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.

Egg Roll in a Bowl with cabbage

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 to make Egg Roll in a Bowl

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.

ingredients in pan to make Egg Roll in a Bowl

How to Make an Egg Roll in a Bowl

  1. Brown ground meat and drain fat per the recipe below.
  2. Add the whites of the green onions, ginger, garlic, and coleslaw mix and saute until slaw is tender.
  3. Mix in soy sauce and sesame oil. Garnish with cilantro, green onions, and sesame seeds, and serve hot.
a skillet of egg roll in a bowl garnished with green onions and sesame seeds

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 garnished with green onions and sesame seeds
4.99 from 294 votes↑ Click stars to rate now!
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Egg Roll in a Bowl

Egg Roll in a Bowl is a quick and delicious meal with the flavors of our favorite egg rolls in a simplified bowl.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


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  • 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


  • 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.



Leftovers can be kept in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave until heated through. 
Optional additions:
  • Chopped mushrooms, bean sprouts, chopped water chestnuts
  • Sriracha or red pepper flakes to taste
  • Nuts like cashews or crushed peanuts
4.99 from 294 votes

Nutrition Information

Calories: 353 | Carbohydrates: 9g | Protein: 22g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 841mg | Potassium: 592mg | Fiber: 3g | Sugar: 4g | Vitamin A: 231IU | Vitamin C: 45mg | Calcium: 78mg | Iron: 2mg

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
plated Egg Roll in a Bowl with a title
Egg Roll in a Bowl in a bowl and pan full with a title
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Egg Roll in a Bowl cooked in the pan and plated with a title


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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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4.99 from 294 votes (246 ratings without comment)

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Recipe Rating


  1. I made this today and it was really good. I made it as the recipe directed but did add wonton strips. They really took it over the top. Delicious with the added crunch!4 stars

  2. My husband and I enjoyed this dish. I did add scrambled eggs, sliced mushrooms and Ramen noodles. I crushed the noodles and crisped in a little oil. The crunch mimicked the crunchy egg roll wrappers. I did add more ingredients than the basic recipe.5 stars

  3. I have made this more than any other of your recipes, its simple, forgiving, easily adaptable and fairly healthy . I use ground Turkey Breast.. and sometimes add water chestnuts, pineapple chunks or cashews. also a sprinkle of Trader Joes sweet chili sauce. Thanks, this recipe has saved me more than once when I needed a dinner quick & filling!!5 stars

  4. I add an egg and scramble it in the pan by making a well in the pan at the end before serving. this is a great recipe after a very long day5 stars

  5. I really enjoyed making this recipe rice in a bowl. Very simple to make great healthy meal we served it over rice, and it was very tasty.5 stars

    1. If you’re using jarred ginger in place of fresh, I would start with 1/2 the amount that the recipe calls for and adjust if needed.

  6. 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!5 stars

  7. 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.4 stars

  8. 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!5 stars

  9. 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!5 stars

  10. 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!5 stars

    1. 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!

    1. 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!

  11. 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!!5 stars

      1. Question on the nutrition info: are the numbers for the entire recipe or per serving?