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.
Love this, made it for theft,ily tonight for the third or fourth time, always a hit, used the hoisin this time, love it!
Thank you, Deborah!
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.
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!
Thank you, Lucy!
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!
Thank you, Lisa!
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
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!
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.
Made this today for dinner. Yummy! I made it with shrimp leftover from New Year’s party and added salted cashews. Will make again.
So easy to throw together and tasted amazing!! Will definitely keep making
Thank you so much, Elyse! We’re so happy to hear this!
Great recipe! I cut up a medium head of cabbage, but otherwise, I wouldn’t change a thing.
Thank you, Bryan!
Please add me to ur mailing list. I could not find that
Hi Mary,
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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!
Thank you so much for the feedback, Nick! Portions can definitely vary. We’re so glad you enjoy the recipe!
Delish!! Thank U!
Thank you so much, Rita!
absolutely delicious very healthy. I use Jimmie Dean regular sausage. It’s very filling. I added baby cut up carrots
Yum! We’re so glad you enjoyed, Dolores!
Excellent easy recipes. Taste great.
Thank you so much, Lori!
Need some improvisations Incase we don’t have rice vinegar, sesame oil
It would be a big help
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.
Very good recipe and macro friendly
Thank you, Timothy!
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.
I also used half coleslaw and half broccoli slaw. Sooo good!!
Yum! Thanks so much for sharing.
Yay! We’re so glad you enjoyed it!
This was so good and easy to make. I used ground pork and did add hoisin as recommended. Thank you!!
We’re so happy to hear this, Nicole! Thank you for trying it out!
Excuse me but where does the egg roll come into this recipe
It is called egg roll in a bowl because there’s no wonton wrapper, it’s just what goes inside an egg roll.
My family especially the picky eaters absolutely loved this recipe!! Definitely saving this one, Thank you for sharing!
Thank you for trying it out, Kalei! We’re so happy to hear it was a hit.
Hi Christine, Loretta is correct. It is inspired by the contents of an egg roll.
Literally one of my favorite recipes. I make it often for meal prep. Love!!!!!
Thank you so much, Maris!
So delicious and so simple to make. And, its healthy!
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
Amazing! Thanks, Allison!
Absolutely delicious! Easy to grate/chop cabbage if that’s what’s on hand to use
Thank you so much, Joy!
Try it you’ll like it. If you must have the wrap go for it but to keep it healthy ditch the wrap.
I’m going to cook this but I want to use lettuce as a wrap instead of a wonton
Love that idea, Michele! We hope you enjoy!
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.
We’re so glad it was a hit, Jeanette!
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.
Thank you so much, Laura!
My family loved this. So easy and quick too. Thanks, I’m making it again for dinner.
We’re so happy to hear this, Loretta!