Egg Roll in a Bowl
Egg Roll in a Bowl is an easy and delicious meal the whole family will love. Filled with color and crunch from tons of veggies, protein from both pork and eggs, and great flavors and toppings to add more color and crunch, this bowl will satisfy every person at the table!
When it comes to quick and easy meals, I love making sure that the meals are both healthy and delicious. Meals can be quick but still satisfying and fulfilling to eat, and this egg roll in a bowl meal fits that perfectly!
This recipe and post are sponsored by Iowa Egg Council. Thank you for supporting the brands that support me and allow me to continue to grow my blog. All opinions, recipe and photographs are my own.
Did you know Iowa is the #1 egg-producing state in the country? 1 in 6 eggs produced in the U.S. comes from Iowa, so chances are, the eggs you eat come from an Iowa egg farm!
Other family favorite ways to use eggs:
- Breakfasts tacos are one of our favorites.
- South African Bobotie is a really fun recipe that your family will love.
- Tex Mex Migas are so quick but so good!
- Shakshuka is simple but total comfort food.
- Gallo Pinto is a great breakfast-for-anytime of day meal
Egg Roll in a Bowl
My family loves a good deconstructed egg roll recipe, but the ones we have tried before have always left us… wanting. They were good, but 15 minutes later my kids were always asking for a snack.
So I decided to break down this idea and see how I could make it even more filling, pack even more nutrition and amazing flavor into it.
The first thing I did was add even more veggies. I wanted more color, more texture, more fun. Using pre shredded cabbage and carrots from the produce section helps make this simple, but adds in great color to your meal. (plus you can use the leftovers in my famous slow cooker pork ramen).
I also upped the protein factor by adding in some scrambled eggs. Eggs are such an easy way to add extra to your meals. With all 9 essential amino acids, protein and choline, they are an easy choice!
Finally, I changed how we serve this meal. By serving the egg roll in a bowl with a side of rice, we can stretch how far this meal goes (my kids really pack this away!). Presenting the meal with a fun array of toppings also helps increase the interest value. Black sesame seeds, sliced green onions and crispy wonton strips add great color and texture to the finished dish. Plus everyone always loves adding toppings to a meal! Serving it with a fun spicy mayo sauce is a great way to add even more color, texture, and flavor to this meal.
And that is how you take an appetizer and turn it into a fulfilling and nutritious meal that your family will adore!
How to make this meal
Egg roll in a bowl is a simple and fairly quick recipe to make. It is great for a quick lunch at home or an evening dinner. For the full directions, please scroll down to the recipe card below. Here is just a quick overview:
- In a large skillet over medium heat, brown the pork until most of the pink has gone, stirring and breaking up the pork as you go.
- Add in the diced red onion and mushrooms and cook, stirring occasionally, until they are becoming tender.
- Add in the pre shredded green and red cabbage and shredded carrots. Stir to combine everything. Cook for a few minutes, stirring occasionally, until the veggies start to soften.
- In a bowl or glass, whisk together the soy sauce, rice wine vinegar, ginger, garlic, and sesame oil. Pour the sauce into the pan and stir to combine everything. Cook for 1 minute.
- Using your wooden spoon, make a well into the middle of the pan, pushing the veggies and pork to the sides.
- Crack 4 eggs into the well and allow to cook. Stir occasionally, until the eggs are scrambled and nicely cooked. Allow them to sit for a minute between your stirring so the eggs can set up (if you stir them too much you will have tiny little scrambled egg pieces, and we want nice big egg pieces).
- Stir everything together.
- Serve with cooked white rice and top with sliced green onions, black sesame seeds, crispy wonton strips and spicy mayo.
Foodie Parent Tip: Serve this meal with a fun gojuchang mayo! Mix together ¼ cup of mayo with 1 Tablespoon of gojuchang, which is a red chili paste from Korea. I love it because its got a very deep and lovely flavor (its not just fire hot) that is slightly fermented, slightly sweet. It is a great “first hot sauce” for kids because of its flavor. If you are just starting out, mix 1 teaspoon of the pepper paste with mayo, and then you can gradually work your way up to more.
Prepping ahead of time
This meal is quick to throw together, but if you are in need of an even easier meal, here is how you can prepare this in advance:
- Use pre-shredded cabbage and carrots from the grocery store.
- You can premeasure the sauce ingredients and store in an airtight jar in the fridge for up to one day.
- Use ginger and garlic paste found in tubes in your produce section or found as frozen cubes in your freezer section.
- If you are really short on time, you could cook the meal up to when you add the eggs. Store it in the fridge in an airtight container and then rewarm in the microwave. Scramble your eggs separately and then stir them into the re-warmed meal. Make the rice ahead of time, too!
How to serve this to your family
This meal is great to serve family style! Place all the bowls on the table – the egg roll in a bowl, the rice, and all the toppings – and allow each family member to serve themselves.
We always make two versions of the spicy mayo, too – one that has more gojuchang for the parents and one that is less for the kids!
How to make this kid friendly
This meal is so kid friendly already, but if you need some extra help convincing your little eaters that this meal is awesome, use these pointers to help your kids. Serve this meal family style and allow everyone to top their own bowls. Invite your kids into the kitchen with you to cook the meal alongside you. And invite them into conversations at the table to fully explore the meal in a fun way.
Kids in the kitchen: How your kids can help you cook
When kids learn to cook they not only gain independence and important life skills, but it also helps them to be more confident and curious about trying new foods.
This meal is a great recipe to invite kids to help you cook. It is perfect for beginning knife sills (mushrooms are SO great to practice cutting!) and egg cracking.
- Kids aged 1-3 can help you prepare all the toppings and place them on the table, measure out the ingredients for the sauce and mix it together.
- Kids aged 4-6 can do everything above plus chop the mushrooms, crack the eggs, add the ingredients to the pan and stir.
- Kids aged 7-10+ can help you do everything above, plus help you brown the ground pork and stir everything while it cooks.
*Please note that these recommendations are generalized, and to please use your personal discretion with your child’s skill level. And always, always supervise! Read more about how to have your children help you in the kitchen.
Dinner conversations with kids
How we talk to our kids about their food is an important key to helping them be interested in trying it. Use these talking points as a start point for exploring and analyzing your meal.
- What different colors do you see in this meal? How could we add another color to our plate?
- How does the taste change when you add in the green onions or a bite of mayo with your egg roll in a bowl?
Read more about how to explore the sense of taste with your kids.
Food tastes better when its shared with the ones you love!
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Egg Roll in a Bowl Recipe
Ingredients
- ½ lb ground pork
- ½ red onion diced
- 1 cup diced mushrooms
- 2 cups shredded cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- ¼ cup soy sauce
- 1 Tablespoon rice wine vinegar
- 1 Tablespoon minced garlic
- 1 Tablespoon minced ginger
- 2 teaspoons sesame oil
- 1 teaspoon ground black pepper
- 4 eggs
- 3 cups cooked white rice for serving
- Toppings: sliced green onions black sesame seeds, crispy wonton strips, gojuchang mayo
Instructions
- In a large skillet over medium heat, brown the pork until most of the pink has gone, stirring and breaking up the pork as you go.
- Add in the diced red onion and mushrooms and cook, stirring occasionally, until they are becoming tender.
- Add in the pre shredded green and red cabbage and shredded carrots. Stir to combine everything. Cook for a few minutes, stirring occasionally, until the veggies start to soften.
- In a bowl or glass, whisk together the soy sauce, rice wine vinegar, ginger, garlic, and sesame oil. Pour the sauce into the pan and stir to combine everything. Cook for 1 minute.
- Using your wooden spoon, make a well into the middle of the pan, pushing the veggies and pork to the sides.
- Crack 4 eggs into the well and allow to cook. Stir occasionally, until the eggs are scrambled and nicely cooked. Allow them to sit for a minute between your stirring so the eggs can set up (if you stir them too much you will have tiny little scrambled egg pieces, and we want nice big egg pieces).
- Stir everything together.
- Serve with cooked white rice and top with sliced green onions, black sesame seeds, crispy wonton strips and spicy mayo.
I made this for supper this evening. It was delicious! A perfect balance of flavors! YUM!
Egg rolls are one of our go-to orders when we order out, so I was excited to try out this recipe! It was so delicious and a hit in my home!