Skip to main content

Frisco STYLE Magazine

Egg Roll in a Bowl

Provided by Jay Vopatek, Executive Chef at Lover's Seafood & Market

We’re guessing you’ve likely never had an Egg Roll In A Bowl. This simple, quick option can be made with almost any leftover ingredients and is perfect for those hot summer evenings when you’re craving something light and healthy.


  • 1 teaspoon sesame oil
  • 1 tablespoon grapeseed oil
  • 1 pound ground pork (ground turkey, stir-fired chicken or beef may be substituted)
  • 2 tablespoons soy sauce
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon minced garlic
  • 1 tablespoon rice flower
  • 3 cups shredded green cabbage (red cabbage may also be included for color)
  • 1 cup shredded carrot
  • 1 tablespoon rice vinegar (optional) 1 tablespoon Asian chili paste (optional)
  • 1 green onion, chopped (optional, for garnish)
  • 2 tablespoons prepared Sriracha aioli (optional, for garnish)
  • 4-6 packaged egg roll wrappers, cut into squares and fried (optional, for garnish)

  1. Heat sesame and grapeseed oils over medium-to-high heat. Add pork and soy sauce to pan, stirring until meat begins browning. 
  2. Stir in ginger and garlic and lightly sauté. Reduce heat to low. 
  3. Add rice flour; cook and stir for four minutes before removing entire mixture from heat. 
  4. Place pork mixture into a large bowl and fold in shredded cabbage and carrots. If desired, stir in optional rice vinegar, chili paste and an additional tablespoon of soy sauce to taste. 
  5. Serve garnished with optional Sriracha aioli, chopped green onion and fried egg roll wrappers.

For egg-roll wrapper garnish: Heat a neutral-flavored oil (such as vegetable or canola oil; enough to cover the bottom of a pan by about two inches) to 375 degrees. 

Cut egg roll wrappers into squares and fry, turning as needed until a golden-brown color and crispy texture is achieved. Salt and serve as a crunchy, chip-like garnish for the pork and cabbage mixture.