SPREAD LOVE

Crockpot Egg Roll in a Bowl

Name: Crockpot Egg Roll in a Bowl
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Asian
Ingredients: 1 lb ground pork; 4 cups shredded cabbage; 1 cup shredded carrots; 4 cloves garlic, minced; 1 tablespoon ginger, minced; 3 tablespoons soy sauce; 2 tablespoons sesame oil; 1 tablespoon rice vinegar; Salt and pepper to taste; Green onions for garnish; Sesame seeds for garnish

A cozy, hands-off take on a takeout favorite, this Crockpot Egg Roll in a Bowl delivers all the savory, garlicky goodness of an egg roll without the fuss of wrappers or deep frying. It’s an ideal weeknight dinner that fills the house with inviting aromas while you go about your day. For a low-carb or lighter spin on a classic, see this easy egg roll in a bowl low-carb recipe for additional ideas and tweaks.

Why make this recipe

What makes this crockpot version so special is how it simplifies the flavors and techniques of a traditional egg roll into one lazy-cooker dish — minimal prep, no frying, and an outcome that’s both comforting and fresh. The ground pork browns gently while the cabbage softens and soaks up a tangy-sesame sauce, producing layers of flavor with very little effort. It’s especially useful for busy households, meal prep, or nights when you want something warm and satisfying without standing over the stove.

Step-by-Step Guide to Making Crockpot Egg Roll in a Bowl

This slow-cooker method keeps the process straightforward: toss, mix, and let the crockpot do the work. Below is an easy guide that walks you through from mise en place to serving.

Ingredients:

1 lb ground pork
4 cups shredded cabbage
1 cup shredded carrots
4 cloves garlic, minced
1 tablespoon ginger, minced
3 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon rice vinegar
Salt and pepper to taste
Green onions for garnish
Sesame seeds for garnish

Directions:

Prepare ingredients: finely shred the cabbage (or use a bagged coleslaw mix for convenience), grate or shred the carrots if not pre-shredded, mince the garlic and ginger, and brown the ground pork briefly in a skillet if you like a bit more caramelization (optional).
Add to crockpot: place the ground pork (raw or pre-browned), shredded cabbage, shredded carrots, minced garlic, and ginger into the crockpot. Distribute everything evenly.
Make the sauce: in a small bowl, whisk together the soy sauce, sesame oil, and rice vinegar. Season lightly with salt and pepper (remember soy sauce adds saltiness).
Combine: pour the sauce over the pork and vegetables in the crockpot. Use a large spoon to stir everything together so the flavors are evenly distributed.
Cook: cover and set the crockpot to low. Cook for 4–5 hours, or until the pork is fully cooked and the vegetables are tender but not completely mushy. If you prefer firmer vegetables, check at the 3.5–4 hour mark.
Finish and serve: taste and adjust seasonings—add more soy sauce, rice vinegar, or a pinch of sugar if you want more balance. Serve hot, garnished with chopped green onions and sesame seeds.

Notes:

Browning the pork before adding it to the crockpot is optional but adds depth of flavor and a slightly better texture.
If you want more sauce, increase soy sauce and sesame oil slightly, or add a splash of chicken broth.
For heat, stir in a teaspoon of chili garlic sauce or a shake of red pepper flakes at the end.

Ingredients (detailed)

1 lb ground pork — juicy and flavorful, pork gives the dish its classic egg roll profile. You can swap ground turkey or chicken if preferred.
4 cups shredded cabbage — green or a mix of green and purple for color. Napa cabbage works well for a more traditional egg-roll texture.
1 cup shredded carrots — for color, sweetness, and crunch.
4 cloves garlic, minced — fresh garlic powers the savory backbone.
1 tablespoon ginger, minced — adds bright warmth and authenticity.
3 tablespoons soy sauce — the primary salty, umami element. Use low-sodium if watching salt.
2 tablespoons sesame oil — toasted sesame oil is key for that nutty aroma.
1 tablespoon rice vinegar — adds a bright counterpoint to the richer flavors.
Salt and pepper to taste — adjust carefully because soy sauce is salty.
Green onions for garnish — thinly sliced for freshness.
Sesame seeds for garnish — toasted sesame seeds add a nice crunch and visual appeal.

Storage Tips for Crockpot Egg Roll in a Bowl

Refrigerator: Store in an airtight container for up to 3–4 days at 40°F (4°C) or below.
Freezer: Freeze in freezer-safe containers or heavy-duty freezer bags for up to 2 months at 0°F (-18°C) or below.
Reheating: Thaw overnight in the refrigerator, then reheat on the stove over medium heat until warmed through or microwave in 1-minute intervals until hot. Add a splash of water or broth to loosen the sauce if it has thickened.
Note: For best texture after freezing, slightly undercook the cabbage during the initial cook so it doesn’t become overly soft when reheated.

Serving Suggestions for Crockpot Egg Roll in a Bowl

Spoon over steamed rice or cauliflower rice for a comforting, filling meal.
Wrap in lettuce leaves for a light, handheld option (but avoid if very hot to prevent wilting).
Serve alongside pickled cucumbers or a simple cucumber salad to add brightness.
Offer condiments like extra soy sauce, sriracha, or chili oil for guests who want to customize heat and salt.
For a complete bowl, add a soft-boiled egg and a sprinkle of toasted sesame seeds and cilantro.

Tips to Make Crockpot Egg Roll in a Bowl

Use a large spoon to stir the mixture once or twice during cooking to redistribute juices and flavors.
If you prefer crisper vegetables, cook on low for the shorter end of the range and check doneness early.
For a deeper umami profile, add a teaspoon of oyster sauce or a splash of fish sauce to the soy-sesame mix.

Variations and Substitutions

Vegetarian or vegan: Replace ground pork with crumbled firm tofu, tempeh, or a plant-based ground meat alternative. Use tamari or coconut aminos if avoiding soy.
Chicken or turkey: Swap in ground chicken or ground turkey for a leaner protein; consider adding a tablespoon of oil if the meat is very lean to preserve moisture.
Asian-inspired twist: Add shiitake mushrooms, water chestnuts for crunch, or a drizzle of hoisin sauce for sweetness.
Low-carb/Keto: Serve over cauliflower rice or spiralized zucchini and use a low-carb sweetener to balance flavors if you add a sweet element.

Frequently Asked Questions

Q: How long does this take in the crockpot?
A: Plan for 4–5 hours on low. If your crockpot runs hot, start checking at 3.5 hours.

Q: Can I use pre-shredded coleslaw mix?
A: Yes—bagged coleslaw is a huge time-saver and works perfectly. Just be sure to eyeball moisture content and reduce any added liquid slightly.

Q: What if I don’t have sesame oil?
A: Substitute with vegetable oil and add a little toasted sesame seed garnish for aroma, or use a small splash of toasted sesame oil if you have it—its flavor is concentrated, so a little goes a long way.

Q: Can this be cooked on high?

Yes, you can cook it on high for 2–3 hours, but the texture of the cabbage will be softer and the pork may brown less. Low-and-slow yields the best melding of flavors.

Q: How do I avoid a watery result?
A: Cabbage releases water as it cooks. If your dish seems watery at the end, remove the lid and cook on high for 10–20 minutes to allow excess liquid to evaporate, or thicken the sauce with a cornstarch slurry (1 tsp cornstarch mixed with 1 tablespoon cold water) added near the end and cooked until thickened.

Final thoughts on making it your own

This Crockpot Egg Roll in a Bowl is a forgiving, adaptable recipe that rewards small tweaks. Play with textures (add crunchy water chestnuts at the end), spice levels (chili garlic sauce or fresh chiles), and serving vessels (bowl, lettuce wrap, or rice) to tailor it to your family’s preferences. Because it’s so simple to prepare and stores well, it’s also a smart choice for meal prep and packed lunches.

Conclusion

If you’re looking for more slow-cooker variations and inspiration, consider trying Eating On A Dime’s Egg Roll in a Bowl Slow Cooker Recipe for a southwest-flavored spin, or browse Upstate Ramblings’ Slow Cooker Egg Roll in a Bowl for another reliable crockpot version and serving ideas.