Perfect for a quick dinner or for meal prep, this Egg Roll in a Bowl recipe is simple, easy to make and packed with tons of flavor. Have lunches for the entire week ready to go in under 30 minutes! My family requests this dinner weekly!
My family loves meals with a lot of flavor and this is one of their favorites. I love making it for them too, partly because it’s so quick and easy, and partly because it’s a great way to pack in extra veggies and nutrition!
One of the things I love about this recipe is the flexibility. I typically use ground pork, but you could easily swap out ground chicken if that’s what you have. Want to use up veggies you have on hand? Swap those out as well!
I typically make a double batch of this recipes and we eat this for lunches for the rest of the week.
Ingredients notes for egg roll bowls
Ground pork – this is a great opportunity to deviate from the norm and use ground pork instead of ground beef. I like eating a variety of proteins and ground pork has amazing flavor in this dish.
Soy Sauce – you can use regular soy sauce, or if you are gluten-free, look for Tamari instead.
Cabbage – I chop up fresh cabbage and cook this in with the meat mixture because that’s my favorite way to eat it. Occasionally I will buy a bag of shredded cabbage or coleslaw mix instead and we will add it fresh to the top of the bowls instead of cooking it in.
There are a few things you can do to make the preparation of this recipe quick and easy! I’d recommend having your veggies and sauce ready before you start cooking, because everything cooks up quickly.
In addition, decide how you will make your rice. I put mine in the rice cooker before I start making this so that it will be ready to go.
- I like to buy the bagged chopped and washed kale. It’s perfect not only for this recipe but also for grabbing and throwing in lots of different recipes to add more fiber and nutrition to meals. No prep work needed and the leftovers can be frozen! I also use the leftover frozen kale and throw it right in for this recipe.
- I far prefer the taste of regular carrots over baby carrots, so I always take the extra minute or two to peel them. Then I will cut them into a couple of larger pieces and put them in my mini copper to dice them finely, which helps them cook quickly. You can slice thin if preferred.
- As I mentioned, you can chop and cook the cabbage in the mixture, or you could use bagged coleslaw mix as a topping instead.
Make the prep work easy…
There are a couple of things you can make in advance to ensure you have quick meal prep on the night you are making this:
- Sriracha Mayo – this can be made up to 3 days in advance and used for other recipes as well such as these Sweet Potato Buddha Bowls.
- Instant Pot Jasmine Rice – the perfect versatile rice for just about any meal
Can I Freeze Leftovers?
The rice and mayo will not freeze well, but you can freeze the leftover filling! Place in a freezer bag or airtight container and freeze for up to 3 month. Thaw and reheat in microwave to serve.
Can this Egg Roll Bowl be Prepped Ahead?
As a meal prep recipe, I recommend adding individual servings of the rice and filling to your favorite meal prep containers (these are perfect) and then adding the sauce after reheating.
You can typically get about 4 servings, or make a double batch for a dinner plus leftovers!
Store mayo separately in a jar or container and store cabbage already shredded that you want to add raw in an airtight bag or produce container.
Meal Prep Egg Roll in a Bowl
- 1 pound ground pork
- 2 carrots peeled and chopped finely or sliced thin
- 1 cup chopped kale
- 8 oz chopped cabbage
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon Sriracha sauce
- 1 teaspoon ground ginger
- 1 tablespoon honey
- 1 teaspoon jarred minced garlic
- 1 recipe Instant Pot Jasmine Rice
- 1 recipe Sriracha Mayo
- Mix together sauce ingredients and set aside
- Brown ground pork in skillet over medium high heat until partially cooked through
- Add carrots, kale and cabbage and continue tosaute until veggies are crisp tender and meat is fully cooked
- Add sauce and heat through
- Serve by layering rice, meat mixture and and sriracha mayo
- nutrition info is calculated for the meat and cabbage mixture only
- store leftovers with just rice and meat in a container and keep mayo separate
- leftover meat can be frozen in an airtight bag or container for up to 3 months
- if preferred, you can leave the cabbage raw and use as a topping