There are nights when I just don’t have the energy for complicated recipes, but I still want something satisfying, packed with flavor, and a little on the healthier side. That’s exactly why I turn to this egg roll in a bowl recipe. It’s everything I love about a crispy, savory egg roll — minus the wrapper and deep frying — all cooked in one skillet and ready in under 20 minutes.
This dish has quickly become a staple in my weekly meal rotation. It’s full of ground pork or turkey, fresh cabbage, carrots, and a savory sauce that hits all the right notes. Whether I’m cooking for a busy weeknight dinner or meal prepping for a few days ahead, this recipe never lets me down.
Why I Love This Egg Roll in a Bowl
- It’s a one-pan wonder that’s fast, simple, and packed with flavor.
- Low-carb, high-protein, and veggie-loaded without sacrificing taste.
- Easily customizable with different proteins or extra vegetables.
- Perfect for meal prep — reheats beautifully for lunch or dinner.
- No messy frying or complicated prep work.
Ingredients You’ll Need
(Serves 4 | Prep Time: 5 minutes | Cook Time: 15 minutes)
- 1 pound ground pork (or ground turkey, chicken, or beef)
- 1 tablespoon sesame oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (14-ounce) bag coleslaw mix (shredded cabbage and carrots)
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon grated fresh ginger (or 1/2 teaspoon ground ginger)
- 1 teaspoon sriracha or hot sauce (optional for heat)
- 2 green onions, sliced
- 1 tablespoon sesame seeds (optional for garnish)
How I Make Egg Roll in a Bowl (Step-by-Step)
- Brown the Ground Meat
I start by heating the sesame oil in a large skillet over medium heat. I add the ground pork and cook until browned, breaking it up with a spatula as it cooks. - Add Onion and Garlic
Once the meat is mostly cooked, I toss in the diced onion and minced garlic. I sauté everything together until the onion softens and the garlic becomes fragrant. - Add the Veggies
Next, I add the bag of coleslaw mix directly into the pan. It looks like a lot at first, but it wilts down quickly. I toss it with the meat mixture and let it cook for about 5 minutes, stirring occasionally until the cabbage is softened but still has a bit of crunch. - Pour in the Sauce
I mix the soy sauce, rice vinegar, ginger, and sriracha (if using) in a small bowl, then pour it over the skillet mixture. I stir well, making sure everything is coated in that savory, slightly tangy sauce. - Finish and Serve
I remove the skillet from the heat and sprinkle sliced green onions and sesame seeds over the top. I serve it immediately, often over cauliflower rice or white rice if I want a heartier meal.
My Tips for the Best Egg Roll in a Bowl
- Use freshly grated ginger for the best flavor — it makes a huge difference.
- Don’t overcook the cabbage; you want it tender but not mushy.
- Add more sriracha or chili flakes if you like it spicy.
- Serve with lime wedges for a little brightness that complements the savory flavors.
Fun Variations I’ve Tried
- Swapping ground pork for ground chicken or turkey for a lighter version.
- Using broccoli slaw instead of coleslaw mix for extra crunch.
- Stirring in some cooked shrimp for a seafood twist.
- Topping with crushed wonton strips or crispy fried onions for texture.
What I Serve with Egg Roll in a Bowl
- A side of steamed white or jasmine rice if I want something filling.
- Cauliflower rice for a low-carb option.
- Cucumber salad or pickled vegetables on the side for something light and fresh.
- A drizzle of spicy mayo or hoisin sauce on top for added flavor.
Frequently Asked Questions
Q: Can I make this ahead for meal prep?
A: Yes! This dish keeps beautifully in the fridge for up to 4 days. I portion it out into containers for easy grab-and-go lunches.
Q: Can I make it vegetarian?
A: Absolutely! I’ve made it with crumbled tofu or tempeh and extra veggies, and it still has all that delicious egg roll flavor.
Q: What if I don’t have fresh ginger?
A: Ground ginger works just fine — use about 1/2 teaspoon in place of the fresh.
Q: Can I freeze egg roll in a bowl?
A: Yes, though I find it tastes best fresh or from the fridge. If freezing, make sure to cool completely and store in an airtight container.
Why This Egg Roll in a Bowl Deserves a Spot in Your Recipe Rotation
This recipe has quickly become one of my favorite go-to meals. It’s quick, simple, and full of bold flavors that taste like takeout — but healthier and homemade. Plus, with just one skillet and a handful of ingredients, cleanup is a breeze. Whether you’re eating low-carb, meal prepping, or just craving something savory and satisfying, this egg roll in a bowl hits every mark.
I hope you give it a try and make it your own. Add your favorite twists, crank up the heat if you love spice, or keep it simple and comforting. Either way, it’s one of those dishes that always leaves me feeling satisfied and never bored.
A Delicious Egg Roll in a Bowl Recipe That Satisfies Every Time
Ingredients
- 1 pound ground pork (or ground turkey)
- 1 tablespoon sesame oil
- 4 cups low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon grated fresh ginger (or 1/2 teaspoon ground ginger)
- 1 teaspoon sriracha or hot sauce (optional for heat)
- 1 tablespoon sesame seeds (optional for garnish)
- 4 cups coleslaw mix (cabbage and carrots)
- 2 cloves garlic, minced
- 1 green onion, sliced for garnish
Instructions
- In a large skillet, heat the sesame oil over medium heat.
- Add the ground pork (or turkey) and cook until browned, breaking it apart with a spatula.
- Stir in the garlic and ginger and cook for another minute until fragrant.
- Add the coleslaw mix to the skillet and pour in the soy sauce, rice vinegar, and sriracha.
- Cook, stirring frequently, until the cabbage is wilted and tender, about 5-7 minutes.
- Remove from heat and garnish with sesame seeds and green onions before serving.
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