perfect for busy nights or meal prep—and exactly what to reach for when you need something fresh, fast, and full of bold taste.

Why You’ll Love This Recipe

Ridiculously Quick: There’s barely enough time to set the table—this dinner is ready in under 20 minutes!
One Pan, Minimal Mess: No deep-frying, no multiple pots; just a big skillet, a few chops, and you’re set.
Healthier than Takeout: All the flavor, none of the greasy aftermath or mystery oil.
Flavor Explosion: Every bite is a mix of juicy pork, zippy ginger and garlic, and crunchy veggies—it’s practically addictive.
Super Customizable: Whether eating low-carb, gluten-free, or just looking for a new twist, there are plenty of ways to make this bowl your own.

Ingredients You’ll Need

Here’s what makes these bowls sing, and why each item truly matters:

Ground Pork: The classic filling for egg rolls—juicy, savory, and quick to cook. Ground chicken, turkey, or even crumbled tofu also work beautifully.
Reduced-Sodium Soy Sauce: For savory depth and the essential umami kick. For gluten-free, use coconut aminos or tamari; both are excellent swaps.
Onion: Adds sweetness and depth as it softens—don’t skip, it builds the foundation of flavor.
Garlic: Vital! Brings a pungent, aromatic lift that makes the dish pop.
Fresh Ginger: Grated for that unmistakable zing; it keeps everything tasting bright and lively.
Napa or Green Cabbage: The crunchiest star of the bowl and the vegetable backbone of any good egg roll.
Baby Bok Choy: Adds sweetness, crisp texture, and a fresh green pop.
Shredded Carrots: For sweetness and color. They cook quickly and bring a lovely, tender bite.
Shiitake Mushrooms: Earthy umami bombs; if you can’t find shiitake, white or cremini mushrooms do the trick too.
Chinese Rice Wine or Dry Sherry: For another layer of aromatic complexity. If needed, dry white wine or a splash of apple cider vinegar can step in.
Toasted Sesame Oil: Just a drizzle elevates everything—nutty, fragrant, and pure magic.
Scallions: For fresh, green crunch and finishing flair.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to play around with the flavors or make this bowl truly personal? Try these easy tweaks:

Protein Swap: Chicken, turkey, shrimp, beef, or tofu all work wonderfully. Even leftover rotisserie chicken will fit right in.
More Veggies: Add bell peppers, snap peas, broccoli, or whatever’s lurking in your veggie drawer.
Go Spicy: Toss in a drizzle of sriracha or sprinkle red pepper flakes for a little kick.
Asian-Inspired Toppings: Top with toasted sesame seeds, chopped peanuts, or a splash of chili crisp.
Make it Vegan: Skip the pork, double up on mushrooms, or add crumbled tofu or tempeh.

How to Make Egg Roll Bowls

Step 1: Cook the Pork

Heat your largest nonstick skillet or wok over medium-high heat. Add the ground pork with a splash of soy sauce. Use a wooden spoon to break it up; let it get golden and a little crispy—about three minutes.

Step 2: Build Flavor

Add in your chopped onion, minced garlic, and fresh ginger. Stir and cook it all together until the onion softens and the flavors really start to bloom—this usually takes 2-3 minutes.

Step 3: Add Veggies

Now for the main event: Toss in your sliced cabbage, bok choy, carrots, and shiitake mushrooms. Pour over the rest of the soy sauce, the rice wine (or sherry), and finish with that gorgeous toasted sesame oil.

Step 4: Stir-Fry to the Finish

Give it all a quick stir and let cook for another 3-4 minutes, until the greens are wilted but still have a satisfying bite. The vegetables should be tender but hold their shape—no mush here, just perfect crunch.

Step 5: Garnish and Serve

Spoon the mixture into bowls, and scatter over your sliced scallions for a green, fresh boost. That’s it—dinner is ready!

Pro Tips for Making the Recipe

Cut veggies thinly and evenly—they’ll cook quickly and all at the same rate, giving every bite a satisfying crunch.
Don’t overcrowd the pan. If you only have a small skillet, cook the veggies in batches for best texture.
Taste before serving! Adjust soy sauce or add a squeeze of lime for brightness if you like things tangy.
Use high heat and keep things moving—this locks in the flavor and gives your veggies that restaurant-style sear.

How to Serve

Egg Roll Bowls are perfect as a stand-alone meal, but you can easily bulk them up or serve with fun extras:

Pairings:

Steamed Jasmine or Brown Rice: Traditional, filling, and delicious at the bottom of the bowl.
Cauliflower Rice: For a lower-carb option that soaks up all the tasty sauce.
Sriracha or Sweet Chili Sauce: Drizzle on top for extra flavor.
Crispy Wonton Strips: Sprinkle a handful for a play on that classic egg roll crunch.
Fresh Lime Wedges: A squeeze over top brings everything to life.

Make Ahead and Storage

Storing Leftovers

Pack any leftovers into airtight containers and store in the refrigerator for up to three days. The veggies will soften a little, but the flavor only gets better!

Freezing

Egg Roll Bowls freeze surprisingly well—just make sure your veggies are cooked but still slightly crisp to avoid sogginess on reheat. Store in freezer-safe containers for up to two months.

Reheating

Simply pop an individual portion in the microwave for 1-2 minutes, or toss back into a hot skillet until warmed through. Add a dash of fresh soy sauce or a drizzle of sesame oil to perk up flavors.

FAQs

Can I use a different type of meat or protein?

Absolutely! Ground chicken, turkey, beef, shrimp, or even tofu are great substitutes. If keeping it vegetarian, double up on mushrooms and add more shredded veggies.
Is this recipe gluten-free?

It can be. Swap the soy sauce for tamari or coconut aminos to make it gluten-free without losing that savory punch.
Can I make this ahead for meal prep?

Definitely. These bowls reheat beautifully and keep their texture well for a couple of days, making them ideal for grab-and-go lunches or busy weeknight dinners.
What if I don’t have napa cabbage or bok choy?

No worries! Regular green cabbage works perfectly, and you can use other leafy greens like Swiss chard, spinach, or even kale in a pinch.

Final Thoughts

Egg Roll Bowls are truly the ultimate answer for anyone looking for big flavor without the fuss. They hit every mark—fast, colorful, loaded with nutrients, and endlessly customizable. Whether whipping up a quick dinner or prepping a week’s worth of lunches, these bowls never fail to impress. Don’t be afraid to play with the ingredients, and most importantly, have fun in the kitchen. Happy cooking!