The Simple Wonder Of Eggroll In A Bowl

If you love the filling of an eggroll — you’re gonna flip over this.

A few months ago I visited my friend Tina who lives three hours away and we had a full day of thrift shopping and laughter. Toward the end of the day — we were both hungry. She said, “ I have dinner already planned and its super fast. It’s called Eggroll in a Bowl — except it doesn’t have the wrapper.”

What?? No — deep-fried goodness?

Now I must confess, I gave up on eggrolls years ago as it was so rare to have a good one. Either they were too thick, or too greasy, or the filling wasn’t quite right — I am the fussy Goldilocks of eggrolls. But I was up for giving this low carb version a try and hey — I was starving.

Once we were at her home and we had prosecco in hand — Tina took out two bags of coleslaw, a package of ground pork and a few bottles from the fridge.

Before I was done sipping my prosecco she had our Eggroll In A Bowl ready. I kid you not.

I took the first bite of the sauteed mixture of cabbage, carrots and lightly fried ground pork seasoned with a small selection of sauces and spice. It was a WOW.

Tina looked at me with her eyebrows raised. ‘I told you it was good!”

I was hooked. I went home and bought the ingredients to make it for my husband. As I picked up the coleslaw in the grocery store, something else caught my eye. A bag of bean sprouts.

I thought, Heyyyy — bean sprouts are always in an eggroll. And so — as we all do with recipes — I added my own layers of madness to it.

The individual bottles of sauces keep in the fridge for a long time — so this is definitely an affordable dish. And don’t be chicken about trying the fish sauce (unless you’re allergic to fish of course) — the fish sauce adds a whole layer of umami you don’t want to miss.

My husband loves this dish and so does anyone who loves something healthy, fresh and sinfully delicious without the sin. I think you’re on the list.

The Elevated Eggroll In A Bowl

(Serves 2–4 depending on how hungry you are)

1 pound of ground pork (not sausage)

1 bag of coleslaw ( 2 bags if you have 4 people)

1 bag of bean sprouts

The sauce:

4 tablespoons rice vinegar

4 tablespoons soy sauce

2 tablespoons sesame oil

2 tablespoons fish sauce

3 teaspoons ground ginger

2 teaspoons sesame seeds — optional

Sprinkle of chopped green onions — optional

In a large frying pan, fry ground pork until half crispy. Add sesame oil and stir.

Add coleslaw mix and sprouts. Stir in sauce and keep stirring — cook to desired taste and texture — about 10 minutes.

Pile into a funky bowl for each person — you won’t need salt or pepper.

Sprinkle with sesame seeds and chopped green onion.

Love Your Leftovers Tip:

This dish is best eaten the same day you’ve cooked it as sprouts just don’t have enough crispy life left in them for Day 2. BUT if you do have some leftover Eggroll in a Bowl — there’s nothing stopping you from frying some chopped onion until translucent and then adding these leftovers along with a liter of pho broth. Add a few handfuls of rice noodles as well and let them simmer.

You’d stretch the Eggroll in a Bowl to a new, delicious place and you can brag about it too.

Thanks for reading! I have loads of food essays (delicious recipes too) and thoughtful and quirky simpler living essays waiting for you. (Well over 100 of them!) And this story caught the attention of NBC News in New York!