Alright, so you want an egg roll in a bowl recipe but don’t want a kitchen disaster or to spend all night cooking, right? You’re staring at the fridge thinking, “Ugh, I want something quick…but I also want flavor.” Yeah, I’ve been there about a thousand times. But here’s the thing: egg roll in a bowl recipe is my top pick for when I’m half-starved but want something ridiculously tasty (and healthy-ish). If you’re in a pinch, this dish will save your bacon. For anyone hungry right now and wanting more low-carb genius, check out this low carb, easy-to-make egg roll in a bowl — absolute game changer. Oh, and if you still have protein left, you might love this quick 10-minute round steak recipe. Try them both, honestly. 
Table of Contents
Why You’ll Love It
Alright, let’s keep it real. There are about a million reasons I’m obsessed with egg roll in a bowl. First off, it’s so fast you’ll barely believe it. Like, lightning fast. Toss a few ingredients in the pan, and boom — dinner. You don’t have to be a professional anything to nail this. Anyone can do it, I swear on my favorite spatula.
Also, the flavors? Outrageous. It tastes just like actual egg rolls from your favorite Chinese spot, but without deep-frying mess or waiting for takeout. Plus, it’s totally customizable for picky eaters or anyone avoiding gluten, carbs, dairy, whatever. Even my “if it’s not a cheeseburger I don’t want it” cousin asked for seconds. That says something.
And it’s healthy, but in a stealthy way. You get all those crunchy veggies, some good protein, and it doesn’t feel like you’ve just eaten rabbit food. I’d almost eat this every week and never get bored. Prepping ahead for meal days? Works like magic.
“I tried this last week and not only did my husband love it, but my picky teenager devoured his whole bowl. That never happens.” — Jen D.
Key Ingredients in Egg Roll in a Bowl
You don’t need a hundred fancy things — half of this stuff is probably lurking in your pantry already. The heart of any egg roll in a bowl recipe is ground meat. I usually go for ground pork or turkey, but honestly, chicken or beef also totally smash it here.
Veggie-wise, think cabbage and carrots. A giant bag of coleslaw mix? Perfect. Makes this even faster. Or shred your own if you’re feeling ambitious (or want to show off, haha). Next up, garlic and ginger — don’t skip these unless you truly hate flavor, trust me. A splash of soy sauce brings the magic salty-savoriness everyone craves, and you can grab coconut aminos for a gluten-free twist.
I like to sprinkle in a few green onions and toasted sesame oil to finish. Oh, and if you’re like me and dig a little spice, a squirt of Sriracha or chili flakes will totally level up your bowl. It’s really so forgiving — swap, add, take away, just taste along the way.
How to Make Egg Roll in a Bowl
Start by browning your ground meat in a big skillet over medium heat. I barely touch it for the first few minutes so you get some crispy edges. Next, toss in your garlic and ginger. Let them get all fragrant — not burned — big difference there. Add your coleslaw mix (or shredded cabbage and carrots) to the skillet and stir everything together.
Drizzle in your soy sauce, and keep stirring while the veggies get soft but still snappy. That takes maybe, what, five minutes? Top with sliced green onions and a splash of sesame oil when it’s done. Taste a bite to see if it needs a bit more salty or spicy. Plate up and — real talk — I usually eat it straight from the pan.
If you want more creative ideas for easy mains, you’ve gotta see this blueberry cream cheese egg rolls twist. It’s wilder than it sounds and sweet instead of savory.
Helpful Swaps
Everybody’s got their quirks with food. Here are some ways I’ve made this egg roll in a bowl recipe work for friends (and picky relatives):
If you’re steering clear of pork, ground turkey is just as amazing — actually, it’s lighter and my go-to most nights. Vegetarians, I’ve swapped in crumbled tofu or even a plant-based ground and the flavors hold up big time. Can’t do soy? I use coconut aminos instead of regular soy sauce, and suddenly my gluten-free buddy is chanting my name. Not spicy enough? Throw in chili oil or Sriracha right at the table.
And, oh, maybe you want a crunchy element — a handful of crispy wonton strips (if you’re not low-carb) is just bonkers good. Or toasted peanuts on top. Works every time.
Tips for Making Egg Roll in a Bowl
Alright, a few insider tips I’ve picked up (sometimes the hard way):
- Brown your meat really well for maximum flavor payoff.
- A bag of coleslaw mix = ultimate time-saver for this dish.
- Leftovers? They reheat perfectly for lunch the next day — zero sogginess, trust.
- Want a one-pan meal? Just crack an egg in near the end and scramble it in for even more protein and real “egg roll” vibes.
If you’re after other easy, weeknight genius, you might love this cheesy baked vegetable rolls recipe. Game on for veggie lovers.
Common Questions
Can I make egg roll in a bowl ahead of time?
Totally. I meal prep it all the time and toss it in containers for grab-and-go lunches.
What’s the best protein for this recipe?
Ground pork tastes classic, but ground turkey is lighter. Both taste bomb. Try chicken if you want it super lean.
Can I freeze egg roll in a bowl?
You sure can, but the veggies will be softer when reheated. Still tastes awesome, though.
Is this recipe keto-friendly?
Yep, especially if you use coconut aminos over soy sauce. Check out this keto version for inspiration.
How spicy can I make it?
Up to you — add chili flakes, Sriracha, or keep it mild for kiddos.
Wrap-up: Your Quick, Crunchy Dinner Winner
So that’s the scoop — egg roll in a bowl recipe is hands-down one of my weeknight superheroes. You get all the craveable, crispy, and savory goodness of old-school takeout, minus the fried finger mess or complicated steps. Go ahead, mix and match your veggies or meat — the basics stay the same, and the flavors always please. If you need a little visual nudge, I love this practical take on Egg Roll in a Bowl Recipe | The Kitchn and this speedy egg roll in a bowl recipe for another look. You got this! Grab your skillet and show tonight’s dinner who’s boss. 
Egg Roll in a Bowl
Ingredients
Main Ingredients
- 1 lb ground meat (pork, turkey, chicken, or beef)
- 1 bag coleslaw mix Alternately, use shredded cabbage and carrots.
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 tbsp soy sauce or coconut aminos Use coconut aminos for a gluten-free option.
- 2 tbsp toasted sesame oil
- 2 each green onions, sliced
Optional Ingredients
- 1 tbsp Sriracha or chili flakes For added spice, optional.
- 1 handsful crispy wonton strips or toasted peanuts For garnish, optional.
Instructions
Preparation
- Heat a large skillet over medium heat.
- Add the ground meat to the skillet and cook until browned, about 5-7 minutes, stirring occasionally to get crispy edges.
- Once the meat is browned, add the minced garlic and ginger. Cook until fragrant, about 1 minute.
- Stir in the coleslaw mix until combined and let it cook until the vegetables are tender but still crisp, about 3-5 minutes.
- Drizzle the soy sauce or coconut aminos over the mixture, stirring well.
- Remove from heat and top with sliced green onions and toasted sesame oil.
