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!
really delicious. Will be making this often.
Yay! So glad you enjoyed this recipe, Brandee. Thanks for making it and for leaving a review!
So good and so easy!! Thanks for another great recipe. YUM!!
I made these for a friend whose favorite cookies were biscotti before she had to eat gluten free. She LOVES these!
Delicious and very satisfying!
Yay! So glad you enjoyed the recipe, Bee. Thanks for the review. I really appreciate it!
Why have I waited so long to try this?!?! I’m in love. So good!! And so easy. Checks all the boxes. I’m also a sucker for anything with fresh ginger. I added some chopped mushrooms, used coconut aminos, and omitted the sriracha. Served in TJ’s egg wraps, which worked great. I will forever double the recipe just to have leftovers.
YAY!! That makes me so happy to hear, Michelle. I bet it was delicious with the added mushrooms and I love the idea of serving them in the egg wraps. I’ll have to try it sometime! Thanks for giving this one a try and for coming back to leave a review. I so appreciate it!
can this be stored in the freezer?
It should store fine in the freezer in an airtight container! 🙂
My go to!!
Yay! I’m so glad you love this recipe. Thanks for coming back to leave a review. I really appreciate it!
So quick, easy and flavorful! This is one of my family’s favorite.
Woo!! That makes me so happy to hear, Jean. I love that it’s become a go-to for your family. Thanks for trying the recipe and for coming back to leave a review. 🙂
Egg roll bowl is delicious! And, yes, do use the entire bag of slaw….seems like a lot at the moment you add it, but it quickly blends right in with the warm mixture & is just right.
EatingBirdFood.com is my favorite recipe place on the Internet…also thanks Brittany, for all the extra suggestions & substitutes.
Aww this makes me so happy to read. Thank you so much for the kind note. I’m so glad you enjoyed this recipe and are loving the other recipes on the site as well 🙂
Very easy, limited prep/clean up, reheats well, VERY tasty. We didn’t have rice so I did it over whole wheat noodles, but it was also good solo. Definitely a repeat recipe!
So glad this one was a win for you, Amelia. I love how versatile it is, and the noodle swap sounds perfect. Thanks for making the recipe and for coming back to leave a review! 🙂
Made today and it was delicious!! Made it with the chicken and used chili crisp in it. I like it better than beef.
Will make again for sure.
Yay! So glad you loved this recipe with chicken, Jackie. The chili crisp addition sounds amazing. Thanks for coming back to leave a review. I really appreciate it!