Egg Roll In A Bowl: My Go-To Weeknight Dinner That Never Fails

If you’ve got 20 minutes and half a cabbage, you’re set

So here’s the scoop: Egg Roll In A Bowl basically saved me from the gremlins (aka my own hunger) last winter when I was staring at a sad bag of coleslaw mix and some ground chicken thinking, “Well, let’s see what happens.” Turns out, good things! Now it’s one of those recipes floating around my brain that I pull out whenever I need dinner—fast, filling, actually-good-for-you, but still a little cozy. There was a stretch where I made this three nights in a row… not gonna lie, by the third night my husband tried to protest, but he still polished off a plate. You know how some recipes just work, even if you screw up a step? This is one of those. Also, I once accidentally added double garlic and honestly it wasn’t a mistake. Actually, maybe that was an improvement.

Why you’ll probably end up making this more often than you planned

I make Egg Roll In A Bowl when I want to eat like I’m being responsible without giving up flavor. (I mean, it’s got veggies! That totally counts, right?) My family goes kinda nuts for this because it’s just salty, savory, crunchy in all the right places. AND—you don’t have to stand around wrapping those fiddly little egg rolls (which, let’s be real, I’d mess up anyway). Sometimes I’ll use pork, sometimes chicken, and okay, sometimes I even use leftover tofu when my fridge is in “use-it-up” mode. If I ever skip the ginger, both my kids give me that look. You know the one—”Mom, it tastes weird.” Learned my lesson there.

What’s in the bowl? (Plus a few swaps I’ve tried)

• 450g (about 1 lb) ground pork – I use chicken or turkey sometimes; honestly, whatever’s lurking in the freezer
• 4 cups shredded cabbage – Pre-shredded coleslaw mix if you’re lazy (me, most weeknights), or shred it yourself if you want to feel virtuous
• 1 large carrot, grated – Or two small ones. Sometimes I just use more coleslaw mix if I’m out of carrots. No one notices.
• 3 cloves garlic, minced – Okay, honestly, sometimes it’s four…
• 1 tbsp fresh ginger, grated – The squeeze tube stuff works in a pinch; my cousin swears by pickled ginger (not for me, though)
• 3 tbsp soy sauce – Tamari if gluten’s a problem, coconut aminos if you’re Paleo-fancy
• 2 tsp sesame oil
• 1 tsp rice vinegar
• 1/2 tsp black pepper
• 1 green onion, sliced – Or don’t. Sometimes I forget this entirely.
• Sesame seeds for garnish (if you feel like it)
• Sriracha for drizzling (totally optional but, wow, so good)

How I usually make it (and when I start multitasking…)

1. Heat a big ol’ skillet over medium-high—like, use the biggest one you’ve got or you’ll regret it when the cabbage tries to leap out. Add the pork (or your meat/veg stand-in) and brown it, breaking up the bits as you go. Takes about 5-7 minutes, but I usually get distracted sorting the mail at this point.
2. Once the meat’s lost it’s pink tint, toss in the garlic and ginger. Stir it up good—your kitchen should start smelling like a takeout joint. This is when I usually sneak a bite and blow impatiently on the spoon.
3. Dump in the shredded cabbage and carrots. Now, it looks like way too much, but trust me, it shrinks down. Don’t panic. Give it a toss until everyhing starts to wilt and you get those little browned bits on the bottom. If it looks dry, splash in a spoonful of water—no big deal.
4. Splash in the soy sauce, sesame oil, rice vinegar, and black pepper. Stir it all together and let it go another 2-3 minutes—just until the veggies are as soft (or crunchy) as you like. On second thought, I like them a little crispy, but you do you.
5. Off the heat, throw in the green onions. Sprinkle with sesame seeds if you’re feeling fancy. Dot with sriracha for kick. That’s pretty much it.

Stuff I learned the hard way (so you don’t have to!)

• Use the biggest skillet you have. I tried a small saucepan once—don’t ask, total chaos.
• If your garlic burns, just start again. Seriously. Burned garlic is the taste equivalent of chewing on shoelaces.
• Pre-shredded coleslaw mix makes life easier than trying to wrangle a whole cabbage.
• I’ve forgotten the rice vinegar before and… well, it was still good. So don’t stress.

Some wild experiments and one minor disaster

• I added chopped water chestnuts once for crunch—yum!
• Did a veggie version with crumbled tofu: really works, but up the soy sauce.
• One time I tried adding pineapple: NOPE, moving swiftly on…
• Peanut sauce swirl instead of sriracha? Weirdly delicious on a hot day.

What equipment you’ll probably want (but you can fudge a bit)

• Large skillet (frying pan, whatever you call it). If you only have a smaller pan, just cook in batches. Or you can MacGyver it with a Dutch oven.
• Spatula. Or the wooden spoon that’s always floating in your drawer (mine has a mysterious burn mark, but it still works).
• Grater for the carrots, but you can buy pre-shredded if grating feels like a mess waiting to happen—it usually is in my kitchen.

How I (try to) store leftovers—if there are any

Keeps nicely in a sealed container, fridge, 3 days-ish. I think this tastes better the next day, once the sauce soaks right in. (But, honestly, in my house it never lasts more than a day! If you freeze it, the cabbage gets a bit soggy but it’s edible in a pinch.)

Ways we eat this at my place

I serve it straight up in bowls (sometimes eat it standing over the stove, but shh). If I’m feeling proper, I’ll pair it with jasmine rice or even in lettuce cups if we’re pretending it’s summer. My sister swears it’s amazing rolled up in a tortilla, like a sort of East-meets-West thing—she’s not wrong.

Stuff I wish I’d known sooner (aka actual helpful tips)

• Don’t rush adding the veggies. I once dumped everything in at once and ended up with weird, soggy bits. Giving the meat a head start is key.
• Let the pan get hot before you add the meat—cold pan, sad dinner.
• Taste as you go, but try not to eat half before serving time (I fail at this a lot).

Questions I’ve actually gotten about Egg Roll In A Bowl

• “Can I make it ahead?” Totally! Actually, I think the flavors get better overnight. Just reheat gently so it doesn’t go soggy (and maybe add fresh green onions).
• “Do I need to use pork?” Nope. Chicken, turkey, tofu… even beef! The flavor changes a bit, but it’s good either way.
• “Is it gluten free?” Just swap soy sauce for Tamari or coconut aminos, and double-check your other labels if you’re strict about it.
• “Can I add more veggies?” For sure; I’ve thrown in red pepper, snap peas, even spinach. Just watch out—things shrink a lot.
• “What if I don’t have rice vinegar?” A splash of lime juice or even plain white vinegar works (I’ve used apple cider in a pinch—tasted fine to me!).

By the way, every time I make this, it reminds me of those long-ago takeout dinners where I’d order egg rolls just for the crispy bits inside. Anyway, hope you give it a whirl; you might even start eyeballing cabbage differently at the store. Smells better than you think, too—promise!

★★★★★ 4.50 from 30 ratings

Egg Roll In A Bowl

yield: 4 servings

prep: 10 mins

cook: 15 mins

total: 25 mins

Egg Roll In A Bowl is a quick, healthy, and flavorful stir-fry inspired by classic egg rolls, made without the wrapper. Packed with ground meat, shredded cabbage, vegetables, and a savory sauce, it delivers all the great flavors in just one skillet.

🖨️ Print Pin Recipe

Ingredients

• 1 pound ground pork or ground turkey
• 4 cups shredded cabbage (or coleslaw mix)
• 1 cup shredded carrots
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup low-sodium soy sauce
• 1 tablespoon sesame oil
• 2 green onions, sliced
• 1 tablespoon sriracha or chili garlic sauce (optional for spice)

Instructions

1. 1
   In a large skillet, heat the sesame oil over medium-high heat. Add the diced onion and cook for 2–3 minutes until beginning to soften.
2. 2
   Add the garlic and ginger, cooking for 1 minute until fragrant. Add the ground pork or turkey and cook, breaking it up with a spatula, until browned and cooked through.
3. 3
   Stir in the shredded cabbage, carrots, and soy sauce. Cook for 5–7 minutes, stirring occasionally, until the veggies are softened but still slightly crisp.
4. 4
   Add sriracha or chili garlic sauce if using, and toss well. Remove from heat. Adjust seasonings to taste.
5. 5
   Garnish with sliced green onions. Serve hot as a main dish.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 320 caloriescal

Protein: 24gg

Fat: 18gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 14gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did you make this recipe?

Please consider Pinning it!!