Pork Egg Roll Rice Bowl
with Apricot-Chili Duck Sauce
- Soy
- Wheat
- Sesame
- Milk
Ever ordered egg rolls for the kids and eaten most of them yourself? Our chefs have, too, which is why they created this deconstructed egg roll in a bowl. Less fried, but still super tasty because we’d never tease you like that! Crisp, browned pork is coated in a sweet, tangy sauce while shredded egg roll veggies are sauteed in a savory sesame-soy mixture. Everything is layered over buttery rice with a spicy-sweet duck sauce—just like your fave takeout—all in under 30 minutes!
Ingredients
¾ cup
Jasmine Rice
1 unit
Yellow Onion
2 unit
Apricot Jam
2 ounce
Sweet Thai Chili Sauce
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
10 ounce
Ground Pork
1 teaspoon
Garlic Powder
4 ounce
Coleslaw Mix
4 ounce
Shredded Carrots
1 tablespoon
Sesame Oil
(Contains: Sesame)
Not included in your delivery
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• Wash and dry produce. • Thinly slice onion.
• 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.
• 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.
• 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.
• 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°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the delicious blend of sweet and savory flavors, though some found it a bit too sweet or bland.
- Ease of prep: Customers praised how quick and easy this dish was to prepare, often coming together in under 30 minutes.
- Suggestions: Consider adding wonton strips, bean sprouts, or peanuts for extra crunch; some preferred less onion and more cabbage.
- Portions: Generous portions impressed many, with leftovers often lasting for multiple meals.
- Texture: The crispy fried onions added a nice crunch, but some wanted more textural variety in the dish.
Reviews from our home cooks
Loved the combination of flavors and how easy this was to make! The homemade apricot duck sauce is a show stopper! I want to put that on literally EVERYTHING I eat. Thanks for another great recipe that I will hopefully be adding to the permanent rotation. Superb!
Delicious, love the apricot and sweet Thai chili sauce, the pork and cabbage/carrot mixture was so good. All the flavors worked so well together! Would definitely make again!
Really easy to make. I loved that there were lots of veggies and it tasted just like an egg roll without the wrapper.
We didn't add the duck sauce to the mix because we have a diabetic in our house. The 3 of us that could eat it as intended loved it and the one that left out the duck and instead added Chinese hot mustard also loved it. We will happily make this again!
I did not expect to like this as I don't usually care for the cabbage part of the egg roll. This lived up to the promise of better than takeout.
The sauce is key... Needed twice as much rice! Good texture and flavor combos. We added fresh chopped red cabbage too.
I actually make the dish without the rice and wrap as egg rolls and air fry them. Really tasty.
The flavor of the duck sauce was great. I would have liked a larger portion of rice and duck sauce.
Very tasty. The duck sauce was a tad bit too sweet for our tastebuds but the abundance of veggies was very appreciated. A good weekday recipe.
On the recipe, it mentions duck sauce. I think one of the packets of sweet chili sauce was intended to be the duck sauce. That confused me, and I used double the amount as I was cooking, causing the balance of flavors to be off.
