Egg Roll in a Bowl
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This egg roll in a bowl is a quick, flavorful dinner made with ground turkey, coleslaw mix, and simple ingredients. Everything cooks in one skillet and comes together fast, making it perfect for busy weeknights.
Egg Roll in a Bowl is one of those recipes I make when I want big takeout-style flavor but don’t feel like dealing with wrappers, frying, or a sink full of dishes.
Everything you love about an egg roll gets cooked together in one skillet using simple ingredients and a bag of coleslaw mix. It’s fast, filling, and easy enough to throw together on a busy weeknight, which is exactly why it’s been on repeat in our house for years.
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“Wow! I’m amazed. I could seriously eat this every single day! It’s so good!!!! Thank you so much! I did leave out the sambal oelek because I don’t care for spicy. This dish is seriously what my taste buds have been missing!”
Why I Love This Recipe
- Weeknight-friendly: Everything cooks in one skillet and comes together fast, which makes this a realistic dinner option, not just a good-on-paper recipe.
- Big flavor, minimal effort: Fresh ginger, garlic, and sesame oil give you that classic egg roll taste without wrappers or frying.
- Great for leftovers: This reheats really well, so it’s perfect for meal prep or next-day lunches straight from the fridge.
Ingredients Needed for Egg Roll In a Bowl
You only need 9 simple ingredients to whip up this delicious recipe. Here’s what you need:
- ground turkey or ground chicken – I usually use turkey or chicken because they’re lean and cook up quickly.
- yellow onion – sautéed with the garlic and ginger to build a savory base.
- fresh garlic – fresh gives the best flavor here. Shortcut options like frozen crushed garlic cubes work, but I wouldn’t swap in garlic powder.
- fresh ginger – this adds that classic egg roll flavor. I either mince it fresh or use frozen ginger cubes.
- coleslaw mix – the real time-saver. A bagged mix makes this recipe fast and weeknight-friendly. Broccoli slaw also works.
- toasted sesame oil – adds a nutty, restaurant-style flavor. I highly recommend it, but olive or avocado oil work in a pinch.
- low sodium soy sauce – brings salt and umami. Soy sauce, tamari or coconut aminos all work. I often use coconut aminos for a slightly sweeter flavor.
- sriracha sauce or sambal oelek – optional, but great if you like a little heat.
- green onions – for serving and a fresh finish.
Recipe Variations
- Use a different protein: I usually make this with ground turkey or chicken, but ground pork or beef work just as well. For a vegetarian version, try crumbled tofu or tempeh or add scrambled eggs instead. I also have a tofu egg roll in a bowl recipe in my cookbook, Mostly Veggies.
- Want to add more vegetables? Feel free to bulk it up with extras like mushrooms, bell peppers, peas, or corn. If you add a lot of vegetables, you’ll want to bump up the soy sauce and sriracha so the flavor stays bold.
How to Make Egg Roll in a Bowl
Step 1: Brown ground meat in a large skillet. Break meat into smaller pieces as it cooks using a wooden spoon or spatula and season liberally with salt and pepper.
Step 2: Add onion, garlic, ginger, coleslaw mix, soy sauce, sesame oil and sriracha to the skillet. Cook for another 5 minutes or so, until cabbage is tender. Portion into bowls and serve.
Brittany’s Tips
- Save time: Bagged coleslaw mix makes this recipe especially quick, but you can save even more time by using jarred minced garlic, frozen crushed garlic, or frozen ginger. Pre-chopped onion works too if you really want to streamline prep.
- Double up: This recipe officially serves 3, but if we’re extra hungry, we’ll split it between 2 people, especially when it’s not served with cauliflower rice. If you’re feeding a family of 4 or want leftovers for lunch the next day, doubling the recipe is a great idea.
How to Serve
This dish is definitely a full meal, but if you want to add different toppings or serve it with a grain go for it. Here are some ideas:
- With toppings – Keep it simple with green onions, cilantro, sesame seeds, and extra sriracha or chili crisp. For crunch, try chopped peanuts or almonds. If you like something creamy, mix sriracha with mayo for a quick spicy aioli or drizzle with yum yum sauce.
- Over rice – You can totally serve the egg roll in a bowl straight up, but if you’re looking for more volume and veggies (without extra carbs) feel free to cook up some cauliflower rice and serve the egg roll in a bowl over top! You can also serve it over regular rice or even quinoa if you prefer.
How to Meal Prep & Store
You can totally meal prep this recipe by making it as is or doubling it for more servings. Cook it completely and store individual servings in airtight containers. It’s an easy meal to bring to work or heat up for a busy weeknight. If I’m being honest, I’ve also eaten it cold, straight from the fridge. It’s that good!
Stored in an airtight container, egg roll in a bowl will last 4 to 5 days in the refrigerator. Reheat on the stovetop or in the microwave until warmed through.
Frequently Asked Questions
I keep getting this question so here we go! Egg rolls get their name from the outer layer, which is a fried wrapper that has egg in the dough so typically eggs aren’t used in the stuffing of egg rolls.
That said, you can totally scramble an egg into this mixture if you’d like! It will add more protein and a bit of egg flavor. Once the ground meat and cabbage is combined, create a well in the center of the skillet, add an egg and scramble until the egg is cooked through, then plate and serve.
Yes. Since it skips the wrapper and is made mostly with protein and vegetables, it’s naturally low in carbs. Serving it over cauliflower rice keeps it low carb, while regular rice or quinoa adds more carbs if desired.
You can freeze it, but the texture of the cabbage will be softer once thawed. If you plan to freeze it, let it cool completely and store it in a freezer-safe container for up to 2 months.
Yes! If you want to add egg, scramble 1–2 eggs in the skillet after cooking the meat, then stir everything together before serving.
More Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Egg Roll in a Bowl
Ingredients
- 1 lb ground turkey or chicken
- ¼ cup yellow onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger, grated or minced
- 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 - 2 green onions, sliced
- sriracha, for serving (optional)
- sesame seeds and chopped cilantro, for garnish
- cooked cauliflower rice, for serving (optional)
Instructions
- Heat a large skillet over medium-high heat. Add ground meat and cook until no longer pink, about 5-6 minutes. While cooking, break meat into smaller pieces using a wooden spoon or spatula and season liberally with salt and pepper.
- Add onion, garlic, ginger, coleslaw mix, soy sauce, sesame oil and sriracha to the skillet. Cook for another 5 minutes or so, until cabbage is tender. Taste and add more soy sauce or sriracha, if needed.
- Portion mixture into bowls and top with green onions, sesame seeds and cilantro. Serve with additional soy sauce, sriracha or chili crisp, if desired.
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Notes
- Storage: Stored in an airtight container, egg roll in a bowl will last 4 to 5 days in the refrigerator. Reheat on the stovetop or in the microwave until warmed through.
- Serving size: The recipe serves 3, but if we’re really hungry we can eat the whole meal between 2 people, especially if we don’t serve it with cauliflower rice. If you’re serving a family of 4 or want leftovers for lunch the next day, I would definitely double the recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
- Large Skillet (I like this cast iron one from Lodge)
Like This Recipe? Rate & Comment Below!
Brittany! Girl! This Egg Roll in a Bowl is FANTASTIC! It’s for my lunch this week but I keep eating it that there is not going to be any left! I did add peas, which I like the additional veggies. Thank you so much for sharing this, it will definitely be on repeat!
Woo!! That makes me so happy to hear, Stephanie! Love that you’re enjoying it so much—it’s always a good sign when there’s none left! Thanks for making it and for leaving a review. 🙂
Love easy recipes and this one was a hit. I added fresh mushrooms and it was so good!
Will definitely be making this again.
Oh yay! So glad you loved this recipe, Maureen. Thanks for making it and for coming back to leave a review. I so appreciate it!
So delicious! Used pickled ginger 🫚 because that’s what we had. Added chopped cashews, cilantro to the top. The kids added crushed up pita chips and they tasted like chow mein noddles.
Oh yay! So glad this recipe was a hit. I bet it was delicious with the pickled ginger. Thanks for making it and for coming back to leave a review, Allison. I appreciate it!
Super easy and we added it to leftover vegetable fried rice that I made last night. I discovered that my sesame seeds were old so didn’t use them. Definitely will purchase more for the next time. I think chopped peanuts sprinkled on the top for a little crunch would be nice also. Thanks for all your great recipes.
So glad you loved this recipe! Thanks for making it and for coming back to leave a review. I so appreciate it!
Looking forward to trying this recipe. Quick question though as I am a bit confused. In the notes section that discusses adding in an egg for extra protein it mentions cooking the egg after the cabbage is cooked and then it says before adding the meat in. Are you supposed to remove the meat after it’s cooked and then cook the other ingredients?? The main recipe doesn’t mention removing the meat
Thanks
Sorry for the confusion – the original recipe had you taking the meat out after cooking then adding it back in, but I’ve since updated the recipe so everything can be cooked in one pan. I just updated the notes section about when to add the eggs. Thanks for catching this!
Such an easy meal to make and so delish!
Yay! So glad you loved this recipe, Kerry. Thanks for making it and for coming back to leave a review. I appreciate it!
Thank you for this easy , tasty meal. We’ve had it twice now. The first time, we stuck mostly to the base recipe using 99% FF turkey breast (our normal option), plus coconut aminos. It was good but, aside from spice, seemed a bit bland to us. This time, we doubled the recipe using half 99%/half 93% and half soy sauce/half coconut aminos. Plus we added in some extra red cabbage and red bell pepper. At the end of cooking, it was much more flavorful, but needed some sort of pop…a sprinkle of rice vinegar and bam! We had it last night just topped with a little crunchy chow mein noodles. Today’s plan for leftovers is lettuce wraps! And the remaining will go into a stuffed pepper for the final leftover round. Can’t wait to keep experimenting with new veggies for this!
Yay! So glad this recipe was a hit. Thanks for sharing your modifications and for coming back to leave a review. I so appreciate it!
SO good! very high protein and filling, served it over a bed of white rice! will be my go to easy weeknight dinner!!
Yay! That makes me so happy to hear. Thanks for making this recipe and for coming back to leave a review. I so appreciate it!
I love making this recipe, but honestly, I’m not sure how to log it in MFP? What is 1/3? Is there a gram or OZ measurement for that? It’s just me eating it and I generally eat it with some other vegetable or a salad. Should I just weigh the whole container and say divide by 3 o 4? I know these seems like a foolish question, but I would like to measure it accurately.
Thanks
Hi Liz! Not a foolish question. I haven’t actually weighed this recipe in grams, but I’ll try to do that next time I make it to help people better measure out portions. 🙂 I normally just eyeball the recipe and divide it by 3 when serving.
This was delicious! I’ve had other egg roll in a bowl recipes that were meh. Using ground turkey was a game changer! Dinner was also ready in less than 30 minutes! Thank you for a great recipe!
Woo!! That makes me so happy to hear, Buffie. Thanks for coming back to leave a review. It means the world to me.