Egg Roll Bowls | Dinner in 25 Minutes!

Egg Roll Bowls

Egg Roll Bowls are a scrump­tious­ly sim­ple way to get a bal­anced, col­or­ful and fla­vor­ful meal on the table for the whole fam­i­ly. You can pre­pare it more quick­ly than you can get Chi­nese food deliv­ered! And your fam­i­ly will ask for this easy meal over and over, again.

It’s per­fect­ly fluffy rice, cov­ered in my sim­ple egg roll fill­ing and driz­zled with the world’s great­est 5‑Minute Stir-Fry and Dip­ping Sauce. Grain, pro­tein, veg­gies and sauce for the win! You can’t lose with this recipe, my friend. You will be vot­ed mas­ter of your kitchen from the very first time you serve this won­der­ful dinner.

How to Make Egg Roll Bowls

egg roll bowls
  • Make the sauce.
  • In a *12-inch cast iron skil­let, brown the pork to make the egg roll bowl filling.
  • Warm the rice you made ahead for this week’s meals (You made a bulk batch of rice for the fridge this week, right?) OR make a batch of quick-cook rice. Any brand of minute cook­ing rice will be ready in under 10 minutes. 
  • Next, add veg­gies to the deli­cious­ly sea­soned pork. Stir and cook the mix­ture until the veg­gies are just heat­ed through. They should be ten­der crisp, not mushy.
  • Serve by cre­at­ing beau­ti­ful egg roll *bowls with a lay­er of fluffy rice in the bot­tom. Top the rice with the savory egg roll fill­ing and driz­zle with my 5‑Minute Stir Fry and Dip­ping Sauce. If you like, sprin­kle some chopped cilantro and fried won­ton strips over the top for an option­al garnish.

Great Make-Ahead Meal

This is a recipe that will make 8 serv­ings, eas­i­ly. If that’s enough for left­overs at your house, fan­tas­tic! You can eas­i­ly dou­ble this recipe. Store the com­po­nents in con­tain­ers in the fridge. You will have quick and easy “pick-up” meals all week. 

For a fast lunch or a quick sup­per assem­ble a deli­cious egg roll bowl. Heat it in the microwave. Enjoy a healthy alter­na­tive to take-out in under 5 min­utes! How easy is that?

I hope your fam­i­ly is over the moon for this easy and deli­cious sup­per! It’s a hit at my house and one of the cur­rent favorites in our menu rotation.

Egg Roll Bowls
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egg roll bowl

Egg Roll Bowls


  • Author: Glen­da Embree
  • Prep Time: 5 min­utes
  • Cook Time: 20 min­utes
  • Total Time: 25 min­utes
  • Yield: 8-10 serv­ings 1x

Description

This easy Asian-inspired dish is a scrump­tious and quick meal for busy week­nights.  Young and old will love the savory, sweet fill­ing served on fluffy rice.  You’ll love how sim­ple it is to make and know­ing your fam­i­ly is get­ting a bal­anced and deli­cious meal.


Ingredients

Scale

For the Egg Roll Filling:

  • 1 Table­spoon sesame oil
  • 1 Table­spoon avo­ca­do oil (or cook­ing oil of your choice)
  • 1.5 lbs lean ground pork
  • ¼ cup soy sauce
  • 1 Table­spoon of rice vinegar
  • 1 Table­spoon minced garlic
  • 1 Table­spoon fresh gin­ger, grat­ed (or sub­sti­tute 1.5 tea­spoons gin­ger powder)
  • 1 tea­spoon black pepper
  • 2 tea­spoons brown sugar
  • ½ cup red onion, minced
  • 1 (16 oz) bag of coleslaw mix (with red and green cab­bage & shred­ded carrot)
  • option­al gar­nish: cilantro leaves and won­ton strips

For the Rice:

  • 1 quart of water or chick­en stock
  • 4 cups of dry quick-cook rice

For the Sauce:


Instructions

  1. Make 5‑Minute Stir Fry Sauce using the recipe in the notes.
  2. Put the water or stock for rice in a pot and bring it to a boil.
  3. Pour the sesame oil and avo­ca­do oil into a cast iron skillet.
  4. Crum­ble ground pork into the skillet.
  5. Add minced onion, gar­lic, gin­ger, soy sauce, rice vine­gar, black pep­per and sug­ar to the pork and stir to combine.
  6. Begin brown­ing the pork over medi­um-high heat and cook until it is no longer pink in the center.
  7. Add the dry, quick-cook rice to the pot of water or broth.  Cov­er the pot with a lid and shut off the heat.
  8. Add the coleslaw mix to the pork and reduce the heat to medi­um.  Cook the fill­ing until the veg­gies are hot all the way through.  They should be ten­der-crisp, not mushy.
  9. Now, all the com­po­nents are cooked and you’re ready to build the egg roll bowls. 
  10. Enjoy this deli­cious meal!

Notes

5‑Minute Stir-Fry and Dip­ping Sauce

  • 1 ½ cups soy sauce
  • 1 cup water
  • ¼ cup rice vinegar
  • 1 Table­spoon sesame oil
  • ½ cup brown sugar
  • 2 Table­spoons corn starch
  • 1 Table­spoon fresh gar­lic, minced
  • 1 Table­spoon fresh gin­ger, grat­ed (or sub­sti­tute 2 tea­spoons gin­ger powder)
  • ½ tea­spoon red pep­per flakes
  1. Place all the ingre­di­ents in a sauce pan and whisk to be sure the corn­starch is com­plete­ly dis­solved BEFORE you start heating.
  2. Once the corn­starch is dis­solved, bring the sauce to a boil.  Reduce heat to medi­um and con­tin­ue to boil for 1 minute or until the brown sug­ar is dissolved.
  3. Sauce is ready to serve. 
  4. Left­overs can be kept tight­ly cov­ered in the fridge for 7–10 days.
  5. Use as a driz­zle, sauce, dress­ing or dip with your favorite Asian dishes.
  • Cat­e­go­ry: Main Dish, Entree, Pork
  • Method: stove top, skillet
  • Cui­sine: Asian

Key­words: egg roll, bowls, pork, Asian

More Quick and Easy Weeknight Dinners

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Deli­cious 10-Minute Taco Dip

Sheet Pan Chick­en Fajitas

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