Egg Roll filling bowl

Creating an Egg Roll Filling Bowl is a great way to enjoy the flavors of traditional egg rolls without the wrapper. Here’s a simple and tasty recipe:


For the Bowl:

  • 1 pound ground pork or chicken
  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 2 carrots, julienned or shredded
  • 1 cup cabbage, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 3 green onions, sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • Salt and pepper to taste

For Serving:

  • Cooked rice or cauliflower rice (for a low-carb option)
  • Soy sauce for drizzling
  • Sesame seeds and sliced green onions for garnish


  1. Cook the Protein:
    • In a large skillet or wok, heat vegetable oil over medium-high heat. Add the ground pork or chicken and cook until browned and cooked through.
  2. Add Aromatics:
    • Push the cooked meat to the side of the pan and add chopped onions, minced garlic, and grated ginger. Sauté for a couple of minutes until fragrant.
  3. Cook Vegetables:
    • Add julienned carrots and thinly sliced cabbage to the pan. Stir-fry for 3-4 minutes until the vegetables are slightly softened.
  4. Combine Ingredients:
    • Mix the cooked meat and vegetables together in the pan.
  5. Season:
    • Add soy sauce, oyster sauce, and sesame oil to the mixture. Stir well to combine. Season with salt and pepper to taste.
  6. Finish Cooking:
    • Continue cooking for an additional 2-3 minutes until everything is heated through and well-coated with the sauce.
  7. Serve:
    • Serve the egg roll filling over cooked rice or cauliflower rice.
  8. Garnish:
    • Drizzle with a bit more soy sauce if desired. Garnish with sesame seeds and sliced green onions.

Enjoy your Egg Roll Filling Bowl! It’s a flavorful, satisfying dish that’s customizable based on your preferences. Feel free to add additional vegetables or adapt the seasonings to suit your taste.

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