This ground pork egg roll in a bowl is a quick, flavorful skillet meal made with simple pantry staples. Ready in about 20 minutes, it’s budget friendly, easy to customize, and can be served on its own or over rice for a heartier dinner.
When you have a pound of ground pork and need a fast dinner, this one-pan skillet recipe is a perfect go-to.
Why This Ground Pork Egg Roll Bowl Works for Busy Nights
- Cooks fast – ready in about 20 minutes, ideal for weeknights.
- One pan – minimal cleanup.
- Inexpensive – ground pork is an economical protein.
- Filling – serve with rice or cauliflower rice to make it more substantial.
- Flexible ingredients – use a pre-cut coleslaw mix to save time or chop fresh cabbage and carrots.
Ingredients
- Pork sausage – spicy bulk pork sausage is shown, but lean ground pork, ground chicken or turkey work too.
- Water
- Coleslaw mix with cabbage and carrots – a pre-cut bagged mix saves time.
- Spices – garlic powder, ground ginger, salt, and black pepper.
- Toasted sesame oil – adds a nutty, aromatic finish.
- Green onions – optional but brightens the dish.
- Rice vinegar
- Coconut aminos or tamari – soy sauce can be used if not keeping it low carb.
- Sesame seeds – optional garnish.
How to make egg roll in a bowl
The method is straightforward and fast.
Step 1. Brown the sausage or ground meat in a large skillet over medium-high heat, breaking it into small pieces until no longer pink. Drain excess grease carefully.
Step 2. Return the skillet to the heat, add the water and scrape up any browned bits. Reduce heat to medium, then stir in the coleslaw mix, garlic powder, toasted sesame oil, ground ginger, and green onions. Season with salt and pepper and cook, stirring often, until the cabbage wilts and the carrots soften, about 4–5 minutes.
Step 3. Stir in rice vinegar and coconut aminos or tamari, cook another 1–2 minutes to heat through, then remove from heat.
Finish with a drizzle of toasted sesame oil for flavor and sprinkle with sesame seeds if desired.
Variations
Ground turkey or ground beef can replace ground pork if preferred.
Extra veggies – add sliced water chestnuts, bell peppers, or any veggies you enjoy for more texture.
Serve over rice or cauliflower rice to make the meal more filling.
Fresh ginger – use 1/2 tablespoon fresh grated ginger in place of ground ginger if you have it on hand.
Try it another way with a ground pork and cabbage stir-fry for a slightly different texture.
What to serve with egg roll in a bowl
Serve this over cauliflower fried rice, steamed brown rice, or enjoy it on its own for a lighter meal.
Yes. Unlike traditional fried egg rolls, this skillet version reheats well and keeps its texture, making it great for meal prep.
Yes. Portion and freeze for easy reheating later—convenient for make-ahead meals.
Yes. Ground beef works fine, though pork tends to add more tenderness and flavor.
Absolutely. Bagged coleslaw mix is the easiest shortcut and cuts down on prep time.
No. Serve over rice or noodles if you want a more classic, filling family meal.
Other recipes you’ll love
- Low Carb Crustless Sausage Quiche
- Pepperoni Pizza Chicken Bake
- Easy Pork Stir Fry
- Low Carb Unstuffed Pepper Skillet
- Keto Chicken Salad
If you make these egg roll bowls, please leave a recipe rating or comment below—feedback is appreciated!
Recipe
Ground Pork Egg Roll in a Bowl (Easy One-Pan Dinner)
Deanne Frieders | This Farm Girl Cooks
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Ingredients
- 1¼ pound spicy bulk pork sausage
- ¼ cup water
- 14 ounce package classic coleslaw mix with cabbage and carrots
- ½ teaspoon garlic powder
- 2 Tablespoon toasted sesame oil
- ¼ teaspoon ground ginger
- 2 Tablespoon green onions chopped
- 1 Tablespoon rice vinegar
- 2 Tablespoon coconut aminos or tamari or soy sauce for non-keto
- salt and black pepper to taste
- 1 Tablespoon toasted sesame seeds optional, for garnish
Method
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Heat a large skillet over medium-high heat. Add sausage and cook, breaking the meat into small pieces, for about 5–6 minutes. When no longer pink, remove from heat and drain excess grease.
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Return skillet to heat, add water and scrape up brown bits. Reduce heat to medium and add coleslaw mix, garlic powder, sesame oil, ginger, and green onions. Season with salt and pepper and cook, stirring frequently, until the cabbage wilts and carrots soften, about 4–5 minutes.
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Stir in rice vinegar and coconut aminos (or tamari/soy sauce). Cook another 1–2 minutes until heated through.
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Remove from heat, transfer to a serving dish, and sprinkle with toasted sesame seeds if desired. Serve immediately.
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Original recipe published October 2019; photos and instructions updated February 2022.