This Ground Pork Egg Roll Bowl is everything you love about an egg roll except for the crispy wrapper, but I've got a hack for that. So, grab a fork or a pair of chopsticks and dig in!
This recipe for a Chinese Ground Pork Egg Roll Bowl is my take on a deconstructed egg roll. In place of the crisply fried eggroll wrapper, I've used chow mein noodles for crunch as a top garnish along with scallions and chopped peanuts (which are entirely optional).
Table of Contents Found Here
The ingredients:
- ground pork
- peanut oil
- coleslaw mix
- shredded carrots (if desired)
- oyster sauce
- ground ginger
- ground coriander
- water chestnuts
- sesame oil
- soy sauce (I use low sodium)
- rice vinegar
- salt and pepper
- scallions and peanuts (optional)
I know it seems like a long grocery list of items, but if you cook a lot of Chinese food at home, or plan to in the future, then all these items are ones you'll put to good use, and they'll be well worth the initial purchase price.
I made my Chinese Ground Pork Egg Roll Bowl in a wok I've had for many years. Even though I enjoy cooking in my wok. it's not necessary to have one to make this dish. Any large, high sided skillet will work.
The key is to get your pan as hot as possible before adding the peanut oil (because it has a very high smoke point), and the food. After that, it's all about keeping the food moving in the pan and stirring frequently.
The step-by-step instructions:
- In a large skillet over high heat, add peanut oil and the ground pork. Stir well.
- Add oyster sauce, garlic, salt, pepper, ground ginger, ground coriander, sesame oil, soy sauce and rice vinegar. (Please find the exact measurements in the printable recipe card below.). Cook until the pork is no longer pink.
- Remove the browned pork to a bowl. Keep warm.
- In the same pan, add additional peanut oil and the coleslaw mix, along with additional shredded carrots (if desired).
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- To the slaw and carrots, add rice vinegar, soy sauce, sesame oil, ground ginger, salt, and pepper.
- Cook, stirring occasionally until the veggies are crisp-tender.
- Add the cooked pork back into the pan and stir well to combine.
- Lastly, add scallions and chopped water chestnuts and stir well. Serve in a large bowl topped with chow mein noodles, chopped peanuts, and additional chopped scallions (if desired).
Additional Asian-inspired recipes you'll also enjoy:
Crispy Duck Patties over Asian Cabbage
Sweet Chili Ginger Shrimp with Cilantro
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Ground Pork Egg Roll Bowl
Equipment
- wok optional
- spatula optional
- wooden spoon optional
Ingredients
- 1½ pounds ground pork
- 4 tablespoons peanut oil divided
- 2 bags (14 ounce each) coleslaw shreds
- ¼ cup shredded carrots
- 2 teaspoons coarse salt divided
- 1 teaspoon pepper divided
- 2 tablespoons oyster sauce
- 1½ teaspoons ground ginger divided
- 1 teaspoon ground coriander
- 1½ teaspoons sesame oil divided
- 4 tablespoons soy sauce low sodium preferred
- 2 tablespoons rice wine vinegar divided
- 1 cup roughly chopped water chestnuts
- ½ cup chopped scallions divided
- 1 cup chow mein noodles
- ½ cup chopped peanuts (garnish)
Instructions
- Heat a large wok or skillet over high heat. Add 2 tablespoons of peanut oil and the ground pork.
- Brown the pork in the oil, stirring occasionally.
- To the browned pork, add 2 tablespoons of the oyster sauce, 1 teaspoon ground ginger, 1 teaspoon ground coriander, ½ teaspoon sesame oil, 2 tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1 teaspoon salt, and ½ teaspoon pepper. Cook until the pork is no longer pink, stirring to thoroughly combine.
- Remove the pork from the pan and keep warm.
- Add the remaining 2 tablespoons of peanut oil to the pan along with the coleslaw mix and the shredded carrots. Stir in the remaining ginger, sesame oil, soy sauce, sesame oil, salt, and pepper. Stir well and add the browned pork back to the pan. Stir well to combine.
- Reduce the heat to medium.
- Add the chopped water chestnuts and ¼ cup of the scallions to the pan. Toss to combine.
- Spoon into a large bowl and top with the remaining scallions, chow mein noodles, and chopped peanuts, if desired.
Notes
Nutrition
I sincerely hope you'll enjoy making this deconstructed pork egg roll as much as I've enjoyed bringing it to you.
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Jenni says
Fabulous recipe, Renee! Making this when this g's thaw out a little here. Happy New Year!
Renée says
Glad you like it, Jenni! Thanks, and Happy New Year to you, too!