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    You are here: Home / Recipes / Vietnamese Egg Roll Bowl with Nuoc Cham

    Vietnamese Egg Roll Bowl with Nuoc Cham

    Published Aug 24, 2020 by Lauren · This post may contain affiliate links.

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    When I first turned 20, I had a quarter life crisis and decided to go keto. One of the most intriguing recipes I saw was for an egg roll in a bowl from The Girl Who Ate Everything. I decided to take the concept and turn it into a hybrid egg roll bowl recipe that combines the best parts of 4 or 5 dishes for the ultimate egg roll experience without a deep fryer.

    Jump to:
    • Inspiration for Egg Roll Bowl
    • What's in this Egg Roll Bowl?
    • How to Make an Egg Roll Bowl?
    • 📖 Recipe
    • Liked this post?

    Inspiration for Egg Roll Bowl

    Like I said before, the initial inspiration came from the blog "The Girl Who Ate Everything". With that inspiration in mind, I combined my love of carbs to introduce the marriage of egg roll in a bowl with rice and fried tortillas. This created a trendy Power Bowl type idea. The first attempt, I used only sriracha as a sauce. My boyfriend loved it, but sriracha goes on everything he eats. It needed something more.

    I also didn't like how it presented. I knew that the recipe and the photo could be better. I started thinking about my favourite ways to eat egg rolls and I immediately thought about my time as a server at a local Vietnamese restaurant called Number One Noodle.

    Before working there, I'd never knowingly eaten fish sauce. Their fried spring rolls were served with a clear-yellow sauce that was absolutely to die for. I later found out this sauce is called nuoc cham, and is a sauce mostly flavoured by fish sauce. Now that I have a filipino partner and mother-in-law, I know that fish sauce is the East Asian flavour equivalent of Worcestershire sauce. It's in everything.

    Number One Noodle also has these "salad" dishes that are comprised of cold noodles, carrots and lettuce with a hot protein, and again, this same fish sauce condiment as a dressing.

    I knew that nuoc cham would be the perfect addition to a bowl style dinner. Combining a deconstructed egg roll with the flavour profile of Vietnamese fried spring rolls would be a winner.

    Nuoc cham is made by combining warm water with lime juice, sugar, rice vinegar and fish sauce. It's incredibly simple and produces an incredibly complex tasting vinaigrette type sauce without oil. The photo above is just the water and dissolved sugar - the completed sauce takes on a light brown-yellowy colour.

    The recipe I use is the base recipe from Andrea Nyugen's Vietnamese Food Any Day. I wholeheartedly trust this cookbook, and when I made lumpia (Filipino spring rolls) with my mother in law, I made this sauce to go with it and they were absolutely to die for.

    What's in this Egg Roll Bowl?

    The Egg Roll Bowl is a rice based bowl meal that's loaded with fresh veggies (cabbage, carrots, celery) and served with nuoc cham and fried tortillas.

    For nuoc cham, you need:

    • Water
    • Sugar
    • Rice Vinegar
    • Lime Juice (fresh)
    • Fish Sauce

    Trust me, I know that a vinaigrette with fish sauce doesn't sound appealing. If you're white and haven't tried many "foreign" dishes, I know that this doesn't sound appealing. Trust me when I say it's the only way I truly enjoy egg rolls now. Don't knock it until you try it.

    The rest of the ingredients (other than cooked rice and tortillas) are fairly common, and at least at our household, are pantry staples.

    You'll need:

    • Ground Beef (or Pork)
    • Garlic
    • Cabbage
    • Carrots
    • Celery
    • Chicken Broth
    • Soy Sauce
    • Ground Ginger (dried, not fresh)
    • Sriracha
    • Eggs
    • Sugar

    And optionally, but highly recommended:

    • Sesame Seeds
    • Green Onions
    • Bean Sprouts

    How to Make an Egg Roll Bowl?

    All you need to do is combine all the prepared elements into a bowl. Layer rice, meat/veggie mix and toppings. Pour a bit of nuoc cham over it and serve with fried tortillas.

    The fried tortillas are optional (and you can make them in the toaster if you're lazy) but they're nostalgic of fried egg rolls without the mess or calories. The toaster option is okay as in "good enough" but the few seconds and one extra dish it takes to pan fry them in a drop of oil is more than worth it.

    Want to try another delicious fusion recipe? Check out this Maple Curry Chicken Penne!

    📖 Recipe

    egg roll bowl

    Vietnamese Egg Roll Bowl with Nuoc Cham

    Prevent your screen from going dark
    A deconstructed egg roll served with rice, fried tortilla and nuoc cham (a vietnamese fish sauce vinaigrette)
    5 from 7 votes
    Print Rate
    Course: Main Course
    Cuisine: Fusion
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 6 people
    Calories: 403kcal
    Author: Lauren

    Ingredients

    Nuoc Cham

    • ½ cup warm water
    • 2 tablespoon white sugar
    • 3 tablespoon lime juice freshly squeezed
    • 2 teaspoon rice vinegar
    • 3 tablespoon fish sauce

    Egg Roll Bowl

    • 1 lb ground beef lean
    • 2 cloves garlic minced
    • ½ head medium cabbage finely sliced
    • 2 carrots grated
    • 2 stalks celery diced
    • ¼ cup chicken broth no salt added
    • ¼ cup soy sauce
    • 1 teaspoon ground ginger
    • 1 tablespoon sriracha
    • ½ teaspoon sugar
    • 2 eggs large
    • pepper to taste
    • 1 tablespoon sesame oil

    Fried Tortillas

    • 3 tortillas sliced into sixths (triangle shape)
    • ½ teaspoon olive oil for frying
    • pinch of salt

    Per Serving Amounts

    • ½ cup cooked jasmine rice
    • ½ fried tortilla 3 triangles
    • 1 teaspoon nuoc cham
    • green onions for garnish
    • sesame seeds for garnish

    Instructions

    Prep Work

    • Before starting any cooking, prep all the vegetables so they're ready to go when needed. Do all the dicing, grating and chopping and then set aside.
    • Place 2 cups of dry rice in a rice cooker and cook to package instructions. I like jasmine rice for this recipe - for which I would use 2 cups of dry rice (rinsed), mixed with 2.25 cups of water and 1 tablespoon of coconut oil. Allow to cook while you work and leave set aside.
    • Make the nuoc cham - combine the sugar and water until the sugar dissolves. Mix in the other ingredients. The ratios of rice vinegar, lime juice and fish sauce are to my liking - you may have to taste and adjust based on yours. Set aside.
    • For the tortillas, cut each tortilla into 6 equal triangles. Heat a nonstick skillet over medium high heat with ½ - 1 teaspoon of olive oil or ghee. Allow to heat up and fry the tortillas until blistered and slightly crunchy. Set aside.

    Egg Roll Bowl Cooking

    • Heat a stainless steel pan or if preferred, a large non-stick pan, over medium high heat. Brown the meat (either pork or beef) until cooked through. Add in the garlic and saute until slightly fragrant. Add in the carrots and celery and cook for 4-5 minutes.
    • Add in the cabbage and chicken broth to the pan and cook down until it has reached the desired texture. Unless you have a very large pan, you may need to add a few handfuls at a time until the cabbage cooks down enough that the pan isn't overflowing.
    • When the cabbage is almost cooked to your liking, add in the soy sauce, ginger and sriracha. Stir to combine.
    • Whisk the eggs together in a bowl. Make a hole in the middle of the pan and place the eggs in, making sure to stir them gradually into the meat and veggie mixture to ensure they don't scramble and to make sure they mix well.
    • Finish off with sesame oil to taste and mix well.

    Serving Instructions

    • Place ½ cup of rice in the bottom of a bowl. Add in ¾ - 1 cup of meat and vegetable mixture. Top the bowl with sesame seeds and green onions if desired. Serve with about 1 teaspoon of nuoc cham on the side and add it to the bowl as desired.

    Nutrition

    Calories: 403kcal | Carbohydrates: 23g | Protein: 18g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 108mg | Sodium: 833mg | Potassium: 375mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3536IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @MaritimeGlutton or tag #maritimeglutton!

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    Reader Interactions

    Comments

    1. Betsy

      August 26, 2020 at 5:06 pm

      5 stars
      I simply love any kind of Asian dishes. And this is so creative! Thank you for sharing.

      Reply
      • Maritime Glutton

        August 27, 2020 at 9:06 pm

        Thank you for the awesome comment, Betsy!

        Reply
    2. Michelle

      September 03, 2020 at 11:03 am

      This looks delicious! Love the idea of a deconstructed egg roll bowl and definitely adding this to my recipe list.

      Reply
      • Maritime Glutton

        September 03, 2020 at 11:04 am

        Thanks Michelle, can’t wait to hear how you like it

        Reply
    3. Chenée

      September 03, 2020 at 3:22 pm

      5 stars
      I love this combination! The addition of the nuoc cham is a great idea!

      Reply
      • Maritime Glutton

        September 03, 2020 at 3:33 pm

        Thank you Chenée! I hope you love it!

        Reply
    4. Corinne

      February 09, 2021 at 8:30 pm

      5 stars
      Brilliant recipe!

      Reply
      • Maritime Glutton

        February 09, 2021 at 8:59 pm

        Thank you so much Corinne! I’m so happy you liked it

        Reply
    5. Bintu | Recipes From A Pantry

      June 26, 2021 at 4:49 pm

      5 stars
      What a delicious dish - I love egg rolls so the idea of a deconstructed egg roll bowl is right up my street!

      Reply
      • Maritime Glutton

        June 26, 2021 at 7:17 pm

        Thanks for the kind feedback, Bintu!

        Reply
    6. Alex

      June 26, 2021 at 7:48 pm

      5 stars
      Want to try more Vietnamese Recipes! This one looks amazing and definitely will try. Thank you for sharing the recipe!

      Reply
      • Maritime Glutton

        June 27, 2021 at 1:19 am

        Thanks so much, Alex!

        Reply
    7. AISilva

      June 26, 2021 at 8:14 pm

      5 stars
      I've never made an egg roll bowl before, but your egg roll bowl fusion recipe sounds so amazing. I think both my kids would love this too. I can't wait to try this, thank you!

      Reply
      • Maritime Glutton

        June 27, 2021 at 1:19 am

        Thanks AlSilva - can't wait to hear how it turns out.

        Reply
    8. Julie

      June 26, 2021 at 9:05 pm

      5 stars
      What a fantastic combination of flavors in this egg roll bowl. Can't wait to try it.

      Reply
      • Maritime Glutton

        June 27, 2021 at 1:20 am

        Thanks so much, Julie!

        Reply
    9. Beth

      June 26, 2021 at 10:15 pm

      5 stars
      One of our favorites to make! Such a delicious and flavorful bowl. Nothing better than making it at home! Can’t wait to make this again soon!

      Reply
      • Maritime Glutton

        June 27, 2021 at 1:20 am

        So glad you liked it, Beth!

        Reply

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    Welcome to Maritime Glutton, I'm Lauren and I'm the face creating recipes around here. I'm passionate about supporting local, eating great food and finding new ways to cut back on food waste and save money. Learn more about me here.

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