Crispy Egg Roll in a Bowl – Better Than Takeout
Craving crispy, savory egg rolls? Try this healthier, better-than-takeout Egg Roll in a Bowl. After making it dozens of times, I discovered the trick to perfect crispiness. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Potato Soup and Crispy Ravioli Appetizer.
Why This Crispy Egg Roll in a Bowl – Better Than Takeout Is Pure Comfort
- Crispy, golden edges just like your favorite takeout
- Packed with flavor from garlic, ginger, and soy sauce
- Healthier and ready in just 20 minutes
- Customize with your favorite vegetables and proteins
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 cup shredded carrots
- 4 green onions
- 3 cloves garlic
- 1 tbsp fresh ginger
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- Salt and pepper to taste
- Red pepper flakes (optional)
- Sesame seeds for garnish
- Optional: Chopped peanuts
- Optional: Sriracha or chili garlic sauce
- Optional: Lime wedges
📝 Ingredient Notes
- ground pork: You can substitute with ground turkey or chicken
- coleslaw mix: You can use a bag of shredded cabbage and carrots instead
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect crispiness → See on Amazon
- Immersion blender — Easy cleanup and perfect for blending sauces → See on Amazon
How to Make Crispy Egg Roll in a Bowl – Better Than Takeout
- Step 1: Heat sesame oil in a large skillet over medium-high heat. Add ground pork, breaking it up with a spoon, and cook until browned and crispy, about 5-7 minutes.
- Step 2: Add garlic, ginger, and green onions to the skillet and cook for 1 minute, until fragrant.
- Step 3: Add coleslaw mix and shredded carrots to the skillet. Cook for 5-7 minutes, until the vegetables are tender and slightly caramelized.
- Step 4: Stir in soy sauce, salt, and pepper. Taste and adjust seasoning if needed. Garnish with sesame seeds and serve hot.
Cook's Tips for Perfect Crispy Egg Roll in a Bowl – Better Than Takeout
- Common mistake and fix: Don't overcrowd the skillet. Cook the pork in batches if needed to ensure crispiness.
- Pro tip: For a spicy kick, add red pepper flakes or your favorite hot sauce.
- Pro tip: To make this recipe gluten-free, use tamari instead of soy sauce.
- Pro tip: For a lighter version, use ground turkey or chicken instead of pork.
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 pork and vegetable mixture ahead of time and store in the fridge for up to 2 days. Reheat in a skillet over medium heat until heated through.
Freezing Crispy Egg Roll in a Bowl – Better Than Takeout
Freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes, until heated through. Microwave: Reheat in the microwave for 1-2 minutes, until heated through. Stir halfway through.
Recipe Notes
- Chef tip: For a one-pot meal, cook rice or noodles in the same skillet before adding the pork and vegetables.
- Best substitution: Use shredded cabbage and carrots instead of coleslaw mix for a more authentic texture.
- Make-ahead: Prepare the pork and vegetable mixture ahead of time and store in the fridge for up to 2 days. Reheat in a skillet over medium heat until heated through.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the pork is not browning, increase the heat or cook in batches to prevent overcrowding.
Want to level up this recipe?
High-quality coleslaw mix — Saves time and ensures consistent texture → Check price on Amazon
Crispy Egg Roll in a Bowl – Better Than Takeout
Ingredients
Main Ingredients
- 1 lb ground pork
- 1 bag coleslaw mix
- 1 cup shredded carrots
- 4 green onions
- 3 cloves garlic
- 1 tbsp fresh ginger
- 3 tbsp soy sauce
- 1 tbsp sesame oil
Seasonings
- Salt and pepper to taste
- Red pepper flakes (optional)
- Sesame seeds for garnish
Optional Toppings
- Chopped peanuts
- Sriracha or chili garlic sauce
- Lime wedges
Instructions
- Step 1: Heat sesame oil in a large skillet over medium-high heat. Add ground pork, breaking it up with a spoon, and cook until browned and crispy, about 5-7 minutes.
- Step 2: Add garlic, ginger, and green onions to the skillet and cook for 1 minute, until fragrant.
- Step 3: Add coleslaw mix and shredded carrots to the skillet. Cook for 5-7 minutes, until the vegetables are tender and slightly caramelized.
- Step 4: Stir in soy sauce, salt, and pepper. Taste and adjust seasoning if needed. Garnish with sesame seeds and serve hot.
Notes
- Chef tip: For a one-pot meal, cook rice or noodles in the same skillet before adding the pork and vegetables.
- Best substitution: Use shredded cabbage and carrots instead of coleslaw mix for a more authentic texture.
- Make-ahead: Prepare the pork and vegetable mixture ahead of time and store in the fridge for up to 2 days. Reheat in a skillet over medium heat until heated through.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the pork is not browning, increase the heat or cook in batches to prevent overcrowding.
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 in the fridge overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes, until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, until heated through. Stir halfway through.
- Make ahead: You can prepare the pork and vegetable mixture ahead of time and store in the fridge for up to 2 days. Reheat in a skillet over medium heat until heated through.
Nutrition Per Serving
- Calories: 350
- Protein: 25g
- Fat: 22g
- Carbs: 15g
- Fiber: 3g
- Sugar: 5g
- Sodium: 800mg
- Cholesterol: 80mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Egg Roll in a Bowl – Better Than Takeout FAQs
Yes, you can prepare the pork and vegetable mixture ahead of time and store in the fridge for up to 2 days. Reheat in a skillet over medium heat until heated through.
Overcooking can cause the dish to become dry. Make sure to cook the vegetables until tender but still slightly crunchy.
Yes, you can cook the pork and vegetables in the air fryer at 375°F (190°C) for 10-15 minutes, until the pork is browned and the vegetables are tender.
Use shredded cabbage and carrots instead of coleslaw mix for a more authentic texture.
Yes, this recipe is healthier than takeout because it uses less oil and salt, and you can control the ingredients and portion sizes.
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!
