Inside-out egg rolls, also known as egg roll in a bowl, is an easy 30-minute dinner serving up well-seasoned ground pork with crisp, fresh cabbage and savory ingredients like garlic, ginger, green onion, and soy sauce.
Packed with lean protein and bursting with flavors, inside-out egg rolls are a great option for a main dish when something low-carb is what you're craving.
Most of the time, we like to eat this unstuffed egg roll as is, and this makes dinner even easier and quicker to prepare. But when we are in the mood for some sticky rice, then a steaming bowl goes really well with the ground pork, fresh cabbage, and umami seasonings in this egg roll in a bowl.
If you enjoy the concept of these bowl-type dinners, then you'll love my cheeseburger bowl recipe, which is also low-carb, and my beef teriyaki bowls.
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Ingredients
Here is a summary of the ingredients you'll need to make these deconstructed egg rolls in a bowl the whole family will enjoy:
Ingredient Notes
- Ground pork: I use ground pork in this recipe because it is mild in flavor, so the other flavors stand out in the dish. It is also more in line with traditional egg rolls made with egg roll wrappers.
- Coleslaw mix: This recipe is made super easy for busy weeknights because I've based it on a bag of coleslaw mix you can buy at the grocery store. If you can't find coleslaw mix, no worries, because I've included the substitution below and in the recipe card.
- Sesame oil: I've used toasted sesame oil in this recipe because of its rich, nutty flavor that pairs well with aromatics like fresh ginger and garlic, and is a great addition to this dish.
- Dark soy sauce: This is a type of soy sauce that is darker, thicker, and richer in flavor than regular or low-sodium soy sauce. It adds wonderful color, depth, and complexity to this dish and makes a big difference. I highly recommend you try it!
- Sriracha sauce: This hot sauce is spicy, tangy, garlicky, and a bit sweet. Maybe not traditional in an egg roll, but the flavor complements the pork and aromatics in this egg roll-in-a-bowl recipe.
See the recipe card below for all the ingredients and measurements.
Substitutions
- Substitute with mild meat like ground turkey and ground chicken.
- Finely shredded green cabbage is a substitute for coleslaw mix; you will need a total of 4 cups. A grated carrot can be added, too, for a nutritional boost and color.
- If you don't like cilantro, substitute it with freshly chopped Italian flat-leaf parsley.
Variations
- If you want to use ground beef or ground lamb in this recipe, this variation would work. However, remember that these two meats are much stronger in flavor and will alter the final dish.
- Crumbled tofu is a variation if you want to keep the inside-out egg roll bowls vegetarian or vegan.
- Coconut aminos make a good soy sauce alternative, especially if you follow a gluten-free or soy-free diet.
- If you'd like to add some crunch to these pork egg rolls in a bowl, water chestnuts are a common ingredient used in Asian cuisine and would fit the bill nicely.
- Instead of Sriracha, try hoisin sauce, which is sweeter and thicker, if you don't want to add spiciness to the dish.
How to Make Inside-Out Egg Rolls in a Bowl:
Step-by-step-Instructions
These unstuffed egg roll bowls are low-carb, great for a keto diet (simply choose ground pork with a higher fat content), and quick to make because I use a pre-shredded coleslaw mix. It's a great recipe, I know you'll love it.
Step 1: Sauté pork. In a large skillet over medium-high heat, add the sesame oil and heat for 1 minute. Add the ground pork and sauté until cooked through and most of the juices have evaporated, about 6-8 minutes.
Step 2: Add garlic and ginger. Add the garlic and ginger and sauté until fragrant, about 30 seconds.
Step 3. Add soy sauce and Sriracha. Add both soy sauces and Sriracha to deglaze the pan, scraping up any fond stuck to the bottom. This should take 1-2 minutes.
Step 4. Add coleslaw mix. Add the coleslaw mix or chopped cabbage and toss to combine with the cooked pork. Lower the heat to medium, cover, and cook for 3-5 minutes, stirring occasionally, until the cabbage wilts.
Step 5. Add green onion, cilantro, and sesame seeds. Off the heat, add the green onion, cilantro, and sesame seeds and toss to incorporate.
Step 6. Serve. Serve with basmati rice, brown rice, or your favorite noodles. Garnish with green onions, sesame seeds, and a drizzle of sriracha or wasabi mayonnaise. Enjoy.
Secrets for Success
- Have all the ingredients washed and prepped before starting, because this recipe is quick to make, and you want to ensure everything is ready to go once you start cooking the meat.
- Whenever you cook raw meat, and your cooking utensil touches it, always be sure to either wash that utensil or use another clean one before continuing with the recipe. You don't want to cross-contaminate the dish with a utensil that touches raw meat.
Storage
Store leftovers in an airtight container for up to 3-4 days.
Make Ahead
This healthy dinner is a good one to include in your weekly meal prep because it reheats nicely and keeps for a few days in the refrigerator.
Reheating
Reheating individual portions in the microwave for 1 ½-2 minutes is the easiest, fastest way to reheat leftovers.
Recipe FAQs
An Inside-Out Egg Roll in a Bowl is the filling you might typically find inside an egg roll, but without the egg roll wrapper or dough that holds it together. It's essentially a bowl of egg-roll filling, or a deconstructed egg roll.
It can be, but "healthier" means different things to different people. If you cannot eat gluten, this option is certainly healthier because there is no wheat wrapper holding the egg roll filling together. And if you are concerned about simple carbs or fat (egg rolls are normally fried), then this will be the healthier option for you.
Yes, you can make these deconstructed egg rolls vegetarian or vegan by substituting the ground meat with crumbled tofu.
Recipe
Inside-Out Egg Rolls (in a bowl EASY & low-carb)
Equipment
- large skillet
- chopping knife
- cutting board
- measuring cups and spoons
- wooden spoon or spatula
Ingredients
Egg Roll Bowls
- 2 tablespoons sesame oil, toasted sesame oil
- 1 pound ground pork, extra-lean ground
- 2 tablespoons garlic, finely minced
- 3 tablespoons fresh ginger, finely minced
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Sriracha, or other garlicky, sweet chili sauce
- 4 cups cabbage, shredded or 1 (12 ounce/340 gram) bag of coleslaw mix
- 5 green onions, washed and sliced thin
- ½ cup cilantro, washed and roughly chopped
- 1 tablespoon sesame seeds
Garnish and Serving Ideas
- garnish with green onion and a sprinkle of sesame seeds
- serve with a drizzle of Sriracha or wasabi mayonnaise
- serve with rice or noodles if you like
Instructions
- Sauté pork. In a large skillet over medium-high heat, add the sesame oil and heat for 1 minute. Add the ground pork and sauté until cooked through and most of the juices have evaporated, about 6-8 minutes.2 tablespoons sesame oil, 1 pound ground pork
- Add garlic and ginger. Add the garlic and ginger and sauté until fragrant, about 30 seconds.2 tablespoons garlic, 3 tablespoons fresh ginger
- Add soy sauce and Sriracha. Add both soy sauces and Sriracha to deglaze the pan, scraping up any fond stuck to the bottom. This should take 1-2 minutes.3 tablespoons low-sodium soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon Sriracha
- Add coleslaw mix. Add the coleslaw mix or chopped cabbage and toss to combine with the cooked pork. Lower the heat to medium, cover, and cook for 3-5 minutes, stirring occasionally, and cook until the cabbage wilts.4 cups cabbage
- Add green onion, cilantro, and sesame seeds. Off the heat, add the green onion, cilantro, and sesame seeds and toss to incorporate.5 green onions, ½ cup cilantro, 1 tablespoon sesame seeds
- Serve. Serve with basmati rice, brown rice, or your favorite noodles. Garnish with green onions, sesame seeds, and a drizzle of sriracha or wasabi mayonnaise. Enjoy.
Notes
- Have all the ingredients washed and prepped before starting because this recipe is fast to make, and you want to ensure everything is ready to go once you start cooking the meat.
- Whenever you cook raw meat, and your cooking utensil touches that meat, always be sure to either wash that same cooking utensil or use another clean one before continuing with the recipe. You don't want to cross-contaminate the dish with a utensil that touches raw meat.
Frank says
That is one tasty dish !
Still delicious when reheated !
Donna Poirier says
Thank you Frank! And you're right, this dish reheats beautifully and makes for great leftovers 😊