Egg Roll in a Bowl

Egg roll in a bowl is the filling of an egg roll, the seasoned pork, cabbage and carrots, cooked in a skillet and eaten with a fork. There’s no wrapping and no frying.

A bag of coleslaw mix does the chopping for you, and cabbage is one of the cheapest vegetables in the store. One pound of ground pork and one bag of slaw make four servings.

It’s a one-pan dinner in about 25 minutes. For more low-cost dinners, see our cheap family meals under $10.

Ingredients and Swaps

• Ground pork: The classic egg roll flavor. Ground turkey or chicken work too.
• Coleslaw mix: Shredded cabbage and carrots. Half a head of cabbage and a grated carrot is the from-scratch version.
• Garlic and ginger: Fresh ginger has the most flavor. Use ½ teaspoon of ground ginger if needed.
• Soy sauce, rice vinegar and sesame oil: The seasoning that makes it taste like takeout.
• Sriracha mayo: Optional, for drizzling.

Tips for the Best Egg Roll in a Bowl

• Brown the pork well. Let it get crisp edges before adding anything else.
• Don’t overcook the cabbage. Three to five minutes is enough. It should be tender but still have some crunch.
• Use a big skillet. The cabbage starts out bulky and cooks down.
• Season at the end. Taste and add more soy sauce or vinegar as needed.

Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.

Cost: Ingredients – $8.14 from Walmart, $7.90 from ALDI · Per Serving – $1.97 to $2.04

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Egg Roll in a Bowl

All the flavor of a crispy egg roll without the wrapper: ground pork, shredded cabbage, carrots, garlic, and ginger stir-fried in a savory soy sauce. Fast, cheap, and low-carb.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Asian

Ingredients Method Notes

Ingredients

  

• 1 tablespoon vegetable oil
• 1 pound ground pork or ground turkey
• 1 small onion diced
• 3 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 1 bag (14 oz) coleslaw mix shredded cabbage and carrots
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 3 green onions sliced
• Sriracha mayo for serving, optional
• Sesame seeds for garnish

Method

 

1. Heat the oil in a large skillet over medium-high heat. Add the ground pork and onion and cook for 6–7 minutes, breaking up the meat, until browned. Drain excess fat.
2. Add the garlic and ginger and cook for 1 minute.
3. Add the coleslaw mix and cook for 4–5 minutes, stirring, until the cabbage is tender but still has a little crunch.
4. Stir in the soy sauce, rice vinegar, and sesame oil and toss to coat.
5. Top with green onions, sesame seeds, and a drizzle of sriracha mayo. Serve on its own or over rice.

Notes

• Make sriracha mayo by mixing ¼ cup mayonnaise with 1–2 teaspoons sriracha.
• Add a scrambled egg for extra protein.
• Crushed wonton strips on top add egg roll crunch.
• Use coconut aminos instead of soy sauce for a soy-free version.

How to Serve It

As is, for a lighter dinner, or over rice or noodles to stretch it. Crushed wonton strips or chow mein noodles on top add the egg roll crunch. For another quick cabbage dinner, try Beef and Cabbage Stir-Fry.

Storage and Reheating

• Refrigerate leftovers for up to 4 days. It’s a good meal-prep lunch.
• Reheat in a skillet or the microwave until hot.
• Freeze for up to 2 months. The cabbage softens after thawing.

Egg Roll in a Bowl Questions

How do I make the sriracha mayo?

Mix ¼ cup of mayonnaise with 1–2 teaspoons of sriracha.

Can I make it vegetarian?

Yes. Use crumbled firm tofu or chopped mushrooms in place of the pork.