Breakfast & Brunch
This skillet egg roll in a bowl recipe transforms classic egg roll flavors into a modern, one-pot wonder with crispy celery crowns and savory soy-ginger broth.
The secret lies in stir-frying the filling until it's caramelized and aromatic, then simmering it in a rich broth that captures every bit of flavor. I developed this version after craving something hearty yet quick—perfect for busy mornings or weekend brunch.
The dish starts with a simple yet flavorful filling: ground pork, cabbage, carrots, and celery stir-fried until tender and slightly crispy at the edges. Soy sauce, ginger, and garlic build the savory foundation, while a splash of sesame oil adds depth.
The broth, made from chicken or vegetable stock, ties everything together with a velvety texture that soaks up every bit of flavor.
What makes this recipe stand out is the crispy celery crowns—a nod to traditional egg roll wrappers—perfectly seared in the skillet before being submerged in the broth. Each bite delivers a satisfying contrast of textures: tender pork, crisp vegetables, and a silky broth that coats every spoonful.
The result is a dish that’s as comforting as it is impressive.
Serve it with a sprinkle of green onions and sesame seeds for freshness and crunch. This recipe is designed to be adaptable—swap the pork for chicken or tofu, and adjust the broth to your preference. Ready in under 30 minutes, it’s the ultimate fusion of tradition and convenience.
Ingredients for skillet egg roll in a bowl
Pantry staples meet wok-friendly veggies for this crispy, comforting skillet dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Pork 🐖 | 1 lb | Lean or regular, no substitutions |
| Green Cabbage 🥬 | 4 cups | Shredded, core removed |
| Carrots 🥕 | 2 medium | Shredded or julienned |
| Celery 🧅 | 2 stems | Cut into 1-inch pieces |
| Garlic Cloves 🧄 | 4 cloves | Minced or finely chopped |
| Fresh Ginger 🌿 | 1 tbsp | Grated, fresh preferred |
| Soy Sauce 🍶 | ¼ cup | Low-sodium preferred |
| Sesame Oil 🫒 | 1 tbsp | Toasted for flavor |
| Chicken Stock 💧 | 2 cups | Low-sodium preferred |
| Green Onions 🌱 | 3 whole | Thinly sliced, for garnish |
| Sesame Seeds 🌰 | 1 tbsp | Toasted for crunch |
| Vegetable Oil 🫒 | 2 tbsp | For high-heat searing |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
The celery crowns are the star here—look for fresh, crisp stems with no browning. Trader Joe's or local Asian markets usually carry the freshest, but regular grocery stores work too. If you can't find celery with thick stems, substitute with extra carrots or cabbage. The ground pork should be 80% lean or less—it renders fat beautifully for that authentic egg roll texture. For a vegetarian version, swap pork for extra-firm tofu or mushrooms.
No sesame oil? Toasted peanut oil works in a pinch, though the flavor will differ slightly. The soy sauce can be reduced-sodium if you prefer, but low-sodium chicken stock is key for balancing flavors. Fresh ginger is ideal, but if you only have powdered, reduce to 1/2 teaspoon. For extra crispiness, double the vegetable oil—just be ready to work fast. The shredded cabbage should be dry and well-drained before cooking to avoid a soggy filling.
This dish reheats beautifully—just add a splash of water or broth to prevent drying out. Keeps for 3-4 days in the fridge, or freeze portions for up to 3 months. I like to portion it into individual skillets for easy reheating. Garnish with extra sesame seeds and green onions right before serving to keep everything fresh.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to wash extra dishes. Ground pork sizzles in the same skillet where the cabbage and carrots soften—no pots, no fuss, just one pan that does all the work. The celery adds that fresh crunch without needing a separate bowl.
- Garlic Bomb Flavor: Between us, that minced garlic and pork combo is chef’s kiss. The cabbage gets just tender enough to soak up the savory sauce, while the carrots stay slightly crisp—like a perfect balance of chewy and melt-in-your-mouth. Honestly, it tastes like takeout, but better.
- Lunchbox Hero: This is my go-to for meal prep because it reheats like a dream. Pack it cold for lunches or warm it up in minutes—no soggy textures, just that same satisfying bite. My kid even asks for it, and that’s saying something.
- Budget Win: Ground pork stretches far, and cabbage/carrots are dirt cheap. I make this twice a month and still have leftovers for days. It’s the kind of dish that feels indulgent but won’t break the bank—especially when you’re feeding a crowd.
Step-by-step instructions for skillet egg roll in a bowl
Transform simple ingredients into a restaurant-quality dish with this straightforward, flavor-packed method.
Sear the Ground Pork Until Fully Cooked
Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil. Once the oil shimmers, add the 1 pound ground pork and break it apart with a wooden spoon. Cook for 5-6 minutes, stirring frequently, until the pork loses its raw color and becomes deep brown throughout.
As the pork cooks, you'll notice the fat rendering out. This is good—it adds flavor to the dish. When the pork is fully cooked, use a slotted spoon to transfer it to a plate, leaving the rendered fat in the skillet. Don't drain the fat; it's essential for building flavor in the next steps.
Stir-Fry the Vegetables Until Tender-Crisp
In the same skillet, reduce the heat to medium and add 2 tablespoons vegetable oil if needed. Add the 2 medium shredded carrots, 4 cups shredded green cabbage, and 2 stems cut celery. Stir-fry for 4-5 minutes until the vegetables begin to soften but still retain a slight crunch.
Here's the thing—you want the vegetables to be tender but not mushy. They'll continue cooking in the broth, so don't overcook them now. Add 4 cloves minced garlic and 1 tablespoon grated fresh ginger, stirring for 30 seconds until fragrant. Season with 1 teaspoon salt and ½ teaspoon black pepper. Remove the vegetables from the skillet and set aside with the pork.
Build the Savory Soy-Ginger Broth
Return the skillet to medium heat and add ¼ cup soy sauce, scraping up any browned bits from the bottom. Pour in 2 cups chicken stock and bring to a gentle simmer. Stir in 1 tablespoon sesame oil, then add the cooked pork and vegetables back to the skillet. Simmer for 3-4 minutes until everything is heated through and the flavors meld together.
The broth should be rich and aromatic, with a balance of savory soy and bright ginger notes. Taste and adjust seasoning if needed—you might need a touch more soy sauce for depth or a pinch of salt to balance flavors. Keep the mixture warm while you prepare the crispy celery crowns.
Create the Crispy Celery Crowns
Cut the 2 stems celery into 1-inch pieces (if not already done). Heat 1 tablespoon vegetable oil in a small skillet over high heat until it shimmers. Add the celery pieces in a single layer and cook undisturbed for 2-3 minutes until they develop golden brown spots and become crispy.
Flip the celery pieces carefully with tongs and cook for another 1-2 minutes until evenly browned. The celery should be crispy on the outside but still tender inside. Remove from the skillet and set aside on a paper towel-lined plate. Here's where it gets fun—these crispy celery crowns add a delightful textural contrast to the dish.
Assemble and Garnish the Bowls
Divide the pork and vegetable mixture evenly among 4 bowls. Ladle the warm soy-ginger broth over the top, ensuring each serving gets a generous portion. Garnish each bowl with crispy celery crowns, thinly sliced green onions, and 1 tablespoon toasted sesame seeds. Drizzle with an extra touch of sesame oil for added richness.
Serve immediately while the celery crowns are crispy and the broth is steaming hot. Each bite should offer a perfect balance of tender pork, crisp vegetables, and savory broth, with that satisfying crunch from the celery crowns. This dish delivers restaurant-quality flavor with minimal effort—proof that simple ingredients can create something extraordinary.
Pro Tips For Making Skillet Egg Roll In A Bowl
- STIR-FRY THE CABBAGE FIRST: Green cabbage releases water like a faucet left running—if you toss it in raw, your skillet turns into soup. Slice it thin, then stir-fry it alone for 3-4 minutes on medium-high heat until it wilts and releases most of its liquid. Only then add the carrots and celery. Yes, it’s an extra step, but your filling won’t be soggy.
- CRUSH THE GARLIC: Minced garlic burns faster than you can blink, and that bitter char flavor ruins the whole dish. Instead, smash 3-4 cloves with the flat side of your knife before adding them to the pork. They’ll soften into a paste without turning to ash—no waiting for the heat to drop.
- DON’T OVERMIX THE PORK: I used to worry about uneven cooking, so I’d stir the ground pork constantly. Big mistake—the meat turns greasy and loses texture. Cook it in one spot for 2 minutes to brown, then break it up with a spatula. Let it sit another minute before stirring again. Less fiddling = better texture.
- SWAP FROZEN FOR FRESH CELERY: Frozen celery sounds like a shortcut, but it bleeds color and flavor into the oil. Instead, buy a bunch of fresh celery, chop the stems (they’re just as crisp), and use the leaves in a garnish or stir-fry. The stems hold their crunch longer, and your filling stays vibrant. (Yes, even if you’re impatient like me.)
Best sauces and condiments for this dish
Soy-Ginger Broth
The heart of this dish is the savory soy-ginger broth, where ¼ cup low-sodium soy sauce and 1 tablespoon grated fresh ginger create a balanced, aromatic base. I always use chicken stock for depth, but vegetable stock works beautifully for a vegetarian version.
The key is simmering the broth just until it's heated through—3-4 minutes—so the flavors meld without overpowering the tender filling. 🌿
Sesame Oil Finish
A drizzle of 1 tablespoon toasted sesame oil at the end elevates the dish instantly. Look for 100% pure sesame oil (not the lighter, flavored variety) for that nutty, toasty aroma.
I like to add it both to the broth and as a final garnish—this double dose of sesame oil adds richness and ties all the flavors together. For extra heat, a pinch of red pepper flakes works wonders. ✨
Spicy Sriracha Mayo
For a modern twist, serve this dish with a side of spicy sriracha mayo. Mix ¼ cup mayonnaise with 1 tablespoon sriracha and 1 teaspoon honey for a sweet-spicy kick.
This condiment cuts through the richness of the pork and adds a tangy contrast. I love using Hellmann's or Duke's for a smooth, creamy base. 🌶️
Lime-Chili Sauce
Brighten the dish with a lime-chili sauce made from 2 tablespoons lime juice, 1 tablespoon chopped cilantro, ½ teaspoon chili powder, and 1 teaspoon honey. This sauce adds a refreshing, zesty note that balances the savory flavors.
I often make a small batch and keep it in the fridge for quick use. The acidity in the lime juice also helps cut through any excess fat from the pork. 🍋
Hoisin Glaze
For a sweeter, stickier option, drizzle the dish with hoisin sauce. Use 1-2 tablespoons and warm it slightly before serving to enhance its caramelized notes. I like to mix it with a splash of rice vinegar for extra brightness.
This glaze adds a glossy finish and complements the crispy celery crowns perfectly. 🍯
Quick Pickled Vegetables
Add a tangy crunch with quick-pickled vegetables. Thinly slice ½ cup green onions and ½ cup carrots, then toss with ¼ cup rice vinegar, 1 teaspoon sugar, and a pinch of salt.
Let them sit for 10 minutes before serving. This adds a refreshing, bright contrast to the rich, savory flavors of the dish. 🥕
Nutrition facts
Frequently asked questions
Can I make this recipe vegetarian?
Swap the ground pork for extra-firm tofu (pressed and cubed) or shiitake mushrooms (sliced). Use vegetable stock instead of chicken stock, and add 1 tablespoon soy sauce extra to compensate for the lack of pork fat. The crispy celery crowns and veggie filling will still shine!
How do I keep the celery crowns crispy?
High heat is key! Cook the celery pieces in 1 tablespoon oil over high heat for 2-3 minutes per side without stirring until golden brown. Work in batches if needed, and keep them warm in a 200°F oven while finishing the rest of the dish. They'll stay crispy until serving.
Can I prep this ahead of time?
Yes! Prep the filling (pork, veggies, and sauce) up to 1 day ahead and store it in an airtight container in the fridge. When ready to serve, reheat in the skillet with 2 tablespoons water or broth to steam it through. The celery crowns should be made fresh to maintain crispiness.
What if my skillet isn't big enough? Use a large nonstick skillet or wok if possible, but you can also cook in batches. Start with the pork, then stir-fry half the veggies, set aside, and repeat. Just
Is this dish gluten-free?
Mostly, but check your soy sauce! Use tamari or certified gluten-free soy sauce instead of regular soy sauce. Also verify that your chicken stock is gluten-free. The rest of the ingredients are naturally gluten-free, so this version works perfectly for gluten-sensitive diets.