Better Than Takeout Egg Roll in a Bowl

Love egg rolls but hate the grease and calories? Try this Better Than Takeout Egg Roll in a Bowl! After making this many times, I’ve perfected the crispy texture and rich flavor. The secret? High heat and a quick cooking time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Honey Garlic Chicken and One Pot Cheesy Taco Pasta.

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

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 small cabbage, thinly sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp sesame oil
• 1 tbsp Sriracha (optional)
• 1 tbsp cornstarch mixed with 2 tbsp water
• Optional: Green onions, sliced
• Optional: Sesame seeds
• Optional: Crushed red pepper flakes

How to Make Better Than Takeout Egg Roll in a Bowl

1. Step 1: In a large skillet, cook ground pork over medium-high heat until browned and cooked through. Drain excess fat.
2. Step 2: Add onion, garlic, and ginger to the skillet. Cook until softened, about 3 minutes.
3. Step 3: Add cabbage to the skillet. Cook, stirring occasionally, until crisp-tender, about 5 minutes.
4. Step 4: In a small bowl, mix soy sauce, hoisin sauce, sesame oil, Sriracha (if using), and cornstarch mixture. Pour over cabbage mixture.
5. Step 5: Cook, stirring occasionally, until sauce has thickened, about 2 minutes. Serve with desired toppings.

Storing & Reheating Better Than Takeout Egg Roll in a Bowl

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: This recipe can be made ahead of time and reheated. The sauce may thicken more upon standing, so you may need to add a bit of water when reheating.

Freezing Better Than Takeout Egg Roll in a Bowl

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 (175°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 cooking time, thinly slice the cabbage using a mandoline slicer.
• Best substitution: No substitutions for the sauce ingredients, as they provide the signature egg roll flavor.
• Make-ahead: You can prepare the cabbage mixture ahead of time, but don't add the sauce until ready to serve to prevent the cabbage from becoming soggy.
• Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
• Troubleshooting: If the sauce is too thick, add a bit of water to thin it out. If it's too thin, cook it for a bit longer to reduce it.

Better Than Takeout Egg Roll in a Bowl

⏱

Prep

10 mins

🍳

Cook

15 mins

⏳

Total

25 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free (with substitutions)

Ingredients

Main Ingredients

• 1 lb ground pork
• 1 small cabbage, thinly sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated

Seasonings

• 1/4 cup soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp sesame oil
• 1 tbsp Sriracha (optional)
• 1 tbsp cornstarch mixed with 2 tbsp water

Optional Toppings

• Green onions, sliced
• Sesame seeds
• Crushed red pepper flakes

Instructions

1. Step 1: In a large skillet, cook ground pork over medium-high heat until browned and cooked through. Drain excess fat.
2. Step 2: Add onion, garlic, and ginger to the skillet. Cook until softened, about 3 minutes.
3. Step 3: Add cabbage to the skillet. Cook, stirring occasionally, until crisp-tender, about 5 minutes.
4. Step 4: In a small bowl, mix soy sauce, hoisin sauce, sesame oil, Sriracha (if using), and cornstarch mixture. Pour over cabbage mixture.
5. Step 5: Cook, stirring occasionally, until sauce has thickened, about 2 minutes. Serve with desired toppings.

Notes

• Chef tip: For a quicker cooking time, thinly slice the cabbage using a mandoline slicer.
• Best substitution: No substitutions for the sauce ingredients, as they provide the signature egg roll flavor.
• Make-ahead: You can prepare the cabbage mixture ahead of time, but don't add the sauce until ready to serve to prevent the cabbage from becoming soggy.
• Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
• Troubleshooting: If the sauce is too thick, add a bit of water to thin it out. If it's too thin, cook it for a bit longer to reduce it.

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 (175°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: This recipe can be made ahead of time and reheated. The sauce may thicken more upon standing, so you may need to add a bit of water when reheating.

Nutrition Per Serving

• Calories: 320
• Protein: 21g
• Fat: 19g
• Carbs: 17g
• Fiber: 3g
• Sugar: 6g
• Sodium: 1200mg
• Cholesterol: 70mg
• Sat. Fat: 7g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Better Than Takeout Egg Roll in a Bowl FAQs

A Warm Final Note

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