This Egg Roll in a Bowl transforms the classic flavors of a Chinese-style egg roll into a quick and satisfying dinner without any deep frying. Packed with savory ground meat, crisp-tender vegetables, and bold seasonings, this one-pan meal comes together in just 25 minutes from start to finish.
Why You’ll Love This Recipe
This recipe delivers all the delicious flavors of your favorite egg roll filling without the hassle of wrapping or frying. It’s perfect for busy weeknights when you want something hearty yet wholesome.
It’s loaded with both protein and vegetables, making it a balanced and satisfying meal. Using pre-shredded coleslaw mix cuts down on prep time dramatically, so you can have dinner on the table fast. The combination of soy sauce, ginger, garlic, and sesame oil creates a rich, savory flavor that tastes like takeout but is made right at home.
You can also easily customize it with your favorite ground meat and spice level, making it versatile for the whole family.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil (use 2 tablespoons if using ground turkey)
1 pound lean ground beef or ground turkey
1 medium yellow onion, diced (about 1 1/2 cups)
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, plus more to taste
3 cloves garlic, minced
1 tablespoon minced fresh ginger (from a 1-inch piece)
1 (14-ounce) bag coleslaw mix (about 6 1/2 cups)
2 tablespoons soy sauce or tamari
2 medium scallions, thinly sliced (about 1/4 cup)
2 teaspoons rice vinegar
1 teaspoon toasted sesame oil
Sriracha sauce, chili crisp, or sweet chili sauce for serving (optional)
Directions
Heat the olive oil in a large skillet or wok over medium-high heat until shimmering.
Add the ground beef or ground turkey along with the diced onion. Season with 1 teaspoon of the kosher salt and 1/2 teaspoon black pepper. Cook for about 8 minutes, breaking up the meat with a wooden spoon, until fully cooked and the onion is tender.
Stir in the minced garlic and ginger. Cook for about 30 seconds, just until fragrant.
Add the coleslaw mix, soy sauce (or tamari), and the remaining 1/2 teaspoon kosher salt. Stir well to combine. Cook for 2 to 3 minutes, stirring occasionally, until the cabbage is wilted but still slightly crisp.
Remove the skillet from the heat. Stir in the sliced scallions, rice vinegar, and toasted sesame oil.
Taste and adjust seasoning with additional salt and black pepper if needed. Serve immediately with your preferred sauce, if desired.
For a low-carb option, serve this dish on its own or over cauliflower rice.
For a heartier meal, spoon the mixture over steamed white or brown rice.
Add extra vegetables such as sliced bell peppers, mushrooms, or snap peas for more texture and color.
If you enjoy heat, stir in 1/2 teaspoon crushed red pepper flakes while cooking.
For a gluten-free version, use tamari or coconut aminos instead of regular soy sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in a skillet over medium heat for 3 to 5 minutes until heated through. You can also microwave individual portions in 30-second intervals, stirring between each interval, until hot.
If the mixture seems dry after refrigeration, add a small splash of water or soy sauce while reheating to refresh the flavors.
FAQs
Can I make this recipe ahead of time?
Yes, this dish stores very well in the refrigerator for up to 4 days, making it great for meal prep.
Can I freeze Egg Roll in a Bowl?
Yes, you can freeze it in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
What type of ground meat works best?
Lean ground beef and ground turkey both work wonderfully. Choose based on your flavor preference.
Is this recipe low carb?
Yes, when served on its own without rice, it is naturally low in carbohydrates.
Can I use fresh cabbage instead of coleslaw mix?
Absolutely. Use about 6 1/2 cups of shredded green cabbage and carrots combined.
How do I keep the vegetables from getting soggy?
Cook the coleslaw mix just until crisp-tender, about 2 to 3 minutes. Avoid overcooking.
Can I make this spicy?
Yes, add crushed red pepper flakes during cooking or drizzle Sriracha on top before serving.
What can I serve with this dish?
It pairs well with steamed rice, cauliflower rice, or even wrapped in lettuce cups.
Can I double the recipe?
Yes, simply double all ingredients. Use a large skillet or cook in batches to avoid overcrowding.
Is this recipe suitable for meal prep?
Yes, it reheats beautifully and maintains its flavor and texture, making it ideal for weekly meal planning.
Conclusion
Egg Roll in a Bowl is a quick, flavorful, and satisfying way to enjoy all the classic egg roll flavors without the extra work. With simple ingredients, minimal prep, and bold savory taste, this one-pan dinner is perfect for busy weeknights or meal prep. Once you try it, it’s sure to become a regular favorite in your kitchen.
A quick and flavorful one-pan dinner that captures all the savory flavors of a classic egg roll without the wrapper. Made with ground meat, crisp-tender cabbage, and bold Asian-inspired seasonings, this easy skillet meal is ready in just 25 minutes.
Ingredients
1 tablespoon olive oil (use 2 tablespoons if using ground turkey)
1 pound lean ground beef or ground turkey
1 medium yellow onion, diced (about 1 1/2 cups)
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, plus more to taste
3 cloves garlic, minced
1 tablespoon minced fresh ginger (from a 1-inch piece)
1 (14-ounce) bag coleslaw mix (about 6 1/2 cups)
2 tablespoons soy sauce or tamari
2 medium scallions, thinly sliced (about 1/4 cup)
2 teaspoons rice vinegar
1 teaspoon toasted sesame oil
Sriracha sauce, chili crisp, or sweet chili sauce (optional, for serving)
Instructions
Heat olive oil in a large skillet or wok over medium-high heat until shimmering.
Add ground meat and diced onion. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook for about 8 minutes, breaking up the meat, until fully cooked and onions are tender.
Stir in minced garlic and ginger. Cook for 30 seconds until fragrant.
Add coleslaw mix, soy sauce (or tamari), and remaining 1/2 teaspoon salt. Stir well and cook for 2 to 3 minutes until cabbage is wilted but still slightly crisp.
Remove from heat and stir in scallions, rice vinegar, and toasted sesame oil.
Taste and adjust seasoning as needed. Serve immediately with optional sauce.
Notes
Serve over rice or cauliflower rice for a complete meal.
For gluten-free, use tamari or coconut aminos.
Add crushed red pepper flakes for extra heat.
Store leftovers in the refrigerator for up to 4 days or freeze up to 2 months.
If mixture seems dry when reheating, add a splash of water or soy sauce.
