Deconstructed Pork Egg Roll Bowl with Apricot Chili Sauce

This deconstructed pork egg roll bowl delivers all the savory, tangy and slightly sweet flavors of your favorite takeout egg rolls-minus the deep frying. Crispy browned ground pork is glazed in a homemade apricot-chili duck sauce, while shredded cabbage, carrots and onion are sautéed in a savory sesame-soy mixture. Everything is served over buttery jasmine rice, then drizzled with extra sauce for a quick and satisfying weeknight dinner.

Ready in just 20 minutes, this one-bowl meal is perfect for busy evenings when you crave something flavorful but don’t want to spend hours in the kitchen. The combination of tender rice, savory pork and crunchy vegetables with a sweet-spicy kick will have everyone coming back for seconds.

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Ingredients

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

2 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Wash and dry produce. Thinly slice onion.
3. In a small bowl, combine apricot jam, chili sauce, half the soy sauce and 3 TBSP hot water (5 TBSP for 4 servings). Set apricot-chili duck sauce aside.
4. In a large pan, heat a drizzle of oil over medium-high heat. Add pork, garlic powder and a pinch of salt and pepper. Using a spatula, press into an even layer. Cook, without stirring, until browned on bottom, 3-4 minutes. Break up meat into pieces and continue cooking until pork is cooked through, 1-2 minutes more. Add half the apricot-chili duck sauce; cook, stirring occasionally, until pork is glazed and coated, 1-3 minutes more. Turn off heat. Transfer pork to a plate; tent with foil until ready to serve. Wipe out pan.
5. Heat a drizzle of oil in same pan over medium-high heat. Add coleslaw mix, carrots and onion; cook, stirring occasionally, until tender and browned, 5-7 minutes. Add sesame oil and remaining soy sauce. Cook, stirring, until flavors meld, 1-2 minutes. Season with salt and pepper to taste.
6. Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. Divide rice between bowls; top with pork and veggies. Drizzle with remaining apricot-chili duck sauce. Serve. (Ground pork is fully cooked when internal temperature reaches 160°F.)

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, ground chicken, turkey or beef would work well. Adjust cooking time as needed.

Is there a substitute for apricot jam?

You can use peach jam or orange marmalade for a similar sweet-tangy flavor.

Can I make this dish gluten-free?

Use tamari or coconut aminos instead of soy sauce and ensure your chili sauce is gluten-free.