Egg Roll in a Bowl Recipe | Yummly
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Egg Roll in a Bowl

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This recipe is courtesy of Foodie with Family. With flavorful ground pork, cabbage and a simple dressing, this recipe is easy enough for a weeknight but tasty and colorful enough to share with company.


  • 2 teaspoons sunflower oil (vegetable or canola oil)
  • 14 ounces broccoli slaw mix (or regular slaw mix with carrots)
  • 1 cup purple cabbage (shredded, or red cabbage)
  • 1 cup carrots (julienned, . You can use purchased julienned carrots)
  • 1 1/2 teaspoons kosher salt (divided)
  • 1 pound ground pork
  • 1/4 cup minced ginger (or ginger paste)
  • 2 cloves garlic (peeled and minced or pressed in a garlic press)
  • 1 cup chicken broth (or water)
  • 1/4 cup reduced sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 2 teaspoons cornstarch
  • 1/4 teaspoon crushed red pepper flakes
  • 4 green onions (thinly sliced)
  • 1 cup wonton strips (optional)
  • 5 cups cooked white rice (optional)
  • fresh cilantro leaves (for garnish, optional)
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    1. Heat oil until shimmery in a large stainless steel or cast iron skillet over high heat, about 30 seconds.
    2. Add the broccoli slaw (or cabbage slaw), purple cabbage, and carrots. Sprinkle 1/2 teaspoon of kosher salt over the vegetables and stir fry for 1 minute. Transfer immediately to a large mixing bowl.
    3. Return the pan to high heat and press the ground pork into the pan like a patty. Sprinkle the remaining 1 teaspoon of kosher salt, the minced garlic, and the ginger over the top and press into the pork. Let it fry for 1 minute before beginning to break up the pork.
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