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.
Jump to:
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.
- 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.
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
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:
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.
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.
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.
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.
Print
Egg Roll in a Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Low Carb
Description
Egg Roll in a Bowl is a quick, delicious, and low-carb recipe that captures the flavors of a traditional egg roll without the wrapper. Made with ground turkey or chicken, fresh vegetables, and savory seasonings, this one-pan dish is perfect for a healthy weeknight meal and serves 3 people.
Ingredients
Meat and Aromatics
- 1 lb ground turkey or chicken
- ¼ cup yellow onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger, grated or minced
Vegetables and Sauce
- 1 12-14 oz package coleslaw mix
- ¼ cup low-sodium soy sauce, tamari or coconut aminos
- 2 teaspoons toasted sesame oil
- 1-2 teaspoons sriracha or sambal oelek
Toppings and Serving
- 2 green onions, sliced
- Sriracha, for serving (optional)
- Sesame seeds and chopped cilantro, for garnish
- Cooked cauliflower rice, for serving (optional)
Instructions
- Cook the Meat: Heat a large skillet over medium-high heat. Add the ground turkey or chicken and cook until no longer pink, about 5-6 minutes, breaking the meat into small pieces with a wooden spoon or spatula. Season liberally with salt and pepper as it cooks.
- Add Vegetables and Seasonings: Add the chopped onion, minced garlic, grated ginger, and the entire package of coleslaw mix to the skillet. Pour in the low-sodium soy sauce, toasted sesame oil, and 1-2 teaspoons of sriracha or sambal oelek. Stir well and cook for about 5 minutes until the cabbage is tender and flavors meld together.
- Adjust Seasoning: Taste the mixture and add more soy sauce or sriracha according to preference to enhance the flavor.
- Serve and Garnish: Portion the egg roll mixture into bowls and top with sliced green onions, sesame seeds, and chopped cilantro. Serve with additional sriracha or soy sauce and cooked cauliflower rice on the side if desired.
Notes
- Topping idea: Add a drizzle of yum yum sauce for creaminess and extra flavor.
- Protein swaps: Use ground pork, beef, or for a vegan version use tempeh or tofu.
- Add an egg: For more protein, create a well in the skillet after cooking and scramble an egg into the mixture before serving.
- Serving size tips: Serves 3 comfortably; double the recipe for a family of 4 or for leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg
Leave a Reply