Egg Roll in a Bowl

Egg Roll in a Bowl is the perfect way to enjoy a lightened up version of traditional egg rolls without sacrificing all of the delicious flavors and textures! Lemongrass, ginger, garlic, jalapeño and cilantro meld with juicy pork and tender cabbage, carrots and green onions all topped with wonton wrapper crisps. Or skip the crisps if you’re on a Whole30 or following a Paleo, Keto or low carb diet.

This Egg Roll in a Bowl recipe is essentially a deconstructed egg roll, a riff on my crispy Baked Egg Rolls. All of the same mouthwatering flavors, but bulked up with ample vegetables to make it an entirely satisfying meal.

I recommend doing your prep work ahead, whirling the aromatics in a food processor and chopping up your vegetables, as this recipe comes together quickly once you begin. If you’re making the wonton crisps, make them either ahead of time or while the vegetables are softening in the skillet. You’ll want them to have a little time to crisp up even more as they cool.

Just as you might dip an egg roll, I like to serve these bowls with a side of sweet chili sauce for drizzling along with a little bowl of red pepper flakes for those who like an added spicy kick!

More Asian Favorites

• Kung Pao Beef (Skip the takeout and make this easy recipe instead!)
• Cauliflower Fried Rice (A lightened up fried rice made with cauliflower ‘rice’ and topped with crispy ginger and garlic and a fried egg.)
• Chinese Cucumber Salad (The perfect blend of spicy, savory and refreshing!)
• Soba Noodle Bowl (A one dish meal of tender soba noodles, spicy bok choy, with a soft boiled egg on top!)
• Three Cup Chicken (A truly restaurant-worthy Taiwanese dish that’s easy to make at home.) 

How to Make Egg Roll in a Bowl

Step 1: Add aromatics to the bowl of a food processor: lemongrass, garlic, ginger, shallots, jalapeños, uncooked bacon, cilantro, salt and pepper. Process mixture until it turns into a paste, scraping the bowl as necessary. Place ground pork in a medium bowl and add aromatic mixture, use your hands to combine, taking care not to overmix.

Step 2: If making wonton crisps, preheat oven to 375º. Line a baking sheet with parchment paper and arrange wonton wrapper strips in a single layer. Brush strips with sesame oil. Bake 7-8 minutes until lightly brown. Remove from oven and set aside. (Strips will continue to crisp up as they cool.)

Step 3: Add sesame oil to a large skillet over medium heat; add cabbage, carrots and green onion. Cook and stir until tender, 5-7 minutes. Transfer to a medium bowl.

Step 4: To the same skillet add pork mixture; cook and stir until cooked through, 5-7 minutes. Add cabbage mixture back to skillet along with soy sauce and toasted sesame oil; gently stir to combine. Divide among 4 serving bowls and top each with 1/4 of the crispy wonton strips. Serve with sweet chili sauce and red pepper flakes if desired.