Learn how to make inside out egg rolls! This egg roll stir fry gives you all of the flavors of your favorite Chinese takeout egg rolls without the fried outer wrapper! You’ll love how customizable this egg roll bowl recipe is. Learn to make WW egg roll in a bowl, as well as low carb, keto, and vegan versions. Since these egg rolls are unrolled, there’s no fussy wrapping when you are short on time!
Are you looking for a recipe that’s easy, healthy, and delish? If so, I think these egg roll bowls have got your number.
I’m all about making life easier by skipping the tedious wrapping in recipes. It’s a cooking shortcut I’ve taken many times. See (for example) my unrolled cabbage rolls recipe and deconstructed sushi bowls.
The benefit of these inside out egg rolls isn’t just ease, however. This one-pot dinner has no fried wrapper. That means these egg rolls are likely healthier for you too.
If you’ve been craving the flavors of East Asian cuisine, this egg roll recipe should satisfy you. It’s a nice alternative to Chinese takeaway that won’t mess up every pot and pan in the kitchen.
And no worries, all of the ingredients can be found in most major U.S. supermarkets. You shouldn’t need to make a special trip to an international grocery store to make this!
📋 Calories, Net Carbs, Protein
One serving of Inside Out Egg Rolls has 638 calories, 48 grams net carbs, and 24.9 grams protein. It’s also an excellent source of vitamin C and provitamin A due to all of the veggies!
I'm digging these inside out egg rolls and I think you will too! Whether your main focus is health, taste, or a bit of both, you’ll love this recipe! Here are some details on the benefits of making egg rolls in a bowl:
- Veggie Packed: These egg roll bowls are filled with a rainbow of phytochemical-rich vegetables. If you want to maximize the number of phytonutrients in your diet, it’s best to get a colorful variety of veggies on your plate. (We’re using mostly fresh vegetables here, but canned and frozen veggies count too!)
- Protein: Pork provides high-quality protein that will help to keep you full between meals. It’s what moves this bowl meal from a side dish to an entrée. The pork is also rich in an assortment of B vitamins, phosphorus, and other essential nutrients.
- Mediterranean Diet Friendly: Though egg roll bowls are an Asian-inspired dish, they’re compatible with the Mediterranean diet pattern. You can also easily modify this recipe to be low-carb, keto, gluten-free, or vegan. (Get details on how in the FAQs section!)
- Easy: Once the vegetables are chopped and ready, inside out egg rolls come together in a flash! You can make this recipe even more convenient by using shredded cabbage or coleslaw mix from the store.
- Delicious: Who says that vegetables can’t be tasty? This cabbage and pork dish has a savory sesame sauce that is packed with umami flavor. Yum!
What do you need to make inside out egg rolls? Here’s the roundup:
- Ground pork
- Fresh garlic
- Chopped red pepper
- Shredded cabbage
- Shredded carrots
- Grated ginger
- Sliced scallions (white and green parts divided)
- Sliced water chestnuts (canned)
- Bamboo shoots (canned)
- Unseasoned rice vinegar
- Reduced-sodium soy sauce
- Toasted sesame oil
- Chipotle mayonnaise
These are inside out pork egg roll bowls. Feel free to use ground beef or another protein option instead.
You can also add and subtract veggies as you please. For example, I bet mung bean sprouts and mushrooms would be great in this main dish.
If you made my chipotle lime mayo recipe, this is the perfect dish to use it in. The mayo gets a little runny after hanging out in the fridge for a few days. That thinner consistency makes it *perfect* for drizzling over these unrolled egg roll bowls.
And if you don’t like mayo, that’s fine too. Feel free to use sriracha, sweet chili sauce, hoisin sauce, or peanut sauce instead.
A thing we’re not using in these bowls are fried egg roll wrappers. That doesn’t mean we have to go grain-free, however. I usually serve these with brown rice, white rice, or even noodles!
Riced cauliflower is a good alternative here that gets you the texture of rice without so many carbs. It’s also much lower in calories.
You don’t need fancy kitchen gadgets to make inside out egg rolls. A large skillet, wok or a Dutch oven plus a good knife are really all you need. If you’ll be serving this egg roll stir fry with rice, you’ll need an additional pot to cook it in.
A non-critical item that will help you save time is a food processor with a shredding disc. If you don’t have a food processor but are short on time, buy pre-shredded cabbage and carrots.
🔪 How to Make Inside Out Egg Rolls
How do you make inside out egg rolls? My most important tip for this recipe is to use mise en place. That means you want to prep all the ingredients (clean, chop, shred the veggies) before you begin.
Once you start putting things in the pot, this recipe comes together fast. It might throw the timing off if your ingredients aren’t ready to go.
So, mince the garlic, chop the pepper, shred the cabbage and carrots, grate the ginger, and slice the scallion. Drain the cans of water chestnuts and bamboo shoots. If you’ll be slicing the water chestnuts smaller as I did, now is the time to do it.
If you’ll be having rice with the meal, start cooking that in a small pot first. Brown rice and wild rice take 45-50 minutes to cook, so you need to start it first or it won’t be done with the veggies.
Next, put the ground pork and garlic in a Dutch oven. Brown the pork over medium heat, breaking it up into crumbles with a metal spatula as it cooks. It will take about 10 minutes.
Now add all of the rest of the ingredients except the rice, mayo, and the dark green part of the scallions. (The white and light green scallion slices go in the pot.)
Stir frequently over medium heat until the cabbage softens without browning. It took me about 10 minutes. Turn the heat to medium-low if the veggies are browning too early.
Note: toasted sesame oil is intended for finishing with flavor, not cooking. Stir it in after the veggies are done cooking if you’re concerned about its oxidative stability. I tend to be lazy about this, but it’s a good thing to do.
To serve, plate your cooked rice and your pork and veggie mixture. Drizzle with chipotle mayo (thinned with water if needed) and sprinkle on the sliced scallion greens. I like to stir it all together before digging in!
Freeze or refrigerate without the mayo drizzle and garnish. Leftovers reheat well in the microwave or in a skillet on the stovetop with a little oil.
You can use this recipe for meal prepping if you portion individual servings into food safe containers. You could also try repurposing the leftovers in a casserole that contains eggs.
🥗 Side Dishes
What to serve with egg rolls in a bowl? Nothing! This one is a one pan meal (well, plus a separate pot if you need to cook rice).
💭 Expert Tips from a Dietitian
This is a level 2 recipe (transition or weight maintenance). This dish is a nutritious alternative to your typical fried egg roll... but that doesn’t mean it’s lower in calories.
There are around 200 calories in an egg roll (depending on the type and size). However, a classic egg roll is not intended to be a meal by itself.
If you want to make this egg roll bowl friendly for weight watchers, it’s easy to do. Consider swapping the pork for a lean protein, such as ground chicken or ground turkey. You could also try either skipping the rice or swapping it for cauliflower rice.
You can find frozen cauliflower rice in bags that are ready for the microwave. This will be a huge time saver compared to cooking brown rice. Ditching the rice also makes this dish a low carb meal that’s under 500 calories.
If you lean towards a low-fat diet, aside from choosing a lean protein, you may want to skip the mayo drizzle. Mayo is usually made from oils high in unsaturated or monounsaturated fats, not saturated fats. That said, it’s a very high calorie condiment, adding 90-100 calories per tablespoon.
IMVHO, the dish doesn’t work as well if you try to skip the mayo but keep the rice. I felt the dish needed a little something extra to heighten the flavor of the plain rice.
If your goal is weight loss, remember that you must create a calorie deficit to lose weight. It doesn’t matter whether you’re using a low carb or low-fat method, or whether you’re actually counting calories or not. Eating lots of non-starchy veggies and high-quality protein may help you to feel full on fewer calories.
The origin of the name “egg roll” is a bit of a mystery. One explanation is that the egg rolls we know and love today are based on a dish of meat and veg wrapped in a thin egg omelet.
Yes, you can make this recipe in the Instant Pot using the saute function on high. Leave the lid off during the entire cooking time. The rice will still have to be cooked on the stove.
To make a vegan egg roll in a bowl, substitute your favorite plant based protein for the pork. Finely chopped tofu or tempeh crumbles are two good options. Either skip the mayo drizzle or use your favorite egg-free mayo.
To make very low carb inside out egg rolls, don’t serve rice with this recipe. You can use cauliflower rice as a substitute or omit it entirely. Make sure to use unseasoned rice vinegar and mayo without added sugar.
To make a Paleo egg roll in a bowl, swap the rice for cauliflower rice and the soy sauce for coconut aminos. Using gluten-free coconut aminos also makes this dish GF friendly. This chipotle lime mayo is compatible with Whole30, Paleo, and gluten-free diets.
👩🏻🍳 Other Asian Recipes
Want more Asian-inspired recipes? Check these out:
- Air Fryer Pot Stickers
- Beef Yakisoba
- Sugar-Free Teriyaki Sauce
- Trader Joe's Orange Chicken (Air Fryer)
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 wildly inaccurate, so please don't sweat the numbers too much.
For more information on how the three recipe levels may help with a weight management goal, refer to my overnight oats no sugar post. Let's get cooking!
Inside Out Egg Rolls Recipe
- 1 cup rice, dry (brown rice or white rice)
- 1 lb ground pork (454 grams)
- 4 cloves garlic, finely chopped
- 1 medium red pepper, chopped small 8 ounces (227 grams); chopped into ½-inch (1.27 cm) dice
- 10 ounces shredded green cabbage (283 grams)
- 2 medium carrots, shredded 4½ ounces (128 grams)
- 1 tablespoon fresh ginger, grated
- 5 scallions, sliced (green and white parts divided)
- 8 ounces canned sliced water chestnuts, drained 227 grams; I typically slice them even smaller
- 8 ounces canned bamboo shoots, drained (227 grams)
- 2 tablespoons rice vinegar
- 4 tablespoons reduced-sodium soy sauce
- 2 tablespoons toasted sesame oil
- ¼ cup chipotle lime mayo (store-bought or use this chipotle lime mayo recipe)
- Clean and shred or chop all your veggies before you begin as directed in the ingredients list. Once you start cooking, everything comes together quickly! A food processor with a shredding disc is helpful for the cabbage and carrots.
- Cook the rice in water in a small pot according to its package directions. Brown rice takes about 45 minutes, and white rice 15 minutes, so prepare the rest of the meal while it cooks.
- Brown the pork and garlic over medium heat in a Dutch oven. Break the pork up with a metal spatula while it cooks. It will take about 10 minutes.
- Add the red pepper, cabbage, carrots, ginger, white parts of the scallions, water chestnuts, bamboo shoots, rice vinegar, and soy sauce to the pork. Cook until the cabbage softens without browning, stirring frequently. It will take about 10 minutes. (Turn the heat to medium-low if the veggies are browning too quickly.)
- Note: toasted sesame oil is intended for finishing with flavor, not cooking. Stir it in after the veggies are done cooking if you’re concerned about its oxidative stability. I tend to be lazy about this, but it’s a good thing to do.
- To serve, plate your cooked rice and your pork and vegetable mixture. Drizzle with chipotle mayo (thinned with water if needed) and sprinkle on the sliced scallion greens. I like to stir it all together before digging in!