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.
Patty
I made this last night and followed the recipe exactly - delicious! I wouldn't change a thing. Putting this one in my rotation.
Blair Lonergan
Thank you, Patty!
817Pirates
Made this to ight, followed the recipe to a T. My family enjoyed it. It will be added to the rotation! Thank you so much for sharing your culinary skills !!
Blair Lonergan
Thank you!
SHARON MARTIN
The recipe list did not call for Toasted Seasame oil. I didn't see it in the lower comments after the recipe until I already cooked it. It was very good though...and easy
KC
I have made at least 3 other similar recipes, this is my favorite, and will be the one we use over and over! So easy!!! I serve it with either cauliflower rice or white rice and siracha, so yummy!!!
Blair Lonergan
Thank you, KC!
David
So good and easy enough for a man to cook. I made dinner using this recipe and the family loved it. Thank you!
Blair Lonergan
The best compliment! Thank you, David!
Scott Miller
I wrapped it in corn tortillas.
Brent
I just made this tonight. It was really good, definitely going to save the recipe to make it again. Thank you.
Blair Lonergan
Thanks, Brent!
Ibis
I’ll be making this today, not doubt it’s going to be delicious
Blair Lonergan
Oh, good! Enjoy, Ibis!
Nicole
I made this tonight, used fairly lean ground pork, increased my garlic to 3tsp and used minced ginger from the fridge (stayed with 1tsp because ginger isn't my fave). Used a 16oz bag of coleslaw mix, omitted the grated carrot but added 8oz of finely diced baby Bella mushrooms. It was super fantastic, and my daughter and I used the green onion as add-ons to our individual bowls.
Packed what was left for work lunch tomorrow, added a quick shake of red pepper flakes.
Rita
While it made a nice beef and vegetable skillet dinner, it did not taste at all like an egg roll. I wonder what flavors I could have added or increased to get an Asian taste??
Blair Lonergan
Hi, Rita! You can increase any of the ingredients that you enjoy. Sesame oil gives the dish a classic Asian flavor, as does the soy sauce, rice vinegar, ginger, and hoisin sauce.
Elizabeth
Made this tonight and it was so easy and tasted great! Will definitely make it again.
Blair Lonergan
Thank you, Elizabeth!
Jayne Strauss
You're a genius, Blair. Love your recipes! Thanks, Jayne
Blair Lonergan
Thank you, Jayne!
Becca
This recipe was delicious! I followed the recipe exactly and will definitely be making this again soon!
Blair Lonergan
Thanks, Becca!
Cindy A
So so so good! There are a million egg roll bowl recipes out there, but this one stands above the rest for us! I even used ground turkey, which we don't love but didn't want beef, pork or chicken this time. And the price was great for turkey as well. This is easy, quick and I didn't feel I needed to change a thing. I am a perpetual recipe tweaker, lol. The only thing we had was a bottle of "kung pao" sauce, so that was our option rather than hoisin. For us, sometimes hoisin can overpower. Thanks so much. It's been a crazy life season...elder parents and trying to balance it all. This meal was a gift!!!! Beautiful simplicity. Oh and yes, I will be using ground turkey for it next time too, complements it so well. More please. 🙂
Blair Lonergan
Oh, I'm so happy to hear that, Cindy. Thank you for your kind note!
Molly
I’m going to try this, sounds amazing! But may I ask where all the carbs come from? Cabbage maybe ♀️ Curious so I can make a shopping list and maybe change it up a bit
Blair Lonergan
Hi, Molly! The nutrition panel is automatically calculated by the computer program, and I'm definitely no expert when it comes to the nutrient breakdown in the various ingredients. That said, I would guess that the carbs must come from the veggies (onions, carrots, and cabbage), since the meat isn't going to have many. You'll also pick up a small amount of carbs from the sauces.
Gina
This was really good! I subbed mushrooms for the meat and coconut aminos for the soy sauce. Will definitely make again!
Blair Lonergan
Thanks, Gina! The vegetarian version sounds delicious!
Donna Howerton
I can't begin to tell you how many times I have made the egg roll in a bowl, it is always a big hit around here.
Blair Lonergan
Oh, good! Thank you, Donna!
Nikki
Made this and loved it!
Blair Lonergan
Thanks, Nikki!
angie
Can you please verify the calories for a 1.5 cup serving of this recipe as shown? Thank you.
Blair Lonergan
Hi, Angie! The nutrition information is just an estimate, as it's automatically calculated by the online calculator. It will vary slightly depending on the specific ingredients that you use. That said, the nutrition information states that 1.5 cups includes 234 calories.
Frenchie
We don't eat meat, so I subbed pressed/ cubed tofu that I air fried. I also added shredded broccoli and we served it over rice.
We had sweet chili sauce and the Spicy Peanut Vingerette in the fridge so we used those for extra flavor as dressing. Super bonus points as my 12 year old was able to cook it all with me. Thank so much!
Blair Lonergan
Sounds like the perfect vegetarian dish, Frenchie! Thank you for sharing those tweaks!
Amber Emmons
This is absolutely delicious! We made it with ground chicken and it was so yummy! Going to try with shrimp next time! Thank you for sharing this recipe!
Blair Lonergan
Thank you, Amber!
Lara
My kids devoured this. Even my fiancé who isn't a fan of eggrolls thought it was fabulous on tortilla chips. Great recipe, thank you!
Blair Lonergan
Yay! Thanks, Lara. I'm so glad to hear that everyone enjoyed it!
Sharon A Wilson
Gave it 5 stars even though I haven't tried it yet. It just sounds delicious! Was wondering what you serve with this since I don't think cabbage will fill my hubby up by itself. Thanks
Blair Lonergan
Thanks, Sharon! I usually pair it with rice and egg rolls (frozen egg rolls that I bake at home). I need more to fill up my 4 guys, too! 🙂
Esther
Made with ground turkey which we don't love, but it took in the taste of all the other ingredients. Packed in 2 containers, and it was our "Friday night dinner" enroute to a camping trip. The perfect meal vs my typical sandwich-type meal on the go, or wraps that tend to be messy on the fingers on a car trip. This was tasty, nutritious, and filled us up.
Blair Lonergan
Perfect! Thanks, Esther!
Lindsey S.
Made this tonight for dinner. It was quick and delicious! Followed the recipe exactly! Thank you!!
Blair Lonergan
So glad that you liked it, Lindsey. Thank you!
Sue
Made this tonight, it was easy and delicious I did change a little .I used half pound ground chuck and half pound breakfast sausage I used more hoisin I never used it before but I loved it so good thank you
Blair Lonergan
Thank you, Sue! I'm so happy that you've now discovered the magic of hoisin sauce! 🙂
Fleury
Hi, any experience with freezing leftovers? Also, how long will it last in the fridge? Cooking for one is a challenge!
Blair Lonergan
Hi, Fleury! The leftovers should keep in an airtight container in the fridge for 3-4 days. I have not tried freezing it, since I worry that the texture of the cabbage and veggies will be mushy and watery when thawed.