This Egg Roll in a Bowl recipe is an easy go-to for lunch or a quick weeknight dinner.
This recipe is on the table in under 20 minutes with ground pork or turkey and shredded cabbage in a super easy sauce.
This easy dish is quick and versatile, add your own favorite veggies.
Egg Roll in a Bowl is SO Easy!
- Super easy: This egg roll recipe is ‘deconstructed’ so there’s no rolling or frying required!
- Clean out the fridge: A great way to use up leftover vegetables in the fridge. Finely chop or shred them and add them in. I often add cauliflower rice to stretch it even further.
- Perfect for prep: Double the batch and have ready-to-eat, healthy meals for days. It reheats beautifully in the microwave.
- Family favorite: Even the pickiest eaters will ask for seconds!
Ingredients for Egg Roll in a Bowl
Ground Meat – I use ground pork, turkey or chicken, or ground beef depending on what I have on hand! For a vegetarian version, try scrambled eggs or tofu.
Vegetables – Pre-made coleslaw mix or broccoli slaw is a great time-saver, but if you have cabbage, you can shred your own well. To add more to the mix, shredded carrots or cauliflower rice are both great options
Seasoning – Fresh minced garlic and ginger add so much flavor. If you don’t have minced garlic, use 1 teaspoon of garlic powder in place. I use low-sodium soy sauce, replace it with coconut aminos or tamari if needed.
How to Make an Egg Roll in a Bowl
This one-pan stir fry is fast and healthy; it’ll be on rotation all year long!
- Brown ground meat and drain fat per the recipe below.
- Add the whites of the green onions, ginger, garlic, and coleslaw mix and saute until slaw is tender.
- Mix in soy sauce and sesame oil. Garnish with cilantro, green onions, and sesame seeds, and serve hot.
Serving & Storage
Serve egg roll in a bowl as it is or over Instant Pot rice, ramen noodles, or even low-carb zoodles. A crispy, cold side of easy Asian slaw or a side of sesame ginger snap peas are the perfect sides to this tasty dish.
Keep leftovers in a covered container in the refrigerator for up to 4 days and reheat on the stovetop or in the microwave.
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Egg Roll in a Bowl
Equipment
Ingredients
- 1 pound ground chicken or ground pork
- 4 green onions whites/greens separated
- 2 teaspoons fresh ginger grated
- 4 cloves garlic minced
- 1 pound coleslaw mix or shredded cabbage
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil or to taste
- cilantro & sesame seeds for garnish
Instructions
- In a 10-inch skillet over medium-high heat, brown the ground chicken or pork, breaking it up with a wooden spoon. Drain any fat.
- Stir in the whites of the green onions, ginger, garlic, and coleslaw mix. Cook, stirring occasionally, until the coleslaw becomes tender, about 5 minutes.
- Stir in soy sauce and sesame oil and cook for 1 minute more.
- Divide into bowls and garnish with cilantro, greens of green onions, and sesame seeds.
Video
Notes
- Chopped mushrooms, bean sprouts, chopped water chestnuts
- Sriracha or red pepper flakes to taste
- Nuts like cashews or crushed peanuts
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Instant Pot, Lunch, Pork
Cuisine American, Asian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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This recipe has become one of my go-to’s for dinner. It is fast, simple, and savory. I add shiitake mushrooms, sesame oil, oyster sauce, and a little bit of yuzu bbq sauce and fry up some wonton wrappers for some extra crunch. I rave about this recipe to everyone. Very cost effective, as well. 2x recipe leaves enough for left overs!
I found this to be very easy to make. But it was a bit bland for my taste. Definitely will have to find a way to brighten it up.
Wow, this is a fast and delicious recipe! I used ground chicken and added some hoisin sauce to the mixture. After it was cooked we drizzled sweet chili sauce on top and it took it over the top! This will be in the rotation for future meals!
Holly, thank you for consistently simple and tasty recipes. you are my go to when searching. I love the suggestions I receive in my inbox. keep up the good work. I really appreciate you!
Constantly great recipes with easy to follow directions!!!
Made this last night for dinner and thought it was good! Reheated this morning in a skillet with a little butter and an egg….AMAZING!!! Something very special happened overnight with all the flavors marinating together. In all the recipe newsletters I have subscribed to over the years, this is the only one that I have not unsubscribed from! Practical and delicious! Thank you for helping this busy mom juggle it all!
Thank you so much for your kind words Elizabeth, I’m so glad you’ve loved the recipes! Great idea to serve it with an egg for breakfast, that sounds delicious!
The title is misleading as there is no egg in it!
The name is based on the fact it tastes like an egg roll.
That was the dumbest comment I’ve ever seen. Seriously, appreciate the recipe or just move on. Thank you Holly for an amazing Egg roll in a bowl recipe!
This dish has become part of my dinner routine. It’s easy, jbnot fattening and good .
I have been following Spend with Pennies for a while and it has become a go-to for trying new recipes. I don’t know that I’ve ever reviewed a recipe in my life, but I couldn’t pass up the opportunity this time. I was intrigued by the recipe and made it for the first time last night. Oh my!! Easy, healthy, yummy!! Meets all my criteria. I will make this again and often!!
This made my day Lisa! I am so glad you loved this recipe as much as I do!