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All of the delicious flavors of your favorite fried Chinese restaurant appetizer come together in a lighter, faster, one skillet meal! This “Egg Roll in a Bowl” is a quick and healthy dinner that’s ready in about 20 minutes!
How To Make Egg Roll in a Bowl | 1-Minute Video
It’s like an egg roll without the wrapper!
I honestly can’t take credit for this genius idea, since I’ve seen it plastered all over the internet in recent years. After a craving for Chinese food hit me like a ton of bricks (do you ever get those?!), I decided that it was time to get in the kitchen and create my own Egg Roll in a Bowl!
This Asian-inspired supper has all of the flavors that you love without any of the deep fat frying. It’s just a big, beautiful skillet full of fresh vegetables and lean protein stir-fried in a savory sauce.
In my typical fashion, I even managed to create a recipe that requires almost ZERO prep work! With help from a bag of coleslaw mix and a bag of matchstick carrots, I didn’t even have to pull out my cutting board or my knife for this dinner. Tip — use kitchen shears to snip the green onions right over the skillet. Again, no knife or cutting board necessary!
So, what ingredients will I need for this Egg Roll in a Bowl?
You’ll be happy to know that this easy recipe does NOT require any fancy, expensive, hard-to-find ingredients! You’ll want:
- a bag of coleslaw mix (or shredded cabbage); onion; and a few other fresh veggies (sliced mushrooms would be a delicious addition!)
- ground meat of choice (I used ground turkey here, but ground chicken, ground beef, or ground pork all work well)
- a simple stir-fry sauce made with soy sauce, garlic, ginger, rice vinegar, and toasted sesame oil (plus optional hoisin sauce, if you like)
Trust me — you don’t want to omit that toasted sesame oil! It’s heavenly, and it’s what gives the dish that quintessential “Asian” egg roll taste! Plus, you can pick up a very small bottle of the oil in the Asian food aisle of just about any grocery store, including places like Walmart and Target. Puh-lease…don’t skip it! I go through bottles of toasted sesame oil really quickly around here, because I’m constantly using it in recipes like my Dump-and-Bake General Tso Chicken, my Slow Cooker Orange Chicken and Broccoli, and my Cold Sesame Peanut Noodle Salad (just to name a few).
The simple, fresh flavors in this Egg Roll in a Bowl create a tasty, family-friendly dinner in one skillet. Which means that you have a healthy dinner to serve your crew in less than 30 minutes…with only 1 pan to wash at the end. I’m telling you — this is weeknight dinner perfection!
Other easy Chinese-inspired dinner recipes that you might enjoy:
- Dump-and-Bake Kung Pao Chicken
- Dump-and-Bake General Tso Chicken
- Dump-and-Bake Sweet and Sour Chicken
- Dump-and-Bake Chinese Pepper Steak
Egg Roll in a Bowl
Ingredients
- 1 lb. ground turkey breast (can substitute with ground chicken, ground beef, or ground pork)
- 1 sweet onion, diced
- 1 tablespoon sesame oil*
- 1 tablespoon rice vinegar
- 2 teaspoons minced fresh garlic**
- 1 teaspoon ground ginger
- ¼ cup less sodium soy sauce
- 1 (16 ounce) bag coleslaw mix
- ½ cup grated or “matchstick” carrots
- 2 green onions, thinly sliced
- Salt and pepper, to taste
- 1 tablespoon hoisin sauce (optional, but recommended)
Instructions
- Heat a large skillet over medium-high heat. Add ground meat and cook, stirring, until no longer pink. Drain; return meat to skillet.
- Add diced onion, sesame oil, and rice vinegar to the skillet. Cook, stirring, for a few more minutes (until onion is tender).
- Add garlic, ginger, soy sauce, hoisin sauce (optional), coleslaw mix, and carrots to the skillet. Cook, stirring, for about 5-7 more minutes, or until cabbage is wilted.
- Remove skillet from the heat. Stir in green onions and season with salt and pepper, to taste.
I can’t wait to try this recipe
Delicious just as the recipe called for; I used ground pork and it was very tasty! Will add this to my recipe rotation!
Thanks, Brenda!
This is soooo delicious! I’ve made it twice now and the family has raved both times. It’s going in the rotation and I’ve shared with several friends/family. So simple, easy, and healthy. Thanks!
Thank you, Kristen!
I made this with cut up chicken breast. Also added water chestnuts for some crunch. Being diabetic we served it over rice cauliflower. The Mayo sriracha is a must along with the sesame oil and hoisin sauce. So good.
Thank you, Barb!
I have made this several times and love it. This time I added more sesame oil and hoisin sauce at the end in addition to the beginning. Love that it had more flavour.
Thank you, Sue!
Love this recipe! I’ve made it twice and my husband raved about it!
Thank you, Carol!!
Made this yesterday for dinner, delicious! Used fresh ginger instead of ground and I only had purple cabbage, so used that (along with shredded carrots). The cabbage got sort of caramelized and the overall taste was amazing! I think the hoisin adds a nice touch too.
Thank you!
Thank you, Linda!
Love this, made it for theft,ily tonight for the third or fourth time, always a hit, used the hoisin this time, love it!
Thank you, Deborah!
I made this with ground turkey. It was honestly so disgusting that my husband and I had to get takeout instead. I really don’t understand the high ratings on this recipe. It is so bland and boring.
I’m trying to eat less processed food so I tried this (made with the addition of the hoisin sauce and used low sodium soy sauce). It was easy, took about 20 minutes total, and it was so delicious my adult son practically licked the bowl! Thank you for such a great recipe!
Thank you, Lucy!