Easy Inside Out Egg Roll in a Bowl Recipe
Published Feb 01, 2023 Updated Aug 08, 2025
This post may contain affiliate links. Please read our disclosure policy.
This inside-out egg roll in a bowl recipe takes everything you love about classic egg rolls and turns it into a low-carb, veggie-packed skillet dinner. It’s quick, comforting, and finished with a creamy, spicy bang bang sauce that brings the whole thing together. If you’ve been craving takeout but want something cleaner, this is your answer. It’s a deconstructed egg roll that satisfies your cravings with zero fuss!
Table of Contents
Why You’ll Love This Recipe
Y’all know I love giving comfort food a healthy Southern makeover, and this inside out egg roll in a bowl is a weeknight favorite at our house. It’s got the savory ground pork, the stir-fried cabbage and carrots, and all that egg roll seasoning goodness without the deep-fried shell. The best part? It’s one of those quick dinner ideas that comes together in 20 minutes flat.
And don’t even think about skipping the sauce. My homemade bang bang sauce is sweet, spicy, and creamy with just the right kick of garlic and sriracha. Drizzle it over everything and thank me later!
If you love dishes like my Chicken Teriyaki Stir Fry Bowls, Better Than Takeout Beef-n-Broccoli, Healthy Taco Pasta Skillet, or my Mini Taco Meatloaf Muffins, this one’s right up your alley!
Ingredients You’ll Need
- Ground pork: The traditional protein for egg rolls, but feel free to swap in ground turkey, chicken, or beef.
- Bagged coleslaw mix: Saves time and brings that classic egg roll crunch.
- Veggies: Matchstick carrots, chopped red cabbage, minced garlic, and diced onion add flavor and texture.
- Toasted sesame oil: A little goes a long way for rich, nutty flavor.
- Rice vinegar & coconut aminos: These create that tangy, umami-packed stir-fry base. Coconut aminos are perfect for a soy-free egg roll in a bowl.
- Spices: Ground ginger, onion powder, salt, pepper. Feel free to use fresh ginger and garlic if you’ve got them on hand.
- Green onions: Optional, but make a great garnish.
- Bang Bang Sauce: Mayo or dairy-free yogurt, coconut aminos, garlic powder, sriracha, salt and pepper. Adjust the sriracha for more or less heat.
How to Make This Egg Roll in a Bowl
Step 1: Heat a large skillet over medium and add 2 teaspoons sesame oil. Sauté the garlic and onions for 2-3 minutes until fragrant. Add the ground pork. Cook for 5 minutes, breaking it up with a spoon, until browned. Drain any excess grease.
Step 2: Stir in the coleslaw mix, red cabbage, carrots, ginger, and onion powder. Mix everything together and cook for 5 minutes, stirring occasionally.
Step 3: Add rice vinegar and coconut aminos. Stir well and let cook another 5-10 minutes, depending on how soft you like your veggies. I prefer a little crunch, so I usually cook it about 8 minutes.
Step 4: Mix up the bang bang sauce in a small bowl. Combine mayo (or yogurt), coconut aminos, garlic powder, sriracha, and salt and pepper to taste.
Serve hot in bowls. Drizzle with sauce and garnish with green onions. It’s a cabbage skillet that doubles as a flavor-packed, low-effort dinner.
Mac’s Pro Tips
- Use fresh garlic and ginger if you’ve got it, or stick with dried for convenience, just adjust the quantity.
- Add extra veggies like mushrooms, bell peppers, or broccoli for a more nutrient-packed Asian-inspired bowl.
- Craving extra heat? Bump up the sriracha in your sauce.
Mac’s Pro Tip
Serving and Storage Suggestions
This paleo egg roll recipe is great served fresh and hot in a big bowl with bang bang sauce and green onions on top. It’s a favorite for meal prep bowls too! Just store the sauce separately and drizzle it on after reheating.
Leftovers
- Store leftovers in an airtight container in the fridge for 3-4 days.
- Reheat in a skillet over medium or in the microwave.
- The bang bang sauce keeps in the fridge for up to a week.
Make Ahead
- This is one of those great one-pan dinner recipes to prep ahead and portion out for busy weeknights. It also makes a great cabbage stir fry that reheats beautifully. Add this to your meal prep recipes rotation!
Egg Roll in a Bowl FAQs
All the best parts of an egg roll! Egg roll filling like ground pork, cabbage, carrots, and garlic stir-fried and served in a bowl, no wrapper needed.
I think so! It’s a healthy egg roll alternative: under 500 calories, low in carbs, and packed with protein and fiber.
I don’t recommend freezing it, as the cabbage can get mushy. This dish is better fresh or refrigerated.
Cook the veggies just until tender and avoid overcooking. You want a little crunch for that stir-fry cabbage and pork texture.
Absolutely. Try ground turkey, chicken, or even tofu for a vegetarian spin on this ground pork stir fry.
More Weeknight Dinners You’ll Love
Quick Meals
How to Make Hibachi at Home (Chicken Bowls)
Quick Meals
Sheet Pan Teriyaki Chicken with Veggies
Recipes
Asian Chopped Salad
Recipes
Instant Pot Mongolian Beef
Follow on Instagram
If you love this recipe, please give it a star rating and leave a comment below! Follow me on Pinterest, Facebook, and Instagram for more!
Easy Inside Out Egg Roll in a Bowl Recipe
Ingredients
- 1 ½ lbs ground pork or ground turkey/chicken
- 16 oz bagged coleslaw
- ½ cup carrot matchsticks
- ½ cup chopped red cabbage
- 2 tsp sesame seed oil
- 1 tsp rice vinegar
- 1/3 cup coconut aminos*
- ¼ tsp ground ginger
- ½ tsp onion powder
- ½ sweet onion sliced
- 2 tsp minced garlic
- salt and pepper to taste
- green onions for garnish
Bang Bang Sauce
- 1/2 cup mayo or sub Greek or DF yogurt
- 1 1/2 tsp coconut aminos
- 1/2 tsp garlic powder
- 1-2 tbsp sriracha sauce depending on spice level
- salt and pepper to taste
Instructions
- 1. Heat skillet over medium heat with 2 tsp sesame seed oil. Add in the garlic and onions. Cook for 2-3 minutes. Add in the ground sausage and Brown for 5 minutes. Drain off excess grease.
- 2. Add the bagged coleslaw, carrots, red cabbage, onion powder, and ginger. Stir mixing all vegetables and sausage together. Cook for 5 minutes.
- 3. Add the rice vinegar and coconut aminos to the sausage mixture. Mix together and cook over low heat for 10 mins or until veggies are soft. I still like a crunch, so I only cook down for about 8 minutes.
Notes
- Leftovers: Store leftovers in an airtight container and eat within 3-4 days. Store leftover sauce separately. Reheat in a skillet over medium heat and serve with the sauce and green onions.
- Make Ahead: This is an easy dish to make ahead and store in individual containers for meal prep, or for dinner later. Simply reheat in the microwave or stovetop and serve with the sauce and garnish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super yummy! I used vegetarian meat and a head of cabbage I wanted to use up. We went back for seconds. Seasoning is spot on.
Very delicious! I doubled the sauce and added frozen stir fry veggies.
Glad you enjoyed!
Love this recipe so much. It’s become a go-to for quick suppers. I love that it uses bagged coleslaw. It makes it even easier with less chopping.
So happy to hear you enjoyed it!
How many oz in 1 serving??
Delicious! The sauce is the perfect addition to the delicious egg roll in a bowl meal! My husband loved it and that’s the best compliment!
This is so exciting Debbie! So happy to hear it was a hit.
Do you have the macros on this recipe
What is exact serving size? Also I used broccoli slaw instead of coleslaw. This is a great recipe!
I’m so happy to hear you enjoyed the recipe! An exact measurement isn’t always included for the serving size, as it can vary depending on how the ingredients are prepared. This recipe makes 6 servings, so one serving would be approximately 1/6th of the finished dish. The nutritional information is automatically calculated based on the ingredients and the number of servings.
I’ve made this twice, at least I think this is the same recipe I made the first time. It one new entries to my normal rotation. I have 2 suggestions – you go back and forth between calling the meat ground pork or sausage. I don’t think breakfast sausage would be good with these seasonings, so I only use ground pork. Haven’t tried it yet with ground beef, turkey or chicken. I also used Tamari instead of the Coconut Aminos.
I have not made the Bang Bang Sauce, but may try that next time, too. It took me way more than 5 minutes to prep to mince the garlic, slice the onions, slice the scallions and grate fresh ginger. I also didn’t add the ground ginger or onion powder since I used fresh ginger and it already calls for sliced sweet onions.
Get a food processor for chopping.
Does the nutritional info include the sauce or no?
Yes, that’s correct. It includes everything listed in the ingredient section of the recipe card.
This is very good & easy to do but DON’T follow the times or you’ll have soft mush!
So glad you enjoyed it, Paula!