Egg Roll in a Bowl is a high fiber, high protein recipe that couldn’t be easier to whip up.In our version, we use ground meat and bags of cole slaw mix like everyone else, but the key difference is the sauce mixture.It’s straight from my dad’s perfected and beloved egg roll recipe, and tastes much closer to real egg roll filling! Truth be told, this is a concept that we’ve been fighting for a while.

But you can’t deny it’s popularity! The Egg Roll in a Bowl is a great way to get lots of fiber and protein—and quickly too!  What makes an egg roll an egg roll? Many egg roll in a bowl recipes out there use just soy sauce and sesame oil for the seasoning.We’re also seeing ingredients that don’t typically show up in your typical egg roll, like ginger, cilantro, and Sriracha.The result is more of a meat stir-fry with shredded cabbage that is somewhat texturally similar to egg roll filling, but that isn’t as close in taste.

To get the key flavors of a crunchy, delicious egg roll distilled into a decidedly non-egg-roll format, we have to acknowledge that egg roll filling at minimum has cabbage, carrot, and Chinese roast pork.The former are covered by the cole slaw mix (we used a version with red cabbage to up the antioxidant/health factor).It’s the latter that we have to get a bit crafty with.  Some of the key ingredients in a proper Chinese roast pork (or char siu) marinade include hoisin sauce, soy sauce, honey or maltose, garlic, a

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