This deconstructed take on a beloved classic delivers all the satisfaction of an egg roll in a simpler, more convenient package, perfect for a quick and flavorful weeknight meal.
What do you need to make this egg roll in a bowl recipe?
Ground pork. We love using pork for this dish, but feel free to substitute with any protein you prefer. Beef, turkey, chicken or even cubed tofu will work.
Shredded cabbage. Fresh shredded cabbage (and carrots – the next ingredient) is our preference, but you can always use the bag of coleslaw mix you can buy in the produce section of the grocery store.
Shredded carrots. Like the cabbage, fresh is best for flavor and texture, but you can buy either the bag of coleslaw mix or a bag of pre-chopped matchstick carrots.
Sliced mushrooms. Mushrooms have that earthy, umami flavor which adds a richness to this dish. You can find whole mushrooms and slice them yourself or get them pre-sliced. Both are in the produce section of your grocery store.
Green onions. I LOVE green onions, or as some people call them, scallions. I add these to pretty much everything when I can. Eggs, salads, avocado toast. This egg roll in a bowl dish, to me, wouldn’t be complete without throwing in some diced green onions – both the green and white parts! I mix a little in while cooking but also reserve some for garnish, too!
Garlic. I highly recommend mincing fresh garlic for this dish. You CAN use the diced garlic you find in a jar, but the flavor and texture is a little different. And just because you can here, doesn’t mean you should!
Ginger. I will say the same about fresh ginger as I did about the garlic. The flavor is so much better and brighter when you grate it yourself.
Soy sauce. I recommend using dark soy sauce if you can find it. Some regular grocery stores carry it, but you can always find it at an Asian specialty market.
Sesame oil. For this, I really like the flavor of toasted sesame oil. Regular sesame oil will work, too. We also add this to the main part of the dish plus the sauce we put on top!
Rice vinegar. This is slightly less acidic than other vinegars and has a milder flavor as well, which makes it work well in this dish. It adds a splash of flavor to both the main dish and the spicy mayo sauce. However, if you find you don’t have this on hand, you can substitute white vinegar.
Whisked eggs. I know, I know. Just because it’s called an egg roll doesn’t mean there are eggs in it. But, hear me out. Adding in some scrambled eggs not only adds some protein and vitamins, the flavor, texture, and even color make this nontraditional ingredient the perfect addition.
Sriracha sauce. This fiery condiment adds a little kick to the spicy mayo sauce that gets drizzled a top the egg roll in a bowl.
Mayonnaise. I highly recommend Best Foods brand (or Hellman’s for those of you on the East coast). The flavor and creamy texture make it the best for making the spicy mayo that goes on top of our final dish.
Wonton wrappers. These are completely optional, but I liked the added crunch that just having a couple of these fried up and served on the side added to this dish. You can skip it if you want, especially if you’re trying to keep this dish lower in carbs!
Egg Roll in a Bowl with Spicy Mayo
Ingredients
Spicy Mayo
- 1 cup mayonnaise
- 1 tbsp rice vinegar
- 2 tbsp sriracha sauce
- 2 tbsp soy sauce
- 2 tsp toasted sesame oil
Crispy Fried Wontons
Main Dish
- 1 tbsp olive oil
- 1 lb ground pork, chicken, or beef
- 2 tsp minced garlic
- 2 inch knob of ginger, grated
- 4 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup sliced mushrooms
- 2 eggs, whisked
- ½ cup sliced green onions
- ½ cup soy sauce
- 2 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- ½-1 tsp red pepper flakes
Instructions
Spicy Mayo
- In a small bowl, whisk together mayonnaise, sriracha, rice vinegar, soy sauce, and toasted sesame oil. Set aside1 cup mayonnaise, 1 tbsp rice vinegar, 2 tbsp sriracha sauce, 2 tbsp soy sauce, 2 tsp toasted sesame oil
Crispy Fried Wontons
- Cut the wonton wrappers into two triangles and fill a deep sided, heavy bottom skillet with about 1" of canola oil and heat over medium-low heat until it reaches 350℉.canola oil, 10 wonton wrappers
- Once the oil is heated, drop a few of the wonton triangles into the oil (being careful to not overcrowd the pan). Let them fry until golden and crispy, about 1-2 minutes.
- Remove from pan and place on a paper towel lined plate to drain some of the oil.
Main Dish
- Heat a large dutch oven or large pot over medium-high heat. Once the pan is hot, add olive oil and minced garlic, and sauté for 1 minute or until fragrant, being careful to not let it burn.1 tbsp olive oil, 2 tsp minced garlic
- Add the ground pork and grated ginger to the dutch oven and cook until brown and slightly crispy, and until most of the liquid has evaporated from the skillet. There should be no liquid in the pan.1 lb ground pork, chicken, or beef, 2 inch knob of ginger, grated
- While the pork is cooking, in a small bowl, whisk together the soy sauce, toasted sesame oil, rice vinegar, and red pepper flakes.½ cup soy sauce, 2 tbsp toasted sesame oil, 1 tbsp rice vinegar, ½-1 tsp red pepper flakes
- Once the pork is cooked thoroughly (to 160℉), add the shredded cabbage, shredded carrots, sliced mushrooms, and the soy sauce mixture. Sauté until the veggies are tender.4 cups shredded cabbage, 1 cup shredded carrots, 1 cup sliced mushrooms
- Lower the heat and make a well in the center of the pan. Add the whisked eggs to the skillet and let bubble. Cook until the eggs are soft scrambled then mix them into the pork and veggies.2 eggs, whisked
- Remove dutch oven from heat. Spoon the cooked pork and veggie mixture into individual serving bowls and drizzle with the spicy mayo. Garnish with green onions and fried wontons. Enjoy!½ cup sliced green onions
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