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Siri Daly's Egg Roll Bowl

Nathan Congleton / TODAY
Cook Time:
20 mins
Prep Time:
5 mins

Chef notes

I love to order in Chinese food but also love to recreate it in my kitchen. This recipe deconstructs the popular and delicious egg roll so that you're left with all the great flavors without having to fry anything. Plus, it all comes together in 20 minutes in one pot ... can't beat that!

Technique tip: Crushing crispy wontons over the top gives this dish the feel of a fried egg roll without the frying.

Swap option: If you're not a fan of pork, you could use ground turkey or ground chicken instead. If not eating eggs, you can omit them (or if you love eggs, you could serve fried eggs on top instead!). You could also omit the rice to make this keto/paleo friendly or serve it over cauliflower rice instead.


  • 2 teaspoons sesame oil, divided
  • 1 pound ground pork
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 6 green onions, divided (white and light green parts minced, and the darker green parts chopped)
  • One 14-ounce bag coleslaw mix
  • 1/4 cup soy sauce
  • 2 tablespoons mirin
  • 1-2 tablespoons Sriracha
  • 2 eggs, lightly beaten
  • One 8-ounce can water chestnuts, diced
  • Cooked rice (optional)
  • Crispy wonton strips (optional)



In a large, deep skillet, heat 1 teaspoon sesame oil over medium-high heat. Add pork and cook until beginning to brown, about 7 minutes.


Reduce heat to medium and add garlic, ginger and white/light green onions, and continue to sauté for about 3 more minutes.


Add entire bag of coleslaw mix (it will seem like a lot but it will cook down), soy sauce, mirin and Sriracha, and gently toss together. Sauté for 10 minutes or so, until cabbage cooks down and sauce thickens.


Create a little well with a spatula and add eggs, and lightly scramble by stirring them around.


Add water chestnuts, remaining teaspoon of sesame oil and combine until everything is incorporated. Serve over rice and top with the chopped green onions and crispy wonton strips.