Egg Roll in a Bowl

4.6
(36)
31 Reviews
8 Photos

You might think this was invented to avoid all of that time-consuming wrapping and messy deep-frying, but it wasn't! It was invented by the keto people, because they can't eat egg roll wrappers-but this guy can. So, instead of what's really egg roll filling in a bowl, we're doing the real thing in all of its tasty and textural glory. Garnish with more green onions if desired.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on November 25, 2023
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Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
2
Yield:
2 servings
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Ingredients

Original recipe (1X) yields 2 servings

For the Crispy Wonton Strips:

  • 6 (3.5 inch square) wonton wrappers

  • 2 teaspoons vegetable oil

For the Bowl:

  • 3 ½ cups shredded green cabbage

  • 1 cup julienned carrot

  • ¼ cup julienned red bell pepper

  • ⅓ cup thinly sliced green onions

  • 2 cloves garlic, finely minced

For the Sauce:

  • 2 tablespoons soy sauce

  • 1 tablespoon rice vinegar

  • 1 tablespoon sake

  • ¼ teaspoon sesame oil

  • 1 teaspoon white sugar

  • ½ teaspoon freshly grated ginger

  • 1 pinch cayenne pepper

  • ¼ teaspoon white pepper

  • 1 teaspoon ketchup

  • ½ teaspoon cornstarch

  • ½ pound ground pork

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Cut wonton wrappers into 1/4-inch strips. Transfer cut wonton wrappers to a baking pan and toss with oil. Spread out evenly.

  3. Bake in the preheated oven until browned, about 12 minutes. Let cool and reserve.

  4. Combine cabbage, carrot, bell pepper, green onions, and garlic for the bowl. Set aside.

  5. Mix soy sauce, rice vinegar, sake, sesame oil, sugar, ginger, cayenne, pepper, ketchup, and cornstarch together for sauce in a bowl and reserve.

  6. Add pork to a large skillet set over medium-high heat. Brown the meat well, while breaking up into small crumbles as it cooks, 5 to 7 minutes. Add the vegetable mixture and toss with the meat to combine. Cook, stirring, just until the veggies start to soften, about 2 minutes.

  7. Stir in the sauce and toss everything to combine. Cook and stir until the sauce has coated everything evenly, and the vegetables are cooked to desired doneness, 1 to 2 minutes more. Serve in a bowl with crispy wonton strips on top.

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Chef's Notes

You can deep-fry the wonton strips instead of baking them; however, it'll be messier.

You can use any vegetables you like in the bowl.

You can substitute turkey or beef for the pork. If using lean meat like turkey, add a tablespoon of oil to the pan before the crumbling and browning step.

You can use Chinese rice wine, dry sherry, or white wine instead of sake, and black pepper instead of white for the sauce.

Nutrition Facts (per serving)

463 Calories
22g Fat
38g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 463
% Daily Value *
Total Fat 22g 28%
Saturated Fat 7g 35%
Cholesterol 76mg 25%
Sodium 1202mg 52%
Total Carbohydrate 38g 14%
Dietary Fiber 7g 26%
Total Sugars 13g
Protein 27g 54%
Vitamin C 91mg 101%
Calcium 137mg 11%
Iron 4mg 19%
Potassium 931mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.