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20 Minute Egg Roll in a Bowl

Egg roll in a bowl is basically what it's called. It's the inside of an egg bowl but in a bowl rather than in an egg roll. Simple! You could totally add crispy wontons on top or a sriracha aioli type of topping, but I wanted ours to be super simple, nourishing, and quick! It's super easy to make, especially since I used a lot of pre-cut & pre-chopped items. Lifesaver!
Cook Time20 mins
Course: Main Course
Cuisine: Chinese
Keyword: 20 minute dinner, 20 minutes, bowl, dairy free, dinner, easy dinner, egg roll, fast dinner, gluten free, lunch, meal prep
Servings: 4


  • 1 lb ground pork
  • 1 tbsp fresh ginger minced
  • 3-4 cloves garlic chopped
  • 1 tbsp sesame oil
  • 18-24 oz bag of coleslaw mix
  • ¼ cup soy sauce
  • 1 tbsp sriracha
  • ¼ cup green onions (white parts only) chopped
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • sesame seeds for sprinkling
  • 1 cup brown rice


  • In a small pot, prepare your rice per the package instructions.
  • In a large pan (or wok), heat sesame oil. Add in garlic and ginger and saute for about a minute until fragrant.
  • Add in the ground pork, sea salt, and pepper and cook until browned. Make sure to break up the pieces.
  • Remove the pork once it's cooked through and set aside in a bowl.
  • In the same pan, add another little drizzle of oil. Pour in the coleslaw (I used 24 oz because I wanted a lot of veggie, feel free to decrease!), green onions, soy sauce and sriracha. Cook until cooked down and tender.
  • Add the pork back in and mix until everything is incorporated.
  • Pour rice in your bowl, top with the egg roll mixture, and garnish with sesame seeds and the green parts of the green onions if you'd like! Enjoy!


For Storing: Store in an airtight container in the fridge for 3-4 days.