Photo of Egg roll bowls by WW

Egg roll bowls

Points® value
Total Time
15 min
5 min
10 min
Chinese takeout gets a little lighter here but hangs on to its iconic flavours. You can add extra veggies like thinly sliced red bell peppers, mushrooms, or shredded carrots to the mix.


Cooking spray

5 spray(s)

Uncooked 96% lean ground pork

1 pound(s)

Uncooked scallions

6 large, chopped


2 clove(s), large, minced

Ginger root

1 tbsp(s), minced

Soy sauce

3 tbsp(s)

Unseasoned rice vinegar

1 tbsp(s)

Apricot preserves

1 tbsp(s)

Toasted sesame oil

1 tbsp(s)

Packaged coleslaw mix (shredded cabbage and carrots)

6 cup(s)


  1. Coat medium nonstick skillet with nonstick spray and heat over medium-high. Add pork, scallions, garlic, and ginger and cook, breaking up meat with wooden spoon, until pork is cooked through and no longer pink, 7 to 8 minutes.
  2. Stir in soy sauce, rice vinegar, jam, and oil.
  3. Divide pork mixture among 4 bowls or storage containers. Top each bowl with 1½ cups coleslaw. Cover and refrigerate.
  4. Before serving, microwave pork and vegetables until pork is heated through and coleslaw is lightly wilted, 2 to 3 minutes. Or in small skillet or saucepan, heat pork and vegetables over medium for 2 to 3 minutes. Toss to combine. Garnish with more scallions and hot sauce (if using).
  5. Serving size: about 1 1/2 cups


SERVING SIZE (about 1 1/2 cups) 241 Cal, 8 g Total Fat, 2 g Sat Fat, 774 mg Sod, 16 g Total Carb, 8 g Sugar, 0 g Added Sugar, 4 g Fib, 27 g Prot.