Crispy Egg Roll in a Bowl – Better Than Takeout

Egg Roll in a Bowl

After making this Crispy Egg Roll in a Bowl dozens of times, I’ve discovered the trick to getting that perfect crispy texture every time. The warm, savory aroma will fill your kitchen and make your family beg for this better-than-takeout dinner. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Smothered Chicken and Easy Pecan Crunch Glazed Bites.

Crispy Egg Roll in a Bowl on a dark wooden surface
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Why This Crispy Egg Roll in a Bowl – Better Than Takeout Is Pure Comfort

  • Crispy texture just like takeout
  • Packed with flavor from garlic, ginger, and soy sauce
  • Easy to customize with your favorite veggies
  • Ready in just 20 minutes

What You'll Need for Crispy Egg Roll in a Bowl – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

  • 1 lb ground pork
  • 1 bag coleslaw mix
  • 1/2 cup shredded carrots
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 tbsp grated ginger
  • 1/4 cup soy sauce
  • 2 tbsp sesame oil
  • 1/4 cup cornstarch
  • 1/4 cup water
  • Green onions and sesame seeds for garnish
  • Garlic
  • Ginger
  • Soy sauce
  • Sesame oil
  • Cornstarch
  • Water
  • Optional: Green onions
  • Optional: Sesame seeds
  • Optional: Sriracha or chili garlic sauce
Raw ingredients for Egg Roll in a Bowl on a white marble surface

📝 Ingredient Notes

  • Ground pork: You can substitute with ground chicken or turkey.
  • Coleslaw mix: You can use a bag of shredded cabbage and carrots instead.

🛒 Tools & Equipment I Recommend

Egg Roll in a Bowl plated on a white dish with green onions and sesame seeds

How to Make Crispy Egg Roll in a Bowl – Better Than Takeout

  1. Step 1: In a large skillet, cook ground pork over medium heat until browned and cooked through. Drain excess fat.
  2. Step 2: Add onion, garlic, and ginger to the skillet. Cook until softened.
  3. Step 3: Stir in coleslaw mix and carrots. Cook until the cabbage is tender and slightly wilted.
  4. Step 4: In a small bowl, whisk together soy sauce, sesame oil, cornstarch, and water. Pour the sauce into the skillet and cook until thickened.
  5. Step 5: Garnish with green onions and sesame seeds. Serve hot and enjoy!
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Cook's Tips for Perfect Crispy Egg Roll in a Bowl – Better Than Takeout

  • : To prevent soggy texture, make sure to cook the pork until it's no longer pink and drain excess fat.
  • Common mistake and fix: If your sauce isn't thickening, try cooking it a little longer or adding a bit more cornstarch mixed with water.
  • : For a spicier version, add some diced jalapeños to the skillet when you add the onion.
  • : To make this recipe gluten-free, use tamari or coconut aminos instead of soy sauce.

Storing & Reheating Crispy Egg Roll in a Bowl – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can prepare the sauce and chop the veggies ahead of time. Store separately in the fridge until ready to cook.

Freezing Crispy Egg Roll in a Bowl – Better Than Takeout

Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. Stir halfway through.

Recipe Notes

  • Chef tip: For a quicker version, use pre-shredded coleslaw mix and pre-minced garlic and ginger.
  • Best substitution: Substitute ground chicken or turkey for the ground pork.
  • Make-ahead: Prepare the sauce and chop the veggies ahead of time. Store separately in the fridge until ready to cook.
  • Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
  • Troubleshooting: If your sauce isn't thickening, try cooking it a little longer or adding a bit more cornstarch mixed with water.

Want to level up this recipe?

Instant Pot — Cooks cabbage and pork quickly and evenly for perfect texture → Check price on Amazon

Crispy Egg Roll in a Bowl – Better Than Takeout

Egg Roll in a Bowl plated on a white dish with green onions and sesame seeds
⏱
Prep
10 minutes
🍳
Cook
10 minutes
⏳
Total
20 minutes
🍽
Serves
4 servings
🥗
Diet
Gluten-free

Ingredients

Main Ingredients

  • 1 lb ground pork
  • 1 bag coleslaw mix
  • 1/2 cup shredded carrots
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 tbsp grated ginger
  • 1/4 cup soy sauce
  • 2 tbsp sesame oil
  • 1/4 cup cornstarch
  • 1/4 cup water
  • Green onions and sesame seeds for garnish

Seasonings

  • Garlic
  • Ginger
  • Soy sauce
  • Sesame oil
  • Cornstarch
  • Water

Optional Toppings

  • Green onions
  • Sesame seeds
  • Sriracha or chili garlic sauce

Instructions

  1. Step 1: In a large skillet, cook ground pork over medium heat until browned and cooked through. Drain excess fat.
  2. Step 2: Add onion, garlic, and ginger to the skillet. Cook until softened.
  3. Step 3: Stir in coleslaw mix and carrots. Cook until the cabbage is tender and slightly wilted.
  4. Step 4: In a small bowl, whisk together soy sauce, sesame oil, cornstarch, and water. Pour the sauce into the skillet and cook until thickened.
  5. Step 5: Garnish with green onions and sesame seeds. Serve hot and enjoy!

Notes

  • Chef tip: For a quicker version, use pre-shredded coleslaw mix and pre-minced garlic and ginger.
  • Best substitution: Substitute ground chicken or turkey for the ground pork.
  • Make-ahead: Prepare the sauce and chop the veggies ahead of time. Store separately in the fridge until ready to cook.
  • Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
  • Troubleshooting: If your sauce isn't thickening, try cooking it a little longer or adding a bit more cornstarch mixed with water.

Storage

  • Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
  • Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
  • Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. Stir halfway through.
  • Make ahead: You can prepare the sauce and chop the veggies ahead of time. Store separately in the fridge until ready to cook.

Nutrition Per Serving

  • Calories: 350
  • Protein: 25g
  • Fat: 24g
  • Carbs: 15g
  • Fiber: 3g
  • Sugar: 5g
  • Sodium: 900mg
  • Cholesterol: 95mg
  • 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 FAQs

Can I make Egg Roll in a Bowl ahead of time?

Yes, you can prepare the sauce and chop the veggies ahead of time. Store separately in the fridge until ready to cook.

Why is my Egg Roll in a Bowl soggy?

To prevent soggy texture, make sure to cook the pork until it's no longer pink and drain excess fat.

Can I make Egg Roll in a Bowl in the Instant Pot?

Yes, you can cook the cabbage and pork together in the Instant Pot for quick and even cooking.

What can I substitute for ground pork in Egg Roll in a Bowl?

You can substitute with ground chicken or turkey.

How do I make Egg Roll in a Bowl gluten-free?

Use tamari or coconut aminos instead of soy sauce.

A Warm Final Note

I can’t wait for you to try Crispy Egg Roll in a Bowl – Better Than Takeout 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!

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