Go Back
A top view of Inside-Out Eggroll Bowls: a heaping serving in an ornate black bowl with white swirls. A colorful pair of chopsticks sits on top of the bowl toward the right side.

Inside-Out Pork Egg Roll Bowls

All the deliciousness of egg rolls, but lighter and in bowl form. Inside-Out Pork Egg Roll Bowls are a great way to use up vegetables. Meal-prep in advance by chopping the vegetables and mixing up the sauce. This recipe works best with a large wok or skillet with a lid. Although I like to eat this stir-fry by itself, it's also wonderful over brown or basmati rice.
Course Entree
Cuisine Asian
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 25 minutes
Servings 6 –8
Author Michelle


For the sauce:

  • 1/3 cup hoisin sauce (see Recipe Note #1)
  • 3 tbsp soy sauce
  • 1 tbsp Asian fish sauce
  • 2 tbsp brown sugar (See Recipe Note #2)
  • 2 tbsp rice vinegar
  • 2 tsp sesame oil

For the meat and vegetables:

  • 1 lb ground pork (you can also use turkey, chicken, or beef)
  • 2 tbsp peanut or vegetable oil, divided
  • 1 large onion, large dice or sliced into large quarter-rings (you can use red, yellow, or white onions)
  • 1 1-inch cube ginger, peeled and finely minced
  • 2 tbsp garlic, finely minced
  • 8 oz shiitake or cremini mushrooms, chopped
  • 4 cups green cabbage, coarsely chopped
  • 1 bunch scallions, chopped in large sections (see Recipe Note #3)

Other vegetable options: up to 1.5 additional cups of the following (mix and match)

  • carrots, peeled and sliced on the bias
  • broccoli florets
  • cauliflower florets

Optional condiments

  • tamari
  • sriracha


  • Mix the sauce ingredients together in a small bowl and set aside.
  • Heat 1 tbsp of the peanut or vegetable oil in a wok or large skillet over medium-high heat. Add ground pork and brown, stirring frequently and breaking into small chunks, as it cooks, 8–10 minutes or until uniformly browned. Drain and set aside.
  • Add the other tbsp of oil to the skillet along with the onion. Stir-fry for 3 minutes. Add the ginger and garlic; stir-fry for 1 minute. Stir in the mushrooms, cabbage, and scallions (white and light green parts). Lid the skillet and cook, stirring frequently, ~5 minutes, or until the cabbage has cooked down slightly.
  • Add the ground pork back to the pan along with the green scallion tops and sauce. Stir to combine. Dish into bowls and serve.


  1. If you are on a strict low-carb diet, hoisin sauce is a no-no. You can make your own low-carb version, or omit the sauce and add 1/4 cup more soy sauce mixed with an additional 1 tsp Splenda (on top of what you add for the substitution in Recipe Note #2).
  2. You can substitute 1.5 tbsp of honey, or use Splenda.
  3. Chop the scallions into ~1-inch sections, keeping the white and light green bottoms separated from the dark green tops, which get added later. 
  4. Meal-prep/work-ahead: chop the vegetables and make the sauce the day before you plan to serve the Inside-Out Pork Egg Roll Bowls.