Have you ever craved the crispy, savory goodness of egg rolls but didn’t want the hassle of rolling and frying them? That’s where egg roll in a bowl comes in—it’s my go-to solution for a quick, delicious meal that captures all the flavors without the mess. I’ve been making this egg roll in a bowl for years, especially on busy weeknights when I need something hearty and satisfying. Let me tell you, it’s a game-changer for anyone who loves Asian-inspired dishes but wants to keep things simple.
In my experience, this egg roll in a bowl is perfect for feeding a family or meal prepping for the week ahead. The combination of tender ground meat, crunchy veggies, and that umami-packed sauce just hits the spot every time. Whether you’re new to cooking or a seasoned pro, you’ll find this recipe approachable and endlessly customizable. I’m excited to share my version with you—it’s foolproof and always gets rave reviews from friends and family.
Now, you might be thinking, “How can a bowl of deconstructed egg rolls taste just as good?” Trust me, it does, and even better because it’s loaded with fresh ingredients. Pair it with some fried rice or just enjoy it on its own for a low-carb delight. Let’s dive into making your own egg roll in a bowl today!
Key Takeaways:
- Egg roll in a bowl delivers all the classic flavors of egg rolls without the frying, making it a healthier, quicker option.
- Ready in under 30 minutes, it’s ideal for busy evenings when you need a fast meal.
- The savory, tangy sauce and mix of textures create an irresistible taste explosion.
- Use fresh ginger and garlic for the best aroma and depth of flavor in your egg roll in a bowl.
- Store leftovers in the fridge for up to 4 days and reheat easily for multiple meals.
Why You’ll Adore This Egg Roll in a Bowl
Effortless Preparation: Who doesn’t love a recipe that skips the tedious wrapping and deep-frying? This egg roll in a bowl comes together in one pan, saving you time and cleanup. It’s especially great when you’re short on energy but still want something homemade and comforting.
Healthier Twist on a Favorite: Traditional egg rolls can be greasy, but this version lets you control the oil and load up on veggies. You’ll feel good about serving this egg roll in a bowl to your loved ones—it’s packed with cabbage and carrots for that nutrient boost without sacrificing taste.
Versatile and Family-Friendly: Kids and adults alike dig into this dish because it’s familiar yet exciting. Customize it with your favorite proteins or add a spicy kick to keep things interesting. Honestly, it’s become a staple in our house for its crowd-pleasing appeal.
Big Flavor in Every Bite: The soy-ginger sauce ties everything together with a perfect balance of sweet, salty, and umami. Each spoonful of egg roll in a bowl bursts with those takeout vibes you crave. Let’s be honest, it’s often better than delivery!
Essential Ingredients for Egg Roll in a Bowl
Ground Pork (or Beef): This is the hearty base that gives your egg roll in a bowl that satisfying, meaty texture. I prefer pork for its subtle sweetness that pairs beautifully with the Asian flavors, but beef works great too if that’s what you have on hand. Browning it well develops a rich flavor foundation, making every bite more delicious. In my experience, using about a pound serves four generously without overwhelming the veggies.
Coleslaw Mix: Pre-shredded cabbage and carrots make this recipe a breeze—no chopping required! They add crunch and color to the egg roll in a bowl, mimicking the filling of traditional rolls. The cabbage wilts just enough during cooking to become tender yet still vibrant. It’s a smart shortcut that keeps things fresh and nutritious.
Soy Sauce and Sesame Oil: These are the flavor powerhouses that bring the umami to life in your egg roll in a bowl. Soy sauce provides that salty depth, while sesame oil adds a nutty aroma that’s irresistible. Don’t skip the ginger and garlic either—they elevate the whole dish with their zesty kick. Together, they create a sauce that’s sticky and savory, coating everything perfectly.
How to Make Egg Roll in a Bowl
Brown the Meat and Aromatics
Start by heating a large skillet over medium-high heat and adding a drizzle of oil—I’ve found this prevents sticking and enhances the flavors in my egg roll in a bowl. Crumble in the ground pork or beef, breaking it up as it cooks until it’s nicely browned, about 5-7 minutes; the sizzle and aroma will fill your kitchen with promise. Stir in minced garlic and ginger next, letting them bloom for a minute—their pungent scent is what makes this egg roll in a bowl so addictive. Season with a pinch of salt and pepper to build layers of taste right from the start.
Incorporate the Veggies
Once the meat is cooked through, toss in the coleslaw mix or shredded cabbage and carrots; watch as the vibrant colors pop against the browned meat. Stir everything together for 3-4 minutes until the veggies soften slightly but retain some crunch—that’s key for the texture in egg roll in a bowl. You might hear a gentle hiss as moisture releases, signaling it’s all coming together. If it starts to stick, a splash of water or broth keeps things moving smoothly.
Finish with the Sauce
Now, pour in the soy sauce, rice vinegar, and a touch of sesame oil, stirring to coat every piece evenly; this is where the magic happens in your egg roll in a bowl. Let it simmer for another 2-3 minutes, allowing the flavors to meld—the sauce will thicken and cling beautifully. Taste and adjust with green onions or sesame seeds for garnish. Remove from heat and let it rest a moment; the residual warmth finishes the dish perfectly.
Ingredients
- 1 lb ground pork (or ground beef or turkey)
- 1 (14 oz) bag coleslaw mix (shredded cabbage and carrots)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 green onions, sliced
- 1 tbsp sesame seeds (optional)
- Salt and pepper, to taste
- 2 tbsp vegetable oil, for cooking
Egg Roll in a Bowl Instructions
- Heat oil in a large skillet over medium-high heat. Add ground pork and cook, breaking it apart, until browned, about 5-7 minutes. Drain excess fat if needed.
- Stir in garlic and ginger; cook for 1 minute until fragrant.
- Add coleslaw mix and stir to combine. Cook for 3-4 minutes until veggies soften slightly.
- Pour in soy sauce, rice vinegar, and sesame oil. Simmer for 2-3 minutes, stirring occasionally, until sauce thickens.
- Remove from heat, garnish with green onions and sesame seeds. Serve hot.
Pro Tips for the Best Egg Roll in a Bowl
Don’t Overcook the Veggies: Keep them crisp-tender for that authentic egg roll texture—aim for 3-4 minutes max.
Fresh Aromatics Matter: Grate ginger fresh; it releases oils that bottled can’t match in your egg roll in a bowl.
Taste as You Go: Adjust soy sauce for saltiness—low-sodium prevents it from getting too intense.
You Must Know
- This recipe is naturally low-carb and gluten-free if using tamari instead of soy sauce.
- Egg roll in a bowl freezes well for up to 2 months—thaw overnight before reheating.
- It’s versatile: swap pork for shrimp or tofu for a vegetarian twist.
- Pair with cauliflower rice to keep it keto-friendly without losing flavor.
How to Store Egg Roll in a Bowl
Let your egg roll in a bowl cool completely before transferring it to an airtight container—this prevents condensation and sogginess. It keeps well in the fridge for up to 4 days, maintaining its flavors nicely. For reheating, pop it in a skillet over medium heat with a splash of water to revive the crispness, or microwave in short bursts. Freezing works too, but I recommend eating fresh for the best texture.
Customizing Your Egg Roll in a Bowl
Feeling adventurous? Swap the ground pork for ground chicken or even plant-based crumbles to make your egg roll in a bowl vegetarian-friendly. Add extras like bell peppers or mushrooms for more veggies, or a dash of sriracha if you love heat—these tweaks keep it exciting. For a noodle version, check out our Asian Ground Beef Noodles Recipe for inspiration. No matter how you adapt it, this egg roll in a bowl stays simple and scrumptious.
What to Serve with Egg Roll in a Bowl
For a complete meal, pair your egg roll in a bowl with steamed white or fried rice to soak up the sauce—it’s a classic combo. A fresh cucumber salad adds crunch and cools any spice, while egg drop soup makes it feel like a full takeout spread. Don’t forget iced green tea or a light beer to complement the Asian flavors. These sides turn it into a feast without much extra effort.
Egg Roll in a Bowl Recipe
Made in one skillet in under 30 minutes, this has everything you love about the Chinese appetizer, but without the deep-fried wrapper! All you need is some ground turkey or pork, common pantry staples like soy sauce, sesame oil, and rice vinegar, and some fresh cabbage or coleslaw mix.
Timing
Recipe Details
Ingredients
- 01 2 tablespoon olive oil (divided)
- 02 1 pound ground turkey
- 03 1 small sweet onion (finely diced)
- 04 1 cup shredded carrots
- 05 3 garlic cloves (finely minced)
- 06 1 teaspoon finely minced fresh ginger
- 07 1/4 cup chicken broth
- 08 1 small head cabbage (about 8 cups shredded (see note))
- 09 3 tablespoon soy sauce or Tamari
- 10 1 tablespoon rice vinegar
- 11 3/4 teaspoon salt
- 12 1/2 teaspoon black pepper
- 13 1 teaspoon toasted sesame oil
- 14 Cooked white rice
- 15 Green onions (green parts only, thinly sliced)
- 16 Toasted sesame seeds
- 17 Sriracha Mayo (optional)
Instructions
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the turkey and cook until almost cooked through, about 5-6 minutes.
Push the turkey to one side of the pan and add onion and remaining tablespoon of oil. Cook for 3-4 minutes, stirring occasionally. Add shredded carrots, garlic, and ginger and cook for 2 minutes, stirring frequently. Pour in the chicken broth and scrape any brown bits from the bottom of the pan.
Add the cabbage, tamari or soy sauce, vinegar, salt, and pepper. Stir well and cover. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage has reached your desired tenderness. Remove from the heat and add toasted sesame oil.
Serve egg roll in a bowl over white rice, if using, and top with green onions, toasted sesame seeds, and sriracha mayo, if desired.
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NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Egg Roll in a Bowl
Can I make Egg Roll in a Bowl ahead of time?
Absolutely, this egg roll in a bowl is perfect for prepping in advance—cook it up to 2 days ahead and store in the fridge. Reheat gently to preserve the veggies’ texture. It’s a lifesaver for busy weeks!
How long does Egg Roll in a Bowl last in the fridge?
Your egg roll in a bowl stays fresh for 3-4 days when kept in an airtight container. Beyond that, freeze it to extend enjoyment. Always check for any off smells before eating.
Is Egg Roll in a Bowl low-carb?
Yes, it’s naturally low-carb thanks to the cabbage base instead of wrappers. It fits keto diets beautifully, with under 10g carbs per serving. Customize further by skipping any starchy sides.
Can I use turkey in Egg Roll in a Bowl?
Ground turkey works wonderfully in egg roll in a bowl, offering a leaner option without losing flavor. Brown it thoroughly for the best taste. If you like poultry twists, try our Easy Low-Carb High-Protein Turkey Meatballs Recipe as another idea.
What’s the best oil for cooking Egg Roll in a Bowl?
Neutral oils like vegetable or avocado oil are ideal for high-heat cooking without overpowering flavors. Sesame oil is best added at the end for aroma. This keeps your egg roll in a bowl tasting authentic.
How spicy can I make Egg Roll in a Bowl?
Add chili flakes or sriracha during the sauce step to dial up the heat in your egg roll in a bowl. Start with a teaspoon and taste—it’s customizable for all spice levels. For more Korean flair, see our Korean Ground Beef Bowl.
Can Egg Roll in a Bowl be frozen?
Yes, portion it into freezer bags after cooling for up to 2 months. Thaw in the fridge overnight and reheat on the stove. The texture holds up well, though veggies might soften a bit.
Is Egg Roll in a Bowl gluten-free?
It can be—use tamari or gluten-free soy sauce to make egg roll in a bowl safe for gluten sensitivities. Double-check labels on other ingredients too. It’s a great option for dietary needs.
Final Thoughts
There’s something truly special about whipping up egg roll in a bowl on a whim and having it turn out restaurant-quality every time. From the first bite to the last, it delivers comfort and excitement in equal measure. I encourage you to give this recipe a try tonight—you won’t regret it, and it might just become your new favorite quick dinner.