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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!

Side shot of chopsticks in a plate of egg roll in a bowl.
Table of Contents
  1. How To Make Egg Roll in a Bowl | 1-Minute Video
  2. Why You’ll Love this Egg Roll in a Bowl Recipe
  3. Ingredients
  4. Instructions
  5. What to Serve with Egg Roll in a Bowl
  6. Preparation and Storage Tips
  7. Recipe Variations
  8. Expert Tips
  9. Egg Roll in a Bowl Recipe

If you’re looking for even more quick stir-fry recipes, be sure to try this ground beef stir fry with cabbage, our favorite mu shu pork, a pan of chicken and broccoli stir fry, this 15-minute honey garlic shrimp, and this chicken and bell pepper stir fry, too!

How To Make Egg Roll in a Bowl | 1-Minute Video

It’s like an egg roll without the deep fried wrapper!

Overhead shot of a skillet of egg roll in a bowl on a white table.

Why You’ll Love this Egg Roll in a Bowl Recipe

  • Healthy. This Asian-inspired supper has all of the flavors that you love in a classic egg roll filling, 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. Keep it low carb for a weight watchers friendly option, or add some rice or noodles on the side for a more filling meal — you choose!
  • Easy. In typical fashion, I’ve managed to create a recipe that requires almost zero prep time! With help from a bag of coleslaw mix and a bag of matchstick carrots, you don’t even have to pull out a cutting board or a knife for this dinner. Tip — use kitchen shears to snip the green onions right over the skillet. Again, no knife or cutting board necessary! It’s a perfect 30-minute meal for busy weeknights.
  • One Skillet. We can all appreciate a dinner that cooks in a single pan, which means fewer dishes to wash at the end.
  • Versatile. Use this recipe as a base, but make it your own. For example, it works well with any ground meat. Ground pork is our favorite, but it’s also great with ground turkey, ground chicken, ground beef, and ground sausage. Add a little bit more hoisin sauce for a sweeter, richer flavor, or add extra veggies like sliced mushrooms, baby corn, or sliced water chestnuts.
Horizontal side shot of egg roll in a bowl stir fry on a white table.


This is just a quick overview of the ingredients that you’ll need for a skillet of egg roll in a bowl with coleslaw mix. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.

  • Ground meat: use any ground meat that you like. We prefer ground pork, but ground turkey, ground beef, ground chicken, and ground sausage are all great options.
  • Onion and garlic: for savory flavor. Use a bottle of pre-minced fresh garlic for an easy shortcut.
  • Sesame oil: an essential ingredient for that true Asian flavor. Do not substitute with a different oil. The sesame oil has a unique nutty flavor that’s hard to replicate with other ingredients, and it truly makes the dish! You can find sesame oil in the Asian or International foods aisle at just about every grocery store these days, or order it online here.
  • Rice vinegar: an acidic component to brighten up the sauce.
  • Ginger: use fresh gingerroot if you have it, or substitute with ground ginger when necessary. It adds a warm, zesty touch to the sauce. You can use a bottle of pre-minced fresh ginger for a nice shortcut, too.
  • Less-sodium soy sauce: for salty, umami flavor in the sauce. I prefer low sodium soy sauce (or light soy sauce), but coconut aminos or gluten-free tamari will also work as gluten-free substitutes.
  • Hoisin sauce: a thick, rich, sweet-and-salty Chinese bbq sauce that adds flavor to the stir-fry. Find it in the Asian or International foods aisle at your grocery store, or order it online here.
  • Coleslaw mix: a bag of pre-shredded mix is a perfect shortcut so that you don’t have to shred your own cabbage. Adding some broccoli slaw would yield a different texture and flavor, but would also work.
  • Carrots: grate the carrots yourself or use a bag of matchstick carrots for a shortcut.
  • Green onions: scallions add a nice, mild touch of onion flavor without overpowering the dish.
  • Kosher salt and ground black pepper: to enhance the flavors of the other ingredients. You might not need any extra salt (since the sauce has a good amount of sodium), so taste it first and then season.
Process shot showing how to make egg roll in a bowl in a cast iron skillet.


Have all of your ingredients prepped and ready to go, because this dish comes together very quickly! I’ve included the detailed directions in the recipe card below, but here’s the quick version:

  • Brown the meat in a large skillet or wok.
  • Add the onion, oil, and vinegar; cook until the onion is tender.
  • Stir in the coleslaw mix, carrots, garlic, ginger, soy sauce, and hoisin sauce.
  • Stir-fry until the veggies are tender.
  • Add the green onions and serve!
Side shot of a serving spoon in a cast iron skillet full of egg roll in a bowl stir fry.

What to Serve with Egg Roll in a Bowl

This easy egg roll in a bowl recipe is delicious on its own, or equally tasty when paired with any of these sides:

Square side shot of a bowl of egg roll in a bowl with coleslaw mix and ground pork.

Preparation and Storage Tips

  • Store leftovers in an airtight container in the refrigerator for up to 3 days. It gets soggy as the vegetables sit and absorb the sauce, but the flavor is still great! Some folks love to double or triple the batch to have extras in the fridge for quick meal prep.
  • Reheat individual servings in the microwave for about 1 minute, or reheat a larger quantity in a skillet over low heat just until warmed through.
  • I do not recommend freezing the leftovers. The cabbage and other vegetables will have a mushy texture when thawed, and will release extra water that thins the sauce.
Overhead image of egg roll in a bowl stir fry in a cast iron skillet.

Recipe Variations

  • Use any ground meat that you prefer. We love ground pork in this dish, but ground beef, ground chicken, ground sausage, and ground turkey are also good options.
  • Add egg to the filling. Just before serving, make a well in the center of the pan. Crack an egg into the pan, scramble, and cook until done. Mix the egg into the rest of the ingredients.
  • For a vegetarian egg roll in a bowl, omit the ground meat and bulk up the stir-fry with mushrooms, diced tofu, or other veggies of choice (like bean sprouts).
  • If you choose to shred your own green cabbage instead of using a bag of coleslaw mix, you will need a total of about 6 ¾ cups of finely-shredded cabbage.
  • Make it spicy by garnishing individual servings with sriracha sauce or crushed red pepper flakes.
  • Cooking just for two? Cut the ingredients in half. The instructions remain the same.
Horizontal side shot of weight watchers egg roll in a bowl in a skillet.

Expert Tips

  • Do not omit the toasted sesame oil. 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. Use any extra sesame oil in recipes like this cold sesame peanut noodle salad, chicken lo mein, and honey sriracha shrimp.
  • Don’t stir the meat too much while it’s browning. Let it sit for a few minutes before you break it up with a spoon. This helps the meat retain moisture and stay tender.
  • Use this recipe as a base and play around with the ingredients to suit your preferences. You might like to add diced celery, diced sweet bell peppers, snap peas, snow peas, or baby corn. An extra tablespoon or two of hoisin sauce also adds great flavor and richness to the sauce.
  • Garnish with extra sliced green onions, chives, fresh cilantro, toasted sesame seeds, chopped peanuts, crunchy chow mein noodles, or a squeeze of fresh lime juice.
Close overhead shot of a white bowl full of egg roll in a bowl stir fry.

More Asian-Inspired Recipes to Try

Square side shot of a bowl of egg roll in a bowl with coleslaw mix and ground pork.

Egg Roll in a Bowl

4.93 from 218 votes
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings 4 people
Calories 234 kcal
All of the delicious flavors of your favorite fried Chinese restaurant appetizer come together in a lighter, faster, one skillet meal — in about 20 minutes!


  • Large skillet (I own and love this Smithey Ironware Co. cast iron skillet)



  • Heat a large skillet over medium-high heat. Add ground meat and cook, stirring, until no longer pink, about 5-7 minutes. Drain off excess grease; return meat to skillet.
    Browning ground pork for egg roll in a bowl.
  • Add diced onion, sesame oil, and rice vinegar to the skillet. Cook, stirring, until the onion is tender, about 4-5 more minutes.
    Process shot showing how to make egg roll in a bowl in a cast iron skillet.
  • Add soy sauce, hoisin sauce, garlic, ginger, coleslaw mix, and carrots to the skillet. Cook, stirring, for about 5-7 more minutes, or until the cabbage wilts.
    Wooden spoon stirring a pan of egg roll in a bowl.
  • Remove the skillet from the heat. Stir in the green onions and season with salt and pepper, to taste.
    Square overhead shot of egg roll stir fry on a white table.



  • Do not omit the toasted sesame oil. 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. Use any extra sesame oil in recipes like this cold sesame peanut noodle salad, chicken lo mein, and honey sriracha shrimp.
  • Don’t stir the meat too much while it’s browning. Let it sit for a few minutes before you break it up with a spoon. This helps the meat retain moisture and stay tender.
  • Use this recipe as a base and play around with the ingredients to suit your preferences. You might like to add diced celery, diced sweet bell peppers, snap peas, snow peas, or baby corn. An extra tablespoon or two of hoisin sauce also adds great flavor and richness to the sauce.
  • Garnish with extra sliced green onions, chives, fresh cilantro, toasted sesame seeds, chopped peanuts, crunchy chow mein noodles, or a squeeze of fresh lime juice.


Serving: 1.5cupsCalories: 234kcalCarbohydrates: 17gProtein: 30gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 62mgSodium: 629mgPotassium: 735mgFiber: 4gSugar: 9gVitamin A: 2873IUVitamin C: 48mgCalcium: 81mgIron: 2mg
Keyword: egg roll in a bowl, egg roll in a bowl recipe, egg roll in a bowl with coleslaw mix
Course: Dinner
Cuisine: Chinese
Author: Blair Lonergan

This recipe was originally published in May, 2018. It was updated in March, 2024.


Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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        1. 5 stars
          Thank you for a wonderful meal, this recipe is a winner! Made it with ground beef . Added water chestnuts sprinkled peanuts and green onion on top. I’m sharing this recipe with my friends and family!

          1. Thank you for your feedback and sharing the recipe, Jackie! We’re so glad you enjoyed it!

      1. For the following night with leftovers I put the mixture in a flour tortilla wrap with avocado and a squeeze of lime!!

          1. 5 stars
            Love this recipe! Have made it many times. Once everything is cooked, we move everything to the side then crack an egg or two in the middle, delicious!

          2. 5 stars
            So good! I actually used a pre made Asian – style chopped salad mix. It has cabbage, green onion, thin carrots and wonton strips included. I used this, and add the wonton strips at the end. Really good

          1. Easy and delicious. I also added a can of small shrimp chopped up. Everyone love this recipie. Thank yoi

      2. This looks delicious, I’m going to make it this evening (hopefully) I know you said not to omit the sesame oil but my daughter is allergic to sesame, what would be a good substitute?

        1. Hi! In that case, definitely omit the sesame oil! 🙂 Unfortunately, there’s not really an adequate substitute that will give you that same unique, toasty flavor. Instead, I would just use any other oil that you like — vegetable, canola, or olive, for instance. Enjoy!

          1. I just discovered pistachio oil and while it’s not the same as sesame, it does have a ‘toasty’ flavor !

          2. That’s amazing! I’ve never tried that oil (or even seen it in our local stores), but that’s a great tip. 🙂

      3. 5 stars
        I’ve made this several times, I started adding a dash of fish sauce along with the soy sauce. I top with wonton strips from the salad section and a drizzle of the hoisen sauce and a bit of Chinese hot mustard

        1. That sounds amazing, Jenn! Thank you for sharing. We will have to try your version as well!

        1. 5 stars
          Great recipe! I added chopped water chestnuts for crunch and used the Kroger brand Asian salad kit that has the cabbage, carrot, green onion, cilantro in it already. I also used apple cider vinegar and tripled the hoisin. Super tasty over rice!

          1. Sorry Charyl but it it seems you change the recipe so much, you didn’t actually make it.

    1. 5 stars
      Oh my wow so good! This will be a frequent addition to our meal rotations!!!!! Thank you for a great recipe!

    2. 5 stars
      This is my very favorite version of this dish. The Hoisen sauce does seem to add well to the flavor. Thank you, Blair! My husband also thanks you.

  1. Looks so healthy! I like that it’s a one skillet meal. It means simple cleaning especially if it’s a non stick skillet. Great photos also. Thanks for sharing, going into my Pinterest board.

      1. It’s equaly easy and cheaper and fresher to buy a head of green cabbage and shred it yourself instead of “coleslaw mix” and it takes 5 minutes by hand !

        1. I have arthritis and shredding a head of cabbage on a box greater would hurt my hand so I’d buy coleslaw mix. I make my cauliflower rice in my Vitamix, but it wouldn’t work with cabbage. I also work nine hours a day and then I go pick up my children so it’s worth an extra dollar or two to buy slaw mix and not have to clean up as much mess.

          1. Easy to do cabbage in your vitamix. Place chunks of cabbage in water in the container and pulse. Then pour into a colander. All done!!!

          2. When I made this, it was really watery the next day. Then next time I made it, I made it as usual but left out the cabbage. Instead I put down a bed of fresh cabbage and put everything else on top. This way when it was reheated, it would be the first time the cabbage was cooked.

          3. Gigi is correct. Cabbage does not shred in the Vitamix. It turns into tiny pieces like KFC’s coleslaw. It could be done with the slice blade in a food processor. However, it is a lot less mess to purchase a bag. To each her own!

          4. I put chunks of cabbage in my blender. Cover with water. Pulsate a couple times. Drain all water. I have added my carrots and onions along with cabbage. I have made this recipe since Trim Healthy Mama posted it 6 or 7 years ago. I serve with garlic bread. One dish meal.

      2. You sarted the blog by suggesting a stir fry sauce instead of ithe individual ingredients – but you never say how much of the stir fry sauce and when to add it inn. Would appreciate it. Thanks

        1. Hey, Barbara! I wasn’t suggesting a separate stir-fry sauce. I was saying that you stir-fry the vegetables in a savory sauce that you make with the ingredients listed (soy sauce, rice vinegar, etc.). Hope that helps clarify. 🙂

    1. 5 stars
      I made this as written the 1st time. 2nd time I added zucchini, mushrooms, broccoli slaw, cabbage, carrots, onion, garlic, I use liquid aminos (Bragg’s) chicken stock, sesame oil, fresh ginger, chicken stock and five spice powder. It was wonderful I have made it with chicken beef pork if you want more flavor marinade the meat for a little bit makes a big difference.

      1. Thanks, Teresa! I’m so glad that you’ve used the original as a base to create your own variations. Sounds delicious!

      2. I used Chinese Five Spice in my dish too! It really adds to it as you stated. This recipe can be as simple or complex as you’d like. It’s awesome because my husband enjoys this too. It was one of my go-to dinners when I was on Weight Watchers.

      1. 5 stars
        Thank you so much for sharing this awesome recipe ! I made it tonight for supper following the recipe as written , using all ingredients . I used ground turkey and served with basmatic rice and roasted garlic naan bread . It was a big hit and l’ll definitely be making it again ! 🙂

          1. Thank you, Diane! We haven’t tried freezing it, but we would think that the cabbage (and other veggies) will get watery and kind of mushy after freezing and thawing. The texture definitely won’t be the same, so we would suggest enjoying as much of it as you can as leftovers this week.

  2. I made this for dinner tonight. So easy & delicious. Thank you Blair for this yummy recipe, I will be making this one often. I have found so many good recipes on your site. Thanks again.

      1. Hi, Rachel! I often use a coleslaw mix that includes carrots, but I also add the extra carrots. Totally up to you, but I suggest including them. 🙂

        1. Awesome! Thank you! I’m so excited to make this for my family over the weekend! I am totally craving egg rolls (????????) and this will be perfect !

          1. I’m obsessed with this. It seems too simple to be satisfying but it truly is. Very flavorful. I did add a can of diced water chestnuts for some crunch! Thank you so much for the recipe it’s truly the perfect low carb weeknight meal

  3. 5 stars
    This is almost exactly how I make the filling for my egg rolls…. only I add a bit of dill weed and roasted garlic to it… OMG out of this world!!! Thank you for putting it in print.Now I don’t have to rack my brain trying to remember how I made it.. LOL… I also make a dipping sauce of roasted garlic and cream cheese and sour cream all heated thru. You could drizzle this over this meal instead of dipping..

      1. 5 stars
        Delicious recipe! Thank you for sharing! The second time I made it I added about 3/4 cup of frozen peas. My husband loves peas 🙂

  4. OMG, what a hit with the guys in my family! They just loved it!!! The flavors were delicious and it was so easy…
    Thank you

  5. 5 stars
    Made this tonight for dinner (used ground chicken). Was delicious, easy and a hit! Will definitely put it into my rotation. Thank you!

  6. 5 stars
    I added a bit of cayenne pepper, for a slight kick, and scrambled and added 2 eggs like you do with fried rice. (Needed the extra fat for the keto diet.) Delicious!

  7. make this all time! however i add that ah-so sauce with the ground pork then add the rest comes out sooooo yummy!

  8. 5 stars
    Thank you Blair for the recipe.
    Served it over rice…deliciousness! Next time, I will try this as a lettuce wrap. My husband ranted and raved over this meal.
    Quick. Easy. Yummy ????

  9. I made this tonite and it was awesome! I added cilantro and I used the hoisen sauce too. It was fantastic. What a great, healthy dinner option! Thanks for sharing!!

  10. I used a bag of Kale Slaw mix, ground pork and a splash of oyster sauce. This is definitely a recipe to be made again. A can of drained bean sprouts would also be good added in.

  11. Super easy and quick. Great taste. Added a little sriracha for some kick and used fresh ginger instead of ground. Will definitely add this to the weekly rotation.

    1. Hi, Haley! The toasted sesame oil just has a bit of a richer flavor (kind of like when you roast nuts versus eat them raw). Personally, I use both of the oils interchangeably in recipes and I think they both work equally well! 🙂

  12. 5 stars
    This recipe was SO GOOD! It was also super quick and easy. I don’t have a ton of time to spend in the kitchen and I love Asian food! This will definitely be on rotation!

  13. 5 stars
    I just made your Egg Roll in a Bowl and it is absolutely delicious! Followed the recipe as written. Used ground turkey. As a bonus, my coleslaw mix already had the carrot stix in it. So fast too. I was hoping to share it with my friends but I’m already on my second bowl. Shhh

  14. 5 stars
    I made this tonight and my only mistake was not making a double batch! I used ground pork and ground beef which was a hit. I only had reg soy sauce and would definitely use low sodium next time ( although I was the only one who thought it was a bit salty). I added cooked rice noodles and mushrooms…and would do that again! Scrambled eggs would be a nice addition as well. So versatile!
    I think I am going to experiment using this as an appetizer serving it with wonton cups ( bake them in a mini muffin tin)
    I’m so glad I tried this recipe! Love, love ,love, love it!

  15. 5 stars
    5 STARS! This is by far my favorite egg roll in a bowl recipe I have tried. I think some of the other recipes have you add in the sesame oil and rice vinegar at the end and it never tasted quite right. This one is perfect though. I added a couple of La Choy Chow Mein Noodles on top and added a dab or two of the Dynasty Chinese mustard for a little heat. Next time I am going to try a little duck sauce with it. Thank you for an amazing recipe!

  16. I’ve tried a few of these recipes and this one is my keeper! After experimenting with different meats (chicken, pork, beef) I use Johnsonville ground Italian sausage. It’s so tasty and the sauce just adds to it. At the end, I like to fry an egg and put it on top. I mean, it is an egg roll bowl, right? Lol.

  17. Tonight I am mixing it up with taco meat with a dollop of sour cream on top. Adding the onions and a bit of salsa. Black olives perhaps.

  18. 5 stars
    So good! Easy and delicious. I was short on the cabbage mix and added riced broccoli. It worked well. This will be a frequent dish at our house.

  19. 5 stars
    My husband and I made this the other night! Instead of cabbage we used broccoli slaw mix, added eggs and some bean sprouts. Super delicious!

  20. I’ve made this twice since finding this a couple weeks ago- perfect easy and quick recipe! I double the soy sauce and sesame oil and leave out the vinegar and it’s still awesome…. thank you for the recipe!

  21. 5 stars
    Super easy to make and very delicious. I made it yesterday and took a serving with me today for lunch and it heated up nicely. Thanks for sharing!!

  22. i made this in my instant pot. after cooking the meat, i just put all the other ingredients (except the sesame oil) into the pot, and set the cook time for 1 minute. then i added the sesame oil right before serving.

    i topped it with crunchy chow mein noodles.

  23. 5 stars
    Love this dish. My husband gave it ” a 2 thumbs up” & we have been enjoying ever since. I have shared it with family & friends.It’s a perfect one dish meal, but even better on top of rice or noodles..

      1. I haven’t tried this yet, but I make egg roll in a bowl every few weeks. I put water chestnuts, cilantro and egg. Shrimp works well too. Quick and easy. Can’t wait to try this one tomorrow.

  24. 5 stars
    This was so good I ate all the leftovers for breakfast. I made it with turkey, but next time will try it with pork. I didn’t have any Hoisin sauce on hand, but felt it could’ve used it. My BF doesn’t know what Hoisin sauce is and didn’t miss it – he thought it was well-balanced as is. (I added a few pinches of sugar to make up for what I felt was the missing sweetness.)

    I also added a lb of medium shrimp, cut in half (precooked, added back with the coleslaw), and some white mushrooms (cut in half, par-cooked, added back with the coleslaw), along with a few more shakes of soy sauce. I didn’t add the carrots, since there were already carrots in the coleslaw mix.

    I topped it with Sriracha sesame seeds, and when i had it this morning, I added some Sriracha sauce.

    SO GOOD! I can’t wait to make it again. So addicting!

    1. That’s wonderful! Thank you! I agree that the hoisin sauce is an important addition. Gotta have that sweet touch! 🙂

      1. 5 stars
        P.S. I only have one problem with this recipe 🙂 Your notes say “Cooking Just for Two? Cut the ingredients in half! The cooking instructions remain the same.” NO!! Make the whole batch! You’ll be sorry you didn’t! 🙂 I can’t wait to make this again. Thanks again!!

        1. Hah! Thank you! I agree — I just ate the cold leftovers for lunch yesterday and they were delicious (as usual). 🙂

    1. Hey, Kristen! No, I just use the dry ground ginger. If you want to use the fresh ginger, you’ll need about 1 tablespoon of grated or minced fresh ginger.

      1. 5 stars
        I recommend using fresh ginger root. I use a grater over the skillet while it’s cooking. Also, this is really good with a few dashes of Frank’s hot sauce.

          1. Yes, fresh ginger!! Keeps forever in the freezer just grate some when you need it. I also cut the meat in half to make it healthier. I loved the way the hoisin made it taste like Mu Shu Pork. Yum!

  25. 5 stars
    The recipe you share is very detailed and easy to understand. I will stay and learn to make this dish. Thanks very much.

  26. 5 stars
    Just stumbled upon your recipe on Pinterest, which led me to your blog. So glad I did! Recipe is wonderful, I made it last night,per your instructions with ground turkey. I have bookmarked your blog and look forward to following you!

  27. This is delicious and I love that I can eat a lot of it for few calories. I gained so much weight this past winter.

  28. 5 stars
    This is now on our weekly meal rotation! It is super easy to make once you get the hang of it. I use our food processor for the cabbage, carrots and fresh ginger! I triple the recipe so we have a full meal of leftovers (there are 5 of us)

  29. 5 stars
    This was awesome! I used ground chicken and also added in diced mushrooms to bulk it up a little more. Definitely one of my new go-to meals.

  30. I am making this week with a small pork roast I am going to grind up and add some red peppers and pea pods for extra crunch!!

  31. 5 stars
    This is outstanding! I love this kind of stuff, but my picky husband had two bowls of it! He never eats my kind of meal. Thanks for the recipe, it’s definitely going in my rotation!

  32. Hi there, I have just recently found your great website . I have made so many of your lovely recipes ( the egg roll in a bowl, your chicken , broccoli , rice dump and bake , your shortcut apple pecan date bars which my husband claims was the best thing I EVER baked lol ). I just wanted to say , great job, I love your website, I literally check it out Sunday morning and plan my dinners and grocery list accordingly. Thanks for all your hard work…..heather from Ottawa Canada

    1. That makes me SO happy to hear, Heather! Thank you so much for taking the time to leave a kind note. Enjoy the recipes! 🙂

  33. 4 stars
    Made this tonight and oh my goodness! Do delicious. The only thing I would change is doubling the coleslaw. Tomorrow it’s lunch. Thanks so much for sharing!

    1. 4 stars
      I don’t cook a lot of Asian food so wasn’t familiar with some of the ingredients (although not hard to find!). At first I thought it was going to be dry so I added more sauce, vinegar, etc and probably overdid it a bit, but overall I thought was pretty good for my first try! Four stars for operator error on my part…there will be lots of leftovers because I have one who’s picky—hopefully will heat up well for lunch tomorrow! Thanks for the recipe—needing something different and this fit the bill! Ps: I added sliced almonds on top.

  34. I just made this & smells awesome in my house!! As I’m single, does this freeze well? Thank you for the awesome recipe!!

    1. Hey, Lora! I haven’t tried freezing it, but I would think that the cabbage (and other veggies) will get watery and kind of mushy after freezing and thawing. The texture definitely won’t be the same, so I would suggest enjoying as much of it as you can as leftovers this week. 🙂

      1. Hi Lora
        This dish is in my regular rotation but I’ve never frozen it. I have had it in the fridge for up to a week and it’s still delicious. I usually make two dishes and alternative them between my work lunch and my dinner. Enjoy!

  35. 5 stars
    This is one of my favorite meals! I cook for only myself and still make a double and eat it all week at work. I also make baked wonton chips and use them as scoops. So delicious! Sometimes i just want to use up some left over mushrooms, bok choy, celery and will add that. I think you could add almost anything. Thank you so much for the recipe!

  36. 5 stars
    This is a fabulous recipe! Thank you!! Made it exactly as your recipe intended and loved it! Will have fun adding things that I might need to use up in the fridge. Great to have another ground turkey recipe!

  37. I would really like to know how you diced the sweet onion without a knife or cutting board. Haha. Did you buy it pre-diced?

    1. Yes, you can use either toasted or regular sesame oil. The toasted has a bit of a richer flavor (which I love), but both work well in this recipe!

  38. How could you make this without the meat? Would it lose the flavor? Or is there a spice I could add? Thanks so much!!

    1. Hi, RuthAnn! It will obviously have a different flavor if you go the vegetarian route, but it will still be good! I would just bulk it up with a few more cups of extra veggies (shredded cabbage, carrots, or whatever else you love). Enjoy!

  39. 5 stars
    So delicious! It’s honestly better than Chinese takeout and healthier. Faster than ordering takeout too! I used ground pork like you suggested as a sub for ground turkey and served over some jasmine rice. Was a huge hit and will be adding it to the rotation instead of takeout!

  40. 5 stars
    This is a great recipe! Super easy and tasty. Loved it! I added a dash of sriracha for some heat and used ground chicken. Yum!

  41. 5 stars
    Absolutely LOVED this recipe! Added some mushrooms and shrimp, but otherwise followed the recipe. Great for leftovers as well.

  42. 5 stars
    I’m obsessed with this dish!! The only variation I made was using fresh grated ginger. I finish it with a drizzle of sriracha – YUM!

  43. 5 stars
    I have found that the refrigerated minced garlic quickly takes on a rancid odor and avoid it, but I only recently discovered the frozen squares that I have fallen for and now use almost exclusively. Aldi did not have ground pork when I was there so I used Italian sausage and liked the result. Good quick dish when you have that yen for Chinese.

  44. 5 stars
    This was very good and so easy. We don’t do keto so I topped it with a few chow mein noodles. It was a great week night dish. Thanks so much.

  45. Hi Blair,
    Your recipe is really awesome. I will try to make this recipe. Can you tell me that heart patient take it? Thanks

  46. 5 stars
    This has been a regular in my dinner rotation for about 6 months now. It’s a family favorite! When we want a little heat to it we top it with gochujang. YUM!!

    1. That’s awesome, Ashley! Thanks for taking the time to leave a note and let me know. So glad that you like it!

    1. Hi, Annie! The sesame oil gives the dish a rich, toasty taste that’s classically Asian. I don’t know of a substitute that will give you that same unique flavor. You can certainly swap it out for another oil of your choice, though. 🙂

  47. 5 stars
    This was my favorite so far. I wonder if it will be good with shrimp as the protein?
    Thanks so much for your recipes
    Now a happy cook

  48. Made it as described with ground chicken and it turned out delicious. Would recommend some kind of egg roll sauce for the next day if your keep left overs. . Could certainly double the sauces and add more vegetables or meat.

  49. 5 stars
    I make a double batch with ground chicken. I move it to my small crockpot on WARM. Everyone comes and goes at my house so it’s always ready during the day. I love it served in butter lettuce leaves as wraps. Always a huge hit!!

  50. 5 stars
    Just made this recipe for dinner using ground chicken… it was FABULOUS! So easy and came together in less than 20 minutes. I did not have hoisin so I simply added a couple scoops of sugar to the soy sauce and it tasted great. I also didn’t have sesame oil (used a little olive oil) or rice vinegar (used a little apple cider vinegar). I served with rice and sriracha. SOOOOO GOOD! I can’t believe I haven’t made something like this before.

    1. That’s awesome, Amy! I’m so glad that you made it work with the ingredients in your kitchen. Thanks for the helpful tips!

  51. Thank you! This was an easy to follow recipe. My coleslaw mix included broccoli, carrots and cabbage. So good and so healthy!

  52. 5 stars
    This is absolutely phenomenal. The hoisin sauce really does take it to the next level. This was a hit for everyone at my house. The best egg roll in a bowl I’ve tried and I will never make another recipe again.

  53. I have made this several times and it seems I am missing something. Kinda bland to me but not bad. I have tweaked and tried and tonight I made it again. Followed recipe, along with the optional Hoison sauce. Left out the regular onion but added more chopped green onions than usual. Also added about a TBS. of duck sauce and a tsp. of chinese mustuard and a touch of cayenne. More flavorful this way for me.

  54. When I initially left a comment I seem to have clicked the -Notify me when new comments are added- checkbox and from now on every time a comment is added I receive four emails with the same comment. There has to be a means you can remove me from that service? Cheers!

    1. Hi, Blaine! Totally understand! I think I just need to delete your previous comment so that you’ll stop receiving those notifications. I couldn’t find another comment with your name, though. Can you tell me which name the comment is under? That way I can find it and remove it. 🙂

  55. Super easy to throw together and tastes soooo yummy. I have made this for friends and family. EVERYONE loves it I do serve it over fried rice and serve with duck sauce on the side.
    Thank you for this great recipe.

  56. 5 stars
    This is my second time making this dish. It makes my mouth happy!!Egg rolls are something I LOVE but with the actual egg roll wrap and the frying, they are so bad for my hopefully new way of eating. I follow the recipe exactly and use ground turkey. I make a big batch and that is my lunch for the week (as long as hubby and daughter don’t sneak into it as they love it too)! Low fat, high protein, high fiber, low in sugar! Absolutely perfect!

  57. 5 stars
    This was fantastic! My husband is not a fan of undercooked onion so I sautéed the onions first in a little olive oil and then added the ground pork and proceeded from there. So good… and carb and diabetic friendly, too. It’s a keeper!

    1. That’s great, Stacey. I’m so glad that you enjoyed it. Thanks for taking the time to come back here and let me know!

  58. 5 stars
    Love how this is a low-carb recipe!! I’m not quite keto but prefer a low-carb lifestyle and this was awesome! On days when I’m wanting a “splurge” I’ll pair it with a little bit of rice or pita bread. The IDEAL weekday meal for a full-time university student… quick & easy, cheap, and healthy! Triple threat!

  59. 5 stars
    Came across this recipe and decided to give it a try as our family loves egg rolls! I picked up Hoisin sauce and other ingredients and had them on hand. Last night, I made pork tenderloin and had some left over so thought what a perfect addition to the recipe, instead of ground meat, I diced the tenderloin and OMG it was fabulous! I love your combination of flavors!! I have to say, I took all ingredients out, and this meal came together in a few minutes, the only thing I had to do was stir occasionally for 8 minutes! wow, totally a keeper recipe!! Thanks for sharing it!

  60. This was delicious! I didn’t have any ground meat of any kind defrosted so I baked some tofu up in the oven to make it crispy and added it to the dish. YUMMMMM-OOOOOOOO!

  61. This was absolutely wonderful!! I made it for my daughter yesterday for lunch…Just by the fragrance, we knew that it was going to be a winner..
    the only modification was that I added fresh ginger. Oh, and so quick to make.. Thumbs-up!!!

      1. 5 stars
        Matt this tonight as I had pork loin to use up. Also didn’t have Cole slaw mix, so I julienned carrots and cabbage and added asparagus for a little crunch. I locate bean sprouts and straw mushrooms and thought “why the heck not?” Everything else made to recipe. DELICIOUS! Tastes just like an egg roll without the grease! My daughter is having seconds. Lol. Thank you!

        1. Wonderful, Marlene! I’m so glad that you were able to make the recipe work with what you had on hand. Thanks for taking the time to come back here and leave a note. 🙂

  62. 5 stars
    I’ve now made this at least 5 times. Prefer beef over pork and this time we served it with a fried egg on top. Excellent dish that I’ve recommended to any of my friends who like cooked cabbage. Yummy!

  63. 5 stars
    This was delicious! I used ground pork and plain pork sausage instead of turkey since I had it on hand and I sliced cabbage since I had it in my fridge already. I also increased the carrots and green onions. It was delicious and easy and will definitely make the menu consistently in the future.

    Thank you!

  64. 5 stars
    OMGgggg… This was so darned good! And you were so right about the toasted sesame oil. I was skeptical at first, especially when gasping for air looking at the price, but it smelled wonderfully and tasted even better with it. I used the Butter Ball Turkey Crumbles found in the freezer section for a little over 3 dollars, the Mann’s Power Blend slaw, onions fresh from my garden, ground ginger, grated garlic and then the other ingredients.
    Best of all, it didn’t affect my blood sugar levels! After covid-19 ravaged my body, I have to be ultra careful about everything I eat. And I never had blood sugar issues to begin with, but it has happened to many people. No heart, pancreas, liver or kidney problems before either, but now I do. Thanks for making eating interesting again.

  65. 5 stars
    This was amazing. The only thing I did different was use 1 Tablespoon fresh ginger in stead of dry ginger, and I added 1/2 pound of fresh bean sprouts and 6 large mushrooms chopped small. I used ground chicken from Aldi. I love that the calorie count is low too. I ate 2 cups and I was full and thats only about 270 calories. I can’t wait to eat more for tomorrows lunch. Thank you again for such a wonderful recipe!!!

  66. 5 stars
    Made this again and still loved it! Only had 8 ounces of red cabbage so I upped the carrots and added celery and bell pepper.

  67. just asking because I make stir fry and add an egg, do you add an egg to this? I know it isn’t listed but do you think it would take away from it if I added an egg?

  68. 5 stars
    So I had sesame oil and rice vinegar in my pantry but when I looked they were expired. oops! So I substituted peanut oil and apple cider vinegar. I used ground pork. And instead of hoisin sauce I added some honey and hot sauce! I ate it with some rice. This was so good, thank you!!

    1. Hi, Sandy! I don’t really have a strong preference — I just buy what my store has in stock (which is often fairly limited options because I live in the middle of nowhere). 🙂 Most often I use Kikkoman, Imperial Dragon or Sunluck brands.

  69. 5 stars
    This recipe is outstanding! A must try! I used ground pork and added more hoisin sauce . I will definitely make iIt again! Great dinner for a family especially on a budget as it makes a lot!

  70. I made a gluten free version this for my family. It was delicious. I knew it would be, so I quadrupled the recipe. We’re looking forward to some delicious lunches over the next couple of days.

  71. 5 stars
    Doubled this recipe, added rice, topped with yum yum sauce and green onions. Absolutely delicious! My family devoured it.

  72. 5 stars
    Delicious! my 14 and 16yo cleaned out the skillet. I added two scrambled eggs, more protein! The flavors are great! My son approved, saying “it doesn’t taste like soy sauce!”

  73. 5 stars
    Love this recipe! Third time I’m making it!! I added zucchini and baby bells along with a little extra hoison and soy sauce. Made the yummy meal even more yummalicious!

  74. 5 stars
    Just made this for dinner. Super yummy! It’s easy, quick, and delicious. thanks for sharing it! It’s in my rotation now.

      1. 5 stars
        Blair, I just made this AGAIN for lunch. So good! Question – what can I substitute for the hoisin sauce? We don’t care for fishy stuff.

        1. Hi, Kerri! That’s a tough one, because it has the thick, rich texture and sweetness of an American barbecue sauce, but also the salty, savory, umami flavor of soy sauce. Maybe just a bit more soy sauce for that salty/umami element, and then a bit of sugar for the sweetness to balance the salt and acidity? Or you can just omit it altogether and see if you like the taste better. 🙂

        2. 5 stars
          Just made this for dinner with ground pork. Soooo good. The only thing wrong was I got the wrong size bag of cabbage, only 8oz. Can’t wait to do it again with more cabbage. I also added some roasted sunflower seed kernels which were very tasty.

        3. Hoisin shouldn’t be fishy tasting. It’s basically like a Chinese BBQ sauce. Like Korea has bulgogi.

    1. 5 stars
      Although it didn’t taste like an egg roll to me, it was a fantastic dish and I might add even better the next day when all the flavors were well rested into the cabbage. I made it as directed using ground pork however I did use fresh grated ginger. Excellent flavors happy taste buds. Awesome dish. Thanks for sharing.

  75. I substitute oyster sauce with the hoisin. I also make a circular hole in the middle of the mix in the pan and add an egg to the hole and scramble it, then mix into the rest! Delicious!!!

  76. 5 stars
    My favorite go-to recipe! Have shared with family members, too, because they have requested it. Thank you!

  77. 5 stars
    So easy, and so yummy. I doubled it for my family of 6 and had plenty of leftovers for lunch the next day. Thank you!

  78. 5 stars
    I’ve made this countless times, it’s one of my husband’s favorites! We are from Chicago and we are used to creamy peanut butter in our egg rolls, so I add 2 Tblsp peanut butter when the cole slaw is half way wilted. Then, I add about 1/2 cup bean sprouts (I could only find canned, but they were good!)…..and finally, just a small pinch of Chinese 5 spice powder ….oh…my…gawd….SO good!! Thank you for this recipe!

      1. I have made this twice and it was so delicious both times…BUT, the first time I made it using 2 Tablespoons fresh grated ginger (I read the recipe wrong) and it was sooo much better. The second time I used ground ginger I had in the pantry and it was still good, but not as amazing s the first time. My two cents…use fresh grated ginger, it’s well worth it.

  79. I have never made egg rolls before (I never particularly liked them). But my husband loves them and they are his favorite part of an Asian meal when we go out to eat.

    So I printed this recipe, read it over and was adding things to my shopping list.

    My question is, why is there no “egg” in the recipe? Isn’t there supposed to be?

    Thank you.

    1. Hi, Rebecca! Egg rolls don’t typically contain egg in the filling, so I have not included it in this recipe. That said, you can certainly add egg to the skillet in the same way that you would for a fried rice recipe. Totally up to you. 🙂

  80. 5 stars
    I did this recipe with tofu and it turned out great! I added a little extra hoisen and soy sauce to give the tofu flavor. Great recipe!

    1. Hi, Rick! You can substitute with butter, but you won’t get that toasted sesame flavor. There isn’t really an oil-free ingredient (that I’m aware of) that will provide the same flavor as sesame oil.

  81. 5 stars
    Made this last weekend and my husband loved it so much, he requested that I make it again this weekend. We are vegan so I used Plant Based Beyond Crumbles for the meat and I added a jalapeño for some spice. It was outstanding! This will definitely be a go to meal in our household! Thank you!

  82. 5 stars
    This was sensational & ez! I added fried wonton skin strips & sliced water chestnuts for some extra crunch. I’ll be having it again & again, switching up the protein for variety.

  83. 5 stars
    Excellent recipe! Love, Love, Love! I’ve been doing low-carb for about six months now and this was an excellent alternative to my nightly salad. I even caught my husband reaching in for a second bite! Will definitely be making this again. Thank you so much!

    1. In your story you said that you could use stir fry sauce in place of other ingredients how do you go about doing that? It’s not listed in your recipe too You stir fry sauce as a replacement for everything else.

      1. Hi, Katie! I think that you saw where I said you’ll make “a simple stir fry sauce with soy sauce, garlic, ginger, rice vinegar, and toasted sesame oil (plus optional hoisin sauce, if you like).” You’re making this sauce with those ingredients — I didn’t mean that you could purchase one instead (although, I suppose that might work, too). 🙂

    1. Hi, Patty. Yes, I think that should work fine. It will obviously have a different flavor, but it should still be good. The broccoli might need a few more minutes to cook than thinly sliced cabbage. Hope you enjoy!

  84. Excellent! The Hoisin sauce makes it! (LOL I used 2 T instead of 1!) I bought the Sesame oil and somehow lost it between the store and my kitchen (so I used almond oil instead). It was still good! But I bet it’s even better with Sesame oil.

  85. 5 stars
    As soon as I came upon this recipe I had to make it! My mom and I actually used to make this dish when I was a child. The only thing I did was alternate Jimmy Dean sausage instead of ground beef! Amazing

  86. 5 stars
    This recipe has become a favorite. So versatile. I use ground chicken, pork or burger – whatever I have on hand. Thanks for a great recipe.

  87. 5 stars
    I thought it turned out great. My Dutch Oven is only a 5 qt so I made it smaller. The roll and it wasn’t dry like it is sometimes.

  88. 5 stars
    Made this tonight. We liked it very much. My husband commented “this recipe is a keeper”. Could you tell me if the hoisin sauce is included in the total calorie count?

    1. Hi, Irene! I’m so glad that the meal was a hit! The nutrition facts do not include the hoisin sauce. 🙂

  89. 5 stars
    This is so tasty and easy to customize with other veggies, etc. The first time I made this was for company – a single man who loves Asian food but doesn’t cook much. He loved this! I used the Asian salad mix from Walmart which is perfect! So now our single friend makes this for himself! Thanks you for the sauce – it’s so much better than other similar recipes. You nailed it!

  90. 5 stars
    I made this last night and followed the recipe exactly – delicious! I wouldn’t change a thing. Putting this one in my rotation.

      1. 5 stars
        Just made this for dinner. I had ground chicken, so I used that and added mushrooms as well as serving it over Jasmine rice. This recipe is amazing! My family loved it, we even shared it with the neighbors. I can’t wait to try many more recipes.

    1. 4 stars
      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 !!

      1. Seasoning was a bit light for my liking. Doubled the amount of sauce and it was so good! Thank you for sharing this recipe.

    2. 5 stars
      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

      1. 5 stars
        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!!!

          1. 5 stars
            So good and easy enough for a man to cook. I made dinner using this recipe and the family loved it. Thank you!

  91. I just made this tonight. It was really good, definitely going to save the recipe to make it again. Thank you.

        1. 4 stars
          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.

          1. 4 stars
            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??

          2. 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.

  92. 5 stars
    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. 🙂

    1. 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

      1. 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.

  93. 5 stars
    This was really good! I subbed mushrooms for the meat and coconut aminos for the soy sauce. Will definitely make again!

    1. 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.

      1. 5 stars
        Great quick recipe. I subed brown lentils for the meat, otherwise followed as written. Quite tasty

      1. 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.

      2. 5 stars
        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!

  94. 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!

  95. 5 stars
    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!

  96. 5 stars
    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

    1. 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! 🙂

  97. 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.

  98. Made this tonight for dinner. It was quick and delicious! Followed the recipe exactly! Thank you!!

  99. 5 stars
    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

    1. Thank you, Sue! I’m so happy that you’ve now discovered the magic of hoisin sauce! 🙂

  100. Hi, any experience with freezing leftovers? Also, how long will it last in the fridge? Cooking for one is a challenge!

    1. 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.

  101. 5 stars
    Made this tonight with ground pork. I made it exactly as written and it was delicious. My husband really liked it. Taking leftovers to work tomorrow. Thank you for theErecipe.

  102. 5 stars
    I made this last night. My boyfriend and I thoroughly enjoyed it. I did make some substitutions however. I used apple cinder vinegar instead of rice vinegar and olive oil instead of sesame oil. I also omitted the hoisin sauce. It was still a hit! Thanks for sharing!

  103. 5 stars
    I am a skeptic about pretty much anything ground Turkey but the recipe was AMAZING! Threw a little chili paste in for a spice! Shared this on my families recipe share page! Yum!

  104. 5 stars
    I have to admit I feel like an idiot. I found this recipe a long time ago and left the web page open on my phone so that I could make it. The web page sat for TWO YEARS on my phone. Often I would go back and look at it but I never closed that page. I finally made the recipe last night and I feel like such an idiot for waiting so long. I made the recipe as listed (with the hoisin sauce and ground turkey) and added sliced baby bell mushrooms. It was absolutely fantastic. My daughter, who doesn’t like cabbage, mushrooms, or onions even commented “That smells delicious.” Going forward, there was one thing I felt was missing and will make sure to add next time, bean sprouts. I may add diced water chestnuts as well just for that starchy crunch. I love this recipe and will definitely put it in my cookbook and share it.

  105. 5 stars
    I’ve been making a similar recipe, but last time my daughter said something was missing…did seem a little bland that time. So today I did a search and found this one. Ingredients are similar, but the rice vinegar was a new one. I didn’t have hoisin sauce, but added some oyster sauce in it’s place. Overall, a very good recipe, and better than the previous one I was using. Thanks!

  106. 5 stars
    I just made this. Followed the recipe exactly, but added some diced celery and water chestnuts. It is delicious!

    1. 5 stars
      Delicious just as the recipe called for; I used ground pork and it was very tasty! Will add this to my recipe rotation!

        1. 5 stars
          Finally. A recipe with great flavor! Every time I’ve made egg roll in a bowl I always feel like there’s something missing. This recipe has it! We will make this often in our house!

  107. 5 stars
    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!

    1. 5 stars
      This recipe is a staple in our household – a go-to especially when we want a quick, easy dinner. Thank you so much!

  108. 5 stars
    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.

  109. 5 stars
    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.

      1. This dish is must and is soo good. My husband would have eaten the whole skillet if he could. I used coconut aminos instead of soy sauce and it came out great and I also added on top sweet chili ginger sauce it’s was the finishing touch.

  110. 5 stars
    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!

        1. Hi Amy!
          This recipe is super filing on its own. However, you could also serve it over rice, cauliflower rice, or noodles!

  111. 5 stars
    Love this, made it for theft,ily tonight for the third or fourth time, always a hit, used the hoisin this time, love it!

  112. 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.

  113. 5 stars
    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!

  114. 5 stars
    Made this for lunch today and it was delicious! I added grated fresh turmeric and chopped sliced fresh galangal, both from my csa box. Topped it with fresh cilantro and toasted sesame seeds. Will absolutely be making again!

  115. 5 stars
    First of all, with out a doubt your recipes ROCK!
    Thank you. I will be making this recipe with venison. I do know this meat is lean. So if you have any suggestions for this, it would be very appreciated. Thank you Gina

    1. Hi, Gina! The venison should be great — no adjustments needed. I’ve made this with the ground turkey many times (which is also lean), and it works just fine. 🙂 Hope you enjoy!

  116. 5 stars
    This is so delicious. My family asked if I could make this again soon. It is also awesome to take for lunch the next day.

  117. 5 stars
    Made this today for dinner. Yummy! I made it with shrimp leftover from New Year’s party and added salted cashews. Will make again.

    1. Hi Mary,
      We have added you to our list! Please be sure to keep an eye out, and check your spam folder to make sure our newsletters don’t get lost.

  118. 5 stars
    This is definitely going into our regular rotation! Flavor was great. We garnished with some crushed peanuts and sriracha too. Only thing is I think the portions don’t really match up with the recipe. I doubled the recipe and it made enough for about 5 portions, not 8. Not a big deal, might add more carrots and cabbage next time to increase volume. Flavors were delicious though, and fresh ginger was definitely important!

    1. Thank you so much for the feedback, Nick! Portions can definitely vary. We’re so glad you enjoy the recipe!

  119. 5 stars
    absolutely delicious very healthy. I use Jimmie Dean regular sausage. It’s very filling. I added baby cut up carrots

    1. Hi Marnita!
      Unfortunately, there aren’t any substitutes that will give you the same great flavor that rice vinegar and sesame oil provide. You could substitute the ingredients with a pre-made stir-fry sauce, but we can’t guarantee your results if you do.

  120. 5 stars
    This was a HUGE HIT. So simple AND delicious. My picky daughter raved about it. I did use half ground beef and half ground hot sausage. Definitely making again.

    1. It is called egg roll in a bowl because there’s no wonton wrapper, it’s just what goes inside an egg roll.

      1. 5 stars
        My family especially the picky eaters absolutely loved this recipe!! Definitely saving this one, Thank you for sharing!

          1. Great recipe! I made with ground pork instead of turkey. My husband insisted on adding rice to his. Really great flavors and I was able to “sneak” in cabbage with 3 teenagers, who had no idea! #stealthmom

    2. 5 stars
      Try it you’ll like it. If you must have the wrap go for it but to keep it healthy ditch the wrap.

          1. 5 stars
            Everyone loved it! I upped the ginger for added kick and used tamari and coconut aminos to make it gluten free for my teen with celiac disease.

    3. 5 stars
      Best version I’ve had yet! I had a Costco ground turkey pack, so a little over 1LB. I added extra liquid aminos, rice vinegar and also added some Sriracha to the cooking turkey. Added more heat to my portion before eating and it was yunmy! Since I love actual egg rolls with sweet chili sauce, I might try that on some leftovers.

  121. 5 stars
    I received an Egg Roll in a Bowl recipe in an email, thought it sounded quick and easy, decided to make it for dinner. I decided to Google other recipes for the same dish, chose this one and I am so happy that I did! I made the exact recipe with 2 very minor additions. I used a wok, sprinkled the ground chicken with Chinese 5 spice when browning, used shiitake mushrooms instead of shredded carrots, topped with crispy wontons (can) as well as green onions. This dish is so easy and flavorful! It will be a regular in our home.

  122. 5 stars
    We like heat so I added sriracha to the mix on top of some brown rice. Came out great.
    I actually make egg rolls in air fryer with the leftovers. Thanks

    1. 5 stars
      I made this recipe exactly as written. It is delicious. Will be making it quite frequently. Thank you for a recipe that makes dinner prep so easy!

  123. 5 stars
    I cook this every week. I double the garlic and onions and add brown sugar and cook it on a flattop with butter and sirachi. The hidden secret? Brown sugar. One of the best dishes you will ever eat.

    1. 5 stars
      This is so good! Sometimes my husband and I eat it all (4 servings), lol! I add wontons or crushed peanuts on top because we like crunch.

  124. Too many ingredients for a basic representation of an egg roll. Salt and pepper should be incorporated with the meat, and traditionally it should be ground pork, but ground turkey or chicken for a healthier option. Nevertheless, what’s missing is topping it with wonton strips, available at most grocery stores, either in the produce section near salad bags, or in the salad dressing aisle. Makes all the difference to have that crunch!

    1. It’s an easy recipe, easy to follow, even younger teens can make it, and mine do.
      Salt and pepper can be added whenever, so you can see if you even really need it. Love that she used chicken or turkey for a healthier option. Half the time now, Chinese restaurants don’t even put meat in a real egg roll anymore so who would really know what’s “Traditional”
      Sounds like you just needed a post to fuss at
      Blair, we loved the recipe!

  125. 5 stars
    This was excellent! I would say the hoisin sauce was not optional. I added a half cup of diced fresh pineapple which blended in well. Thank you!

  126. 5 stars
    Made it with chicken and DELICIOUS! My picky kids loved it too! Recommend with an Asian hot sauce too! YUM! Will make again!

      1. 5 stars
        Made this last night. We used ground pork. It was excellent! Hoisin is a must. Also topped with chopped cashews. Love that it’s a 20 minute dish! Well done!!!

  127. 5 stars
    Made this for supper tonight. Wow, this was so easy and delicious. Will definitely be having this again. Thanks much for the recipe!

    1. Hi, Lea! I haven’t tried it, because vegetables tend to get mushy and watery when thawed after freezing. If you don’t mind the texture change, then yes…the dish will technically be fine in the freezer for up to 3 months. It’s just not my preference.

  128. 5 stars
    This is the best “Egg Roll in a Bowl” recipe that I have found! You include a broad group of seasonings, which I appreciate.
    We like our flavors assertive here, so I increased the garlic and fresh ginger to 1 T each. Increased hoisin to 2 T; oyster sauce would be good, too. I added 2 T of sambal olek for some heat. Could add sriracha instead. This one’s a keeper–thank you, Blair!

  129. 5 stars
    An awesome recipe. Beought some to my brother and he loved it also. I’m sending him the recipe.

    1. We’re sorry to hear you did not enjoy the recipe, Janet! It’s a favorite among readers. If there’s any way we can help you adjust the recipe to satisfy your preferences. Please let us know!

  130. 5 stars
    I have been making another version of this for several years and have officially switched over to your recipe! Love using the coleslaw, also incorporated some of the other suggestions that were similar to the way I made it before. Added diced Shitake mushrooms, chopped julienned carrots and topped with some crunchies- toasted sesame seeds (black and tan combo) and Low Mein noodles! YUM!!!

  131. 5 stars
    I made this last week and loved it. I made it with ground pork…. I’m going to make it tonight with ground sausage… a bit more spice. Plus also, I’m going to add the hoisin. Didn’t have that the last time. Not sure how that will do with the sausage, but I reckon we are about to find out. LOVE LOVE LOVE egg rolls… and now that I’m cutting back on the carbs… this is perfect and so versatile…

    1. We’re so glad you enjoyed it, Mel! You’ll have to let us know how the sausage and hoisin version goes.

  132. Delicious! I used some the next day in scrambled eggs, which was so good with some sweet chili sauce sprinkled on too. It was a great way to use some of it, as it makes a lot.

  133. 5 stars
    We loved this! Very little leftover, even though there were only two of us. Oink, oink 🙂 After reviewing the comments, I added 8 oz. chopped water chestnuts, 8 oz. mushrooms, and a splash of sriracha. I increased the other ingredients slightly to compensate. I used Napa cabbage in place of the coleslaw mix since I had it. Great taste, easy to make, and quick earns this recipe a spot on the regular rotation!

  134. 5 stars
    This recipe is amazing. So good. I wish I took a picture, but everyone scarfed it down too quickly. Even the picky eaters liked it.
    Thank you!!

    1. Hi Eileen,
      Are you referring to our email list? If so, we’re happy to add you to our list so you get recipes right to your inbox!

  135. 5 stars
    Did mine taste like an egg roll? No. Is this recipe easy, delicious, quick and suuuper customizable? Yes! I used ground pork, thinly sliced some cabbage, didn’t have any fresh carrot but I just threw in a random bag of frozen veggies toward the end. (Although I would recommend adding it a few minutes before the cabbage so you can keep some of that crunch.) I also added two scrambled eggs and some chili flakes for spice. Including chopping, this took maybe 25 mins, and it would be even quicker if you used pre-shredded veg as suggested. I will absolutely make this again 🙂

  136. 5 stars
    This was FAB! Not only is it a beautiful looking dish, but healthy and FUN to cook! I love how versatile this can be. I can see chicken or pork just as easily in this dish and it’d be great with broccoli, and even water chestnuts. I served it with rice but with a little trick: I cooked the rice as directed on the package, but then spread it out on a baking sheet and broiled it about 15 minutes to get it a tiny bit crunchy. I thought the crunch would add a lil something to the dish. It was AWESOME! Thanks so much for the recipe. It’s now in my rotation! :o)

  137. 5 stars
    This was so easy and so delicious. I had seen so many recipes that only had sausage, cabbage, salt, and pepper. So glad I kept looking. This will definitely be added to my favorites list!

  138. 5 stars
    I dearly love this dish and my husband says he likes it. It tastes just like an egg roll without the breading. Very easy to make. Now I have something new to add to my dinner routine.

    1. Hi Carmen!
      This recipe is super filing on its own. However, you could also serve it over rice, cauliflower rice, or noodles!

    1. Hi, Debra! I think the leftovers are best refrigerated for 3-4 days. You can try freezing it, but the veggies will release a lot of liquid when thawed and will have a mushy texture. So glad that you enjoyed it!

  139. 4 stars
    Fun to make , easy way to get some veggies in the family . Will make again. You might think this is strange but I had a baby eggplant from the garden that I wanted to use up (no seeds, not bitter). I peeled it, cubed it and threw in with the onions . I thought it worked great with the hoisin . I added a little bit more hoisin .

  140. 5 stars
    I loved it. Wife wasn’t keen on it. So she can just have cereal while I enjoy recipes that involve skill and taste. No time for that crap.

  141. I really love all of your recipes and use your site quite often! This one is a family favorite.
    I have to say it has gotten much harder to navigate with all of the ads and pop ups that are there now, and less user friendly.

    1. We’re so glad you enjoy our recipes, Michelle! We’re sorry you’re not finding the site user friendly. Unfortunately, we do not have control over the placement of the ads, but we do our best to keep them as minimal as possible. However, they are how we’re able to continue to put out so many free recipes.

  142. 5 stars
    Delicious, and so healthy! A few weeks ago I tried a different ERinaB recipe but it was bland. The hosin sauce and sweet onion make this one a WINNER.

  143. 4 stars
    My first time making this- so good!
    I didn’t have hoisin sauce so I used gluten free teriyaki. I also added frozen peas. Definitely will make this again!

  144. 5 stars
    Absolutely delicious! I used ground pork and had to substitute barbecue sauce for hoisin. I added about 1 teaspoon of Chinese 5 spice seasoning.

  145. 5 stars
    I make this all the time! The whole family loves it.
    Low in calories, high in protein, large serving size! Left overs are just as tasty. Great for meal prepping.

  146. 5 stars
    This is my all time favorite recipe. I told my sister and she said they ate every bite in 1 meal. Delicious!

  147. 5 stars
    Tried this for Sunday dinner served with white rice, and it was fantastic! My grandkids even enjoyed it! (They are so picky lol) So thank you for this recipe!

  148. 5 stars
    Oyster sauce is better than hoisin, and you use the same amount. It’s a bit funky, and is in most Chinese takeout.

  149. 5 stars
    Hi Blair. This is a great recipe for fast easy evening meal. I’m a 62 yr old man who loves to cook and loves the easy kind of recipes. Thanks for the enforcement. Troy Wilkes. Waterloo,Iowa.

  150. 4 stars
    Absolutely delicious! I made it tonight (Without ginger) and the family loved it. It tastes like a delicious cross between my shu pork and a great lo mein! Definitely will do again as long as I can find ground pork that isn’t sausage!

  151. 5 stars
    Delicious! Served it over rice.

    What could I add to it to give it a little kick? Nothing too spicy, just a bit of spicy flavor. Thank you for sharing!

  152. 5 stars
    Yummy Yummy. This was such a different spin on egg rolls and so good. Made it exactly as written and added an egg in the morning and made a wrap and it was delicious. Thanks much

  153. 4 stars
    Really, really, really good…followed other reviewers advice and used 2 WalMart Asian Mix Salad bags, chopped water chestnuts, scrambled egg strips and chopped bella mushrooms (cause I had them in the fridge and didn’t want them to go bad). Did up the Hoisin sauce as recommended. Also used the sesame dressing packets when sauteing. Used wontons and almond slices from the package mix as topping. Will definitely make again and will definitely make for folks on high protein, high veggie diets! Thank you Blair!!!

    PS…hubs doesn’t give 5 stars often so 4 is great!!!

    1. Thank you for the feedback, Victoria! We’re so glad you were able to adjust the recipe to suit your preferences.

  154. 5 stars
    Super easy to make and my wife loved it .. we will definitely be making this again. Thank you for the wonderful website and the recipe.

  155. 5 stars
    Delicious! I added shiitake mushrooms, chopped snap peas, and diced shrimp with the ground pork.
    So yummy and add the egg, made a huge difference!

    1. Those sound like great additions! Thank you for trying it out, Judy. We’re so glad you enjoyed it!

  156. 5 stars
    This came out amazing! I used 1lb of ground chicken and followed all directions. I did not have ginger, so that was omitted. This was a hit, there was no leftovers!
    Thank you for sharing this, it will definitely be in the rotation.

    1. We’re so happy to hear this, Tom! Thank you for trying it out and taking the time to leave a review.