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Review RecipeEgg Roll in a Bowl
This egg roll in a bowl recipe is a one-pot, Asian-inspired stir-fry with chunks of beef and tender-crisp veggies in a savory, perfectly seasoned sauce.
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Who needs takeout when you can whip up this Egg Roll in a Bowl in 20 minutes flat? All the flavors of your favorite egg roll – savory, juicy meat, tender-crisp cabbage, and that irresistible punch of garlic, ginger, and soy – but without the wrapper or the deep frying! It’s quick and ridiculously tasty. The perfect dinner for busy nights, this one-pan wonder will have you coming back for seconds… and thirds!
Our Best Cooking Tip: Layer your flavors and keep your textures! Brown the meat until you get those golden, caramelized bits — that’s where the deep flavor lives. Then, when cooking the veggies, sauté them just until they’re tender-crisp to keep that satisfying crunch.
Egg Roll In A Bowl Recipe Ingredients
Our egg roll in a bowl recipe takes everything normally stuffed inside an egg roll and places it in a bowl – like an egg roll stir fry. With a combination of coleslaw mix, ground beef, and a delicious blend of spices, there will be no reason to order take out.
Protein
- ground beef
Produce
- coleslaw mix
- carrots
- onion
- green onion
Spices
- minced garlic
- onion powder
- garlic powder
- red pepper flakes
- ground ginger
Sauces & Oils
- sesame oil
- soy sauce
- vegetable oil
ADDITION: For added protein, you can add eggs to your egg roll in a bowl and scramble them in the skillet while you are cooking the rest of the ingredients.
Making This Egg Roll In A Bowl Recipe
Preparing an Egg Roll in a Bowl is a straightforward process, but incorporating a few strategic tips can elevate the dish’s flavor and texture.
Meat Selection & Prep
Choice of Meat: This recipe uses ground beef but ground pork, chicken or turkey are all excellent alternatives that can offer varied flavor profiles.
Cooking Technique: You’ll want to brown the ground beef in a large skillet over medium heat, letting it fry up until no longer pink. Resist the urge to break it up too finely — those bigger, juicy chunks give the dish a satisfying bite.
And if your pan’s getting crowded? Brown the meat in batches. Trust us, that extra step is worth it for those caramelized golden bits that make every bite burst with flavor.
Adding The Vegetables
Pre-packaged coleslaw mix and pre-shredded carrots are your best friend here. They streamline preparation and introduces a blend of cabbage and carrots.
The onion, cabbage and carrots are traditional egg roll veggies, but you can add in others as well. Peas, edamame, or bean sprouts make a nice addition. You could also incorporate other vegetables such as mushrooms, water chestnuts, bean sprouts or bamboo shoots to add complexity.
Cooking Consistency: Don’t overcook the vegetables. Sauté them until they are tender yet retain a slight crunch. This balance ensures a pleasant texture and prevents the dish from becoming overly soft.
Flavor Enhancement
Garlic and ginger are non-negotiable – that punchy, aromatic base makes all the difference.
PRO TIP:
Keep your pan a bit cooler to not burn the garlic. You can always turn it up higher if needed, but burnt garlic will add a sour flavor to your recipe.
Sauce Composition: Low-sodium soy sauce lets you control the salt. Add a dash of sesame oil for that nutty flavor, and a sprinkle of red pepper flakes if you love a bit of heat. Taste and adjust according to your heat tolerance – you’re the boss.
How To Serve Egg Roll Bowls
No matter how you serve it, Egg Roll in a Bowl is all about big flavors, easy prep, and endless versatility. So mix it up, try something new, and most importantly – enjoy every last bite.
For a no fuss way of serving, pile this dish high in a bowl and dig in with chopsticks (or a fork – we won’t judge) while it’s hot. The beauty here is in its ease and bold flavors. Top with green onions as well as sesame seeds and, if you like heat, a drizzle of sriracha.
Other options are to drizzle with sweet and sour sauce, soy sauce or tamari for a salty punch, sweet chili sauce for a sweet-spicy kick or hoisin sauce for a touch of sweet-savory magic.
For a handheld twist, spoon your egg roll filling into crisp iceberg or butter lettuce cups. Top with chopped peanuts, a squeeze of lime, and a drizzle of hoisin or sriracha mayo for a restaurant-style finish.
Dishes That Pair Well
This deconstructed egg roll is a delicious main course on its own, but there are plenty of sides you could add for a larger meal. Try our homemade fried rice or garlic bread for two tasty options for an easy weeknight dinner that the whole family will love.
For an American Chinese food themed night, instead of ordering in, cook up these super delicious recipes:
MORE ASIAN INSPIRED RECIPES
Fun Presentation Ideas
- DIY Egg Roll Bowl Bar: Set up a customizable station with different toppings and sauces so everyone can build their own flavor-packed bowl.
- Serve in Edible Bowls: Hollow out bell peppers or use lettuce cups for a playful, edible serving vessel.
Storing Egg Roll Bowls That Use Coleslaw Mix
Fridge: Stored Up To Four Days
To store egg roll bowls effectively, start by letting it cool completely to avoid moisture build-up. Once cooled, transfer the dish to airtight containers to maintain freshness and prevent odor transfer in the refrigerator. For added convenience, portion the dish into meal-sized servings, making reheating quick and easy.
Freezer: Stored Up To Three Months
If you plan to freeze it, use freezer-safe containers or resealable bags, removing as much air as possible to prevent freezer burn. Label and date the containers. To retain the best texture, avoid freezing garnishes like green onions or sesame seeds and add them after reheating.
Reheating Instructions
When reheating, you can use the microwave in one to two minute intervals, stirring in between, or warm it on the stovetop with a splash of water or broth to maintain moisture.
If reheating from frozen, thaw overnight in the fridge before warming, or reheat directly from frozen over low heat on the stovetop. Avoid refreezing thawed portions to maintain quality.
Egg roll in a bowl is essentially a deconstructed egg roll. It’s all the yummy, seasoned beef and veggies from the center of an egg roll combined with a savory, Asian-inspired sauce. This recipe is ready in less than 30 minutes and cooks up easily all in one pan.
Egg Roll Bowl Recipe FAQS
What sauce goes with egg rolls?
There are plenty of favorite sauces that are often served with egg rolls. Sweet chili sauce, hoisin, sriracha sauce, and plum sauce are tasty choices.
Do you put eggs in egg roll in a bowl?
While our recipe for egg roll in a bowl doesn’t include eggs, you can certainly add a scrambled egg to this great recipe for added protein.
More Dinner Ideas
- Buffalo Chicken and Rice Casserole
- Poor Man’s Stew
- Meatloaf Recipe with Stove Top Stuffing
- Copycat Olive Garden Alfredo
Egg Roll Bowls
This egg roll in a bowl recipe is a one-pot, Asian-inspired stir-fry with chunks of beef and tender-crisp veggies in a savory, perfectly seasoned sauce.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Ingredients
- 1½ pounds ground beef
- 1 large onion, diced finely
- 1 tablespoon garlic, minced
- 2 tablespoons sesame oil
- ½ cup carrots, peeled and finely shredded
- 16 ounces coleslaw mix
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes
- 1½ teaspoons ground ginger
- ½ to ¾ cup low-sodium soy sauce
- 2 tablespoons vegetable oil
- green onions, optional garnish
Instructions
- Cook ground beef in a large deep-sided skillet over medium heat until no longer pink. Be careful to not break the ground beef into smaller pieces, keep the pieces larger
- Drain grease and return to the stovetop. Add the onions and minced garlic and cook until the onions are soft and translucent. Again, keep the ground beef in larger pieces.
- Add 2 tablespoons sesame oil, carrots, and coleslaw mix to the skillet. Use tongs to combine. Let cook for about 5 minutes.
- In a small separate bowl, combine the onion powder, garlic powder, red pepper flakes, ground ginger, soy sauce, and vegetable oil. Pour over meat and coleslaw mixture.
- Reduce the heat and continue to cook for about 5 minutes.
Video
Notes
- Keep your pan a bit cooler to not burn the garlic. You can always turn it up higher if needed, but burnt garlic will add a sour flavor to your recipe.
- Check your supermarket for pre-shredded carrots to save yourself some time.
- You can bring out the flavor of the spices by rubbing them together in your palms before adding them to the pan. You can also use a mortar and pestle.
Nutrition
Calories: 421kcal | Carbohydrates: 10g | Protein: 23g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 866mg | Potassium: 600mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1906IU | Vitamin C: 31mg | Calcium: 71mg | Iron: 3mg
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Comments
Dagny says
This was delicious! Thank you!
Gloria says
This is super easy to make and tastes delicious!
Kelly says
We don’t eat ground beef so I changed this to ground turkey. I followed the recipe otherwise and it was well flavored and taste just like an egg roll!
Lidia Ingram says
Amazing… Thank you for sharing!!!
Amber says
Ground Turkey, minced ginger instead of powdered and a handful or two of steam fry noodles (Farkay brand) and bean sprounts added with the sauce. Lid on until noodles are softened. After making this recipe twice that’s the tweak that worked the best for us.
Lisa says
Used hot pork sausage, gave it a great kick. Love this recipe.
Ena says
I would like to try this.. this looks really yummy.. 😃
Susan Ringler says
Looks good, but…….but the egg roll is the best part guys!
Linda says
Delicious! Fit perfectly into my low carb meal plan. I used 3/4 pound ground beef and 3/4 pound ground pork. Also used thinly sliced Napa cabbage and matchstick carrots instead of the coleslaw mix because that’s what I had in my fridge. Added some toasted sliced almonds on top. Everyone loved it. Might try using ground pork sausage next time. Thank you!
Sarah says
Love this recipe, I have made it with ground chicken and ground turkey. Is the calorie count for the whole recipe I’m assuming ? I make it for my lunches during the week and split it up to 3 lunches.
Thank you! Next time trying with beef but it’s always been tasty!
Jessica says
I wanted to try something new and stumbled across this recipe. It is now a staple in my home! You can add whatever vegetables you want. My husband likes to eat this with the party scoop chips. I have also added fried eggs on top drizzled with Sriracha sauce. I also love that it can feed a big family without breaking the bank.
Katie says
Do you have insta pot directions for this by chance?!
Layne Kangas says
Hi, Katie – we don’t for this recipe.
Janet Estes says
We substituted with ground turkey breast. My husband suggested toasted Ramen Noodles on top for a bit of that egg roll crunch. Voilà YUMMY
Gary says
Recipe was very good but I used chicken
Patrick says
What an easy, quick and delicious meal this is, I’ve saved it and will share it with my friends! 😊
karen says
Yummly! Added jalapeños along with onion and minced garlic. I will make this again and again, it is really good 🙂
Kathy says
I enjoyed the final product. I made a few tweaks out necessity. I only bought 1 tube of sausage, so I added 1/2 pound of ground beef. I had to use broccoli slaw, since my local store was out of the regular stuff. Adding the broccoli slaw added a few minutes to the cooking time. To make it easier for me; I cooked the slaw by itself for a couple of minutes.
5Millers says
This is fabulous, easy, and on repeat at our house! Thank you!!
Donna says
Is the second tablespoon of sesame oil for garnish?
Frank McDonald says
ARE you able to adjust the recipe volumes so that I can make it for two people
Many thanks
FRANK
Layne Kangas says
Hi, Frank – if you click “print” on the recipe card at the bottom of the post, it will show you a servings option at the top. You can click up or down to increase or decrease the number of servings and it will update the measurements of ingredients for you. Enjoy!
Christie says
What is cabbage mix????
Layne Kangas says
Hi, Christie – it’s like a bagged salad mix and would be in the salad mix area of your grocery store. Enjoy!
Kara says
Its a bag of shredded cabbage, usually labeled “Slaw Mix” or something like that. I’ve made this recipe with “Asain salad mix” too when my store was out of slaw mix. It ends up a little different but it works too.
Jen says
A new family favorite! I like to use ground pork vs the beef , but I’m sure any meat would be equally as tasty .
Sandra says
I book marked this recipe a couple of months ago. I finally decided to make it as my lunch meal for the week. It is so flavorful and easy to make. I followed the recipe exactly. This is definitely a keeper!!!
Abbey says
My fiancé & I love this recipe! We make it atleast once a month. I make it with 1lb of hamburger and it turns out great!
Virginia Ware says
I made 1/2 of this recipe because it’s only me! I can make the other half next week! The only thing I did differently was use fresh grated garlic and ginger.
Elaine says
Made this today. It’s so yummy. I added bean sprouts, mushrooms and used only 2Tbs of soy sauce. I love it and will make again ❤️❤️
Tammy says
Made this with chicken and added peas & carrots. Took 10 minutes so very easy. Delicious! Going to try steak next time! Thanks for sharing!
Ginger Bennett says
We love this recipe! We serve it over rice and because I dip my egg rolls in orange sauce, I drizzle orange sauce over my meal and it’s yummy. My daughter drizzles sweet chili sauce over hers!
Megan says
This really does taste like the inside of an eggroll!! I followed most of the recipe but used fresh ginger instead of the powder, replaced the red pepper flakes with A LOT of Siracha, did not use the veg oil and added a little bit of Oyster sauce. Very delicious!
Jean says
I like this recipe, have made it a couple of times. Each time I add a little bit more to it. So far I have add a can of tiny shrimp, half the red pepper and water chestnuts. I think this is one of my favorites.
Cindy says
The family lived this. I had to substitute minced garlic for powder and minced ginger for powder and I add mushrooms and Chinese noodles
Amy says
Lol..have been making this for awhile now and just noticed that eggs aren’t even in the recipe names “Egg roll in a bowl.” However, I have been adding on at the end.
Sherry Rowe says
Can this be put in the slow cooker?
Layne Kangas says
Hi, Sherry – we haven’t tried making it that way so I’m not sure how if any adjustments would need to be made. Please let me know if you try it!
Louise Stevenson says
Excellent dish, very easy and quick. Will definitely make this again.
Michelle Parry says
I added wanton strips on top for more crunch. My kids did not like it but my husband and I did.
Linda says
Love it! I am not a hot pepper fan so I left those out but it was delicious and I will definitely make it again.
Linda Caron says
Very delicious!!
Flora says
Made this once. This is a keeper. My family loved it! Fixing to make it again today.
Shirley says
Such a quick, easy and tasty one skillet meal. I like to add a bag of fresh bean sprouts along with the shredded cabbage & carrots. I’ve shared this recipe with many people and they just love it.
Melissa says
I made this tonight, I followed the recipe except for adding veg oil. I don’t use it so I left it out.
It’s pretty darn good. I’m waiting for my husband to get home to tell me if it needs anything. But I’d make it again. It’s pretty good. I make fried cabbage with bacon, onions, sometimes carrots and garlic, salt and cayenne. That’s what I normally make but this is a nice change up. Thanks for the great recipe.
Bev says
Easy and great tasting
Mary Ellen Gibbs says
This was WONDERFUL!!! I have been looking for a good Egg Roll in a Bowl recipe for some time. This is the best I have made. The spices are wonderful. Will definitely make again. I used 1/2 the amt of Low Sodium Soy Sauce and the other 1/2 I used Coconut Aminos. Trying to cut down on the sodium. Also added frozen peas and carrots. So delicious! Thank you!
Jill says
I have made this several times. This time I added a cooked ramen noodle packet to it. The noodles picked up the flavors and added a new visual dimension. I have enough to make this two more times. Love this recipe. So easy and so good.
Stacey H says
This was excellent. Even my super picky husband liked it.
Julie says
Thank you so much for all the wonderful recipes. I look forward to getting them every day. 🥰
Whit says
10/10 would recommend. Used a pound of ground beef, 1/2 lb of sausage and added a bit of crab for variety. Served over Calrose rice and it was such a great dinner
CK says
Added a package of meifun (rice vermicelli) noodles and sliced shiitake mushrooms. So yummy.
Lori says
Super fast and easy, and so much flavor! I used sausage instead of ground beef—yum!! This will be a keto staple.
Kelly Huffman says
Super delicious! My only changes….I used one bag of the coleslaw mix (9 ounces), I used olive oil instead of vegetable oil and I added water chestnuts! I also added a few cashews for more crunch. So good! Will make again.
Tricia says
I left out the oil and used pork breakfast sausage love this recipe. Lunch for the week
Brandi Taylor says
Could I use ground chicken instead of beef?
Layne Kangas says
Hi, Brandi – yes, enjoy!
Jodi says
This was delicious, and so easy!! Can’t wait to make it again.
Tammy says
Love this recipe! I use rotisserie chicken for mine to make it super easy. I add frozen peas and some sweet Thai chili sauce at the end to really add a flavor punch. Always a hit. Thank you for sharing.
Ellen says
I’ve tried several egg bowl recipes this is by far my fav!!!
Melissa says
Made this tonight. Hubby hasn’t tasted it yet but I know he’s gonna love it.
I trusted you and made it as directed because I’ve tried a few of your other recipes and they’re really good.
So this was a win! Very very nice. I used my 15” cast iron and it filled it almost all the way up. Simple flavors but they really shine.
Love dishes that make meal prep really easy!
Amy says
This was an amazing recipe!! I’m a super picky eater and this recipe has amazing flavor!!!!
Jack says
Made this tonight. Followed the recipe and it turned out great! Will definitely be making again!
Jan says
Made this for lunch and I’m very pleased. I didn’t have the extra carrots, but my slaw mix had some. We really liked it!