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!
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!
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
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!
Ingredients
- 1 lb. ground turkey breast can substitute with ground chicken, ground beef, or ground pork
- 1 sweet onion diced
- 1 tablespoon toasted 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)
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.
Recipe Video
Recipe Notes
Cooking Just for Two? Cut the ingredients in half! The cooking instructions remain the same.
*Don't skip the toasted sesame oil! This gives the dish it's classic Asian flavor, and it's very easy to find small bottle of the oil in the Asian food section at just about every grocery store (including places like Walmart).
**I use a bottle of refrigerated pre-minced fresh garlic for an easy shortcut.
Karly says
May 30, 2018 at 3:40 pmSuper easy for a week night meal! Thanks for sharing!
Blair says
May 30, 2018 at 6:15 pmExactly!!! Thanks, Karly!
Crystal says
June 4, 2018 at 5:17 amLooks 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.
Blair says
June 4, 2018 at 6:23 amSo easy, right?! Thanks so much for sharing on Pinterest!
Alexandra says
February 7, 2019 at 12:33 amIt’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 !
barbara says
February 22, 2019 at 11:03 amYou 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
Blair says
February 22, 2019 at 1:23 pmHey, 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. 🙂
Teresa says
May 13, 2019 at 8:29 pmI 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.
Blair says
May 14, 2019 at 5:20 amThanks, Teresa! I’m so glad that you’ve used the original as a base to create your own variations. Sounds delicious!
Cindy Brown says
June 10, 2018 at 8:22 pmWill definitely be making this in the near future ! Sounds delicious…and easy…bonus !!
Blair says
June 11, 2018 at 1:51 pmYay! I hope that you enjoy it, Cindy! I’m hooked. 🙂
Cindy Brown says
June 13, 2018 at 12:22 amThank 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 ! 🙂
Blair says
June 14, 2018 at 5:37 amYum!!! Sounds like the perfect meal, Cindy! So glad that you love it as much as I do!😊
Mary S says
June 11, 2018 at 8:05 pmI 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.
Blair says
June 12, 2018 at 5:25 amThanks, Mary! It’s definitely one of my favorites, too! 🙂
Deb Martin says
June 14, 2018 at 9:49 pmLoved this recipe! I’ll be making it often.
Blair says
June 15, 2018 at 8:18 pmWonderful! Thanks for letting us know, Deb!
Sande Sawyers says
July 6, 2018 at 3:47 pmThis 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..
Blair says
July 6, 2018 at 7:10 pmAwesome! I love the idea of the dipping sauce. Sounds delicious!
Anne says
August 3, 2018 at 8:08 pmOMG, what a hit with the guys in my family! They just loved it!!! The flavors were delicious and it was so easy…
Thank you
Blair says
August 4, 2018 at 11:58 amYay! I’m so glad that they approved, Anne! 🙂
Lynne says
August 6, 2018 at 2:14 pmMade this tonight for dinner (used ground chicken). Was delicious, easy and a hit! Will definitely put it into my rotation. Thank you!
Blair says
August 6, 2018 at 4:02 pmWonderful! So glad that you enjoyed it, Lynne! Thanks for letting me know! 🙂
Ellen Taylor says
September 25, 2018 at 2:12 amHello Blair,
It looks so yummy and healthy to try at home now 😛 Going to try it tonight 🙂
Blair says
September 25, 2018 at 5:37 amGreat! Thanks, Ellen!
Lizzie says
September 27, 2018 at 1:54 amI 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!
Blair says
September 27, 2018 at 6:09 amSounds perfect! Thanks, Lizzie!
Michelle says
March 17, 2019 at 5:20 pmLove the idea of adding egg! Protein plus! Thanks!
tina Howland-Wilkinson says
October 1, 2018 at 10:09 ammake this all time! however i add that ah-so sauce with the ground pork then add the rest comes out sooooo yummy!
Blair says
October 1, 2018 at 1:53 pmAwesome, Tina! So glad that you love it! 🙂
LeeAnn says
October 15, 2018 at 7:43 pmThank 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 😋
Blair says
October 15, 2018 at 8:00 pmWonderful! I love when we can get our husbands on board with healthy meals, too! 🙂
April Vocke says
November 11, 2018 at 5:55 pmI 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!!
Blair says
November 12, 2018 at 6:09 amThat’s great, April! Thank you for letting me know! It’s one of my personal favorites, too!
Beverly Canaday says
November 12, 2018 at 9:09 pmI 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.
Shelley says
November 25, 2018 at 5:25 pmSuper 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.
Blair says
November 26, 2018 at 5:50 amThanks, Shelley!
Tina says
November 26, 2018 at 5:25 pmMy new favorite meal!!! So easy and so delicious and now all my family and friends are making it. THANKS
Blair says
November 26, 2018 at 6:29 pmAweesome! So glad to hear that, Tina! 🙂
Danielle says
January 7, 2019 at 12:24 pmIf there are leftovers, do you think they will stand up to be eaten the next day?
Blair says
January 7, 2019 at 2:19 pmYes! I love the leftovers! I often enjoy them cold — straight from the fridge. 🙂
Tina says
January 7, 2019 at 12:34 pmSeriously??? I make a double batch to ensure I’ll have leftovers. I’m addicted to the stuff….
Haley says
January 9, 2019 at 11:21 amIs there a major difference in regular sesame oil and toasted sesame oil?
Blair says
January 9, 2019 at 12:16 pmHi, 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! 🙂
Michelle says
January 9, 2019 at 7:14 pmAbsolutely delicious! My husband wants me to make a double batch next time. Thank you for posting!
Blair says
January 10, 2019 at 8:25 amWonderful! I’m a big fan of leftovers, so a double-batch is always a good idea. 🙂
Liz says
January 12, 2019 at 4:41 pmWell received at home and SO easy! Will make again.
Blair says
January 13, 2019 at 5:54 amExcellent! Thanks, Liz!!!
Heather G says
January 13, 2019 at 7:47 pmThis 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!
Donna says
January 19, 2019 at 2:37 pmI 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
Blair says
January 19, 2019 at 2:49 pmThat’s awesome, Donna! Thank you!
Sandy says
January 19, 2019 at 7:45 pmI 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!
Blair says
January 20, 2019 at 6:20 amYour additions sound great, Sandy! Thanks so much!
Cat says
January 21, 2019 at 5:14 pm5 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!
Blair says
January 22, 2019 at 9:42 amThanks so much, Cat!!!
Marie says
February 11, 2019 at 9:15 amI’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.
Blair says
February 11, 2019 at 1:36 pmGreat tip, Marie! The sausage (and egg) sounds delicious!
Wendy says
February 11, 2019 at 2:49 pmTonight 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.
Vanessa says
February 16, 2019 at 10:35 pmSo 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.
Kim says
February 17, 2019 at 1:02 pmMy husband and I made this the other night! Instead of cabbage we used broccoli slaw mix, added eggs and some bean sprouts. Super delicious!
Blair says
February 17, 2019 at 3:52 pmSounds perfect! Thanks, Kim!
barbara says
February 22, 2019 at 11:05 amsorry about the typoes – ( I cant see the screen)
Mary says
February 23, 2019 at 4:22 pmDoes anyone think this recipe could be frozen for lunches?
Sarah says
February 25, 2019 at 1:20 pmI’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!
Kendra says
February 25, 2019 at 4:24 pmSuper 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!!
Blair says
February 25, 2019 at 4:36 pmThanks, Kendra! 🙂
Erin says
February 26, 2019 at 6:50 pmThis was sooooo good! And my kids are every bite, too! I omitted onions but that was the only change.
Blair says
February 27, 2019 at 7:36 amYay! That’s the best — when your kids agree that a healthy dinner is delicious! 🙂
kerri hartell says
March 1, 2019 at 12:00 pmi 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.
Blair says
March 1, 2019 at 12:49 pmAwesome! Great idea, Kerri. Thank you!
Jo-Anne says
March 5, 2019 at 8:12 amLove 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..
Kathy says
March 5, 2019 at 1:23 pmI dont have ground meat on hand. I’m guessing bite size chicken thighs would work???
Blair says
March 5, 2019 at 2:15 pmYes, I think that should work fine! 🙂
PLenhardt says
March 5, 2019 at 2:47 pmThis 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!
Blair says
March 5, 2019 at 4:04 pmThat’s wonderful! Thank you! I agree that the hoisin sauce is an important addition. Gotta have that sweet touch! 🙂
PLenhardt says
March 7, 2019 at 11:10 amP.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!!
Donna says
March 7, 2019 at 2:15 pmI absolutely agree!!
Blair says
March 7, 2019 at 2:24 pmHah! Thank you! I agree — I just ate the cold leftovers for lunch yesterday and they were delicious (as usual). 🙂
Pat says
April 8, 2019 at 2:45 pmI did the same!!!
Wannita Wall says
March 10, 2019 at 9:53 amMade this with broccoli slaw instead of coleslaw. Amazing recipe.
Blair says
March 10, 2019 at 4:04 pmThanks, Wannita!
Kristen says
March 26, 2019 at 10:43 amDo you use fresh ginger?
Blair says
March 26, 2019 at 12:14 pmHey, 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.
Mikey G says
April 2, 2019 at 8:09 pmI 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.
Pat says
April 8, 2019 at 2:44 pmI did the same. Grated fresh ginger right over the skillet. Worked perfectly
Valerie B Williams says
April 13, 2019 at 12:54 pmYes, 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!
Blair says
April 13, 2019 at 4:31 pmTotally! It does remind me of moo shu pork!
temple run says
April 4, 2019 at 11:15 pmThe recipe you share is very detailed and easy to understand. I will stay and learn to make this dish. Thanks very much.
Pat says
April 8, 2019 at 2:42 pmIn one word….DELICIOUS!!! Absolutely will make this again. Thank you for posting!
Elaine says
April 12, 2019 at 10:00 amJust 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!
Blair says
April 12, 2019 at 6:07 pmHi, Elaine! Welcome! I’m so glad that you found the blog, too. Enjoy the recipes! 🙂
Terri Montgomery says
April 14, 2019 at 6:09 pmThis is delicious and I love that I can eat a lot of it for few calories. I gained so much weight this past winter.
Ashley Rego says
April 15, 2019 at 6:29 pmThis 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)
Blair says
April 16, 2019 at 1:12 pmAwesome! I’m so happy to hear that, Ashley!
Kim F says
April 21, 2019 at 11:34 amThis 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.
Blair says
April 21, 2019 at 3:58 pmThat’s great, Kim. Thank you!!
Lisa Bliss says
April 24, 2019 at 10:28 pmI 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!!
Blair says
April 25, 2019 at 5:59 amYum! Sounds delicious! 🙂
Sally Moffitt says
April 25, 2019 at 8:24 amThis 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!
Blair says
April 25, 2019 at 8:24 pmAwesome!!!
Suzanne says
April 30, 2019 at 5:51 pmTotally yum! This recipe is a keeper.
Heather ovington says
May 6, 2019 at 7:12 amHi 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
Blair says
May 6, 2019 at 12:24 pmThat makes me SO happy to hear, Heather! Thank you so much for taking the time to leave a kind note. Enjoy the recipes! 🙂
Kelly says
May 16, 2019 at 10:34 pmMade 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!
Lora says
May 19, 2019 at 6:11 pmI just made this & smells awesome in my house!! As I’m single, does this freeze well? Thank you for the awesome recipe!!
Blair says
May 19, 2019 at 8:08 pmHey, 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. 🙂
Donna says
May 19, 2019 at 9:20 pmHi 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!