Egg Roll in a Bowl is a fresh take on traditional egg rolls, swapping the wrapper for a bowl and skipping the deep fryer. This easy skillet dish packs in crispy wontons, tender cabbage, carrots, pork and classic Chinese flavors. Serve it up for a quick, veggie-loaded dinner the whole family will love.
Can I use coleslaw mix instead of shredding cabbage?
- Yes, absolutely! Just give it a rough chop if the pieces are very thick.
What about shredding carrots – is there a faster way?
- Use the shredding side of a box grater or grate on the large holes of a cheese grater.
Do I need a wok or a special pan?
- A regular large skillet or frying pan works fine. You want something with higher sides.
What if I can’t find sake or rice wine?
- Substitute mirin, dry sherry, chicken broth or just leave it out.
Can I prep the components ahead of time?
- Yes! Prep veggies and sauce up to 3 days ahead. Cook meat just before serving.
Is there a shortcut for crispy wontons?
- Use fried wonton strips from an Asian market or top with chow mein noodles instead.
Ingredients (Makes 2 servings):
- 3-4 wonton wrappers, cut into 1/4 inch strips
- 1 tsp vegetable oil
- 8 oz ground pork
- 2 cups shredded green cabbage (1/2 small head)
- 1 large carrot, julienned or peeled into strips
- 1/2 red bell pepper, julienned (optional)
- 2 green onions, sliced, extra for garnish
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sake or rice wine (optional)
- 1 tsp sesame oil
- 1 tsp white sugar
- 1 tsp freshly grated ginger
- 1/4 tsp cayenne pepper
- 1/4 tsp white pepper or black pepper
- 1/2 tsp ketchup
- 1/2 tsp cornstarch
- Preheat oven to 350°F. Cut wonton wrappers into 1/4 inch strips. Drizzle vegetable oil over strips and toss to coat. Spread out in single layer on baking sheet. Bake for 10-12 minutes, until golden brown and crispy. Set aside.
- Meanwhile, prep vegetables. Shred cabbage by slicing it thinly across the leaves into shreds. Julienne or peel carrot into matchsticks. Julienne red pepper if using. Slice green onions. Mince garlic.
- In a small bowl, make sauce by whisking together soy sauce, rice vinegar, sake or rice wine, sesame oil, sugar, ginger, cayenne, white pepper, ketchup and cornstarch. Set aside.
- Heat large skillet over medium-high heat. Add ground pork and cook, breaking up meat, until browned, about 5 minutes.
- Add cabbage, carrot, red pepper, garlic and green onions. Cook 1-2 minutes, just until vegetables start to soften.
- Stir in prepared sauce and cook 1 minute more until thickened. Remove from heat.
- Transfer pork and vegetable mixture to a bowl. Top with crispy wonton strips and extra sliced green onions. Enjoy!
- Use a mandoline slicer or food processor to quickly shred the cabbage and carrots. You can also use a pre-shredded slaw mix to save time.
- When buying ground pork, opt for a fattier ratio like 80/20. The extra fat helps the pork brown and adds flavor.
- If the pork sticks, add a bit of oil to the pan. You can also deglaze with a splash of rice wine vinegar.
- For maximum flavor, season between steps. Sprinkle salt, pepper and extra soy sauce to taste.
- Play with protein ratios. Use half pork and half chicken or turkey for a lighter version.
- Meal prep tip: Brown the meat and veggies but don’t add sauce. Mix together when ready to eat.