There’s something so comforting and delicious about taking classic egg roll flavors and turning them into a quick, easy skillet meal. This Egg Roll in a Bowl Recipe captures all the savory, garlicky goodness without the fuss of wrappers or deep frying. It’s a total weeknight win that you’ll want to make again and again.

A white bowl filled with a cooked mixture that has three main layers: the bottom layer shows light brown minced meat, mixed with thin, orange carrot strips, and light tan shredded cabbage. The middle layer has a blend of chopped green onions and fresh green cilantro leaves spread on top, with some sesame seeds sprinkled all over. A wooden spoon rests on the right side inside the bowl, partially covered by the mixture. Surrounding the bowl, on a white marbled surface, are small bowls with sesame seeds and fresh cilantro. A gray cloth is placed near the bottom right corner. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Egg Roll in a Bowl Recipe
Top Tip
How to Serve Egg Roll in a Bowl Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Egg Roll in a Bowl Recipe

Why You'll Love This Recipe

I remember the first time I made this Egg Roll in a Bowl Recipe, it blew me away how the flavors of a takeout egg roll packed into one bowl with none of the hassle. It’s a cozy, flavorful dish that comes together fast but tastes like you spent hours in the kitchen.

Quick and Easy: You can have dinner ready in under 30 minutes without sacrificing flavor.
Healthy and Flexible: Swap in your favorite protein or make it veggie-packed — it’s a great blank canvas.
All the Egg Roll Flavor: The cabbage, garlic, ginger, and sesame sauce deliver everything you love about egg rolls, no wrappers required.
Great for Meal Prep: It reheats beautifully, making weekday lunches or dinners stress-free.

Ingredients & Why They Work

The magic of this Egg Roll in a Bowl Recipe comes from simple ingredients that marry perfectly: savory meat, crisp cabbage, and that punchy blend of garlic, ginger, and soy sauce. I always like to use fresh ginger and good-quality soy sauce for the best flavor.

Flat lay of a small pile of fresh ground turkey meat, a quarter cup of chopped yellow onion in a simple white ceramic bowl, three peeled garlic cloves, a small mound of grated fresh ginger root, a loose heap of vibrant coleslaw mix with shredded cabbage and carrots, a small white ceramic bowl filled with dark soy sauce, another small white bowl holding golden toasted sesame oil, a tiny white bowl with bright red sriracha sauce, two green onions whole and sliced, a scattering of white sesame seeds in a white bowl, fresh cilantro sprigs arranged neatly, and a small mound of cooked cauliflower rice on a plain white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground turkey or chicken: Lean and mild, it soaks up the savory sauce so well. Ground pork or beef are great alternatives if you want more richness.
Yellow onion: Adds subtle sweetness and depth as it softens in the pan.
Garlic: Freshly minced for that aromatic punch that flavors every bite.
Fresh ginger: This is a must for that signature zingy warmth; don’t skip it.
Coleslaw mix: A blend of shredded cabbage and carrots gives perfect crunch and color. You can slice fresh cabbage yourself if you prefer.
Soy sauce, tamari, or coconut aminos: These provide the salty, umami backbone of the dish; pick low-sodium for balance.
Toasted sesame oil: A little goes a long way to add that nutty, toasty aroma that screams Asian flavors.
Sriracha or sambal oelek: Adds just the right amount of heat to wake up the taste buds.
Green onions: Fresh and vibrant, they’re the perfect finishing touch when sprinkled on top.
Sesame seeds and cilantro: For garnish, they bring contrast in texture and a fresh herbal note.
Optional cauliflower rice: A low-carb base if you want to stretch this meal further or make it more filling.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This recipe is wonderfully versatile, so I always encourage you to tailor it to your taste. Personally, I like to toss in a scrambled egg right at the end for extra protein, or sometimes add a drizzle of yum yum sauce for creaminess.

Variation: I swapped in ground pork once, and the richer flavor was fantastic. Feel free to experiment with beef, tofu, or tempeh if you want a vegetarian twist.
Heat level: Adjust the sriracha or sambal oelek to suit your spice preference — I like a good kick, but you can easily tone it down.
Extra veggies: Sometimes I add shredded carrots or sliced bell peppers to the mix for added color and crunch.
Serving options: Enjoy it straight from the pan as is, or serve over cauliflower rice or steamed jasmine rice if you’re looking for something heartier.

Step-by-Step: How I Make Egg Roll in a Bowl Recipe

A white bowl holds two main layers: on the right is a fluffy, white cauliflower rice layer with a crumbly texture, and on the left is a cooked mix of ground meat and thin orange carrot strips, light brown onions, and pale green vegetables, topped with bright green cilantro leaves and sliced green onions scattered on top, along with black and white sesame seeds sprinkled over. The bowl is placed on a gray and white textured cloth, with silver forks resting nearby, all set on a white marbled surface. In the background, part of another similar bowl and green herbs are visible. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Meat to Build Flavor

Heat your skillet over medium-high and add the ground turkey or chicken. Break it apart with a wooden spoon and season liberally with salt and pepper. Cook it until no longer pink—about 5 to 6 minutes. This step is key because browning the meat properly creates that deep, savory base you’ll love in every bite.

Step 2: Sauté Aromatics and Veggies

Next, toss in the chopped onion, minced garlic, and fresh ginger. Stir them around till fragrant, usually about 2 minutes. Then add your coleslaw mix, soy sauce, toasted sesame oil, and sriracha. Cook everything together for another 5 minutes until the cabbage softens but still retains a bit of its crunch. Taste and adjust seasoning—you might want a little more soy sauce or heat depending on your mood.

Step 3: Finish with Fresh Toppings

Plate your egg roll mixture into bowls and top with sliced green onions, a sprinkle of sesame seeds, and fresh cilantro for brightness. If you’re feeling fancy (or if I’m serving company), I drizzle a little extra sriracha or chili crisp sauce on top. It’s a great way to add a burst of heat and texture.

Top Tip

After making this dish countless times, I’ve learned a few little things that really lift it from good to outstanding. These tips have saved me from common pitfalls and made my cooking smoother, so I wanted to share them with you.

Don’t skip fresh ginger: The fresh grated ginger is what gives this dish its authentic warmth — powdered ginger just doesn't cut it here.
Break the meat apart well: If you leave big clumps of ground meat, the seasoning won't distribute evenly — keep it crumbly for the best texture.
Use toasted sesame oil sparingly: It’s quite potent, so a little bit goes a long way. Add it toward the end for maximum aroma.
Let the cabbage retain some crunch: Overcooking it makes the dish soggy, so cook just until tender but still slightly crisp.

How to Serve Egg Roll in a Bowl Recipe

Garnishes

I usually top mine with plenty of sliced green onions and a dusting of toasted sesame seeds for that perfect nutty crunch. Cilantro adds a fresh, herbal brightness that really balances the richness. Recently, I added a drizzle of yum yum sauce, which surprisingly brightened things up and added a creamy kick I didn’t expect.

Side Dishes

This dish pairs beautifully with steamed jasmine rice or cauliflower rice if you want to keep things light. I also love serving it alongside simple cucumber salad or edamame for a refreshing contrast. A crunchy Asian slaw side would complement the flavors nicely if you want to double down on fresh veggies.

Creative Ways to Present

For parties or a fun weeknight twist, try serving this in lettuce cups — it turns the bowl into a handheld delight! You can also layer it in a grain bowl with brown rice, pickled veggies, and a soft boiled egg for a more substantial meal. Bright garnishes and a drizzle of chili oil really make it pop for special occasions.

Make Ahead and Storage

Storing Leftovers

I like to store leftover egg roll in a bowl in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight. Just give it a quick stir before reheating to redistribute any settled juices.

Freezing

While I haven’t frozen this dish often, I’ve had good luck freezing the cooked mixture in meal-sized portions. Thaw it overnight in the fridge and reheat gently on the stovetop or microwave, stirring occasionally to keep the texture nice.

Reheating

Reheat leftovers in a skillet over medium heat with a splash of water or broth to keep things moist. This method revives the cabbage’s slight crunch and keeps the meat tender, better than microwave reheating alone.

Frequently Asked Questions:

Can I use ground beef instead of turkey or chicken?

Absolutely! Ground beef or pork work wonderfully and give a richer flavor. Just keep an eye on the fat content and drain any excess if necessary.

Is this recipe gluten-free?

It can be if you use tamari or coconut aminos instead of regular soy sauce. Also double-check that your other ingredients, like sriracha, are gluten-free. It’s an easy swap to keep it safe for gluten-free diets.

Can I prepare this dish ahead of time?

Yes! You can chop veggies and mince garlic and ginger in advance to save time. The whole dish also reheats very well, so making it a day ahead works perfectly for busy nights.

Can I add egg to the recipe?

Definitely! Adding a scrambled egg stirred into the skillet at the end boosts protein and makes the dish even heartier. Just create a small well in the pan, cook the egg until done, then mix everything together.

Final Thoughts

This Egg Roll in a Bowl Recipe is one of those meals I make when I want comfort food without the fuss or guilt. It’s packed with flavor, fast to cook, and just plain fun to eat. I hope you give it a try and find it becomes one of your go-to dishes for busy nights or whenever you want that classic egg roll taste in a bowl.