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.
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.
Thank you, Elizabeth!
This was delicious! I will definitely make this again!
This was absolutely delicious! Thank you for this recipe!
Thanks, Amanda!
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.
Thanks, Melinda! Your additions sound delicious!
Just made this tonight and it turned out great- thanks!
Thank you, Dawn!
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!
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. 🙂
Wonderful! and easy. I added mushrooms like you suggested. Hits the spot when I have an Asian craving. Thanks so much
Thank you. I’m glad that you enjoyed the meal!
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.
Wonderful! Thank you for letting me know, Debi!
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!
Thanks, Kathy! I’m so glad to know that you enjoy the meal, and that your family approves, too! 🙂
Could you use sausage as the meat?
Absolutely! 🙂
Followed the recipe exactly and it was delicious!
Used mild Italian sausage. This will be a repeat recipe!!
Great! Thanks, Charis!
Delicious! My family loved it
Thanks, Jennifer!
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!
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!
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!
Perfect! Thank you, Emma! 🙂
Yum! Thank you.
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!
Excellent! I’m so glad that you enjoyed it, Debi. Thank you for letting me know! 🙂
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!
Sounds like a perfect substitute. Thanks, Tracey!
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!!!
Excellent! I’m so glad that you enjoyed it. Thanks for letting me know! 🙂
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!
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. 🙂
Loved loved this! This recipe is so versatile. I will definitely make this again!
Thanks, Kirsten!
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!
I’m so happy to hear that, Judi! Thanks for sharing the recipe with your friends. 🙂
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!
Thanks, Desiree! So glad that you enjoyed it! 🙂