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My inside out egg roll recipe is a flavorful and easy way to use a bag of coleslaw mix that is not coleslaw! This deconstructed egg roll delivers all the bold flavors of your favorite Chinese takeout without the fried wrapper. It is highly customizable, so you can swap proteins or make it low carb, keto, or vegan with the tips below.
Great idea! So much faster!
– Nora
I love making life easier by skipping tedious wrapping steps whenever possible; it is a shortcut I use often. You can see this idea at work in my keto unstuffed cabbage rolls recipe and keto salmon sushi bowls. Here, we are using that same trick to make an egg roll in a bowl!
🥡 Inside Out Egg Roll Recipe Ingredients
- 1 lb ground pork (454g)
- 4 cloves garlic, minced
- 1 lb coleslaw mix (454g; mix of shredded cabbage and carrots)
- 1 medium red pepper, chopped
- 8 ounce can sliced water chestnuts, drained (227g)
- 5 scallions, sliced (white and green parts divided)
- ¼ cup reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 1 tablespoon grated ginger
- Sriracha mayonnaise and wonton strips (for serving)
Get a printable recipe card below!
These are inside out pork egg roll bowls, but you can easily swap in ground beef or another ground protein if you prefer. If you use ground turkey or chicken, you may want to add a little cooking oil to the pan for better browning and moisture.
You can also add or subtract vegetables to suit your taste. For example, mung bean sprouts and mushrooms would both be great additions to this dish.
A drizzle of sriracha mayo is our quick alternative to bang bang sauce. You can also use another flavored mayo, sweet chili sauce, hoisin sauce, or peanut sauce instead.
🍲 How to Make Inside Out Egg Rolls
My most important tip for this recipe is to use mise en place, which means prepping all your ingredients before you start cooking. Once everything hits the pan, this recipe comes together very quickly, and unprepared ingredients can throw off your timing.
Now is the time to mince the garlic, chop the pepper, drain the water chestnuts, slice the scallions, and grate the ginger.
Next, add the ground pork to a wok or large cast iron pan. Brown the pork over medium heat, breaking it into crumbles as it cooks. This should take about 10 minutes.
Now add in all of the remaining ingredients except the green parts of the scallions, the mayo, and the wonton strips. The white scallion slices go into the pan at this stage.
Stir frequently over medium heat until the cabbage softens without browning, which takes about 10 minutes. If the vegetables begin to brown too quickly, reduce the heat to medium low.
Chef’s Tip
Toasted sesame oil is meant for finishing with flavor, not for cooking. Stir it in after the vegetables are done if you are concerned about its oxidative stability. I admit I am sometimes lazy about this step, but it is a good thing to do.
To serve, plate the mixture and drizzle with sriracha mayo. Sprinkle with the sliced scallion greens and wonton strips, then enjoy.
Leftovers
Freeze or refrigerate leftovers without the mayo drizzle and other garnishes. Stored in a covered container. They will keep for up to 3-4 days and reheat well in the microwave or in a skillet on the stovetop with a little oil.
This recipe also works well for meal prep if you portion individual servings into food safe containers. You can even repurpose leftovers in a casserole made with eggs for an easy next day meal.
Watch How to Make It!
Inside Out Egg Roll Recipe
Ingredients
- 1 lb ground pork (454 grams)
- 4 cloves garlic, finely chopped
- 1 lb coleslaw mix (454g; mix of shredded cabbage and carrots)
- 1 medium red pepper, chopped
- 8 ounces canned sliced water chestnuts, drained (227 grams)
- 5 scallions, sliced (green and white parts divided)
- ¼ cup reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 1 tablespoon fresh ginger, grated
- sriracha mayo and wonton strips (for serving)
Instructions
- Mince the garlic, chop the pepper, drain the water chestnuts, slice the scallions, and grate the ginger.
- Next, add the ground pork to a wok or large cast iron pan. Brown the pork over medium heat, breaking it into crumbles as it cooks. This should take about 10 minutes.
- Now add in all of the remaining ingredients except the green parts of the scallions, the mayo, and the wonton strips. The white scallion slices go into the pan at this stage. Stir frequently over medium heat until the cabbage softens without browning, which takes about 10 minutes. If the vegetables begin to brown too quickly, reduce the heat to medium low.
- Note: toasted sesame oil is meant for finishing with flavor, not for cooking. Stir it in after the vegetables are done if you are concerned about its oxidative stability. I admit I am sometimes lazy about this step, but it is a good thing to do.
- To serve, plate the mixture and drizzle with sriracha mayo. Sprinkle with the sliced scallion greens and wonton strips, then enjoy.
Notes
💭 Expert Tips from Dietitian Summer Yule
This is a level 2 recipe (transition or weight maintenance). This dish is a nutritious alternative to a traditional fried egg roll since it is packed with vegetables and skips the fried wrappers. You can also add rice or noodles if you would like to make it a more substantial meal. If you want to make this egg roll bowl more Weight Watchers friendly, it is easy to adjust. Try swapping the pork for a lean protein like ground chicken or ground turkey and go lighter on the mayo and wonton strips. To make a vegan egg roll in a bowl, substitute your favorite plant-based protein for the pork. Finely chopped, seasoned tofu or vegan crumbles both work well. Either skip the mayo drizzle or use your favorite egg free mayo. For a low carb version, use unseasoned rice vinegar and skip the wonton strips. You can also use a mayo without added sugar to keep it keto friendly. To make a Paleo and gluten free egg roll in a bowl, swap the soy sauce for coconut aminos and skip the garnishes. This chipotle lime mayo works with Whole30, Paleo, and gluten free diets. Nutrition information is for one serving and does not include the sriracha mayo or wonton strips.
nutrition info disclaimer
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be inaccurate, so please don’t sweat the numbers too much.
“To taste” means to your preferences, which may have to be visual to follow food safety rules. Please don’t eat undercooked food x
Nutrition
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Hello! I’m Summer, a registered dietitian and home chef who loves to cook, eat, and create recipes for you! Every recipe on this site has been tested by me to help ensure your success in the kitchen. All eaters are welcome here 🙂
Great idea! So much faster!
Thank you so much! I hope that you enjoy it if you try it 😀
The concept intrigues, Summer, and your sparkling tribute delights. Seriously? You’re the one who came up with the idea, and who made it reality. A feat of intellectual and manual dexterity, which you just have repeated with today’s entry.
Once again, an inspiration! You recognized the best part of an egg roll is the filling. Why make the eater slog through all that fried nonsense first? This is why we’re here, after all.
Adding the chipotle-lime mayo completes the package, giving the other ingredients a fresh and flavorful boost. The silky, creamy texture soothes the palate as well as the soul.
You come up with these ideas, and then you’ve the artistry to assemble them in an appealing manner. Oh, and our professional skills make them healthy too.
Is there anything you can’t do?
So nice of you! I still insist on giving you credit. 😉 I did something similar tonight with a sushi-style bowl. When my workload lightens a bit, maybe I’ll have some time to post that recipe too… the cooking is always the easy part since I have to eat. Haha