This shelf meal skips the wrapper and doubles down on what makes an egg roll sing: pork, roasted vegetables, and the umami hit of sesame and ginger. A warm bowl of it, topped with rice crisps, is solid weeknight dinner when you need it fast.

Serves 2. 20 minutes, 15 at the stove.

About 400 calories a serving, 11 g protein, 63 g carbohydrate, 11 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook 1/2 cup rice in salted water in a separate small pot according to package directions; set aside.
2. Once the skillet is hot, add the contents of one egg roll bowl package and cook, stirring occasionally, until the vegetables and pork are heated through and the edges begin to crisp, about 8 to 10 minutes.9 min
3. While the bowl cooks, coarsely chop 3 oz fresh spinach or bok choy. Crush 2 oz rice cakes or crispy chow mein noodles into bite-size pieces.
4. Stir the greens into the bowl and cook until wilted, about 2 minutes. Taste and season with salt and pepper as needed.2 min
5. Divide the egg roll bowl between two plates, top each with half the rice, then scatter the rice cake crumbs over the top. Serve immediately.

Note Swap the rice for quinoa or cauliflower rice to keep it lighter. Leftovers last three days refrigerated; reheat gently in a skillet with a splash of water. Serve as is or nestle the bowl over a bed of greens for a more substantial supper.