All the flavors of your favorite Chinese egg roll made lighter, faster, and in one skillet! This egg roll in a bowl is a quick, healthy dinner that’s ready in just 20 minutes.
The best part? It all comes together in one skillet with minimal prep. Thanks to coleslaw mix and pre-shredded carrots, there’s no chopping involved, and you can even snip green onions straight into the pan. Customize it with your favorite ground meat, adjust the seasonings, or toss in extra veggies to suit your family’s tastes.
Eggroll in a Bowl is a Perfect Weeknight Dinner
It’s like an egg roll without the deep fried wrapper!
This egg roll in a bowl recipe is a quick, healthy dinner that’s perfect for busy weeknights. It has all the savory flavor of a classic egg roll filling; no deep frying required! With lean ground meat, crisp veggies, and a simple stir-fry sauce, it’s a wholesome meal you can keep low carb or bulk up with rice or noodles.
Ingredient Notes and Tips for Success
- Use any ground meat that you like. We prefer ground pork, but ground turkey, ground beef, ground chicken, and ground sausage are all tasty here.
- Sesame oil is 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. Use any extra sesame oil in recipes like chicken and broccoli lo mein, chicken and bell pepper stir fry, sweet and sour meatballs, and ramen noodle coleslaw.
- Rice vinegar adds an acidic component that brightens up 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 is a thick, rich, sweet-and-salty Chinese bbq sauce that adds great flavor to the stir-fry. Find it in the Asian or International foods aisle at your grocery store, or order it online.
- A bag of pre-shredded coleslaw 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.
- You might not need any extra salt (since the sauce has a good amount of sodium), so taste it first and then season.
SO good … fast, easy and SO SO GOOD! I made it, loved it and then made it the following week again. I live on my own so I had it a few times each week!
– Cindy
How to Make Egg Roll in a Bowl with Coleslaw Mix
Have all of your ingredients prepped and ready to go, because this dish comes together very quickly!
- Brown the meat in a large skillet or wok on the stovetop. 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.
- Add the onion, oil, and vinegar; cook until the onion is tender.
- Stir in the slaw mix, carrots, garlic, ginger, soy sauce, and hoisin sauce.
- Stir-fry until the veggies are tender. Add the scallions and serve in individual bowls!
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Egg Roll in a Bowl
Equipment
- Large skillet (I own and love this Smithey Ironware Co. cast iron skillet)
Ingredients
- 1 lb. ground meat (we love ground pork, but you can also use ground turkey, ground chicken, or ground beef)
- 1 small sweet onion, diced
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- ¼ cup less sodium soy sauce
- 2 tablespoons hoisin sauce (or add extra 1 tablespoon or so for a sweeter, richer sauce)
- 2 teaspoons minced fresh garlic (use pre-minced fresh garlic for an easy shortcut)
- 1 teaspoon ground ginger or 1 ½ tablespoons grated fresh ginger (use a bottle of pre-minced fresh ginger for an easy shortcut)
- 1 (16 ounce) bag coleslaw mix
- ½ cup grated or “matchstick” carrots
- 2 green onions, thinly sliced
- Kosher salt and ground black pepper, to taste
- Optional garnish: sliced green onions, chives, fresh cilantro, toasted sesame seeds, chopped peanuts, crunchy chow mein noodles, and/or a squeeze of fresh lime juice
Instructions
- 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.
- Add diced onion, sesame oil, and rice vinegar to the skillet. Cook, stirring, until the onion is tender, about 4-5 more minutes.
- 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.
- Remove the skillet from the heat. Stir in the green onions and season with salt and pepper, to taste.
Notes
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- Do not omit the toasted sesame oil. It’s what gives the dish that quintessential “Asian” egg roll taste!
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- 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.
Nutrition
Serving Suggestions
This easy egg roll in a bowl recipe is delicious on its own, or equally tasty when paired with sides like rice or cauliflower rice; ramen noodles, rice noodles, lo mein noodles, or spaghetti; frozen egg rolls; and steamed broccoli. The eggroll filling is also tasty wrapped in mandarin pancakes or flour tortillas and garnished with extra hoisin sauce or plum sauce (like mu shu 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.
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.
- If you’re looking for even more quick stir-fry recipes, be sure to try this ground beef stir fry with cabbage, a pan of chicken and broccoli stir fry, this 15-minute honey garlic shrimp, this pepper steak with onion, and this teriyaki ground beef, too!
Awesome! My husband was skeptical at first but finished all and wants it again.
– Connie
More Asian-Inspired Recipes to Try
Dump-and-Bake Healthy General Tso Chicken
40 minutes mins
Baked Sweet and Sour Chicken
40 minutes mins
Dump-and-Bake Egg Roll Casserole
1 hour hr 5 minutes mins
Originally published in May, 2018, this post was updated in August, 2025.
Thanks alot. http://www.fooddoz.com
Thank you for great easy to make, one pot healthy & tasty recipes!!!
Thank you for your feedback and support, Marlene! We’re so glad you enjoy them.
Absolutely yummy! This one is a keeper and will be on my meal prep list.
Thank you!
Can i use diced chicken breast instead of ground meat?
Hi Patty,
Yes, chicken works great with this recipe!
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!
Thank you so much, Sarah! We’re happy to hear it was a hit.
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!!
Wonderful! Thank you, Leigh!
Please send me recipes…
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!
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 🙂
Thank you, Rhys! We’re so glad you enjoyed it.
This was just…plain…YUMMY!!!!!!
Awesome! Thank you!
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)
Thank you so much, Tracy! Yes, we love this meal with pork especially!
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!
Oh, good! I’m so glad that you enjoyed it, Lily!
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.
Thank you, Donna! We’re so glad you enjoy it.
I was wondering what you would consider a good side dish to add to this delicious looking recipe
Hi Carmen!
This recipe is super filing on its own. However, you could also serve it over rice, cauliflower rice, or noodles!
I used broccoli slaw and added more veggies but this is such a delicious nutritious meal
Those sound like great additions, Shawna! We’re so glad you enjoyed the recipe.
Absolutely delicious
Thank you, Barbara!
Awesome! Love this. Do you think I could freeze left overs?
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!
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 .
That doesn’t sound strange at all! We’re glad you enjoyed it, Paula!
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.
We’re sorry to hear your wife didn’t enjoy but are glad that you did!
This recipe is great! I added 2 tablespoons of peanut butter and it gave it such a great richness. Thank you!
Thank you so much, Cherise!
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.
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.