Name: Egg Roll in a Bowl Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1/2 Tablespoon olive oil; 1 pound ground chicken breast (can substitute ground turkey, pork, or beef); 1/2 onion (diced, about 1/2 cup); 1 1/2 teaspoon minced fresh ginger; 2 cloves garlic (minced); 2 carrots (peeled and shredded, about 3/4 cup); 1 14-oz bag coleslaw mix; 3 Tablespoons low sodium gluten-free tamari (or coconut aminos for paleo); 1 Tablespoon rice vinegar (or cider vinegar for paleo); 1-2 teaspoon toasted sesame oil; 2 green onions (sliced); Bang Bang Sauce (such as Sriracha, Sriracha mayo, sweet chili sauce, etc.)

There’s something incredibly satisfying about the savory, crunchy flavors of an egg roll without all the fuss of rolling and frying. This Egg Roll in a Bowl Recipe captures all that deliciousness in a quick, one-pan meal you’ll want to make again and again.

The dish is served in a white bowl on a white marbled surface, filled with several layers of colorful ingredients. The base layer has finely shredded purple cabbage and thin orange carrot strips, creating a vibrant mix. Mixed within these are small pieces of cooked light brown meat and bits of green onion scattered evenly on top. Light orange sauce is drizzled over the entire bowl, adding a creamy texture contrast. A silver fork rests inside the bowl on the left side, slightly submerged in the salad layers. In the background, another similar white bowl filled with the same salad is slightly blurred. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Egg Roll in a Bowl Recipe
Top Tip
How to Serve Egg Roll in a Bowl Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Egg Roll in a Bowl Recipe

Why You'll Love This Recipe

This Egg Roll in a Bowl Recipe has become my go-to for busy weeknights. It’s fast, healthy, and bursting with the classic Asian flavors I crave — plus, there’s no mess from frying or wrapping. It feels indulgent but is actually pretty light and nourishing.

Speedy Preparation: You can have this on your table in about 30 minutes, perfect for busy evenings.
One-Pan Wonder: Everything cooks in a single skillet, meaning fewer dishes to clean.
Customizable Ingredients: Swap the protein or veggies based on what’s in your fridge or dietary needs.
Big Flavor, Less Guilt: All the classic egg roll taste minus the deep-fried calories and carbs.

Ingredients & Why They Work

Every ingredient here plays a role in building those familiar egg roll flavors while keeping the dish light and fresh. I always try to use fresh ginger and garlic because they make such a difference in taste — just a quick sauté with the meat wakes everything up.

Flat lay of a small white ceramic bowl of golden olive oil, a mound of raw ground chicken breast, half a diced white onion, a small pile of minced fresh ginger, two whole garlic cloves, two peeled and shredded bright orange carrots, a heap of fresh coleslaw mix with green and white cabbage and orange carrot strands, a small white ceramic bowl of dark gluten-free tamari sauce, a small white ceramic bowl of pale rice vinegar, a small white ceramic bowl of amber toasted sesame oil, two fresh green onions sliced on a white ceramic dish, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: A neutral oil to cook the meat and veggies without overpowering flavors.
Ground chicken breast: Lean and quick-cooking, but you can easily swap for ground turkey, pork, or beef.
Onion: Adds sweetness and depth; diced small so it softens nicely.
Fresh ginger: Bright, peppery warmth that’s essential in Asian-inspired dishes.
Garlic: Just the right punch of savoriness to balance the sweetness from the carrots and onions.
Carrots (shredded): Adds crunch, color, and natural sweetness.
Coleslaw mix: A handy shortcut for shredded cabbage and carrots, perfect for texture and volume.
Gluten-free tamari: Provides the salty, umami soy sauce flavor; coconut aminos work well for paleo diets.
Rice vinegar: Adds lovely acidity to brighten the dish.
Toasted sesame oil: A little drizzle gives the dish its unmistakable nutty aroma and flavor.
Green onions: Fresh, crisp finish and a pop of color.
Bang Bang Sauce (optional): For those who want a little heat or creaminess, this is my favorite way to kick things up.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Egg Roll in a Bowl Recipe is — you can tweak the protein or veggies to suit your taste or pantry. Feel free to make it truly yours!

Protein swaps: I often switch ground chicken for pork or turkey, and it’s just as delicious; if you’re vegan, crumbled tofu or tempeh works great with the same seasoning.
Veggie boost: Toss in snap peas, bell peppers, or mushrooms for extra texture and nutrition.
Heat factor: Adding fresh chili or extra Sriracha in your Bang Bang sauce gives an exciting kick that I love on colder nights.
Make it paleo: Just swap tamari for coconut aminos and use cider vinegar — easy changes that keep it compliant.

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

A clear glass jar is filled with thick orange sauce flecked with small red specks; a silver spoon rests inside the jar, holding a rounded spoonful of the sauce with a smooth, creamy texture. The jar is placed on a white marbled surface, with part of a white cloth visible in the lower-left corner and a close-up of a white bowl filled with a colorful vegetable salad including chunks of cauliflower, sliced carrots, purple cabbage, and small green pieces seen slightly out of focus in the upper-right background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cooking the protein to perfect tenderness

Start by heating olive oil in a large nonstick skillet over medium heat. Add the ground chicken and break it up with a spatula as it cooks. I usually cook it for 5-7 minutes until it’s no longer pink and just starting to brown slightly. Don’t drain the moisture that forms at the bottom — it actually keeps the mix juicy and flavorful.

Step 2: Sautéing the aromatics for flavor

Next, toss in the minced garlic, fresh ginger, and diced onions. Cook everything together for about 3-4 minutes until the onions turn translucent and soften. This step builds a fragrant base that makes the whole dish taste like you spent hours on it.

Step 3: Adding the vegetables and sauces

Now it’s time for the shredded carrot and half of the coleslaw mix. Pour in the tamari, rice vinegar, and toasted sesame oil. Stir it all together and let it cook for 1-2 minutes so the cabbage just starts to wilt — you don’t want it mushy, just tender-crisp.

Step 4: Finishing touches and green onion

Add the remaining half of the coleslaw mix, cooking another 1-2 minutes. Finish by stirring in sliced green onions for that fresh, bright hit. Give everything one last stir and you’re ready to serve!

Top Tip

Over years of making this Egg Roll in a Bowl Recipe, I’ve nailed down a few tricks that really boost the flavor and texture, so you get that authentic egg roll vibe without any fuss.

Don’t overcook the cabbage: Let it wilt just enough to soften but keep its slight crunch for that perfect mouthfeel.
Retain the pan juices: I skip draining the liquid released by the ground meat—it helps the veggies steam and soak up flavor.
Use fresh ginger & garlic: Powdered versions just don’t deliver the same bright punch that makes this dish sing.
Finish with sesame oil at the end: Its flavor is delicate and intense, so stirring it in last preserves that toasted aroma perfectly.

How to Serve Egg Roll in a Bowl Recipe

Garnishes

I like to finish mine with a handful of sliced green onions and a sprinkle of toasted sesame seeds. For a bit of freshness and crunch, add some chopped cilantro or crunchy water chestnuts if you have them on hand. A drizzle of my favorite Bang Bang sauce on top always steals the show.

Side Dishes

This recipe is hearty enough on its own, but if you want a fuller meal, I often serve it alongside steamed jasmine rice or cauliflower rice for a low-carb option. Simple sides like miso soup or a crisp cucumber salad complement it beautifully too.

Creative Ways to Present

For dinner parties, I’ve served the egg roll mixture over crispy wonton chips for a fun appetizer twist. You could also serve it in lettuce cups for a fresh handheld version — great for casual gatherings or anytime you want to impress without stress.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, where they stay good for about 3-4 days. Before reheating, I give it a quick stir to evenly distribute any moisture and keep the flavors fresh.

Freezing

I’ve frozen this dish a couple of times when life got busy. It freezes well in portioned airtight containers. Just thaw overnight in the fridge before reheating. The veggies may be a touch softer but the flavor holds up beautifully.

Reheating

To reheat, I like to warm it gently in a skillet over medium heat with a splash of water or broth to revive that slight steam, stirring occasionally. Avoid microwaving if you can — it helps keep the texture closer to fresh.

Frequently Asked Questions:

Can I make Egg Roll in a Bowl Recipe vegetarian?

Absolutely! Just replace the ground chicken with crumbled firm tofu or tempeh and use a vegan tamari or coconut aminos for your sauce. You might want to add extra veggies or some chopped mushrooms for more substance.

What is the best protein for this Egg Roll in a Bowl Recipe?

Ground chicken is a great lean option and cooks quickly, but ground turkey, pork, or beef all work well. Choose based on your preference or what’s on sale—each gives the dish a slightly different flavor profile.

How do I keep the cabbage from getting soggy?

The key is to add the cabbage in two stages and cook it only until it starts to wilt, about 1-2 minutes each time. Overcooking will make it limp and soggy, so stay close to the pan and taste as you go.

Can I prepare Egg Roll in a Bowl Recipe ahead of time?

Yes! You can prep the veggies and aromatics ahead, and even cook the ground meat in advance. Just store everything separately if possible, then combine and heat through when you’re ready to eat to keep textures fresh.

Final Thoughts

This Egg Roll in a Bowl Recipe has been a staple in my kitchen because it delivers big on flavor without needing a ton of effort or ingredients. It’s perfect when you want that satisfying, comforting taste without fussing over wrappers or frying. I think you’ll appreciate how easy it is to make your own version, tailored just the way you like it. Trust me, this one’s a keeper!