Egg Roll in a Bowl

Get all of the deliciousness of a crispy pork egg roll in a bowl! They're made with seasoned ground meat, crunchy cabbage, or coleslaw mix that's seasoned with soy sauce and ginger, drizzled with sweet and sour sauce, and topped with crispy egg roll wrapper crunchies.

This recipe is everything you love about egg rolls-in a bowl! While my own mother always loves egg rolls (her favorite are my air fryer egg rolls) themselves as a meal, it feels a bit greasy.

I still like having some of that crunchy outside of an egg roll so I went ahead and cut up some of the egg roll wrappers into little squares to fry them. Mixing a few into the bowl gives it the perfect bite.

I already have a sweet and sour sauce recipe that we love (it’s in my previously mentioned air fryer egg roll recipe.) I cut the recipe down for drizzling on top of the egg roll in a bowl mixture.

Ingredients

• Ground Pork
• Coleslaw Mix or Chopped Cabbage
• Soy Sauce
• Minced Ginger
• Sliced Green Onions or Chives, for topping
• Sesame Seeds, for topping
• Ketchup
• White Sugar
• White Vinegar
• Water
• Corn Starch
• Egg Roll Wrapper Square Sheets
• Canola Oil

How to Make Egg Roll in a Bowl

Sweet and Sour Sauce

• Add ketchup, sugar, and white vinegar to a small saucepan and bring to a simmer. Whisk until sugar is dissolved. In a small dish, mix water and cornstarch. Bring the saucepan to a boil, then add the cornstarch mixture. Continue stirring as it thickens. Remove from heat and let cool.

Egg Roll Wrapper Crunchies

• Stack egg roll wrappers on top of each other and cut into small squares with a sharp knife.
• Heat a ½″ of canola oil in a skillet over medium-high heat. Once hot, work in batches adding the egg roll wrapper squares. Stir to evenly cook until they turn a light golden brown.

Egg Roll Mix

• Finely chop coleslaw mix or cabbage if not already done so.

• In a large skillet with deep sides, brown ground pork, about 5-7 minutes. Drain grease.
• Add coleslaw mix, soy sauce, and minced ginger to the pan and stir well. Cook until the cabbage is wilted.
• Serve with the egg roll mix in the bowl topped with crispy egg roll wrapper crunchies, a drizzle of sweet and sour sauce, sliced green onions, and sesame seeds.

Storing Leftovers

Egg roll in a bowl will typically last 3 to 4 days in the fridge when stored in an airtight container.

I store the fried egg roll wrapper squares in a resealable baggie at room temperature. Even 4-5 days later, they’re still crispy. I keep a paper towel lined in the baggie to absorb any grease that tends to come out as they sit.

Recommended Recipes

• Air Fryer Egg Rolls with Sweet and Sour Sauce
• Air Fryer Frozen Egg Rolls
• Chicken Stir Fry with Broccoli
• General Tso's Crispy Chicken
• High-Protein Cheeseburger Bowls
• Philly Cheesesteak Egg Rolls