All the ingredients we love in classic Chinese Egg Rolls come together in this Egg Roll Stir Fry recipe. This is an irresistible bowl of deconstructed egg rolls and you’re going to love it.
Don’t skip the crispy fried wonton strips on top to give your meal a true egg roll flavor and crunch!
Egg Roll Skillet
It’s not exactly a secret that I love Chinese food. From Kung Pao Chicken to Egg Drop Soup, very few things make me happier than all those garlicky savory-sweet flavors coming together in one meal.
Most of the time, I prefer to skip the take out order and make my own favorite Chinese inspired recipes at home–it’s usually just as fast and way more budget-friendly.
However, when it comes to egg rolls I don’t always have the time or patience to wrap the filling in individual egg roll wrappers.
That’s where this deconstructed egg roll comes to the rescue! This dish is everything I love about pork egg rolls made in a quick and easy Egg Roll Stir-Fry.
If you could happily eat a whole meal of just egg rolls then you’re going to LOVE this Egg Roll in a Bowl!
Deconstructed Egg Rolls
Cooked in a skillet, this easy weeknight meal is exactly what the name suggests: an egg roll unwrapped, deconstructed and served in a bowl.
While you could make a similar eggroll in a bowl with ground beef or ground turkey, I’m partial to the ground pork in this version. The pork is cooked with fresh ginger and garlic for that authentic flavor I can’t get enough of.
The ginger and chili paste in this egg roll stir-fry give the dish a bit of a kick that replicates the best egg rolls from my favorite Chinese restaurants.
Soy sauce and 5-Spice complete the irresistibly savory flavor profile while just a touch of cornstarch helps the sauce thicken up to the perfect texture.
I used a bag of coleslaw mix to make this even quicker and easier. Pick a variety with sliced carrots in the mix for even more color and crunch.
Egg Roll Stir Fry
Finishing the recipe with sliced green onions and wonton strips on top gives the meal a wonderful “crunch” factor reminiscent of biting into an egg roll or Spring Roll with a crisp wonton wrapper.
Served over rice, this is a lightning-fast dinner that my family is always excited to devour!
This is a favorite for easy lunches and dinners too. I recommend keeping the wonton strips separate and adding them just before serving. (If you store the stir fry with the wonton chips stirred into it, they will soften and won’t be near as lovely.)
This way we can refrigerate the leftovers and add that awesome crunch right before serving.
The most time-consuming part of any stir-fry recipe is always chopping the vegetables (at least for me). I love that when I make this egg roll skillet there’s hardly any chopping, dicing or slicing involved.
Other than the garlic and ginger, all you have to do is tear open a bag of coleslaw cabbage mix. Whenever I notice ground pork is on sale, I grab a couple of pounds to stash in the freezer. That way, we can make this recipe anytime we’re craving it.
I can’t emphasize how little work this recipe requires in comparison to the amazing taste it delivers. I hope you like it as much as my family does!
Deconstructed Egg Roll Recipe
- Warm the oil in a large skillet over medium-high heat. Add the pork, ginger, and garlic to the skillet, crumbling the meat as it cooks until the pork has cooked through. Drain any liquids from the pan, if necessary.
- Sprinkle with cornstarch, five-spice. Stir to coat. Add the soy sauce, sesame oil, and chili paste. Continue cooking until the sauce forms, about 2 minutes. Add the cabbage, toss to mix and cover with a lid for 2-3 minutes.
- When the cabbage is bright green and slightly wilted, serve over rice. Sprinkle with green onions and top with wonton strips, if desired.
Recipe Notes
- This recipe makes a generous amount because I love having leftovers to reheat for lunch the next day. Try the egg roll filling inside of lettuce leaves for a tasty lunchtime lettuce wrap!
- No wonton strips at the store? No problem? Egg Roll in a Bowl is still delicious without, it just won’t be quite as crunchy. You can make your own wonton strips or substitute another variety of crunchy Chinese noodles if desired.
Egg Roll Recipes
Love egg rolls of all kinds? Me too; both traditional and not-so-much. Try these Chicken Cordon Bleu Egg Rolls and these Italian Eggrolls next.
You’ll also want to add Baked Filipino Lumpia (egg rolls made Filipino style!) and the deconstructed egg roll version, Lumpia Skillet to your list.
Egg Roll in a Bowl is the easy skillet dinner you need on your menu this week!
Egg Roll Stir Fry
Ingredients
- 1 tablespoon olive oil
- 1 pound ground pork
- 2- inch piece of fresh ginger minced
- 4 cloves garlic minced
- 1 teaspoon cornstarch
- ½ teaspoon Chinese five-spice
- ¼ cup low sodium soy sauce
- 2 teaspoons sesame oil
- 2 tablespoons chili paste
- 16 ounces coleslaw mix preferably with thinly sliced carrots in the mix
- kosher salt, adjust to taste, only as needed
- Cooked rice for serving
- Thinly sliced green onions for topping
- Wonton strips for topping
Instructions
- Warm the oil in a large skillet over medium high heat. Add the pork, ginger, and garlic to the skillet, crumbling the meat as it cooks until the pork has cooked through. Drain any liquids from the pan, if necessary.
- Sprinkle with cornstarch, five-spice. Stir to coat. Add the soy sauce, sesame oil, and chili paste. Continue cooking until the sauce forms, about 2 minutes. Add the cabbage, toss to mix and cover with a lid for 2-3 minutes.
- When the cabbage is bright green and slightly wilted, taste and add salt, only as needed. Serve over rice. Sprinkle with green onions and top with wonton strips, if desired. Enjoy!
Notes
Nutrition
JoAnne says
Just printed this off as it looks like an easy and fast recipe and I yummy recipe. Will give it a try soon.
Mary Younkin says
I hope that you love it as much as we do, JoAnne!
Johnnie says
Hello, I really would love to make the Spring Roll Skillet, but is there a way to cut the sodium content lower? I am on a salt free or low salt diet.
Thank you
Mary Younkin says
I usually make this with low sodium soy sauce, Johnnie. Other than that, I don’t know of any other ways to lower the salt content.
Crystal says
This sounds fantastic, I’m wondering does it freeze well?
Mary Younkin says
Sure, Crystal. Just wait to add the wonton chips until you’re ready to eat it.
Amanda says
I made this tonight and it was delicious! Super quick and easy and I am by no means a regular cook.
Mary Younkin says
That’s awesome, Amanda! I’m glad you liked it!
Smitha says
I’ve made at least 5 others and pinned about 15 more egg roll in a bowl recipes. This is my favorite by far. Something about that corn starch 5 spice combo is killer! So good. We all gobbled it up for dinner!
Mary Younkin says
I’m so happy you enjoyed it, Smitha!
debbie says
good morning is old bay spice the same? and can i use ginger powder?
Mary Younkin says
Old Bay Spice is not the same as Chinese 5 Spice. Fresh ginger is key to the authentic flavor in this recipe, Debbie.
Liz says
Recipe says five servings, but I have two very hearty eaters and then both of us women. I am unsure if I need to double the recipe or will it stand as is for anyone going back for seconds or thirds ? Thanks for the insight!
Mary Younkin says
Definitely make two batches if you’re looking forward to leftovers or seconds, Liz.
Michelle says
Yum, this is delicious. I added a squeeze of a half lime and took it in a Thai direction. So good both ways.
Mary Younkin says
I’m so glad you liked it, Michelle!
Mireille says
I made it with , ground turkey, and I used a package of a coleslaw. I use sriracha sauce instead of hot chili sauce and we topped it off with a pinch of Chow Mein noodles for crunch.
Mary Younkin says
That sounds delicious, Mireille. I’m glad you’re enjoying the recipe.
Tami Toppen says
Very good! Made it exactly as recipe except I did not have the pepper psst so substituted Sriracha . Very good anytime meal.
Mary Younkin says
So glad you like it, Tami.
Deborah D says
I want to try broccoli slaw in place if the coleslaw. Have you ever tried it?
Mary Younkin says
I haven’t tried it myself, Deborah, but it should work fine.
Charlyene says
I made this for us last week and my husband was in heaven. The next day I heated it up, put an egg on top Wala he had breakfast. I did change it a little. Added sliced celery and water chestnuts other then that followed the recipe. Love your blog.
Mary Younkin says
I’m so glad you like it, Charlyene!
Jo says
I made this for dinner tonight – a few tweaks to the recipe – used a food processor to grate up a carrot and some pak choy, and added sweetcorn; and used Chipotle sauce and a pinch of chilli flakes instead of chilli sauce. Served with cauliflower rice to really boost the veg content 🙂
Really quick and easy – I’ll definitely do this again. Next time, I may throw in a little hoisin sauce as well.
Mary Younkin says
I’m so glad you liked it, Jo. I’m loving your variations too!
Molly says
This is so easy and quick to make. Best part is, it tastes like you cooked all day. So delicious, thank you for this recipe!!!
Mary Younkin says
I’m so glad you enjoyed it, Molly.
Kim Bradley says
I am about to make this tonight for dinner and I could not find fresh ginger. Can I use ginger powder? If so how much.
Mary Younkin says
Unfortunately, powdered ginger just doesn’t work the same way for this type of recipe, Kim. You can skip it, but the stir fry won’t have the same depth of flavor as with the ginger.
Sarah says
The egg roll in a bowl is a fabulous recipe!! Made it tonite and my husband and I LOVED it!
Thanks for this quick and flavorful dish!
Rachel says
Love this, and so do the kids! We use fried tofu to make it vegetarian. YUM.
J Menig says
Since I like the ingredients in this recipe I halved it and made for dinner tonight. May have done something wrong but did not like it.. sorry.
Mary Younkin says
Hmm sorry to hear that, we love it at our house.
Mary J says
My husband was skeptical because of the garlic he could smell as I cooked the ground pork. He was pleasantly surprised and I loved it. Will definitely make on a regular basis when we want egg rolls.
Mary Younkin says
That is great to hear, Mary.
Richard says
Stupid question.
About how much is “2 inch piece of fresh ginger”?
Ginger can be thin or thick and variety of sizes an shape.
1 TBLS?
2 TBLS?
Mary Younkin says
I would estimate it at about 2 tablespoons, Richard.