Egg Roll in a Bowl Recipe (Easy One-Pan Dinner)

If you love crispy takeout egg rolls but not the deep-frying (or the dishes), this egg roll in a bowl recipe gives you all the flavor in a fast, weeknight-friendly stir fry. Crumbled ground pork sizzles with garlic and ginger, then gets tossed with shredded cabbage and carrots until everything is tender-crisp and coated in a glossy soy-sesame sauce. It’s the same savory, garlicky filling you find inside your favorite egg rolls—just deconstructed and served in a cozy bowl.

This one-pan dinner is built for busy nights and meal prep. You can use a bag of coleslaw mix to save chopping time, swap in turkey or chicken for a lighter option, and serve it over rice, cauliflower rice, or even on its own for a low-carb bowl. The leftovers reheat beautifully, so you can cook once and enjoy lunches for days. Grab your skillet and get ready for a fast, flavorful egg roll in a bowl that tastes like takeout, minus the takeout bill.

What is Egg Roll in a Bowl?

Egg roll in a bowl is a deconstructed egg roll that skips the wrappers and frying but keeps all the good stuff inside. Instead of rolling and deep-frying individual egg rolls, you brown ground meat with garlic and ginger, then stir in shredded cabbage, carrots, and a savory soy-sesame sauce. The result is a saucy stir fry that tastes like the filling of your favorite Chinese takeout egg roll, but lighter and loaded with veggies. Serve it over rice, cauliflower rice, or enjoy it on its own for a cozy, low-carb comfort bowl that comes together in one pan.

Why You’ll Love This

There are so many reasons this egg roll in a bowl recipe will earn a permanent spot in your dinner rotation. The flavors are bold and satisfying—savory soy sauce, toasty sesame oil, a punch of garlic and ginger, and just enough sweetness to balance everything out. Tender ground pork and wilted cabbage give you that familiar egg roll texture, while carrots and green onions add color and crunch. Every bite is salty, slightly sweet, and full of cozy takeout vibes.

From a practicality standpoint, this recipe is a total weeknight hero. It cooks in about 25 minutes, uses just one skillet, and leans on coleslaw mix so you don’t have to shred a mountain of cabbage. It’s easy to swap in lean turkey or beef, go low-carb with cauliflower rice, or bulk it up with extra veggies. Once you try it, you’ll want to keep a batch in the fridge for quick lunches and “what’s for dinner?” emergencies.

How to Make Egg Roll in a Bowl

Quick Overview

Making egg roll in a bowl is as simple as a fast stir fry. You’ll brown ground pork in a large skillet, add garlic and ginger, then toss in coleslaw mix until the cabbage is tender-crisp. A quick soy-sesame sauce brings everything together, and a shower of green onions and sesame seeds finishes the dish. Serve it over rice or cauliflower rice for a complete one-pan dinner that’s ready in about 25 minutes.

Ingredients

• 1 pound ground pork (or ground turkey, chicken, or beef)
• 1 tablespoon neutral oil (if needed, for lean meat)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, finely grated
• 1 small yellow onion, thinly sliced
• 1 (14–16 oz) bag coleslaw mix (shredded cabbage and carrots)
• 2 tablespoons low-sodium soy sauce (or tamari/coconut aminos)
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1–2 teaspoons sriracha or chili-garlic sauce (optional, to taste)
• 1 teaspoon brown sugar or honey (optional, for balance)
• 1/4 teaspoon black pepper
• 3–4 green onions, sliced
• 1–2 tablespoons toasted sesame seeds, for serving
• Cooked white rice, brown rice, or cauliflower rice, for serving

Step-by-Step

1. Brown the meat: Heat a large skillet over medium-high heat. Add ground pork (with a splash of oil if using lean meat) and cook, breaking it up with a spoon, until no longer pink and lightly browned. Drain excess fat if needed.
2. Add aromatics: Reduce heat to medium. Stir in the sliced onion, minced garlic, and grated ginger. Cook for 1–2 minutes until fragrant and the onion begins to soften.
3. Stir in the cabbage mix: Add the coleslaw mix to the skillet. Toss well with the meat and aromatics, cooking for 4–5 minutes until the cabbage is wilted but still a little crisp.
4. Make the sauce: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sriracha, brown sugar, and black pepper. Pour the sauce into the skillet.
5. Simmer and reduce: Stir everything together and cook for another 2–3 minutes, letting the sauce thicken slightly and coat the meat and veggies. Taste and adjust seasoning with more soy, vinegar, or chili sauce.
6. Finish and serve: Remove from heat and stir in most of the sliced green onions. Spoon the egg roll in a bowl mixture over rice or cauliflower rice, then sprinkle with remaining green onions and sesame seeds. Serve hot.

What to Serve Egg Roll in a Bowl With

Egg roll in a bowl is hearty enough to be a full meal on its own, but a few simple sides make it feel like your favorite takeout spread at home. For a classic pairing, spoon it over steamed white rice or serve it alongside a flavorful batch of Freakin Fantastic Fried Rice for an extra-comforting rice bowl night. When you’re craving more protein, add a plate of Hibachi Chicken Recipe (Benihana Copycat) or keep things lighter and veggie-forward with Cauliflower Shawarma Bowls. A crisp cucumber salad, edamame, or a simple miso soup also balance the richness and round out the meal nicely.

Top Tips for Perfecting

A few small tweaks will make your egg roll in a bowl recipe taste restaurant-worthy:

• Don’t crowd the pan: Use a large skillet so the meat browns instead of steaming and the cabbage wilts evenly.
• Watch the cabbage texture: Cook until just tender; overcooking makes it soggy and dull in flavor.
• Balance the sauce: Taste and adjust with more soy for saltiness, vinegar for brightness, or a pinch of sugar for sweetness.
• Customize the heat: Start with a little sriracha, then let everyone add more at the table if they like it spicy.

Storing and Reheating Tips

This egg roll in a bowl recipe is perfect for meal prep because it keeps and reheats well. Store the cooled mixture in airtight containers in the fridge for up to 4 days, keeping cooked rice or cauliflower rice in a separate container so it doesn’t get soggy. Reheat portions in a skillet over medium heat with a splash of water or soy sauce until hot, or microwave in short bursts, stirring in between. If you’ve added cauliflower rice, reheat gently so it stays tender and doesn’t turn mushy.

For more details on how long cooked leftovers stay safe in the fridge or freezer, check the official cold food storage charts at FoodSafety.gov.

FAQs

Conclusion

This egg roll in a bowl recipe brings all the cozy, savory flavor of your favorite takeout egg rolls into a quick, one-pan stir fry. With browned ground pork, tender-crisp cabbage, a garlicky soy-ginger sauce, and a pop of freshness from green onions, every bite is comforting and satisfying without feeling heavy. It’s easy to customize with different meats, veggies, and spice levels, and it doubles as an excellent meal-prep option for busy weeks. So why not skip the fryer and make egg roll in a bowl tonight? Your future self—and your dinner guests—will thank you

Egg Roll in a Bowl Recipe

Linda

This easy egg roll in a bowl recipe turns all the best parts of a crispy takeout egg roll into a fast one-skillet stir fry. Ground pork cooks with garlic, ginger, and onions, then gets tossed with shredded cabbage and carrots in a savory soy-ginger sauce. Served over rice or cauliflower rice and topped with green onions and sesame seeds, it’s a cozy, flavor-packed dinner that’s ready in about 25 minutes and perfect for busy weeknights or meal prep.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Asian-Inspired

Servings 4 bowls

Calories 430 kcal

Equipment

• Large skillet or wok
• Mixing Bowl
• wooden spoon or spatula
• Cutting board
• Chef’s knife
• Measuring Cups and Spoons

Ingredients

  

Egg Roll in a Bowl

• 1 pound ground pork or ground turkey, chicken, or beef
• 1 tablespoon neutral oil use only if cooking with lean meat
• 3 cloves garlic minced
• 1 tablespoon fresh ginger finely grated
• 1 small yellow onion thinly sliced
• 1 bag (14–16 oz) coleslaw mix shredded cabbage and carrots
• 2 tablespoons low-sodium soy sauce or tamari or coconut aminos
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1-2 teaspoons sriracha or chili-garlic sauce to taste
• 1 teaspoon brown sugar or honey optional, for balance
• 0.25 teaspoon black pepper
• 3-4 green onions sliced
• 1-2 tablespoons toasted sesame seeds for serving
• cooked white rice, brown rice, or cauliflower rice for serving

Instructions

 

• 1. Brown the meat: Heat a large skillet or wok over medium-high heat. Add the ground pork (and a splash of neutral oil if using lean meat) and cook, breaking it up with a wooden spoon, until no longer pink and lightly browned, 5–7 minutes. Drain off excess fat if needed.
• 2. Add aromatics: Reduce the heat to medium. Stir in the minced garlic, grated ginger, and sliced onion. Cook for 1–2 minutes, stirring often, until fragrant and the onion begins to soften.
• 3. Add the cabbage mix: Add the coleslaw mix to the skillet. Toss well with the meat and aromatics, cooking for 4–5 minutes until the cabbage is wilted but still a bit crisp. If the pan feels crowded, cook for an extra minute or two, stirring frequently.
• 4. Mix the sauce: In a small mixing bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, sriracha or chili-garlic sauce, brown sugar or honey (if using), and black pepper until smooth.
• 5. Combine and simmer: Pour the sauce over the meat and cabbage mixture in the skillet. Stir well to coat everything, then cook for 2–3 minutes, allowing the sauce to thicken slightly and cling to the meat and vegetables. Taste and adjust with more soy sauce, vinegar, or chili sauce as needed. Stir in most of the sliced green onions, reserving a few for garnish.
• 6. Serve: Spoon the egg roll in a bowl mixture over bowls of cooked white rice, brown rice, or cauliflower rice. Top with the remaining green onions and toasted sesame seeds. Serve hot.

Notes

For the best texture, avoid overcooking the cabbage—pull the skillet off the heat once it is just tender and still a bit crunchy. If your pan feels very crowded, you can add the coleslaw mix in two batches so it sautés instead of steaming. This egg roll in a bowl recipe is easy to customize: swap in ground turkey or chicken for a lighter option, add extra veggies like bell peppers or mushrooms, or adjust the heat level with more or less sriracha. Leftovers keep well in the refrigerator for up to 4 days and reheat nicely in a skillet or microwave, making this a great meal-prep dinner.

Keyword easy egg roll in a bowl, egg roll in a bowl, egg roll in a bowl recipe, meal prep bowls, one pan dinner, stir fry bowl