Crispy Egg Roll in a Bowl: Better Than Takeout in 20 Minutes
Egg Roll in a Bowl is the best 20-minute weeknight meal. After making this many times, I’ve discovered the trick to the crispy texture that beats takeout every time. The golden, crispy edges and savory, umami-rich flavors will have your family begging for more. Keep reading for my tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Creamy Chicken Bowtie Pasta with Roasted Broccoli and Havarti and Baked Beef and Ricotta Stuffed Shells: The Ultimate Cheesy Comfort Food.
Why This Crispy Egg Roll in a Bowl: Better Than Takeout in 20 Minutes Is Pure Comfort
- Crispy edges that rival takeout
- Savory, umami-rich flavors
- Easy to make in just 20 minutes
- Customizable with your favorite veggies
What You'll Need for Crispy Egg Roll in a Bowl: Better Than Takeout in 20 Minutes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- ground pork
- coleslaw mix
- green onions
- garlic
- ginger
- soy sauce
- sesame oil
- sriracha (optional)
- garlic
- ginger
- soy sauce
- sesame oil
- sriracha (optional)
- Optional: sesame seeds
- Optional: chopped green onions
- Optional: crushed red pepper flakes
📝 Ingredient Notes
- ground pork: You can substitute ground turkey or chicken if you prefer.
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat distribution for perfect searing and crispy edges. → See on Amazon
- Meat Thermometer — Ensures your pork is cooked to a safe temperature every time. → See on Amazon
How to Make Crispy Egg Roll in a Bowl: Better Than Takeout in 20 Minutes
- Step 1: Heat a large skillet over medium-high heat. Add ground pork and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat.
- Step 2: Add coleslaw mix to the skillet and cook until the cabbage is tender and the edges are crispy, about 5-7 minutes.
- Step 3: Stir in minced garlic, ginger, soy sauce, sesame oil, and sriracha (if using). Cook for an additional 2-3 minutes, until the flavors are well combined.
- Step 4: Garnish with chopped green onions, sesame seeds, and crushed red pepper flakes (if desired). Serve hot and enjoy!
Cook's Tips for Perfect Crispy Egg Roll in a Bowl: Better Than Takeout in 20 Minutes
- Common mistake and fix: Overcooking can make the cabbage soggy. To prevent this, cook it just until tender and the edges are crispy.
- Pro tip: For extra crispy edges, cook the cabbage in a single layer and stir it as little as possible.
- Pro tip: Add a splash of chicken broth to the skillet if it starts to look dry. This will help steam the cabbage and prevent burning.
- Pro tip: Make it a meal by serving over steamed rice or noodles.
Storing & Reheating Crispy Egg Roll in a Bowl: Better Than Takeout in 20 Minutes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: The pork can be cooked ahead of time and refrigerated until ready to use.
Freezing Crispy Egg Roll in a Bowl: Better Than Takeout in 20 Minutes
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a spicier version, add more sriracha or use chili garlic sauce instead.
- Best substitution: Substitute the coleslaw mix with shredded cabbage and carrots for a similar texture.
- Make-ahead: The pork can be cooked ahead of time and refrigerated until ready to use.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If the cabbage is not tendering, add a splash of chicken broth to the skillet and cover it with a lid to steam it.
Want to level up this recipe?
Instant Pot — Perfect for cooking the cabbage to tender perfection while keeping it crispy. → Check price on Amazon
Crispy Egg Roll in a Bowl: Better Than Takeout in 20 Minutes
Ingredients
Main Ingredients
- ground pork
- coleslaw mix
- green onions
- garlic
- ginger
- soy sauce
- sesame oil
- sriracha (optional)
Seasonings
- garlic
- ginger
- soy sauce
- sesame oil
- sriracha (optional)
Optional Toppings
- sesame seeds
- chopped green onions
- crushed red pepper flakes
Instructions
- Step 1: Heat a large skillet over medium-high heat. Add ground pork and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat.
- Step 2: Add coleslaw mix to the skillet and cook until the cabbage is tender and the edges are crispy, about 5-7 minutes.
- Step 3: Stir in minced garlic, ginger, soy sauce, sesame oil, and sriracha (if using). Cook for an additional 2-3 minutes, until the flavors are well combined.
- Step 4: Garnish with chopped green onions, sesame seeds, and crushed red pepper flakes (if desired). Serve hot and enjoy!
Notes
- Chef tip: For a spicier version, add more sriracha or use chili garlic sauce instead.
- Best substitution: Substitute the coleslaw mix with shredded cabbage and carrots for a similar texture.
- Make-ahead: The pork can be cooked ahead of time and refrigerated until ready to use.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If the cabbage is not tendering, add a splash of chicken broth to the skillet and cover it with a lid to steam it.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
- Make ahead: The pork can be cooked ahead of time and refrigerated until ready to use.
Nutrition Per Serving
- Calories: 350
- Protein: 22g
- Fat: 24g
- Carbs: 15g
- Fiber: 3g
- Sugar: 6g
- Sodium: 1200mg
- Cholesterol: 70mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Egg Roll in a Bowl: Better Than Takeout in 20 Minutes FAQs
Yes, you can make the pork ahead of time and refrigerate it until ready to use. However, the cabbage is best cooked fresh for the best texture.
Overcooking can make the cabbage soggy. To prevent this, cook it just until tender and the edges are crispy.
Yes, you can cook the cabbage in the air fryer at 375°F (190°C) for 5-7 minutes, shaking the basket halfway through.
Shredded cabbage and carrots can be used as a substitute for coleslaw mix.
Yes, this recipe is naturally gluten-free. Just be sure to use gluten-free soy sauce or tamari if you have a gluten intolerance.
A Warm Final Note
I can’t wait for you to try Crispy Egg Roll in a Bowl: Better Than Takeout in 20 Minutes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
