All the ingredients we love in classic Chinese Egg Rolls come together in this Egg Roll Stir Fry recipe. This is an irresistible bowl of deconstructed egg rolls and you’re going to love it.
Don’t skip the crispy fried wonton strips on top to give your meal a true egg roll flavor and crunch!
Egg Roll Skillet
Most of the time, I prefer to skip the take out order and make my own favorite Chinese inspired recipes at home–it’s usually just as fast and way more budget-friendly.
However, when it comes to egg rolls I don’t always have the time or patience to wrap the filling in individual egg roll wrappers.
That’s where this deconstructed egg roll comes to the rescue! This dish is everything I love about pork egg rolls made in a quick and easy Egg Roll Stir-Fry.
If you could happily eat a whole meal of just egg rolls then you’re going to LOVE this Egg Roll in a Bowl!
Deconstructed Egg Rolls
Cooked in a skillet, this easy weeknight meal is exactly what the name suggests: an egg roll unwrapped, deconstructed and served in a bowl.
While you could make a similar eggroll in a bowl with ground beef or ground turkey, I’m partial to the ground pork in this version. The pork is cooked with fresh ginger and garlic for that authentic flavor I can’t get enough of.
The ginger and chili paste in this egg roll stir-fry give the dish a bit of a kick that replicates the best egg rolls from my favorite Chinese restaurants.
Soy sauce and 5-Spice complete the irresistibly savory flavor profile while just a touch of cornstarch helps the sauce thicken up to the perfect texture.
I used a bag of coleslaw mix to make this even quicker and easier. Pick a variety with sliced carrots in the mix for even more color and crunch.
Egg Roll Stir Fry
Finishing the recipe with sliced green onions and wonton strips on top gives the meal a wonderful “crunch” factor reminiscent of biting into an egg roll or Spring Roll with a crisp wonton wrapper.
Served over rice, this is a lightning-fast dinner that my family is always excited to devour!
This is a favorite for easy lunches and dinners too. I recommend keeping the wonton strips separate and adding them just before serving. (If you store the stir fry with the wonton chips stirred into it, they will soften and won’t be near as lovely.)
This way we can refrigerate the leftovers and add that awesome crunch right before serving.
The most time-consuming part of any stir-fry recipe is always chopping the vegetables (at least for me). I love that when I make this egg roll skillet there’s hardly any chopping, dicing or slicing involved.
Other than the garlic and ginger, all you have to do is tear open a bag of coleslaw cabbage mix. Whenever I notice ground pork is on sale, I grab a couple of pounds to stash in the freezer. That way, we can make this recipe anytime we’re craving it.
I can’t emphasize how little work this recipe requires in comparison to the amazing taste it delivers. I hope you like it as much as my family does!
Deconstructed Egg Roll Recipe
- Warm the oil in a large skillet over medium-high heat. Add the pork, ginger, and garlic to the skillet, crumbling the meat as it cooks until the pork has cooked through. Drain any liquids from the pan, if necessary.
- Sprinkle with cornstarch, five-spice. Stir to coat. Add the soy sauce, sesame oil, and chili paste. Continue cooking until the sauce forms, about 2 minutes. Add the cabbage, toss to mix and cover with a lid for 2-3 minutes.
- When the cabbage is bright green and slightly wilted, serve over rice. Sprinkle with green onions and top with wonton strips, if desired.
- This recipe makes a generous amount because I love having leftovers to reheat for lunch the next day. Try the egg roll filling inside of lettuce leaves for a tasty lunchtime lettuce wrap!
- No wonton strips at the store? No problem? Egg Roll in a Bowl is still delicious without, it just won’t be quite as crunchy. You can make your own wonton strips or substitute another variety of crunchy Chinese noodles if desired.
Egg Roll Recipes
Egg Roll in a Bowl is the easy skillet dinner you need on your menu this week!
Servings: 5 servings
Prevent your screen from going dark
Warm the oil in a large skillet over medium high heat. Add the pork, ginger, and garlic to the skillet, crumbling the meat as it cooks until the pork has cooked through. Drain any liquids from the pan, if necessary.
Sprinkle with cornstarch, five-spice. Stir to coat. Add the soy sauce, sesame oil, and chili paste. Continue cooking until the sauce forms, about 2 minutes. Add the cabbage, toss to mix and cover with a lid for 2-3 minutes.
When the cabbage is bright green and slightly wilted, taste and add salt, only as needed. Serve over rice. Sprinkle with green onions and top with wonton strips, if desired. Enjoy!
This recipe also works well with ground beef or ground turkey.
Calories: 320kcal · Carbohydrates: 9g · Protein: 18g · Fat: 24g · Saturated Fat: 8g · Cholesterol: 65mg · Sodium: 717mg · Potassium: 472mg · Fiber: 2g · Sugar: 4g · Vitamin A: 102IU · Vitamin C: 36mg · Calcium: 58mg · Iron: 2mg