Easy Egg Roll in a Bowl Recipe: One-Pan Dinner in 20 Minutes

What Is Egg Roll in a Bowl?

Egg roll in a bowl (also called an egg roll bowl) is basically a deconstructed egg roll: all the classic filling elements cooked in a skillet and served in a bowl—no wrapper required.

Instead of rolling the mixture into wrappers, you’ll:

• Brown your protein (often ground pork)
• Add cabbage + carrots (hello, coleslaw mix shortcut)
• Toss everything in a savory sauce with soy sauce, sesame oil, garlic, and ginger
• Finish with crunchy, fresh toppings

Why You’ll Love This Egg Roll Bowl Recipe

This egg roll in a bowl recipe is a keeper because it’s:

• Fast: cooks quickly in one pan
• Flexible: swap proteins, adjust spice, add veggies you already have
• Flavor-packed: garlic + ginger + sesame oil do a lot of heavy lifting
• Great for leftovers: reheats beautifully (and stays tasty)
• Minimal cleanup: one skillet, one cutting board, done

Ingredients You’ll Need

Below is the classic, reliable lineup. You can tweak it endlessly, but this base version nails the signature egg roll flavor.

Main ingredients

• 1–1½ lbs ground chicken or beef
• 1 bag coleslaw mix (cabbage + carrots) or 6–8 cups shredded cabbage + 1 cup shredded carrots
• 3–4 cloves garlic, minced
• 1–2 tbsp fresh ginger, grated or minced
• 4–6 green onions (scallions), sliced (whites + greens separated)

Sauce basics

• ¼ cup soy sauce (or a substitute—see variations)
• 1–2 tbsp sesame oil (use less if you want it lighter; add more at the end if you want a richer finish)
• 1 tbsp rice vinegar
• 1–2 tsp brown sugar (optional, but balances the salt nicely)

Optional flavor boosters (choose your vibe)

• 1–2 tbsp hoisin sauce (hoisin sauce adds a sweet-savory depth)
• 1–2 tsp chili paste or sriracha (for heat)
• ½ tsp ground white pepper (classic “takeout” note)
• ¼–½ tsp Chinese five-spice (optional, but very “egg roll” aromatic)

Toppings (highly recommended)

• Sesame seeds
• Extra scallion greens
• Cilantro (if you love it)
• A squeeze of lime (brightens everything)
• Crunch option: toasted peanuts or crispy wonton strips (not traditional for a bowl, but fun)

Equipment

Nothing fancy needed:

• Large skillet or wok
• Spatula or wooden spoon
• Knife + cutting board
• Microplane (nice for ginger, but optional)
• Small bowl or jar for mixing sauce

Step-by-Step: How to Make Egg Roll in a Bowl Recipe

1) Mix the sauce (1 minute)

In a small bowl or jar, combine:

• soy sauce
• sesame oil
• rice vinegar
• (optional) sugar
• (optional) hoisin/chili paste/five-spice

Set it aside so it’s ready to pour.

2) Brown the meat (6–8 minutes)

Heat a large skillet over medium-high heat.

• Add the ground meat.
• Break it up and let it brown properly (browning = flavor).
• If there’s a lot of fat, carefully drain off the excess (leave a little for taste).

Pro tip: Don’t stir constantly. Let the meat sit for 30–60 seconds at a time so it actually browns instead of steaming.

3) Add garlic, ginger, and scallion whites (1–2 minutes)

Push the meat to one side, then add:

• minced garlic
• grated ginger
• scallion whites

Stir until fragrant—this is where the kitchen starts smelling like your favorite takeout spot.

4) Add cabbage/coleslaw mix (4–7 minutes)

Add the coleslaw mix (or your shredded cabbage + carrots).

• Toss well so it mixes with the meat.
• Cook until it’s softened but still has a little bite.

Texture tip: Keep the heat up and stir often. High heat helps drive off moisture so the bowl doesn’t get watery.

5) Pour in the sauce and toss (1–2 minutes)

Pour the sauce over the skillet mixture.

• Toss until everything looks glossy and evenly coated.
• Taste and adjust:
  • More soy sauce for salt
  • More rice vinegar for tang
  • More chili paste for heat
  • A tiny pinch of sugar to balance

6) Finish + top (1 minute)

Turn off the heat and add:

• scallion greens
• sesame seeds
• cilantro (optional)

Serve hot, straight from the skillet.

Serving Ideas (Make It a Full Meal)

This egg roll bowl is great on its own, but here are easy ways to serve it:

• Classic bowl: scoop into bowls and top generously
• Over rice: white rice, jasmine rice, or brown rice
• Over noodles: thin ramen-style noodles or stir-fry noodles
• In lettuce cups: spoon into crisp lettuce leaves for a fun, handheld vibe
• With a crunchy topper: peanuts or crispy wonton strips for texture

Storage and Reheating (No Fuss)

How to store

• Let the skillet mixture cool slightly.
• Store in airtight containers.
• Keep toppings (scallions, sesame seeds, crunchy bits) separate for best texture.

For a quick reference on storage timelines, use this cold food storage chart for refrigerator and freezer.

How to reheat

Best method (skillet):

• Reheat over medium heat with a small splash of water or soy sauce to loosen the sauce.

Microwave method:

• Heat in 30–45 second bursts, stirring between rounds.

Can you freeze it?

Yes—you can freeze it, especially if you’re meal prepping. Just know:

• The cabbage may soften a bit after thawing.
• It still tastes great; it’s mostly a texture change.

Freeze in portions so you can grab exactly what you need.

Troubleshooting: Common Issues + Quick Fixes

“My bowl is watery.”

This is the #1 issue and it’s easy to fix:

• Use higher heat while cooking the cabbage
• Don’t overcrowd the pan (use a large skillet)
• Cook a few minutes longer so moisture evaporates
• Add sauce at the end so it clings instead of thinning out

“It tastes bland.”

Boost flavor fast:

• Add a bit more soy sauce
• Add more ginger and garlic
• Finish with a few drops of sesame oil
• Add a small spoon of hoisin or chili paste

“It’s too salty.”

Balance it out:

• Add more cabbage/veggies
• Add a splash of water + a touch more rice vinegar
• Add a pinch of sugar (tiny!) to soften the salt edge

“The cabbage got too soft.”

Next time:

• Cook it for less time
• Add the slaw mix later
• Keep heat higher and stir quickly

FAQs: Egg Roll in a Bowl Questions People Ask

1) Can you freeze egg roll in a bowl?

Yes. Freeze in airtight containers in portions. Thaw overnight in the fridge and reheat in a skillet for best results. Expect the cabbage to be a bit softer after freezing.

2) How long does egg roll in a bowl last in the fridge?

Stored in an airtight container, it keeps well for several days.

3) Can I make it ahead for meal prep?

Absolutely. It’s one of the easiest make-ahead skillet meals:

• prep the sauce in a jar
• slice scallions
• keep toppings separate
  Reheat portions as needed.

4) What meat is best for an egg roll bowl?

Ground pork gives the most classic flavor, but turkey, chicken, or beef also works. If using lean meat, finish with a small drizzle of sesame oil for a richer feel.

5) Can I use bagged coleslaw mix?

Yes—and it’s the fastest way to get dinner on the table. It’s already shredded and cooks evenly, which is perfect for this egg roll in a bowl recipe.

Conclusion

This egg roll in a bowl recipe is the kind of dinner that earns a permanent spot in your rotation: fast, one-pan, deeply savory, and endlessly customizable. Whether you keep it classic with ground pork and coleslaw mix or remix it with extra veggies and a spicy kick, the result is the same—big egg roll flavor without the fuss.

Nutrition

• Calories: ~320
• Protein: ~26g
• Fat: ~20g
• Saturated Fat: ~7g
• Unsaturated Fat: ~13g
• Cholesterol: ~85mg
• Carbohydrates: ~10g
• Fiber: ~3g
• Sugars: ~5g
• Sodium: ~620mg