4.74 from 196 votes

Egg Roll in a Bowl

Name: Egg Roll in a Bowl
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
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))

Brittany MullinsUpdated Jan 20, 2026

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269 Comments

Servings: 3

28 mins

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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.

A skillet containing egg roll in a bowl. A wooden serving spoon rests in the pan.

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.

Why I Love This Recipe
Ingredients Needed for Egg Roll In a Bowl
Recipe Variations
How to Make Egg Roll in a Bowl
Brittany’s Tips
How to Serve
How to Meal Prep & Store
Frequently Asked Questions
More Recipes to Try
Egg Roll in a Bowl Recipe

“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!”

– rachel h.

268 More Reviews

Why I Love This Recipe

Woman (Brittany Mullins) wearing a white shirt and sipping a green smoothie.

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

Ingredients measured out to make an Egg Roll in a Bowl: coleslaw mix, ginger, garlic, sesame oil, sambal oelek, ground turkey, onion, coconut aminos and green onions.

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.

Egg roll in a bowl in a sauté pan after cooking.

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.

Egg roll in a bowl served with rice. A fork is scooping a bite.

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.

A bowl containing egg roll in a bowl served with rice.

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

Does an egg roll have eggs in it?

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.

Is egg roll in a bowl low carb?

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.

Can I freeze egg roll in a bowl?

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.

Can I add egg to egg roll in a bowl?

Yes! If you want to add egg, scramble 1–2 eggs in the skillet after cooking the meat, then stir everything together before serving.