Introduction

Ever crave that irresistible crispy exterior and savory cabbage-filled goodness of a traditional egg roll, but don't want to spend an hour deep frying or dealing with messy oil splatters? That's where this egg roll in a bowl comes in. This clever one-skillet wonder gives you all those authentic egg roll flavors—without any of the fuss. Ground pork and shredded cabbage are cooked together with garlic, ginger, and soy sauce, then topped with crispy chow mein noodles for that unmistakable crunch. It's family-friendly, budget-friendly, and honestly, easier than ordering takeout. Whether you're feeding a hungry family on a weeknight or looking for a dish that actually tastes homemade (because it is), this egg roll in a bowl will become your go-to recipe. Serve it as a light main course or pair it with rice for something more substantial.

Ingredients

1 pound ground pork (or ground chicken or beef)
1 small head of cabbage, shredded (about 6 cups)
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
3 green onions, chopped (white and green parts separated)
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon rice vinegar
1/2 teaspoon white pepper
2 tablespoons vegetable oil
1 can (3 ounces) chow mein noodles, for topping
Salt to taste
Optional: red pepper flakes for heat

Instructions

Step 1: Cook the Ground Meat Heat the vegetable oil in a large skillet over medium-high heat. Add the ground pork and cook for 5-7 minutes, breaking it apart as it cooks, until it's browned and cooked through. Drain any excess fat if needed.

Step 2: Add Aromatics Reduce heat to medium. Add the minced garlic and ginger, stirring constantly for about 1 minute until fragrant. This step brings out all those comforting Asian flavors.

Step 3: Add the Cabbage Stir in the shredded cabbage along with the white parts of the green onions. Cook for 8-10 minutes, stirring occasionally, until the cabbage is tender but still has a bit of texture. You want it soft enough to eat easily, but not mushy.

Step 4: Season the Mixture Pour in the soy sauce, sesame oil, and rice vinegar. Add the white pepper and stir everything together until well combined. Taste and adjust seasoning with salt if needed. The mixture should be flavorful and slightly glossy from the oils.

Step 5: Top with Noodles and Garnish Transfer the mixture to a serving bowl or platter. Top with the crispy chow mein noodles and sprinkle the green parts of the green onions over the top. Serve immediately while the noodles are still crunchy.

Tips & Variations

Make It Healthier Skip the chow mein noodles entirely, or use just a small handful for crunch. The dish is delicious on its own and works perfectly as a low-carb option if you're watching your intake. You could also serve it over cauliflower rice or regular rice for a complete meal.

Protein Swaps Ground chicken and ground beef work just as well as pork. Turkey is another excellent option if you prefer leaner meat. You can even use a combination of meats for extra flavor.

Add More Vegetables Feel free to throw in shredded carrots, sliced water chestnuts, or diced bell peppers along with the cabbage. Mushrooms and snap peas are also great additions that don't require much extra cooking time.

Make It Spicy Add sriracha, red pepper flakes, or fresh Thai chili peppers if you like heat. A teaspoon of sriracha mixed into the sauce gives a nice kick without overwhelming the dish.

Prep Ahead Tip You can shred your cabbage and chop your aromatics the night before. Store them separately in airtight containers, and the actual cooking will take just 15 minutes when you're ready to eat.

How to Serve & Storage

Serve this egg roll in a bowl as a standalone dish, or pair it with steamed white rice, brown rice, or cauliflower rice for a more filling meal. You can also serve it over a bed of lettuce for a lower-carb option.

Storing Leftovers Transfer any leftovers to an airtight container and refrigerate for up to 3 days. The cabbage mixture and noodles are best stored separately so the noodles don't get soggy. Simply reheat the cabbage mixture in a skillet and add fresh chow mein noodles on top before serving.

Freezing The cooked cabbage and pork mixture freezes beautifully for up to 3 months. Freeze it without the noodles. Thaw in the fridge overnight, reheat gently on the stovetop, and top with fresh crispy noodles before serving.

Frequently Asked Questions

Can I make egg roll in a bowl ahead of time? Absolutely! You can cook the cabbage and meat mixture up to 2 days ahead and store it in the fridge. Just wait to add the crispy noodles until right before serving so they stay crunchy. Reheat gently in a skillet before topping.

Can I use a different type of meat? Yes, this recipe is very flexible with proteins. Ground chicken, beef, turkey, or even shrimp work wonderfully. Adjust cooking times slightly depending on what you choose. Ground chicken may cook a bit faster than pork.

Is this recipe freezer-friendly? The cabbage and meat filling freezes excellently for up to 3 months. However, don't freeze it with the chow mein noodles already added. Freeze the filling separately and add fresh noodles after reheating.

Can I make this without soy sauce? If you're avoiding soy sauce for dietary reasons, tamari (gluten-free soy sauce) or coconut aminos are good substitutes. They'll give you that savory depth you're looking for.

How can I make this lower in sodium? Use reduced-sodium soy sauce or tamari, and taste before adding extra salt. You can also increase the vinegar and sesame oil slightly for more flavor without relying as much on salt.

Is this recipe suitable for meal prep? Yes, but with a note: store the noodles separately from the cooked cabbage mixture to prevent sogginess. Portion out the cabbage and meat into containers, and pack the noodles in a separate compartment or bag. Assemble just before eating.