If you love the taste of crispy egg rolls but sigh at the mess of deep frying, this Egg Roll in a Bowl is the kind of recipe that quietly saves your weeknights. All the savory, sesame-soy flavor you crave is pulled into one skillet, tossed with tender cabbage and carrots, and ready before your takeout app can even load. It is fast, comforting, and feels like a big, cozy stir fry that just happens to taste like your favorite egg roll filling.
This quick and easy Egg Roll in a Bowl has become the go-to dinner for nights when there is zero energy left, but everyone is starving and a pile of dishes is the last thing anyone wants to see. The veggies soften just enough to stay a little crunchy, the ground meat soaks up all that garlicky, gingery sauce, and a sprinkle of green onion on top makes the whole bowl feel bright and fresh. Make it once and it is the kind of meal that slips into your regular rotation without any effort at all.
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Why You Will Love This Egg Roll in a Bowl
This Egg Roll in a Bowl keeps everything people enjoy about classic egg rolls—savory meat, tender vegetables, and bold seasoning—without the wrapper, oil, or long prep time. It comes together in a single pan, which means easy cleanup and a short ingredient list that still delivers big, layered flavor. The recipe is flexible enough to handle whatever ground meat you have on hand and forgiving if you want to toss in extra vegetables from the fridge.
Because this dish skips deep frying, it is lighter but still filling, with plenty of protein and crunch from the cabbage mix. You can serve it exactly as it is in a bowl, spoon it over rice or cauliflower rice, or tuck leftovers into lettuce cups for a completely different meal the next day. It is a simple way to bring that takeout-style comfort to the table without extra cost or effort.
Ingredients for Egg Roll in a Bowl
The beauty of this Egg Roll in a Bowl is that it relies on familiar ingredients you can find in any grocery store, but the way they are combined makes the dish feel special. Most of the work is done by a bag of coleslaw mix, so there is very little chopping, and the sauce is built from pantry staples you might already own.
- Ground meat: Ground beef, pork, chicken, or turkey all work well; use what you prefer or have on hand.
- Coleslaw mix: Shredded cabbage and carrots create that classic egg roll texture with almost no prep.
- Carrots: Extra shredded or matchstick carrots add sweetness and color.
- Onion and green onion: Onion builds flavor as it cooks, while green onion adds a fresh bite at the end.
- Garlic and ginger: A mix of minced garlic and ground ginger or fresh ginger brings warmth and depth.
- Soy sauce: Provides salty, savory flavor; use low-sodium if you want more control.
- Sesame oil: A small amount adds that unmistakable nutty aroma egg roll lovers expect.
- Vegetable or neutral oil: Used to cook the meat and vegetables evenly.
- Seasonings: Onion powder, garlic powder, red pepper flakes, salt, and pepper to round everything out.
How to Make Egg Roll in a Bowl
Making Egg Roll in a Bowl feels more like a quick stir fry than a traditional recipe, which is why it is so weeknight friendly. Everything happens in layers in the same skillet, and you never have to turn on the oven.
- Warm a large skillet over medium-high heat and add a drizzle of vegetable oil.
- Add the ground meat and cook, breaking it up with a spoon, until browned and no longer pink.
- Stir in the diced onion and cook until softened and lightly golden around the edges.
- Add the minced garlic and ginger, cooking just until fragrant so they do not burn.
- Sprinkle in the onion powder, garlic powder, red pepper flakes, salt, and pepper, tossing to coat the meat.
- Add the coleslaw mix and extra carrots to the pan, then pour in the soy sauce and a small splash of water if the pan looks dry.
- Toss everything together and cook until the cabbage is tender but still a bit crisp.
- Turn off the heat and drizzle with sesame oil, then top with sliced green onions before serving.
Pro Tips for the Best Egg Roll in a Bowl
For deeper flavor, let the meat get a little browned and crisp on the edges before adding the onion and seasonings; that slight caramelization makes a big difference. If the pan seems crowded when you add the coleslaw mix, cook it in two quick batches so the cabbage can wilt instead of steaming too much.
Do a quick taste test before serving and adjust the balance of soy sauce, sesame oil, and red pepper flakes to match your preferences. A squeeze of lime juice or a light drizzle of your favorite chili sauce on top right before eating can brighten the whole bowl and make the flavors pop even more.
Easy Variations to Try
This Egg Roll in a Bowl is easy to customize so it never feels repetitive, even if you make it often. Swapping the protein or adding a different vegetable can change the mood of the dish without changing the basic method.
- Use ground turkey or chicken for a lighter version with the same seasoning.
- Add sliced mushrooms, bell peppers, or snap peas for extra texture and color.
- Swap regular soy sauce for tamari and use a gluten-free coleslaw mix for a gluten-conscious approach.
- Top each bowl with toasted sesame seeds, crispy wonton strips, or chopped peanuts for extra crunch.
- Serve over rice, quinoa, or cauliflower rice to turn it into a heartier meal.
Substitutions You Can Make
If you do not have coleslaw mix, you can finely shred a small head of cabbage and a couple of carrots to get the same effect. For the soy sauce, coconut aminos can be used if you want a slightly sweeter, lower-sodium option with a similar flavor profile.
Ground beef can be replaced with crumbled firm tofu or a plant-based ground “meat” if you prefer a meatless Egg Roll in a Bowl. Fresh garlic and ginger can be swapped for the jarred versions in a pinch; just keep in mind that some pre-minced products taste stronger, so start with a little and adjust to taste.
Troubleshooting Common Issues
If your Egg Roll in a Bowl turns out watery, it usually means the cabbage released moisture faster than it could cook off; just increase the heat and let some of that liquid evaporate while stirring. Make sure not to cover the skillet, as trapping steam will soften the vegetables more than you want.
When the flavor seems flat, add a pinch more salt or soy sauce and a little extra sesame oil, then finish with fresh green onions or a splash of rice vinegar. If the dish is too salty, balance it with more shredded cabbage or carrots, or serve it over plain rice to mellow the seasoning.
Storage and Serving Ideas
Leftover Egg Roll in a Bowl stores well in an airtight container in the refrigerator for up to three days, making it perfect for meal prep lunches. The flavors tend to deepen as they sit, so the bowl can taste even better the next day.
To reheat, warm gently in a skillet over medium heat or in the microwave, adding a splash of water if it looks dry. Serve it as-is in a bowl, spooned over warm rice or noodles, or tucked into crisp lettuce leaves for a fresh, handheld option.
FAQs About Egg Roll in a Bowl
Can I make Egg Roll in a Bowl ahead of time?
Yes, this dish keeps well and reheats nicely, so you can cook it a day or two in advance and warm it when you are ready to eat. Just store it in a sealed container in the refrigerator and add fresh green onions when serving for a bit of brightness.
Is this recipe low carb?
Egg Roll in a Bowl is naturally lower in carbs than traditional egg rolls because it skips the wrapper and focuses on protein and vegetables. If you want to keep carbs even lower, serve it alone or over cauliflower rice instead of regular rice or noodles.
Can I freeze Egg Roll in a Bowl?
You can freeze this dish, but the cabbage will soften more after thawing, so the texture will change. For better results, freeze the cooked meat mixture separately and add fresh coleslaw mix when you reheat and finish the dish.
How spicy is this recipe?
The base version is mildly seasoned, with just a small amount of red pepper flakes for gentle heat. You can easily make it spicier by adding extra flakes, chili paste, or your favorite hot sauce to individual bowls.
What can I use instead of sesame oil?
If you do not have sesame oil, you can leave it out and still have a tasty bowl, or add a few toasted sesame seeds for a similar nutty note. A tiny splash of roasted peanut oil can also work if that is what you have on hand.
Can I add eggs to this dish?
Yes, for extra protein and richness, push the cooked mixture to one side of the pan and scramble an egg or two in the empty space, then stir everything together. It adds a fried-rice style element that pairs really well with the seasoned cabbage and meat.
What should I serve with Egg Roll in a Bowl?
This recipe works nicely on its own but also pairs well with simple sides like steamed rice, roasted vegetables, or a light cucumber salad. You can keep the rest of the meal very simple since the bowl itself is already packed with flavor and texture.
Easy Egg Roll in a Bowl Recipe
Ingredients
Egg Roll in a Bowl Ingredients
- 1 pound ground meat (beef, pork, turkey, or chicken)
- 1 bag coleslaw mix (shredded cabbage and carrots, about 14 ounces)
- 1 cup extra shredded carrots optional, for added color and sweetness
- 1 small onion, diced
- 3 green onions, sliced plus extra for garnish
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 3 tablespoons soy sauce use low sodium if desired
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil or other neutral oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes or to taste
- salt and black pepper to taste
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. Add the ground meat and cook, breaking it into small pieces, until browned and no longer pink.
- Stir in the diced onion and cook for 3 to 4 minutes, until softened and lightly golden around the edges.
- Add the minced garlic and ground ginger, stirring constantly for about 30 seconds until fragrant.
- Sprinkle in the onion powder, garlic powder, red pepper flakes, salt, and pepper. Stir to evenly coat the meat mixture with the seasonings.
- Add the coleslaw mix and extra shredded carrots to the skillet. Pour the soy sauce over the vegetables and toss everything together.
- Cook for 5 to 7 minutes, stirring often, until the cabbage is tender but still slightly crisp and most of the liquid has cooked off.
- Remove the skillet from the heat and drizzle with sesame oil. Stir in the sliced green onions, reserving a little for garnish.
- Taste and adjust seasoning with additional soy sauce, red pepper flakes, or sesame oil if desired. Serve hot in bowls, topped with extra green onions.
