There’s something incredibly satisfying about this simple stir-fry that bursts with familiar flavors yet feels so fresh and light. The Egg Roll in a Bowl Recipe captures all the deliciousness of a classic egg roll without the hassle of wrappers, making it perfect for busy nights when you want big taste without the fuss.
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Why You'll Love This Recipe
I’ve found that this recipe is a go-to when I want something quick, flavorful, and satisfying without turning on the oven or digging out a ton of ingredients. It’s a game-changer for weeknight dinners — simple enough for anyone but packed with so much personality.
- Flavor-packed but simple: You get that classic egg roll taste from the sauce and aromatics but without frying or prep stress.
- Flexible protein options: Ground turkey, chicken, pork, or beef — you can switch based on what’s in your fridge or your mood.
- Super quick prep and cook time: You can be at the table in less than 30 minutes, perfect for hectic evenings.
- Great for meal prep and leftovers: It reheats beautifully, making it a lifesaver for lunches or batch cooking.
Ingredients & Why They Work
Every ingredient in this Egg Roll in a Bowl Recipe plays its part to bring those iconic flavors to life, while keeping it fresh and healthy. Here’s why I love each of these simple staples and how to make the best choices when you’re shopping.
- Ground turkey or chicken: Lean and mild, these proteins soak up the sauce beautifully and keep the dish light.
- Yellow onion: Adds sweetness and depth—freshly chopped gives that necessary crunch and flavor punch.
- Garlic: A classic seasoning to brighten and deepen flavor with its savory aroma.
- Fresh ginger: Gives a little zing and freshness that pairs perfectly with the garlic and soy sauce.
- Coleslaw mix: The star veggie here—pre-shredded saves time, and the blend of cabbage and carrots contributes great texture and nutrition.
- Low-sodium soy sauce (or tamari/coconut aminos): This is your umami punch, so picking a good quality one makes a difference.
- Toasted sesame oil: Just a little adds a nutty, aromatic layer that makes the dish impossible to resist.
- Sriracha or sambal oelek: Adds that gentle heat and tang—adjust the amount to how spicy you like it.
- Green onions: For a fresh, mild onion bite on top—don’t skip the garnish, trust me.
- Sesame seeds and chopped cilantro: Optional but highly recommended for texture and brightness.
- Cooked cauliflower rice (optional): I like this as a low-carb side if you want to feel a little more full without adding grains.
Make It Your Way
One of the things I love most about this Egg Roll in a Bowl Recipe is how easy it is to customize. I often tinker with it depending on what I have on hand or what flavors I’m craving, and it always turns out delicious.
- Variation: Sometimes I swap ground turkey for ground pork—it adds a bit more richness that’s fantastic if you want a heartier meal.
- Add an egg: I like to crack an egg into the skillet once everything else is cooked and scramble it right in for a protein boost and creamy texture.
- Make it vegan: Swap the meat for diced tofu or tempeh, and use tamari or coconut aminos to keep everything flavorful without animal products.
- Spice it up or tone it down: Adjust your sriracha or use chili crisp if you want an extra kick—and if you don’t like spicy, just skip it or use a milder sauce.
Step-by-Step: How I Make Egg Roll in a Bowl Recipe
Step 1: Cook the Ground Meat and Build Flavor
Start by heating your skillet over medium-high heat. Add your ground turkey or chicken, breaking it up with a spatula as it cooks. This takes about 5-6 minutes. Season generously with salt and pepper—this is key since it forms the flavor base. Cooking the meat thoroughly but not overdoing it keeps it juicy and tender.
Step 2: Add Aromatics and Veggies
Once the meat is mostly cooked, toss in the chopped onion, minced garlic, and grated ginger. Stir it all together and let the scents start to build—it smells amazing here! Then add your coleslaw mix along with the soy sauce, toasted sesame oil, and sriracha. Keep everything moving in the pan, cooking down the cabbage until it’s tender but still has some bite—usually another 5 minutes or so.
Step 3: Taste and Adjust
Give everything a taste and tweak it if you need to—sometimes I add a splash more soy sauce or a little more heat here, depending on how I’m feeling. This step is where you make it perfect for you.
Step 4: Garnish and Serve
Spoon the mixture into bowls and sprinkle on sliced green onions, sesame seeds, and fresh cilantro. If you’re like me, you might want extra sriracha or even a drizzle of creamy yum yum sauce for that restaurant-style finish. Serve it alongside cauliflower rice if you want to keep it light but filling.
Top Tip
Having made this Egg Roll in a Bowl Recipe multiple times, I’ve learned a few tricks that really make a difference in flavor and texture. These tips help you nail it every time, and avoid common pitfalls like soggy cabbage or bland meat.
- Don’t overcrowd the pan: Make sure you use a big enough skillet so the cabbage steams instead of stewing — this keeps it crisp-tender.
- Season the meat well upfront: Salt and pepper go into the ground meat at the start for a well-rounded base flavor.
- Use fresh ginger and garlic: Fresh gives the dish a vibrant kick you won’t get from powders or pastes.
- Don’t rush the cabbage: Cook it until just tender so it still has texture — mushy cabbage is a common disappointment I’ve seen go wrong.
How to Serve Egg Roll in a Bowl Recipe
Garnishes
I always top my bowls with chopped green onions and sesame seeds because they add a lovely pop of color and crunch. Fresh cilantro is another favorite of mine—it brightens everything up. Sometimes, I’ll drizzle yum yum sauce or extra sriracha on top for more flavor and creaminess.
Side Dishes
This recipe works great on its own, but if you want to round out the meal, I like serving it with cauliflower rice to keep things low-carb. Simple steamed rice works too, or even a light Asian cucumber salad on the side for crunch and acidity.
Creative Ways to Present
For dinner parties, I’ve served this recipe in individual lettuce cups as a fun handheld option. It’s a great way to impress guests with minimal prep, and people love customizing their bites with extra garnishes or sauces.
Make Ahead and Storage
Storing Leftovers
Leftovers keep really well in an airtight container in the fridge for up to 3-4 days. I usually portion it out into single servings so reheating is a breeze, and it tastes just as good as when freshly made.
Freezing
This Egg Roll in a Bowl freezes surprisingly well. Just cool before transferring to a freezer-safe container or bag. When you’re ready to eat, thaw overnight in the fridge and reheat thoroughly on the stove or microwave.
Reheating
I prefer reheating in a skillet over medium heat to keep the texture fresh—just a few minutes until warmed through. This prevents the cabbage from getting mushy like sometimes happens in the microwave.
Frequently Asked Questions:
This recipe is very flexible! Ground turkey or chicken are common choices for a lighter dish, but ground pork or beef also work wonderfully if you want richer flavors. For a vegan version, tofu or tempeh are excellent substitutes.
Absolutely! Use tamari or coconut aminos instead of regular soy sauce to keep it gluten-free. Just double-check your other sauces to ensure they don’t contain gluten.
Make sure not to overcrowd your skillet when cooking. Use a large pan so the cabbage can cook evenly and stay crisp-tender instead of steaming too much and turning mushy. Also, cook just until tender and not soft.
Yes! Adding an egg is a great way to boost protein and add creaminess. After cooking the meat and veggies, create a small well in the skillet, crack an egg in, and scramble it right in before serving.
Final Thoughts
This Egg Roll in a Bowl Recipe has become one of my favorite quick meals to make when I want something satisfying but not overly complicated. It’s flexible, flavorful, and comes together fast—which means you get to spend more time enjoying your food and less in the kitchen. I really hope you give it a try and love it as much as I do. Trust me, it’s one of those recipes that feels cozy and a little special with every bite.
Print
Egg Roll in a Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Low Carb
Description
Egg Roll in a Bowl is a delicious, low-carb deconstructed egg roll dish made with ground turkey or chicken, fresh vegetables, and savory seasonings. It's a perfect quick and easy meal that captures all the flavors of a classic egg roll without the wrapper.
Ingredients
Protein and Vegetables
- 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
Sauces and Seasonings
- ¼ cup low-sodium soy sauce, tamari or coconut aminos
- 2 teaspoons toasted sesame oil
- 1-2 teaspoons sriracha or sambal oelek
- Salt and pepper to taste
Toppings and Serving
- 2 green onions, sliced
- Sriracha, for serving (optional)
- Sesame seeds and chopped cilantro, for garnish
- Cooked cauliflower rice, for serving (optional)
Instructions
- Cook the Ground Meat: Heat a large skillet over medium-high heat. Add the ground turkey or chicken and cook, breaking it into smaller pieces with a wooden spoon or spatula, until no longer pink, about 6 minutes. Season liberally with salt and pepper during cooking.
- Add Aromatics and Vegetables: Add the chopped onion, minced garlic, grated ginger, and coleslaw mix to the skillet with the cooked meat. Stir to combine.
- Season and Cook the Vegetables: Pour in the low-sodium soy sauce, toasted sesame oil, and sriracha or sambal oelek. Continue cooking for another 5 minutes or until the cabbage is tender. Taste and adjust by adding more soy sauce or sriracha if needed.
- Plate and Garnish: Divide the mixture into bowls and top with sliced green onions, sesame seeds, and chopped cilantro. Serve with extra sriracha, soy sauce, or chili crisp as desired. Optionally serve with cooked cauliflower rice.
Notes
- Topping idea – Drizzle with yum yum sauce to add creaminess and extra flavor.
- Protein alternatives – Swap ground turkey or chicken for ground pork or beef. For a vegan option, use tempeh or tofu.
- Adding an egg – Create a well in the skillet after cooking and scramble one egg to add extra protein.
- Serving size – Recipe serves 3, but can be stretched for 2 people if not served with cauliflower rice. Double the recipe for families of 4 or for leftovers.
Nutrition
- Serving Size: 1 bowl
- Calories: 300 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
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