When I was in boarding school there was a gloriously awful Chinese takeout called China Star. Nearly every Taft student ordered from there, and during my sophomore year I easily ate two or three white-carton meals a week. At the time I was strangely proud of that statistic.
My China Star obsession stemmed from limited dining choices: the campus dining hall or a few local places that delivered. The dining hall wasn’t bad, but I was a picky teenager and only so many bowls of cereal and plain penne with Parmesan would do. I wanted pizza, indulgent paninis, and the kind of salty, MSG-forward comfort food that made late-night studying feel possible. Between JV volleyball and winter Jazzercise, I burned a lot of calories and rewarded myself accordingly.
When ordering from China Star I went all-in, especially when splitting with my roommate. Sesame chicken or chicken and broccoli were staples, with a carton of lo mein and at least one egg roll on the side. Those egg rolls were a revelation: crisp, crunchy wrappers hiding a savory filling my younger self never paused to analyze.
Eventually the school banned China Star deliveries—allegedly because of reckless driving and too many late-night menu distributions—and though I was initially upset, the break was a blessing. After a few weeks without tri-weekly Chinese takeout my jeans fit more comfortably and I didn’t need to lie on the floor afterward to “digest” before doing homework. Small victories.
Sidenote: Writing this now, I realize my teenage self was basically a walking stereotype of Logan in his glory days.
I don’t eat egg rolls as often these days, but I still crave them. So when I discovered a recipe for Egg Roll Bowls in my friend Gina’s new cookbook, I was excited. Her recipes are reliable, approachable, and often healthier takes on classic flavors, so an egg roll–inspired bowl felt like the perfect compromise.
These bowls capture the essence of an egg roll—savory, umami-rich, and full of crisp-tender vegetables—without the deep frying. They’re essentially the inside of an egg roll served over a bowl of cabbage, bok choy, mushrooms, and shredded carrots with seasoned ground meat. Because the dish is heavy on vegetables, it delivers nutrients like antioxidants and anti-inflammatory compounds from cabbage, plus fiber to support digestion. In short: satisfying and nourishing.
Gina’s original version uses ground pork. I swapped in ground chicken with great results, and lean turkey would work well too. I also increased the ginger slightly for extra warmth and added chopped peanuts for texture, but feel free to adapt the seasonings to your taste. This one-skillet recipe takes about 20 minutes, making it a reliable weeknight option. Leftovers reheat well and make a lively desk lunch.
Give it a try—you’ll get egg roll flavor without the fuss of wrappers and frying.
Egg Roll Bowls (Serves 2)
Ingredients
- 7 ounces ground pork (or substitute ground chicken or 93% lean ground turkey)
- 3 tablespoons reduced-sodium soy sauce (or tamari for gluten-free)
- ½ small onion, chopped
- 2 garlic cloves, minced
- ½–1 teaspoon grated fresh ginger (adjust to taste)
- 2½ cups finely sliced napa or green cabbage
- 2 cups finely sliced baby bok choy
- ½ cup shredded carrots
- 2½ ounces sliced shiitake mushrooms
- 1 tablespoon Chinese rice wine or dry sherry
- ½ teaspoon toasted sesame oil
- 1–2 medium scallions, sliced, for garnish
- 2 tablespoons chopped peanuts, optional, for crunch
Instructions
- Heat a large nonstick skillet or wok over medium-high heat. Add the ground pork and 1 tablespoon of the soy sauce. Cook, breaking the meat into small pieces with a wooden spoon, until browned, about 3 minutes.
- Add the chopped onion, minced garlic, and grated ginger. Cook, stirring, until the vegetables are softened, 2–3 minutes.
- Add the sliced cabbage, bok choy, shredded carrots, and shiitake mushrooms. Pour in the remaining 2 tablespoons soy sauce, the rice wine, and the toasted sesame oil. Cook, stirring occasionally, until the cabbage and bok choy are wilted but still have some crunch, about 3–4 minutes.
- Serve the bowls hot, garnished with sliced scallions and chopped peanuts if desired.
Notes: Swap soy sauce for tamari to keep the recipe gluten-free. You can use ground chicken or turkey for a leaner version. Adjust ginger and garlic to match your preference for heat and aroma. This recipe is fast, veggie-forward, and ideal for busy evenings or meal-prep lunches.