Weeknight Egg Roll Bowls

egg roll bowl with crispy wontons

Egg roll bowls provide all the yummy, comforting flavors of your favorite egg rolls in a low carb, protein rich, veggie packed bowl. This easy dinner bowl recipe is a universal people pleaser!

egg roll bowl with crispy wontons and fork

egg roll bowls are fast, colorful, healthy, and fun!

Let’s face it, commercially produced egg rolls are a universal disappointment, am I right? I can’t remember the last time I had a really wonderful egg roll, even in my favorite Chinese restaurant ~ they’re pretty generic, no matter where you go. The filling is bland and limp. The crust is just meh, and don’t even get me started on that gloppy orange sauce. We’ve all been there. And to add insult to injury, WebMD names them one of the worst Chinese foods you can eat. I think we can agree the egg roll is due for a makeover, and this easy weeknight egg roll bowl is just the ticket. It’s fast, colorful, healthy, and fun to eat. And don’t worry, we’ll make crispy wontons so you won’t miss out on that satisfying deep fried crunch, either.

egg roll in a bowl with crispy wontons

what you’ll need to make quick egg roll bowls

All of your ingredients are optional, so go with what you like. Make these as simple or as loaded up as you want, but do try to create a

  • ground meat ~ I used pork but you can use beef, chicken, or turkey. I patterned the spices in my pork after my favorite Dan Dan Noodles recipe.
  • cabbage ~ I use Savoy and red cabbage.
  • carrots ~ I shredded mine on a box grater, but if you have knife skills you can slice them into a julienne and they’ll stay crisper.
  • celery ~ thinly sliced on the diagonal.
  • onion
  • green onions
  • bean sprouts ~ if you are worried about the food safety of bean sprouts, they become safe to eat when cooked.
  • pea pods or snap peas ~ or use frozen peas instead
  • fresh ginger and garlic ~ If you have trouble keeping fresh garlic and ginger around, buy them in convenient paste form.
  • neutral vegetable oil
  • egg roll or wonton wrappers ~ these are optional, but when you slice them up and fry them for just a minute in some hot oil, they’re the perfect crunchy topper to these bowls.
sauce ingredients for egg roll bowl

a simple Asian inspired sauce

These are all must have pantry staples for anyone who loves Chinese food.

  • soy sauce ~ I love tamari, but you can substitute your favorite soy sauce.
  • sesame oil ~ this is a secret flavor weapon in my kitchen, it deep, toasty, and wonderful.
  • rice wine vinegar ~ it’s mild and tangy.
  • hoisin sauce ~ this sweet sauce counters the rich pork beautifully.
  • chili paste (optional for spicy) ~ if you’re cooking for kids, leave it out (and add more hoisin!)
pouring sauce on egg roll bowl mixture

how to serve your egg roll bowls

Your egg roll bowls can be served as is, for a light healthy dinner option. But if you’ve got extra hungry peeps around your table, you might want to serve it over a layer of carbs…

  • Asian style noodles are another great choice. I love to use rice noodles, or bean thread noodles, because they’re often an ingredient in egg rolls, and they’re a good option if you need to go gluten free.
  • Rice makes a good base for these bowls. Brown is the healthiest choice because it’s a whole grain, full of vitamins and fiber. But jasmine or sushi rice would be delicious, too.
  • To make a super low carb egg roll salad bowl, just serve over a bed of shredded lettuce.
egg roll in a bowl

egg roll bowl variations and faqs

For a vegan egg roll bowl

Leave out the meat and substitute small cubes of tofu, or just go wild with the veggies.

How can I spice this up, we love it hot!

You can add hot pepper flakes, or more hot chili sauce. You can also use Tien Tsin chile peppers which are Chinese red peppers. Look for them in the dried chile section of your supermarket.

What can I use instead of pork?

Ground beef, chicken, or turkey will all work well.

What other protein can I use besides ground meat?

You can use shredded chicken, slivers of roast pork, or diced shrimp. I also love to add scrambled eggs to my egg roll bowls.

Can I make my egg roll bowls ahead?

Honestly, this recipe won’t be as good when it’s reheated, you’re going to lose some of the color and crispness that you get fresh off the stove. But you can reheat either in a pan or in the microwave and it will still be delicious and satisfying.

Can I make egg rolls with this recipe as the filling?

Yes, I’m planning to do just that.

Is this recipe keto friendly?

Yes, but for a keto diet you would leave out the hoisin sauce, which contains sugar.

tossing egg roll bowl ingredients

chef’s tips for an egg roll bowl

This is a simple, homey dish, and doesn’t take any special skills to make, but there are some things to keep in mind for the best results.

  1. The best tip I can give for a dish like this is not to over cook it. Everything is shredded or sliced very thinly, and barely needs any time at all to become perfectly crisp-tender. Cook this for less time than you think. (Over do it and you’ll have a limp colorless dish.)
  2. High heat is key. Stir-frying is an art, with a delicate balance between high heat, movement, and time. Get your pan hot, toss everything vigorously, and you’re done.
  3. I like to add my sauce at the last minute, and just heat long enough to get everything hot. This isn’t supposed to be super ‘saucy’, so don’t drown it. But you can make extra sauce and let people drizzle it on themselves.
egg roll bowl with crispy wontons
5 from 9 votes

Egg Roll Bowls

Egg roll bowls provide all the yummy, comforting flavors of your favorite egg rolls in a low carb, protein rich, veggie packed bowl. This easy dinner bowl recipe is a universal people pleaser!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Yield 8 -10 servings
Calories 202kcal
Author Sue Moran


  • Wok or large skillet



  • 3 Tbsp soy sauce
  • 1 Tbsp hoisin sauce
  • 1 Tbsp rice wine vinegar
  • 1 tsp chili paste (or more to taste)

egg roll bowl

  • peanut oil or other neutral vegetable oil
  • 1 lb ground pork
  • 1/2 tsp 5 spice powder
  • 2 tsp hoisin sauce
  • 2 tsp soy sauce (I love Tamari)
  • 1 tsp mirin (Japanese cooking wine)
  • salt
  • 1 medium onion, peeled, halved, and finely sliced
  • 3 cloves garlic, minced
  • 1 Tbsp grated ginger (or more to taste)
  • 3 cups finely shredded Savoy or green cabbage
  • 2 cups finely shredded red cabbage
  • 2 stalks celery, thinly sliced
  • 1 cup (heaping) snap peas or pea pods, sliced lengthwise.
  • 1 cup (heaping) bean sprouts
  • 1 cup sliced green onion
  • 1 large carrot, shredded

fried wonton sprips (optional)

  • egg roll or wonton wrappers (they are the same thing, just in different sizes.)
  • vegetable oil for frying


  • Stir the sauce ingredients together and set aside.
  • Add a little oil to a wok or large skillet and heat until hot. Add the pork, and brown it, while breaking it apart into small crumbles as it cooks.
    browning pork in cast iron pan
  • When there is no more pink left, add the 5 spice powder, hoisin and soy sauces, mirin, and a dash of salt. Continue to cook, stirring almost continuously, until the pork is nice and browned and cripsy, about 8 minutes. Remove to a plate. Note: if you're cooking for kids or you just like things less spicy, you can brown the pork without anything added.
    Adding spices to browned pork
  • Add a bit more oil to the pan and add the onions, garlic, and ginger. Stir fry until the onion has softened a bit.
    sautéing onions, garlic, and ginger
  • Scrape up any browned bits from the bottom of the pan as you stir fry. Add a splash of water if necessary to deglaze the pan better.
    browned onions for egg roll bowl
  • Add the cabbages and celery to the pan and stir fry over medium high heat just until the cabbage has started to wilt and reduce. Just a minute or two.
    Adding cabbages and celery to pan
  • Add the pea pods, sprouts, green onion and carrots and toss for a minute or so more until everything is hot and brightly colored.
    Adding veggies to pan for egg roll bowl
  • Drizzle the sauce over the pan and toss to combine and heat through. Add the browned pork, and any accumulated juices, to the pan and toss. Heat everything through.
    Adding pork and sauce to pan
  • Serve in bowls, either alone, or on top of rice or bean thread noodles.
    serving egg roll bowls from pan
  • Garnish with fried wonton strips, if desired. Directions below.
    egg roll bowl in a pan with fried wontons

fried wonton strips

  • Slice your egg roll or wonton wrappers into small strips, about 1/2 inch wide by 3 inches long.
    slicing wonton wrappers
  • Heat 1/2 inch of vegetable oil in a skillet to hot but not smoking (about 340F) and fry the wonton strips, in batches, just until golden. This will happen very quickly so watch carefully. Remove to paper towels to drain. Note: if the strips burn, lower the heat and try again.
    fried wonton strips


Calories: 202kcal | Carbohydrates: 11g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 41mg | Sodium: 575mg | Potassium: 448mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2088IU | Vitamin C: 36mg | Calcium: 61mg | Iron: 2mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
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    Leave a Reply

    Please rate this recipe!

  • Reply
    Beth Walters
    September 23, 2022 at 7:16 pm

    5 stars
    Our family loves this recipe, and has been guilty of eating the wontons faster than I can make them.
    I’ve started buying egg roll wrappers, cutting them diagonally into triangles and either spraying them with cooking spray or brushing them with olive oil before baking them. That way, they don’t disappear before dinner is served. My husband dubbed them “crack chips”.
    Thanks for sharing!

  • Reply
    September 19, 2021 at 6:32 pm

    5 stars
    I followed the recipe as is & it was so good, my family really liked it! I used pre-shredded cabbage & precut celery & carrots, just chopped those finer. I’m Asian & already had all the spices & sauce ingredients in the pantry. My husband & I eat a low carb diet typically. We left out the rice & won ton strips, so this worked well for us. I’m new to following your fabulous blog. Thanks for a great recipe, looking forward to trying more!

  • Reply
    Miriam Shively
    September 9, 2021 at 11:02 am

    5 stars
    Sue, I love this idea, but I’m changing it up a bit to make it easier for someone to prepare if they have trouble chopping, cutting, standing and stirring etc. I have attributed this to you, referenced your blog/site and will be following your posts for more ideas, and additional adaptations for prep by individuals with disabilities. I am a recent follower, and hope to share many more of your recipes for nutritious, easily put together main dishes, snacks, etc. I LOVED all your recent posts. Thank you for doing all the work necessary to provide the calories, etc. Cannot wait to see what you come up with next. I am a 72yoF partially polio-disabled, part-time employee of Spa Area Independent Living Services (SAILS) in Hot Springs, Arkansas. I share Life Hacks and Disability Life Hacks online via our fb page and monthly newsletter, even the local Next Door site. My secondary goal is to increase your followers!

    • Reply
      Sue Moran
      September 9, 2021 at 2:03 pm

      Thanks so much Miriam, I love what you’re doing, what a unique and necessary cause. I’ll take any and all followers you send my way 😉

      • Reply
        Sharon Vopal
        September 12, 2021 at 8:05 pm

        Hi Miriam, I already follow Sue and love her recipes and now I’m going to follow you as well. My teenage daughter has Down syndrome and has great difficulty with fine motor tasks. Adaptations and hacks for activities of daily living are what I need help with. Thank you for thinking of people with disabilities! ??

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