Egg Roll in a Bowl
There are nights when I want all the flavors of my favorite takeout but definitely don’t want to spend the evening making complicated food.
That’s exactly when I make Egg Roll in a Bowl.
It has everything I love about an egg roll—savory seasoned meat, tender cabbage, crunchy vegetables, garlic, ginger, and a delicious sesame-soy flavor—but everything cooks together in one skillet.
No wrappers.
No deep frying.
No rolling.
Just one big skillet of warm, flavorful food.
I first made this on a busy weeknight when I had ground meat and a bag of coleslaw mix in the refrigerator.
I wasn’t really planning a recipe.
I just wanted to use what I had.
I browned the meat, added the cabbage, garlic, ginger, and seasonings, and let everything cook together.
The smell reminded me immediately of an egg roll.
By the time dinner was ready, everyone was hovering around the kitchen.
I put the skillet on the table, added some green onions and sesame seeds, and told everyone to help themselves.
It disappeared surprisingly quickly.
Since then, this has become one of those recipes I make whenever I want something quick, satisfying, and packed with flavor.
It’s especially handy on busy evenings because everything happens in one pan.
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: About 25–30 minutes
Servings: 4–6
Why You’ll Love Egg Roll in a Bowl
One-pan meal
Ready in about 30 minutes
No egg roll wrappers
High in protein
Packed with vegetables
Easy to make low-carb
Great for meal prep
Easy cleanup
Family-friendly
Full of savory Asian-inspired flavor
Ingredients
1 lb ground pork
1 tablespoon sesame oil
1 small onion, finely diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 (14–16 oz) bag coleslaw mix
¼ cup low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
½ teaspoon black pepper
½ teaspoon red pepper flakes, optional
2 green onions, sliced
1 tablespoon sesame seeds
1 tablespoon chopped fresh cilantro, optional
How to Make Egg Roll in a Bowl
Step 1: Brown the Meat
Heat a large skillet over medium-high heat.
Add the ground pork and cook for approximately 5–7 minutes, breaking it apart with a wooden spoon.
Cook until browned and fully cooked.
If there is a large amount of excess grease, carefully drain some of it.
Step 2: Add the Aromatics
Add the diced onion.
Cook for about 2–3 minutes, until it begins to soften.
Add the garlic and fresh ginger.
Cook for another 30–60 seconds, stirring constantly.
You’ll immediately notice that classic egg-roll aroma.
Step 3: Add the Cabbage
Add the coleslaw mix to the skillet.
At first, it may look like far too much cabbage.
Don’t worry.
It will shrink considerably as it cooks.
Stir everything together.
Step 4: Add the Sauce
Pour in the soy sauce and rice vinegar.
Add the black pepper and red pepper flakes if using.
Stir thoroughly so the sauce coats the meat and vegetables.
Step 5: Cook
Cook for approximately 5–8 minutes, stirring occasionally.
The cabbage should become tender but still have a little bite.
Don’t overcook it into mush.
Step 6: Finish With Sesame Oil
Drizzle the toasted sesame oil over the finished mixture.
Stir well.
Taste and adjust the seasoning.
You can add more soy sauce, rice vinegar, or red pepper flakes depending on your preference.
Step 7: Garnish
Top with sliced green onions and sesame seeds.
Add fresh cilantro if desired.
Serve immediately.
My Best Tips
Don’t Overcook the Cabbage
The best Egg Roll in a Bowl has tender cabbage with a little texture remaining.
Use Fresh Ginger
Fresh ginger gives the dish a much brighter flavor than ground ginger.
Add Sesame Oil at the End
Toasted sesame oil has a strong flavor.
Adding it toward the end preserves its aroma.
Use a Large Skillet
The cabbage takes up a lot of room before it cooks down.
A large skillet makes everything easier to stir.
Can I Use Ground Beef?
Absolutely.
Ground beef works very well and gives the dish a richer flavor.
Can I Use Ground Chicken?
Yes.
Ground chicken or turkey makes a lighter version.
Because they are leaner, you may want to add a little extra sesame oil for flavor.
Can I Use Shredded Chicken?
Yes.
Use cooked shredded chicken and reduce the cooking time.
Simply sauté the aromatics, add the cabbage, then stir in the chicken toward the end.
Can I Make It Vegetarian?
Absolutely.
Replace the meat with:
Crumbled tofu
Tempeh
Mushrooms
Shelled edamame
Plant-based ground meat
Use vegetarian-friendly soy sauce or tamari.
Can I Add an Egg?
Definitely.
For an even more egg-roll-inspired version, push the cooked mixture to one side of the skillet.
Add a little oil and crack in 1–2 eggs.
Scramble them until cooked, then mix them into the bowl.
It’s delicious.
Can I Add More Vegetables?
Yes.
Try adding:
Shredded carrots
Mushrooms
Bell peppers
Snow peas
Broccoli slaw
Water chestnuts
Bean sprouts
Baby spinach
Can I Use Broccoli Slaw?
Absolutely.
Broccoli slaw is a fantastic substitute for traditional coleslaw mix.
It adds extra crunch and vegetables.
Can I Add Carrots?
Yes.
Shredded carrots add sweetness and color.
If you’re following a strict low-carb diet, use them in moderation.
Can I Make It Spicy?
Definitely.
Add:
Sriracha
Chili garlic sauce
Red pepper flakes
Sambal oelek
Fresh sliced chili peppers
A drizzle of spicy sauce over the finished bowl is excellent.
Can I Make It Keto?
Yes.
Use a low-carb soy sauce or tamari and check the carbohydrate content of your sauces.
Avoid sweetened sauces.
The meat and cabbage base is naturally low in carbohydrates.
Is Egg Roll in a Bowl Gluten-Free?
It can be.
Use tamari or certified gluten-free soy sauce instead of regular soy sauce.
Check all sauces and seasonings for gluten.
Can I Use Coconut Aminos?
Yes.
Coconut aminos are a good alternative to soy sauce, although they have a slightly sweeter flavor.
You may need to adjust the amount to taste.
Can I Add a Sweet Element?
Traditional egg-roll fillings sometimes have a subtle sweetness.
For a low-carb version, use a small amount of keto-friendly sweetener.
Otherwise, add about 1 teaspoon honey or brown sugar to the sauce.
Can I Make It Ahead?
Yes.
This recipe is excellent for meal prep.
Cook the entire recipe, let it cool, and divide it into individual containers.
How Long Does It Keep?
Store in an airtight container in the refrigerator for up to 4 days.
How Do I Reheat It?
Reheat in the microwave or in a skillet over medium heat.
Add a small splash of water or soy sauce if it seems dry.
Can I Freeze It?
Yes.
Allow it to cool completely before transferring it to freezer-safe containers.
Freeze for up to 2–3 months.
Thaw overnight in the refrigerator before reheating.
The cabbage may be slightly softer after freezing, but the flavor remains delicious.
What to Serve With Egg Roll in a Bowl
It’s filling enough to eat on its own, but you can serve it with:
Steamed rice
Cauliflower rice
Fried rice
Lettuce cups
Cucumber salad
Steamed broccoli
Edamame
Asian cucumber salad
For a low-carb meal, cauliflower rice is an excellent pairing.
Delicious Toppings
This is where you can really make the bowl your own.
Try:
Green onions
Sesame seeds
Cilantro
Sriracha
Chili crisp
Crushed peanuts
Cashews
Fresh lime
Sliced jalapeños
Easy Variations
Chicken Egg Roll in a Bowl
Use ground chicken instead of pork and add extra ginger.
Beef Egg Roll in a Bowl
Ground beef gives the recipe a richer, heartier flavor.
Shrimp Egg Roll in a Bowl
Add peeled shrimp during the final few minutes of cooking.
Cook just until the shrimp turn pink and opaque.
Spicy Egg Roll Bowl
Add sriracha, chili garlic sauce, and red pepper flakes.
Teriyaki Egg Roll Bowl
Add a small amount of low-sugar or homemade teriyaki sauce.
Egg Roll Fried Rice Bowl
Serve the egg-roll mixture over cauliflower rice or regular rice.
Frequently Asked Questions
Why is my cabbage watery?
Cabbage naturally releases water as it cooks.
Cook uncovered and avoid overloading the pan.
A large skillet helps moisture evaporate more quickly.
Can I use pre-shredded cabbage?
Absolutely.
A bag of coleslaw mix is one of the easiest shortcuts for this recipe.
Do I have to use pork?
No.
Ground beef, chicken, turkey, shrimp, tofu, or a meat substitute can all work.
Can I make it without soy sauce?
Yes.
Use tamari, coconut aminos, or another soy-free alternative.
Can I make it without sesame oil?
Yes.
The recipe will still work, although sesame oil gives it that distinctive Asian-inspired flavor.
Can I add noodles?
Yes.
For a heartier meal, toss in cooked rice noodles or shirataki noodles.
Why is my Egg Roll in a Bowl bland?
Make sure you’re using enough aromatics and seasoning.
Fresh ginger, garlic, soy sauce, rice vinegar, and toasted sesame oil make a huge difference.
Taste at the end and adjust.
Nutritional Information
Approximate per serving:
Calories: 345
Protein: 24g
Fat: 23g
Total Carbohydrates: 12g
Fiber: 4g
Net Carbohydrates: 8g
Nutrition information is an estimate and will vary depending on the meat, sauces, and vegetables used.
Final Thoughts
Egg Roll in a Bowl is one of those recipes that makes busy-night cooking feel much easier.
There’s no wrapper dough to prepare.
No rolling.
No frying.
And no pile of dishes afterward.
Just one skillet full of delicious food.
I still remember the first time I made it.
I wasn’t planning anything special.
I had ground pork in the refrigerator and a bag of coleslaw mix that needed to be used.
I started cooking the pork, added onion, garlic, and ginger, and then dumped in the cabbage.
As soon as the ginger and garlic hit the hot pan, the whole kitchen smelled amazing.
I added the soy sauce and rice vinegar, gave everything a good stir, and watched the cabbage soften.
By the time I finished, I had a skillet that looked nothing like the random ingredients I’d started with.
It looked—and smelled—like an egg roll filling.
I topped it with green onions and sesame seeds and brought it to the table.
Everyone dug in.
The first thing I heard was, “This tastes just like an egg roll.”
That was exactly what I was hoping for.
Now it’s one of those meals I make when I’m tired, busy, or simply don’t feel like cooking something complicated.
And I love that I can change it depending on what I have.
Sometimes I use pork.
Sometimes chicken.
Sometimes I’ll add mushrooms, carrots, or broccoli slaw.
If I’m extra hungry, I’ll crack a couple of eggs into the skillet.
If I’m craving spice, I’ll add sriracha or chili crisp.
That’s the beauty of this recipe.
There aren’t many rules.
The basic combination of savory meat, cabbage, garlic, ginger, soy sauce, and sesame oil is so good that you can build around it however you like.
And if you’re following a low-carb or keto lifestyle, it’s an especially useful recipe to keep in your rotation.
Serve it as-is, spoon it over cauliflower rice, or eat it straight from the skillet.
It’s warm, satisfying, full of vegetables, and packed with flavor.
Most importantly, it doesn’t feel like “diet food.”
It just feels like good food.
And sometimes that’s exactly what you need at the end of a long day.
One skillet.
A handful of simple ingredients.
Twenty-something minutes.
And dinner is done. 🥢🥬🥩