Why You’ll Love this Asian Egg Roll Bowl
If you’re looking for a quick weeknight dinner that delivers all the flavor of your favorite takeout without the guilt, this Asian Egg Roll Bowl is about to become your new best friend.
I’m talking about a deconstructed egg roll that takes just minutes to prepare, with all that savory goodness in one bowl.
What’s not to love? It’s low-carb, packed with veggies, and has that perfect balance of umami flavors from the soy sauce, hoisin, and sesame oil.
The crispy cabbage maintains that egg roll texture we crave, minus the deep frying. And cleanup? Just one pan.
What Ingredients are in Asian Egg Roll Bowl?
To make this delicious Asian Egg Roll Bowl, you’ll need a handful of pantry staples and fresh ingredients that combine to create that unmistakable egg roll flavor, minus the wrapper and deep frying. The beauty of this recipe lies in its simplicity—common ingredients coming together to create something that tastes like it took hours, not minutes. Ready to transform your dinner table with minimal effort?
- 1/4 cup low sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon onion powder
- 2 tablespoons sesame oil
- 4 scallions, thinly sliced, plus more for garnish
- 3 garlic cloves, minced
- 1 teaspoon minced ginger
- 1 pound ground pork
- 1 (14 ounce) bag coleslaw mix
- Salt and pepper, to taste
- Sesame seeds, for garnish
- Sweet and sour sauce, for garnish
Feel free to adapt this recipe to what you have on hand. Not a pork fan? Ground chicken or turkey works beautifully as a substitute. For a vegetarian version, crumbled tofu or even mushrooms can step in nicely. The coleslaw mix is a time-saving miracle, but you could certainly shred your own cabbage and carrots if you prefer. And don’t skip the garnishes—those sesame seeds and fresh scallions add both visual appeal and textural contrast that elevates the entire dish from simple weeknight meal to something that feels special.
How to Make this Asian Egg Roll Bowl
Making this Asian Egg Roll Bowl is invigoratingly straightforward—exactly what we need on busy weeknights when takeout seems tempting. Start by creating your sauce base, whisking together 1/4 cup low sodium soy sauce, 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, and 1 teaspoon onion powder in a small bowl. This combination creates that unmistakable umami-sweet-tangy foundation that makes egg rolls so craveable. Set this mixture aside while you handle the rest of the cooking process.
Next, heat 2 tablespoons of sesame oil in a large nonstick skillet over medium heat. When the oil is shimmering (but not smoking), add your aromatics—4 thinly sliced scallions, 3 minced garlic cloves, and 1 teaspoon minced ginger. Let these fragrant ingredients dance in the hot oil for just 30-60 seconds until they become aromatic. Don’t let them brown, or they might turn bitter.
Now it’s time for the protein; add 1 pound of ground pork to the skillet, breaking it up with a wooden spoon as it cooks through, which should take about 6-7 minutes. Season with salt and pepper to taste, creating layers of flavor as you go.
Once your pork is cooked, it’s time for the vegetable star of the show—add the entire 14-ounce bag of coleslaw mix to the skillet. Toss everything together and continue cooking until the cabbage wilts and becomes tender, approximately 5-6 minutes. For the best results, consider using a premium soup pot that offers even heat distribution and prevents scorching of delicate ingredients.
Pour your reserved sauce over the mixture, stirring to guarantee every bite gets coated in that delicious flavor, and let it cook for 2-3 minutes more to meld the flavors together. For an outdoor cooking experience that takes this dish to the next level, consider preparing it on an outdoor flat top grill for enhanced flavor distribution and easy cleanup.
The final touch? Drizzling with sweet and sour sauce and sprinkling with sesame seeds and additional sliced scallions before serving. The result is a bowl of comfort that delivers all the satisfaction of an egg roll, minus the deep-fried guilt.
Asian Egg Roll Bowl Substitutions and Variations
While that bowl of deconstructed egg roll goodness offers the perfect weeknight solution, the beauty of this recipe lies in its flexibility.
I can’t get enough of how easily you can customize it!
Swap ground pork for chicken, turkey, or tofu for a lighter option.
Not a fan of coleslaw mix? Shredded Brussels sprouts or broccoli slaw work beautifully.
For a spicy kick, add sriracha or chili crisp to the sauce.
Need it gluten-free? Use tamari instead of soy sauce.
The garnishes are your playground too—try crispy wonton strips, chopped peanuts, or a drizzle of chili oil.
What to Serve with Asian Egg Roll Bowl
Although this Asian Egg Roll Bowl stands perfectly on its own, pairing it with complementary sides elevates the meal from simple weeknight solution to satisfying feast.
I love serving steamed rice or cauliflower rice alongside, perfect for soaking up that delicious sauce.
Some crispy vegetable spring rolls or crab rangoons make wonderful appetizers, don’t you think?
For a revitalizing contrast, try a simple cucumber salad with rice vinegar dressing.
Want something light? A small bowl of miso or egg drop soup works beautifully.
And for dessert, fresh mango slices or fortune cookies provide that sweet ending every Asian-inspired meal deserves.
Final Thoughts
This Asian Egg Roll Bowl recipe has truly become one of my favorite weeknight solutions. It gives you all those incredible egg roll flavors without the hassle of wrapping and frying.
And honestly, who’s time for that on a busy Tuesday night?
I love how customizable it’s too—swap in ground chicken or turkey if you prefer, add extra veggies, or kick up the heat with some sriracha.
The whole dish comes together in about 20 minutes, which means less time cooking and more time enjoying. Perfect for those nights when takeout is tempting, but homemade is so much better.
