This Egg Roll in a Bowl recipe is my go-to for lunch or a quick weeknight dinner.
On the table in under 20 minutes, this easy skillet meal combines ground pork or turkey, shredded cabbage, and our favorite eggroll flavors in one easy dinner.
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Egg Roll in a Bowl is SO Easy!
- 20 Minutes: This recipe is fast to make – no rolling or frying required!
- Clean out the fridge: A great way to use up leftover vegetables in the fridge. Finely chop or shred almost any vegetable and add it to stretch the meal.
- Meal prep magic: Double the batch and have ready-to-eat meals for days, I reheat 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, ground turkey, or chicken. For a vegetarian version, try scrambled eggs or tofu.
Vegetables – Pre-made coleslaw mix or broccoli slaw makes it easy, but you can shred your own cabbage as well. To add more to the mix, grated carrots, cauliflower rice, and finely chopped broccoli are all great options.
Flavors – Fresh minced garlic and ginger add great flavor. If you don’t have minced garlic, use 1 teaspoon of garlic powder in place. Replace regular or low-sodium soy sauce with coconut aminos or tamari if needed.
How to Make an Egg Roll in a Bowl
- 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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Did you enjoy this Egg Roll in a Bowl? Be sure to leave a rating and a comment below!
Equipment
Ingredients
- 1 pound ground chicken or ground pork
- 4 green onions thinly sliced, whites and greens separated
- 2 teaspoons grated fresh ginger
- 4 cloves garlic minced
- 16 ounces coleslaw mix or shredded cabbage
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil or to taste
- chopped fresh cilantro for garnish
- 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.
I haven’t made this yet but have a question. When you say sesame oil do you mean toasted sesame oil or plain sesame oil. Thanks.
You can use either in this recipe, Karyn. Other readers have found that toasted sesame oil gave a better flavor than plain sesame oil, though.
So good and low carb! Question: is 9g carbs the nutritional content of 4 servings or is it 9g for each serving? Thank you!
Hi Ashley, the nutritional information is per serving. Enjoy!
I really like this recipe. I added more garlic, ginger and some chicken stock powder for flavor. I also added brown sugar for a little sweetness and it was perfect! Bang bang sauce on the side and some pickled scallion whites or cucumbers go great on top. Our family likes to occasionally use rice or ramen noodles as a base, which is probably why we need extra seasonings. Yum!
This was really good! I will definitely be making this again.
I think the fact that it’s so easy makes it taste even better LOL
Tried a lot of ERIAB recipes and always this one tastes the best and is simple and cost friendly!
Made this and it’s so delicious! Everyone has different tastes so add whatever you like but as is was delicious! My only change was everything bagel seasoning because I didn’t have plain sesame seeds. The price of pork and having the remaining ingredients on hand makes this a big winner in the bank department.
I will give 5 stars because it’s super yummy. One thing to note tho is the standard recipe says it’s 4 servings. I made this and my hubby and myself (both usually small eaters) devoured this and there was only enough left over for our dinner plus a late night snack for myself. You would need a side or two to make it stretch to 4 people. It would be a jerk move to knock it down a star for that though. Flavor was on point. My cabbage hating hubby cleaned his bowl and insisted we add it to our rotating menu. Also a very frugal dish. I had ground pork from some leftover scraps from a pork shoulder we used for al pastor so basically this dish only cost me a pack of coleslaw mix.
I love that you loved it that much, Ash!
This was a decent base, but I felt like the flavors were muted. I give it 4 stars because it was 3 stars as-written, but after a few minor modifications, my family loved it. To amp up the flavor, I added more soy sauce and about 1/4 c hoisin sauce at the end. With those modifications, my family declared this to be a winner, and asked that it be added to the dinner rotation.
Delicious and oh, so quick and easy to put together!! It’s also the perfect one-pan camping meal!!
The recipe as is is a little on the bland side. But add more garlic, ginger, and sesame oil, then red pepper flakes, sweet chili sauce, and a touch of honey, and it’s delish!
This was good and easy! I shredded my own cabbage and carrot, but it would definitely be a lightning fast meal if I hadn’t! I think I added too much cabbage though because mine was slightly lacking in flavor. I added extra sauce ingredients, red pepper flakes, and oyster sauce.
If I were to add bean sprouts and water chestnuts, would I add those at the same time as the coleslaw mix? Also, do you think doing half ground chicken and ground pork would be okay, or would it just be weird? I use ground chicken for a lot of recipes but I think having some pork would give it a better flavor. Thanks.
I think the ground chicken and pork mixture would taste delicious. If adding water chestnut and bean sprouts I would add them in with the coleslaw in step 2. I would love to hear how it turns out!
I have added water chestnuts with the cabbage but add the bean sprouts after the cabbage has started to wilt.