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.
How many cups and/or ounces in a serving?
Each serving is approximately one cup. Enjoy Erin!
Made this weed hamburger meat and added Hoisen Sauce. So good
Made With not weed lol
Utterly delicious, and you can add things, substitute the ground pork, serve alone or over rice or noodles. I’ve seen a similar recipe using an egg scrambled in, too.
Hello Holly,
Just came across this recipe Egg Roll in a Bowl.” This looks amazing and I cannot wait to try this!
This recipe looks very good
I made this and found it very good. I used lean beef instead of pork. Also added mushrooms. Will make it again. Nice quick meal.
This was really good. I added some cut up sugar snap peas when I added the cabbage. Also, added some bean sprouts when it had ~2min left to cook. Used coconut aminos rather than soy sauce to decrease sodium content and seasoned w/ siracha for some spice. Served over some rice, though feel that wasn’t really needed. Super yummy. Super easy. Will definitely make again.
Sounds great Melissa!
I saw this recipe a little while ago, but tonight was the first time I’d made it. YUM! I did add more soy sauce. Didn’t care for the cilantro with it. It feeds 2-3 people since it’s lighter fare. We didn’t use rice or noodles or anything to avoid the carbs. I will definitely make this again! Thank you.
Loved by everyone in the house! Fast, easy and super tasty!!
It’s always great when you can find a recipe the whole family loves!
What an amazing recipe. Made this last night following the recipe to a T. Served with white rice. Perfect Asian cuisine at home, healthy, quick, easy & beyond it all really yummy.
This is a keeper in my kitchen.
Holly, thank you so much for all your recipes you share with your followers.
I’m so glad you loved it Ferryal!
This recipe is absolutely delicious!!!
I enjoy cooking and trying different things but on a scale of 1 to 10 this is a -1.
Pretty good! I had the main ingredients lying around. Took less than 15 min to cook and clean up! I used thin sliced boneless pork chops as that’s what i had. Only change was to add some horseradish and bit of sugar.
Love this idea. We love egg rolls so I can’t wait to try it. i will add a bit more fresh veggies to bump our intake and serve it along with fried wonton. I have a ton of your recipes and love your site. It is my go to when searching for something new and different. Thanks!!!!
So glad you’ve found some recipes to enjoy Becky, I hope you love this one too!
Hey Holly! This looks great! What would you say the best way to freeze this is?
Hi Steph, you can freeze this dish by placing it in an airtight container in the freezer, or you can place in individual Ziploc bags and lay flat in the freezer for quick lunches!
Delicious and SO easy to prepare! I had only powdered ginger – I was generous with it – maybe 1 tsp or more (unlike the equivalents I saw online). Sesame seed oil I believe was very important for the flavor, too, so don’t omit that. Also, it’s filling without being a heavy meal.
I made this on 15 Jul, made as written, easy and fast to put together, minimal and common ingredients, and I and the family loved it! One family member who does not care for cooked cabbage, had two servings. Worthy of 10 stars, highly recommended. Thank you, Holly, for another great recipe.
I’m so glad your family loved this recipe, Lee! Thanks so much for the kind words :)
Great recipe! I changed it up slightly by doing half ground chicken thigh/half ground pork, shiitake mushrooms and I seasoned the meat with nomnompaleo’s magic mushroom powder. Trader Joe’s has bags of shredded green cabbage fairly cheap and it saves a few minutes. Thanks for the recipe!
YUM! I am going to try it with my leftover broccoli stem, carrot, onion “coleslaw” mix!
Once again it’s Spend With Pennies for the win! Made this tonight with fried rice and it was great! We have fresh cabbage from the garden so I spent a little more time to prep my veggies but it was well worth it. When I told my husband the recipe is from the same lady I’ve been getting so many new recipes from lately he said to ask you if you’re a chef. Lol as always… thank you!
Ahh Shannon, thank you so much for your kind words!! So happy you both loved this! :)
I make this all the time! The only difference is I use turkey burger….