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.
I love this. So easy and filling.
Thank you, Audrey!
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.
This is so good!!!! I make this all the time. It heats up well for leftovers too!
Thank you, Sandi! We’re so glad you enjoy it!
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!
We’re so glad you were able to make it work for you, Monica!
Absolutely delicious! I used ground pork and had to substitute barbecue sauce for hoisin. I added about 1 teaspoon of Chinese 5 spice seasoning.
Thank you, Lucinda! We’re so glad you enjoyed it.
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.
Thank you, Stacie!
This is my all time favorite recipe. I told my sister and she said they ate every bite in 1 meal. Delicious!
Thank you so much, Sally!
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!
Thank you for trying it out, Valerie! We’re so glad it was a hit!
Love this recipe, easy to make and delicious.
Thank you, Donna!
Awesome!!!!!!!! We all loved it!!!! We added slice red pepper!!!
Yum! We’re so glad you enjoyed it, Meg!
Oyster sauce is better than hoisin, and you use the same amount. It’s a bit funky, and is in most Chinese takeout.
Sounds great. I will try it once I get all the ingredients.
We hope you enjoy it, Mary Ann!
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.
Hi Troy! We’re happy to have you here and hope you enjoy the recipe.
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!
Thank you, Lora! We’re so glad you enjoyed it.
Cooked this for dinner tonight and it was a huge hit! Thanks for sharing your recipe! I’ll be making this again.
We’re so happy to hear this, Donna! Thank you for trying it out.
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!
Thank you, Laura! You could try 5 spice, red pepper flakes, or jalapeño.
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
Thanks, Anne! I’m so glad that you enjoyed it!
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!!!
Thank you for the feedback, Victoria! We’re so glad you were able to adjust the recipe to suit your preferences.
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.
I’m so happy to hear that, Asim. Thank you!
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!
Those sound like great additions! Thank you for trying it out, Judy. We’re so glad you enjoyed it!