25-Minute Ground Pork Spring Roll Bowls are everything you love about fresh spring rolls—but so much faster. Ground pork cooks in minutes, coleslaw mix takes care of all the chopping, and a quick sweet chili sauce ties the whole bowl together. It’s fresh, crunchy, savory, kid-friendly, and built for busy weeknights when you need something delicious right now!
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If you love the fresh, crunchy, herby magic of a spring roll but don’t have the time (or patience) to roll anything on a Tuesday night… these 25-Minute Ground Pork Spring Roll Bowls are your new weeknight hero. Ground pork cooks fast, the coleslaw mix handles ALL the veggie chopping for you, and that quick sweet chili sauce brings the perfect sweet-savory tang.
My crew absolutely devours this one — no rolling, wrapping, or fussing required. Just a big bowl of fresh flavor you can get on the table in under half an hour. Tested, loved, devoured in my very real, very hungry house.
And because life is chaotic enough without complicated dinner plans, here’s why this recipe works so well on busy nights:
- Fast, flavorful ground pork. Cooks in minutes and brings deep, savory flavor.
- The coleslaw mix shortcut. All the crunch with zero chopping — a massive time-saver.
- Bright, simple sweet chili sauce. Just a few ingredients, huge payoff.
- Fresh herbs + lime. That classic spring-roll freshness without any rolling.
- Customizable bowl energy. Add noodles, rice, shrimp, chicken — whatever you’ve got works.
- Kid-friendly and colorful. Mild, crunchy, naturally fun to eat; adjust the spice to keep everyone happy.
- 25 minutes, start to finish. A true weeknight win.
What You Need and Why
- Ground pork — cooks quickly and brings rich, savory flavor to the bowl.
- Tamari or soy sauce — adds salty depth to the pork.
- Chinese five spice — the secret seasoning that gives the pork its warm, aromatic flavor.
- Toasted sesame oil — nutty richness for both pork and sauce.
- Garlic & green onions — fresh aromatics that build big flavor fast.
- Coleslaw or broccoli slaw mix — all the crunchy veggies with zero chopping.
- Mushrooms — diced and sautéed for extra umami (any mix works).
- Sweet chili sauce — the sweet-savory base for your quick, vibrant dressing.
- Rice vinegar, lime & fish sauce — tangy, bright, salty hits that balance everything.
- Rice noodles — tender and neutral, perfect for soaking up the sauce.
- Fresh toppings — peanuts, cilantro, cucumber, jalapeño, and green onion tops for crunch, color, and flavor.
Swaps and Flavor-boosting Variations
- Choose your base. Rice noodles are classic, but regular pasta, rice, cauliflower rice, shirataki noodles, or even salad greens all work beautifully.
- Use any veggies you love. This is the ultimate fridge-cleanout bowl — cabbage, carrots, cucumbers, bell peppers, snap peas… nothing’s off limits.
- Swap the protein. Ground chicken, turkey, or beef are great alternatives to pork. Cooked shrimp or leftover rotisserie chicken also work perfectly.
- Make it vegetarian. Skip the meat and add tofu or edamame for protein.
- Turn up the heat. Add chili crisp, sriracha, pickled jalapeños, or red pepper flakes if you like a spicy spring roll bowl.
Tips and Tricks For Success
- Hot or cold — both work. These spring roll bowls are delicious fresh and warm, but they’re just as good cold straight from the fridge.
- Double the sauce. It’s amazing on these bowls, as a dip, or even as a salad dressing — you’ll want extra.
- Meal-prep friendly. Divide into containers and refrigerate; the flavors get even better by day two.
- Don’t fear the fish sauce. Yes, it smells funky — don’t sniff it. Just use it. It melts into the sauce and gives restaurant-level umami.
- Cook the pork hot and fast. This builds that caramelized flavor and keeps the bowl from tasting flat.
- Keep toppings fresh. Add cucumbers, herbs, peanuts, and jalapeño right before serving for the best crunch and color.
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25-Minute Spring Roll Bowls Recipe
Ingredients
Pork And Vegetables
- 1 lb ground pork
- 2 tablespoon tamari or soy sauce
- 1 teaspoon Chinese Five Spice
- 1 tsp toasted sesame oil
- 2 cloves garlic, minced
- 1 bunch green onion diced, whites and greens separated reserve the green for garnish
- 1 10 oz bag cole slaw or broccoli slaw mix
- 8 oz diced mushrooms I used an umami mix
Sweet Chili Sauce
- ¼ cup sweet chili sauce
- 2 tablespoon rice vinegar
- 2 tablespoon water
- 1 tablespoon toasted sesame oil
- 1 tablespoon fish sauce
- juice of 1 lime
Assembly
- 10-14 oz pkg rice noodles
- peanuts, cilantro, cucumber, jalapeño, green onion tops for garnish
Instructions
Pork and Vegetables
- In a large skillet, brown the ground pork on medium-high heat.
- Once the pork begins to brown, add the Chinese Five Spice, sesame oil, and tamari.
- Add the whites of the green onions, garlic, slaw mix, and mushrooms. Continue cooking until the pork is completely cooked through and the veggies are tender.
Rice Noodles
- While the pork and veggies cook, prepare rice noodles according to the package instructions.
Sweet Chili Sauce
- Grab the sauce ingredients and mix them all together. That's it. Let it hang out until you're ready to use it.
Assemble the Spring Roll Bowls
- There is no wrong way to do this part, but I usually start with a base of rice noodles. Next, I add the meat and veggie mixture. Grab that sauce and drizzle away. Garnish with peanuts, cucumber, cilantro, jalapeño, and green onion tops.
- Enjoy!
Notes
Nutrition
Serve It Your Way
- Build a bowl. Layer rice noodles, ground pork, crunchy slaw, herbs, and sweet chili sauce into a big, colorful, mix-and-match situation.
- Go low-carb. Serve the pork and veggies over greens, cauliflower rice, or shirataki noodles for lighter spring roll bowls.
- Make lettuce wraps. Spoon the pork mixture into butter lettuce cups for a fresh, handheld option.
- Serve family-style. Set everything out in separate bowls — kids (and adults) love building their own.
- Turn it into a noodle salad. Toss cold noodles with the pork mixture, herbs, peanuts, and a hit of lime for a refreshing lunch.
- Add crunch on top. Finish with cucumber, shredded carrots, jalapeño, peanuts, or crispy onions for texture.
Storage & Reheating
- Refrigerate: Store leftover spring roll bowls in an airtight container for up to 3–4 days.
- Keep toppings separate: Herbs, cucumbers, and peanuts stay crisp longer if stored in their own container.
- To reheat: Warm the pork and veggies in the microwave or a skillet until heated through, then add fresh toppings.
- Cold lunch option: These bowls are fantastic cold — perfect for grab-and-go office lunches.
- If using noodles: Add a splash of water or a little extra sweet chili sauce when reheating to loosen everything back up.
Other Recipes You'll Love
- 5-Minute Thai Peanut Sauce — Perfect for drizzling, dipping, and upgrading any bowl.
- 10-Minute Peanut Noodles — A fast, creamy noodle situation that pairs beautifully with these bowls.
- Ground Pork Stir Fry — Another quick, veggie-loaded dinner that uses similar flavors.
- Sheet Pan Chicken and Ramen — A kid-friendly, customizable bowl that delivers big weeknight energy.
- Shrimp Coconut Curry — A light but flavorful meal that fits right into your Asian-inspired rotation.
- Coconut Curry Salmon — Same warm, cozy flavors — great for adding variety to your weekly menu.
You Asked, I Answered
What’s the difference between tamari and soy sauce?
Tamari has a richer, smoother flavor and is made without wheat, which makes it naturally gluten-free. Soy sauce contains wheat as part of the fermentation process. Both are salty and savory, but tamari is the best choice for anyone avoiding gluten.
Is this recipe gluten-free or dairy-free?
Yes! These spring roll bowls are 100% dairy-free, and it’s gluten-free as long as you use tamari instead of soy sauce and choose gluten-free noodles.
Who’s Stirring the Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
Emilia Anders says
This is our new egg roll bowl favorite. We change up the protein and noodles depending on what we have. Kids love it. Leftovers are super yummy!