If you’re looking for a weeknight dinner that’s as quick to whip up as it is packed with flavor, then I’ve got just the thing for you. This Easy Egg Roll Bowls with Pork and Veggies Recipe is a total game-changer in my kitchen — it’s like all the goodness of an egg roll, but without the fuss of wrapping or frying. You’ll love how everything comes together in one skillet with savory pork, crisp veggies, and just the right kick of heat.
Why You’ll Love This Recipe
- Fast and Easy: You can have dinner on the table in about 30 minutes — perfect for busy evenings.
- Packed with Veggies: Cabbage, carrots, and onions add crunch and nutrition without extra carbs.
- Flexible Flavor: With soy sauce and sriracha, it’s savory with just the right spicy kick you can adjust.
- Family Favorite: My whole crew goes crazy for this one every time I make it — it’s a real crowd-pleaser.
Ingredients You’ll Need
These ingredients come together surprisingly well, balancing savory pork with fresh veggies and flavorful seasonings. When I shop for this recipe, I look for fresh ginger and crisp cabbage — they really make the dish pop.
- Vegetable oil: Neutral-tasting oil perfect for sautéing garlic and ginger without overpowering the flavor.
- Garlic: Freshly chopped garlic adds that aromatic warmth I can’t resist.
- Ginger: I prefer fresh peeled ginger here — it brings a subtle zing that pairs beautifully with pork.
- Ground pork: This is the star protein — I like to buy a slightly fatty mix for juiciness and flavor.
- Toasted sesame oil: Adds a nutty richness that makes the whole bowl sing.
- Green cabbage: Thinly sliced for crisp texture and color contrast.
- Yellow onion: Sliced thin to sweeten the mix as it cooks down.
- Shredded carrot: A splash of natural sweetness and vibrant color.
- Reduced-sodium soy sauce: Essential for savory depth, without too much saltiness.
- Sriracha: Use as much as you like for spice — I usually go with about a tablespoon for that perfect warmth.
- Kosher salt: To season to taste and bring out the flavors.
- Scallion: Thinly sliced for a fresh, mild onion finish on top.
- Toasted sesame seeds: I always sprinkle these on last for a little crunch and visual appeal.
Variations
I love making this recipe my own depending on what’s in my fridge or what mood I’m in. Feel free to swap ingredients or add extras — you’ll find that this recipe is pretty forgiving and perfect for customization.
- Protein Swap: When I don’t have pork, I’ve used ground turkey or chicken with great results — just adjust cooking time accordingly.
- Vegetarian Version: Try crumbled tofu or tempeh with a splash of soy sauce for a plant-based twist I actually enjoy.
- Extra Veggies: Sometimes I throw in sliced bell peppers or snap peas for added crunch and color, and it’s always a hit.
- Mild or Spicy: Adjust the sriracha to your preference — my kids like it milder, so I serve theirs on the side.
How to Make Easy Egg Roll Bowls with Pork and Veggies Recipe
Step 1: Sauté the aromatics
Start by heating the vegetable oil in a large skillet over medium heat. When it’s hot, toss in the finely chopped garlic and ginger. Give them a quick stir — you’ll notice the kitchen start to smell amazing right away. Cook it for about a minute until it’s fragrant, but be careful not to let it burn. This really sets the foundation for your flavor.
Step 2: Brown the pork
Add the ground pork to the skillet. Use a wooden spoon or spatula to break the meat into small pieces as it cooks. You want a nice even browning, so cook it for about 8 to 10 minutes, stirring occasionally. When some parts start to crisp up, that’s a good sign you’re on track. The aroma here is irresistible — that pork and ginger combo is magic.
Step 3: Add sesame oil and veggies
Push the pork mixture to the side of the pan and drizzle in the toasted sesame oil. Then add the shredded cabbage, sliced onion, and shredded carrot all at once. Stir everything together so the veggies get coated with the sesame oil and start softening. This step is where the textures and flavors weave together beautifully.
Step 4: Season and simmer
Pour in the reduced-sodium soy sauce and sriracha, then stir again to incorporate everything evenly. Let it cook for 5 to 8 minutes, stirring frequently so the cabbage gets tender but still has a bit of bite. Taste and season with kosher salt as needed. This is your chance to balance out the flavors — trust your palate!
Step 5: Serve and garnish
Divide the pork and veggie mixture into bowls. Then scatter thinly sliced scallions and toasted sesame seeds on top. I love how these little touches add freshness and a bit of crunch that nobody expects but everyone appreciates.
Pro Tips for Making Easy Egg Roll Bowls with Pork and Veggies Recipe
- Don’t Skip Toasted Sesame Oil: Adding it after browning the pork gives the dish that irresistible nutty aroma and flavor boost.
- Slice Veggies Thin: Thin slices of cabbage and onion cook evenly and keep the bowl from feeling bulky or mushy.
- Adjust Spice Gradually: If you’re unsure about heat levels, start with half the sriracha and add more after tasting.
- Use a Wide Skillet: Gives you enough room to cook everything evenly without steaming — this helps keep veggies crisp.
How to Serve Easy Egg Roll Bowls with Pork and Veggies Recipe
Garnishes
When it comes to garnishes, I keep it simple but effective: scallions for that fresh oniony zip, toasted sesame seeds for crunch, and sometimes a squeeze of lime if I want a bright, tangy pop. These toppings turn the bowl into a full sensory experience that keeps everyone coming back for more.
Side Dishes
I often pair this bowl with a crisp cucumber salad or steamed jasmine rice if I want to stretch the meal. A side of cold edamame or simple miso soup can round it out nicely without stealing the spotlight.
Creative Ways to Present
For special occasions, I like serving the egg roll bowls in cute individual ramekins or over a bed of cauliflower rice for a low-carb option that feels a little fancy. You could even set up a toppings bar with extra sriracha, fresh herbs, and crunchy peanuts to let guests customize their bowls.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover egg roll bowl mix in an airtight container in the fridge for up to 3 days. It holds up really well and flavors even deepen overnight, which I love. Just make sure to cool it before sealing the container.
Freezing
If I want to save some for later, I freeze the cooked pork and vegetable mixture in portioned freezer bags. When thawed, it still tastes fantastic, though the veggies might be a bit softer than fresh. It’s perfect for a quick heat-and-eat lunch!
Reheating
Reheating is straightforward — I prefer to warm it gently on the stove over medium heat, stirring occasionally so nothing sticks or dries out. If you’re in a rush, the microwave works too, but be sure to cover it to keep moisture in.
FAQs
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Can I make this Easy Egg Roll Bowls with Pork and Veggies Recipe gluten-free?
Absolutely! Just swap out the regular soy sauce for a gluten-free tamari or coconut aminos. This keeps all the great flavor while making it safe for gluten-sensitive diets.
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What can I use instead of ground pork?
Ground turkey, chicken, or even beef can be substituted depending on your preference or what you have on hand. I’ve also tried plant-based ground “meat” alternatives for a vegetarian twist — just adjust seasonings if needed.
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Is this recipe suitable for meal prep?
Yes! This recipe meal-preps beautifully because it tastes even better the next day. Make a big batch and portion it out for quick lunches or dinners during the week.
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Can I make this recipe spicier or milder?
Definitely. The sriracha is totally adjustable — add more for heat or reduce it if you prefer things mild. You can also add a drizzle of honey to balance spiciness if you want a slightly sweet touch.
Final Thoughts
I absolutely love how this Easy Egg Roll Bowls with Pork and Veggies Recipe comes together: it’s quick, tasty, and feels like a real treat even on a hectic weeknight. When I first tried this recipe, I was surprised by how satisfying it was without any complicated prep. If you want a dish that’s comforting, healthy, and crowd-pleasing all in one, give this a whirl — I promise it’ll become a regular in your rotation, just like it did in mine.
Print
Easy Egg Roll Bowls with Pork and Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian American
- Diet: Low Carb
Description
These delicious Egg Roll Bowls offer all the flavors of classic egg rolls without the hassle of wrapping and frying. Ground pork is cooked with fragrant garlic and ginger, then combined with sautéed cabbage, onion, and carrots, all tossed in a savory soy sauce and sriracha blend. Topped with fresh scallions and toasted sesame seeds, this low-carb, keto-friendly dish is a quick and easy dinner option perfect for the whole family.
Ingredients
Main Ingredients
- 1 tbsp. vegetable oil
- 1 garlic clove, finely chopped
- 1 tbsp. finely chopped peeled ginger
- 1 lb. ground pork
- 1 tbsp. toasted sesame oil
- 1/4 head of green cabbage, thinly sliced
- 1/2 yellow onion, thinly sliced
- 1 cup shredded carrot
- 1/4 cup reduced-sodium soy sauce
- 1 tbsp. sriracha
- Kosher salt, to taste
For Garnish
- 1 scallion, thinly sliced
- 1 tbsp. toasted sesame seeds
Instructions
- Heat aromatics: In a large skillet over medium heat, heat the vegetable oil. Add the finely chopped garlic and ginger, cooking and stirring until fragrant, about 1 minute.
- Cook ground pork: Add the ground pork to the skillet. Break up the meat into small pieces with a wooden spoon and cook until browned in parts and fully cooked through, about 8 to 10 minutes.
- Add vegetables and sauce: Push the cooked pork to one side of the skillet and pour in the toasted sesame oil into the empty space. Add the thinly sliced cabbage, onion, and shredded carrot. Stir to combine all ingredients with the pork. Pour in the reduced-sodium soy sauce and sriracha sauce. Continue cooking and stirring frequently until the cabbage is tender, about 5 to 8 minutes. Season with kosher salt to taste.
- Serve and garnish: Divide the pork and vegetable mixture evenly among serving bowls. Top each serving with thinly sliced scallions and toasted sesame seeds for added flavor and texture.
Notes
- These low-carb egg roll bowls are keto and paleo friendly, making them suitable for many diet plans.
- This dish is a quick and easy dinner recipe that can be prepared in under 35 minutes.
- Feel free to substitute ground pork with ground chicken or turkey for a lighter option.
- Adjust sriracha quantity to control the spice level according to your preference.
- For a gluten-free version, use gluten-free soy sauce or tamari.
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 419
- Sugar: 4 g
- Sodium: 766 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 82 mg
