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This high protein egg roll in a bowl recipe delivers all the savory, satisfying flavors of your favorite takeout, all in one skillet! Tender ground pork, crunchy cabbage, and crispy edamame get tossed with ginger, garlic, and sesame oil, then topped with a perfectly fried egg and drizzled with creamy chili sauce. It’s a total weeknight dinner hero your family will love!
See recipe card below for full list of measurements, ingredients, and instructions.
A Note from Cheryl
This egg roll in a bowl high protein recipe is an iteration of this viral sensation! It truly is a full meal that the whole family loves โ you’ve got tasty protein, crunchy veggies, and bold flavors all in one bowl with super easy cleanup. I ADORE this dish so much, we have a full roster of other variations to keep things exciting in your menu rotation:
Why This Recipe is So Good
- This recipe is a protein powerhouse that actually keeps you full until bedtime. Between the ground pork, edamame, and that glorious fried egg on top, you’re getting serious nutrition without any of that “healthy food tastes like cardboard” nonsense. It’s the kind of dinner that makes your muscles happy and your taste buds happier.
- Everything cooks in one skillet in under 30 minutes, which means you can have this on the table faster than delivery would arrive. Itโs perfect for those chaotic weeknights when everyone’s starving, and patience is running thin.
- My kids genuinely love this recipe because it doesn’t taste “healthy” or weird โ it just tastes delicious. The coleslaw mix means no intimidating whole vegetables, the pork is mild enough for sensitive palates, and that creamy chili sauce makes everything more fun. And you can customize the spice level for each person at the table.
What You Need to Know Before You Start
- Break up the ground pork into small crumbles as it cooks โ aim for pieces about the size of a nickel or smaller. This gives you the perfect texture in every bite and helps the chicken pick up more of that ginger-garlic-sriracha flavor. Use a wooden spoon or sturdy spatula to press down and break apart the meat as it browns, just like you would for taco meat.
- Cook the cabbage just until tender but still slightly crisp, which takes about 5 minutes after you add it to the skillet. Overcooked cabbage gets mushy and watery, which kills the texture of the whole dish. You want that satisfying crunch that makes egg rolls so addictive โ aim for tender-crisp, not soft. The cabbage should still have a little bite to it when you take your first taste.
- Check your pork temp for food safety. Always use an instant-read thermometer to make sure the pork hits 160ยฐF internally before you add the vegetables. Ground pork needs to reach this temperature to be safe to eat. If you don’t have a thermometer, make absolutely certain there’s no pink remaining and the juices run clear.
- Cook the eggs to your preferred doneness, and in a separate pan, so that everything is done at the same time โ runny yolks create this incredible sauce when you break them open, but if your family prefers fully cooked yolks, that works beautifully too. Just don’t skip the eggs โ they take this from “pretty good” to “seriously amazing.”
Recipe Variations
Make it with Chicken or Turkey: Swap the ground pork for 1 ยฝ pounds ground chicken or ground turkey for a leaner version. Ground chicken or turkey will need to cook to 165ยฐF instead of 160ยฐF. Cooking time should be similar.
Make it Spicier: Add ยฝ teaspoon red pepper flakes with the ginger, double the sriracha in the mixture, or serve extra sriracha on the side for heat lovers. Fresh sliced jalapeรฑos or Thai chili peppers make great garnishes too.
Add More Veggies: Toss in 1 cup sliced mushrooms with the chicken, add ยฝ cup shredded carrots with the coleslaw mix, or stir in 1 cup bean sprouts at the very end for extra crunch.
Skip the Eggs: If you’re not an egg fan, maintain the high protein by adding ยฝ block (7-8 ounces) extra-firm tofu, pressed, cubed, and pan-fried until crispy โ this adds about 10g protein per serving. Or simply increase the ground pork to 2 pounds for even more protein throughout. Crumbled tempeh (8 ounces, pan-fried) is another great high-protein option that fits the Asian flavor profile super well.
Frequently Asked Questions
Cook the egg roll mixture (everything except the eggs and chili sauce) up to 3 days ahead and store it in an airtight container in the fridge. When you’re ready to eat, reheat the mixture in a skillet over medium heat for 5-7 minutes, then fry fresh eggs and make the chili sauce.
You can use yellow onion, white onion, or even shallots in place of the red onion. If you want to skip it entirely (the recipe notes it’s optional), just use more green onions โ add the white parts of 2-3 extra green onions with the others at the beginning.
The pork is done when there’s no pink remaining, and it registers 160ยฐF on an instant-read thermometer inserted into the thickest part of the ground pork mixture in the pan. Ground pork must reach 160ยฐF to be safe to eat. The meat should be browned and crumbly throughout. If you don’t have a thermometer, make absolutely certain there’s no pink remaining anywhere in the mixture, and the juices run clear.
Yes! Ground chicken, ground turkey, or ground beef all work beautifully in place of the ground pork. Ground chicken and turkey need to cook to 165ยฐF, while ground beef should reach 160ยฐF. For a vegetarian version, replace the ground pork with 14 to 16 ounces pressed and crumbled extra-firm tofu cooked right in the skillet.
Itโs totally adaptable; you could use tamari or coconut aminos instead of regular soy sauce (which contains wheat), and verify that your sriracha is gluten-free (most brands are). Everything else in the recipe is naturally gluten-free.
Honestly, this is a complete meal on its own โ you’ve got protein, vegetables, and healthy fats all in one bowl. But if you want something on the side, try steamed jasmine rice, cauliflower rice, or some crispy wontons for scooping.
More Asian-Inspired Recipes
- โโโโAsian Slaw
- Sesame Chicken Lo Mein
- Garlic Butter Chicken Fried Rice
- Vegan Pad Thai
- Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup)
- 15 Minute Spicy Ramen
- Hibachi Chicken with Fried Rice and Vegetables
- Hunan Beef
- Very Favorite Stir Fry Noodles (with Tofu or Chicken)
- Szechuan Chicken
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
High Protein Egg Roll in a Bowl
Equipment
- Large 12-inch skillet or wok
- Small or medium skillet
- Wooden spoon or sturdy spatula
- small mixing bowl
- Microplane or fine grater for ginger
- instant read thermometer optional but recommended
Ingredients
For the High Protein Egg Roll Bowl
- 2 tablespoons sesame oil
- 6 green onions sliced, white and green parts separated
- ยฝ cup diced red onion optional, see Notes
- 5 cloves garlic minced
- 1 ยฝ pounds ground pork
- 1 teaspoon grated fresh ginger
- 8 ounce can water chestnuts chopped – optional, see Notes
- 1 tablespoon sriracha or hot sauce see Notes
- 14 ounce bag coleslaw mix
- 3 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 cup shelled edamame
- โ to ยผ teaspoon freshly cracked white pepper or freshly cracked black pepper
- Salt to taste
- 4 large eggs
For the Creamy Chili Sauce
- ยผ cup mayonnaise
- 1 to 2 tablespoons sriracha or hot sauce
- 1 large pinch salt more or less to taste
Garnishes
- Thinly sliced green onions
- Sesame seeds
Instructions
Make the High Protein Egg Roll in a Bowl
- Heat a large skillet over medium heat. When the pan is warm, add 2 tablespoons sesame oil and swirl the pan to distribute the oil across the surface. Continue heating the pan until the oil is hot and shimmery, about 1 to 2 minutes.
- When the oil is hot, add the white parts of 6 sliced green onions, ยฝ cup diced red onion (if using), and 5 cloves minced garlic to the skillet and stir to incorporate. Sautรฉ, stirring frequently, until the red onions begin to soften and turn translucent, approximately 5 minutes.
- When the onions have softened, add 1 ยฝ pounds ground pork, 1 teaspoon grated fresh ginger, 1 8-ounce can chopped water chestnuts (if using), and 1 tablespoon sriracha to the skillet. Cook, stirring frequently and breaking up the pork into small crumbles, until the pork is browned and cooked through with no pink remaining, approximately 7 to 10 minutes.
- When the pork is cooked through, add 1 14-ounce bag coleslaw mix, 3 tablespoons soy sauce (or coconut aminos), 1 tablespoon rice wine vinegar, 1 cup shelled edamame, โ to ยผ teaspoon freshly cracked white pepper (to taste), and salt to taste to the skillet. Stir until all ingredients are well incorporated and the cabbage begins to wilt.
- Continue cooking the egg roll mixture, stirring regularly, until the cabbage is tender but still slightly crisp, approximately 5 minutes. Taste and adjust salt and pepper as needed.
- In a separate skillet, fry 4 large eggs to your preferred doneness. For runny yolks, cook for 2 to 3 minutes. For fully set yolks, cook for 4 to 5 minutes, flipping halfway through if desired.
Make the Creamy Chili Sauce
- While the egg roll mixture finishes cooking, add ยผ cup mayonnaise, 1 to 2 tablespoons sriracha, and 1 large pinch salt to a small mixing bowl. Stir together the ingredients until fully incorporated and smooth. Taste and adjust heat level by adding more sriracha if desired. Set aside.
Assemble and Serve
- Divide the egg roll mixture equally between 4 serving bowls. Top each bowl with 1 fried egg.
- Transfer the creamy chili sauce to a sandwich bag or small zip-top bag. Snip one corner off the bag and use it as a piping bag to drizzle the chili sauce over the top of each bowl.
- Sprinkle the green parts of the sliced green onions over the chili sauce. Garnish bowls with sesame seeds if desired and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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