This Pork Egg Roll in a Bowl is a delicious and easy dinner or even lunch. Keep all the savory flavors of an egg roll without all the rolling and work by whipping up this recipe. Keto-friendly, healthy, and ready in 15-20 minutes – you can’t beat that!
As you probably know, egg rolls and their close cousin, the spring roll, originated in Asia. Although this fact is debated among many, historians state that texts and other sources point to proof of egg roll type foods existing in ancient times, in and around Asia. The earliest known recipe recorded was from a chef in the 1930’s named Henry Low. It was for the Chinese cookbook he wrote while living in New York.
However they were created, egg rolls have become a household favorite. Sometimes I’m craving an egg roll, but don’t want to go through the long process of making them. So, I whipped up this pork egg roll in a bowl as a solution to that problem!
What’s In This Pork Eggroll In A Bowl?
- Ground Pork
- Granulated Garlic
- Ground Ginger
- Chicken Broth
- Soy Sauce
- Salt and Pepper
How to Make Pork Egg Roll Bowls
Make the pork – In a large pan and over medium heat, add some oil and allow it to heat up before adding in the ground pork. Saute it for about 6 minutes or until it’s almost finished cooking then push it to one side of the pan.
Add onion – In the other side of the pan, add the onion, garlic powder, and ginger powder. Saute until the onion is soft, then mix into the meat along with half of the soy sauce and your desired amount of sriracha sauce. Mix well.
Add the coleslaw – Add the coleslaw mixture to the pan, along with the rest of the soy sauce, broth, and more sriracha if desired. Saute for about 10 minutes or until the mixture becomes soft. Taste and add more soy sauce, etc. if needed.
Serve and enjoy – Serve in a bowl and garnish with a drizzle of sriracha if desired and enjoy!
Tips and Variations
- Ways to serve – If you don’t care as much about the keto-friendly aspect, you can serve this pork egg roll mixture over rice or noodles. More keto-friendly options you can go for are serving it in lettuce leaves like a wrap or just plain in a bowl. You could even try your hand at making your own keto egg roll wraps.
- Storage – Store in the fridge in an airtight container for up to 5 days. You can freeze this mixture in the same manner for up to three months.
- Switch onions – If you don’t prefer the purple onion, you can swap it out for chopped green onions.
- Coleslaw mix adjustments – Some coleslaw mixes don’t come with shredded carrot. If you’re not able to get your hands on the kind with the carrot included, simply add a half cup of shredded carrot to the pan when you add the cabbage mixture.
- Make it less spicy – If you can’t handle spice or just don’t prefer it, you can nix the sriracha sauce. This may remove a touch of the added flavor, but shouldn’t change the flavor too drastically.
- Make it spicier – If it’s not quite spicy enough for you, simply add more sriracha. It doesn’t take much to make it pretty spicy, but if it’s not quite spicy enough, adding more will definitely do the trick.
Are Egg Rolls Vegan?
Many egg rolls include pork or another type of meat, which means they’re not vegan. However, if you would like a vegan version, simply use vegetable broth instead of chicken and switch the pork out for something like tofu, chickpeas, or another protein suitable for the dish. This deconstructed pork egg roll in a bowl recipe is definitely very easy to make vegan and still just as easy with the changes.
If you tried out this delicious Pork Egg Roll Bowls recipe, I would love to hear about your experience in the comments below or on social media!
More Recipes You’ll Enjoy
Pork Eggroll in a Bowl
- 1 lb ground pork
- 1/4 cup onions
- 1 tsp granulated garlic
- 1/2 tsp ground ginger
- 14 ounces coleslaw
- 2 tbsp chicken broth
- 1 1/2 tbsp soy sauce
- salt and pepper to taste
- sriracha to taste
- Over medium heat, drizzle oil into a large pan and once warm add the ground pork. Saute it until almost cooked through, about 6 minutes, making sure to stir and break up the meat chunks so there aren’t any large pieces. Push the meat aside and add the onions, granulated garlic, and ginger powder.
- Saute it just until onions are soft, about 3 minutes. Once that happens, Stir in the meat and stir until well combined. Drizzle in half of the soy sauce and as much Sriracha as desired and give the ingredients a good stir.
- Add the coleslaw mix into the pan, drizzle the chicken broth over it then the remaining soy sauce and again as much Sriracha as desired. Saute until the coleslaw is completely soft, about 10 minutes. Taste and if needed add more soy sauce and/or Sriracha to your taste. Enjoy!
- If you can’t get a coleslaw mix with shredded carrot, simply add ½ cup to the pan when you add the cabbage mix.
- Instead of a purple onion, you could swap it for sliced green onions.
- To serve you can just do so in small bowls or you could also serve with lettuce to enjoy like wraps. And though of course this is meant to be a low-carb recipe if you wanted to you could also serve with some steamed white rice or over noodles of your choice.
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