Easy Inside Out Egg Roll In A Bowl Recipe

I just made an Egg Roll In A Bowl Skinnytaste riff that delivers the crunchy, savory, tangy punch of a real egg roll in twenty minutes and somehow refuses to taste like diet food.

I am obsessed with this Egg Roll In A Bowl The Cozy Cook riff because it hits everything I want in dinner without nonsense. I love the crunch of green cabbage and that little kiss of toasted sesame oil that makes the whole pan smell like a guilty pleasure.

But it’s not heavy or fake. Actual food that’s fast and honest.

I crave the salty-sweet notes, the soft bits of meat and the sharp green onion snap in every forkful. And yeah, it’s one of those Healthy Egg Rolls ideas I make on repeat when life is loud and delicious.

Ingredients

• Ground pork: hearty protein, gives the dish real savory depth.
• Vegetable oil: keeps things from sticking, neutral frying power.
• Toasted sesame oil: nutty kiss that smells irresistible, use sparingly.
• Yellow onion: sweet, slightly crunchy base that softens as it cooks.
• Garlic: punchy, aromatic blast that wakes the whole bowl up.
• Ginger: bright, zippy note that cuts through the richness.
• Cabbage: crunchy, fresh bulk — it’s what makes it an “inside out.

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• Carrots: sweet color and crisp texture, nice contrast.
• Green onions: sharp freshness, plus a nice pop at the end.
• Soy sauce: salty, savory backbone that ties everything together.
• Rice vinegar: little tang that brightens the whole mix.
• Hoisin or oyster sauce: adds sweet, rich complexity if you want.
• Sriracha: optional heat; it livens things right up.
• Salt and pepper: basics that balance and season every bite.
• Sesame seeds: tiny toasty crunch, looks cute on top.
• Cilantro: fresh herbal lift, not for everyone but tasty.

Ingredient Quantities

• 1 pound ground pork (or ground chicken or turkey if you want)
• 1 tablespoon vegetable oil
• 1 tablespoon toasted sesame oil
• 1 small yellow onion, thinly sliced or diced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated or finely minced
• 4 cups green cabbage, thinly shredded (about half a medium head)
• 1 cup shredded carrots (about 2 medium carrots)
• 3 green onions, sliced (white and green parts separated if you want)
• 3 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce or oyster sauce for a sweeter, richer flavor (optional but good)
• 1 teaspoon sriracha or chili paste, or more to taste (optional)
• Salt and freshly ground black pepper, to taste
• 1 teaspoon toasted sesame seeds for garnish (optional)
• Fresh cilantro or extra green onion for serving (optional)

How to Make this

1. Heat 1 tablespoon vegetable oil and 1 tablespoon toasted sesame oil in a large skillet or wok over medium-high heat until shimmering.

2. Add 1 small yellow onion (thinly sliced or diced) and cook about 2 minutes until it starts to soften, then stir in 2 minced garlic cloves and 1 tablespoon grated fresh ginger, cook 30 seconds until fragrant.

3. Crumble in 1 pound ground pork (or chicken or turkey) and cook, breaking it up with a spatula, until no longer pink and starting to brown, about 5 minutes; season lightly with salt and pepper as it cooks.

4. Push the meat to one side of the pan, add the shredded cabbage and 1 cup shredded carrots, then toss everything together; cook 3 to 4 minutes until cabbage wilts but still has a little bite.

5. Stir in 3 sliced green onions (keep white and green parts separate if you want to add the green bits at the end for freshness), then pour in 3 tablespoons low sodium soy sauce, 1 tablespoon rice vinegar, and 1 tablespoon hoisin or oyster sauce if using.

6. Add 1 teaspoon sriracha or chili paste if you like heat, taste and adjust for salt, pepper and spice; simmer for another minute so flavors meld and liquid reduces slightly.

7. If the mixture seems dry, splash a little water or extra soy sauce and cook just until you like the texture; if too salty, add a tiny pinch of sugar or another quick splash of rice vinegar to balance.

8. Turn off the heat, stir in the green parts of the green onions if you saved them, then let the dish rest a minute so flavors settle.

9. Serve hot in bowls, sprinkle 1 teaspoon toasted sesame seeds and fresh cilantro or extra green onion on top if desired.

10. Leftovers keep well refrigerated for 3 to 4 days and reheat quickly in a skillet; for a low carb lunch, pack in meal prep containers and add a squeeze of lime or extra sriracha before eating.

Equipment Needed

1. Large skillet or wok (big enough for 1 pound meat and veggies)
2. Heatproof spatula or wooden spoon for breaking up pork and stirring
3. Chef’s knife for slicing onion, green onions and chopping cilantro
4. Cutting board
5. Measuring spoons and measuring cup (for oils, sauces, vinegar)
6. Box grater or vegetable peeler for shredding carrots
7. Small bowl for mixing sauces or holding minced garlic and ginger
8. Serving bowls and spoon for plating and garnishing

FAQ

Easy Inside Out Egg Roll In A Bowl Recipe Substitutions and Variations

• Ground pork: use ground chicken or turkey if you want it leaner, or try crumbled firm tofu or finely chopped mushrooms for a vegetarian version — they soak up the sauce nicely.
• Toasted sesame oil: swap with a little more vegetable oil plus 1 teaspoon toasted sesame seeds for flavor, or use peanut oil for a nuttier taste.
• Hoisin or oyster sauce: sub with 1 tablespoon soy sauce plus 1 teaspoon honey or brown sugar for sweetness, or a tablespoon of teriyaki sauce for a similar rich flavor.
• Sriracha: replace with chili garlic sauce, gochujang diluted with a little water for depth, or omit and add a pinch of red pepper flakes if you can’t handle the heat.

Pro Tips

1) Don’t overcrowd the pan. Cook the meat first until it gets some brown bits then push it to the side and add the cabbage in batches if needed. Those browned bits add big flavor so scrape them up as you mix everything together.

2) Toast the sesame seeds and even the sesame oil lightly in the pan before adding anything else for a nuttier deeper taste. Just a few seconds over medium heat is enough, but watch closely cause they burn fast.

3) Control moisture by salting the cabbage early and letting it sit 5 minutes, then squeeze out excess water before shredding into the pan. That keeps the dish from getting soggy and helps the flavors concentrate.

4) Finish with acid and fresh herbs. A tiny extra splash of rice vinegar or a squeeze of lime right at the end brightens the whole thing, and adding the green onion greens or cilantro last keeps them fresh and crunchy.