Crispy Egg Roll in a Bowl – Better Than Takeout

Crispy, golden, and packed with flavor, this Egg Roll in a Bowl is the best 20-minute restaurant version you can make at home. After making this many times, I’ve discovered the trick to getting that perfect crispy texture. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Protein Biscuits and Honey BBQ Chicken and Rice.

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
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tbsp sesame oil
• 3 tbsp soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp Sriracha (optional)
• 1 tsp grated ginger
• Salt and pepper, to taste
• Optional: Green onions, sliced
• Optional: Sesame seeds
• Optional: Crushed red pepper flakes

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

1. Step 1: Heat sesame oil in a large skillet over medium heat. Add ground pork, breaking it up with a spoon. Cook until browned and no longer pink, about 5 minutes. Drain excess fat.
2. Step 2: Add onion, garlic, and ginger to the skillet. Cook until softened, about 3 minutes.
3. Step 3: Stir in coleslaw mix and carrots. Cook until the cabbage is wilted and the carrots are tender, about 5 minutes.
4. Step 4: In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, and Sriracha (if using). Pour the sauce over the cabbage mixture. Stir well to combine. Season with salt and pepper to taste.
5. Step 5: Serve hot, topped with green onions, sesame seeds, and crushed red pepper flakes if desired.

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 4 days. Make-ahead tip: You can make the sauce ahead of time and store it in the fridge for up to 1 week.

Freezing Crispy Egg Roll in a Bowl – Better Than Takeout

Freeze cooked and cooled leftovers 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, or until heated through. Microwave: Reheat in the microwave for 1-2 minutes, or until heated through. Stir halfway through.

Recipe Notes

• Chef tip: To make this dish gluten-free, use tamari instead of soy sauce.
• Best substitution: You can substitute the ground pork with ground turkey or chicken.
• Make-ahead: You can make the sauce ahead of time and store it in the fridge for up to 1 week.
• Scaling: This recipe can easily be doubled or tripled to serve a crowd.
• Troubleshooting: If your dish is too dry, add a little more soy sauce or water. If it's too wet, cook it a little longer to evaporate the excess liquid.

Crispy Egg Roll in a Bowl – Better Than Takeout

⏱

Prep

10 mins

🍳

Cook

20 mins

⏳

Total

30 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1 lb ground pork
• 1 bag coleslaw mix
• 1 cup shredded carrots
• 1 small onion, diced
• 3 cloves garlic, minced

Seasonings

• 1 tbsp sesame oil
• 3 tbsp soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp Sriracha (optional)
• 1 tsp grated ginger
• Salt and pepper, to taste

Optional Toppings

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

Instructions

1. Step 1: Heat sesame oil in a large skillet over medium heat. Add ground pork, breaking it up with a spoon. Cook until browned and no longer pink, about 5 minutes. Drain excess fat.
2. Step 2: Add onion, garlic, and ginger to the skillet. Cook until softened, about 3 minutes.
3. Step 3: Stir in coleslaw mix and carrots. Cook until the cabbage is wilted and the carrots are tender, about 5 minutes.
4. Step 4: In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, and Sriracha (if using). Pour the sauce over the cabbage mixture. Stir well to combine. Season with salt and pepper to taste.
5. Step 5: Serve hot, topped with green onions, sesame seeds, and crushed red pepper flakes if desired.

Notes

• Chef tip: To make this dish gluten-free, use tamari instead of soy sauce.
• Best substitution: You can substitute the ground pork with ground turkey or chicken.
• Make-ahead: You can make the sauce ahead of time and store it in the fridge for up to 1 week.
• Scaling: This recipe can easily be doubled or tripled to serve a crowd.
• Troubleshooting: If your dish is too dry, add a little more soy sauce or water. If it's too wet, cook it a little longer to evaporate the excess liquid.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze cooked and cooled leftovers 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, 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 make the sauce ahead of time and store it in the fridge for up to 1 week.

Nutrition Per Serving

• Calories: 350
• Protein: 25g
• Fat: 18g
• Carbs: 20g
• Fiber: 3g
• Sugar: 7g
• Sodium: 1200mg
• Cholesterol: 80mg
• Sat. Fat: 6g

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

Crispy Egg Roll in a Bowl – Better Than Takeout FAQs

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!