Best Egg Roll in a Bowl Recipe;

Craving the flavor of your favorite Chinese takeout, but want something quicker and healthier? Let me introduce you to one of my go-to weeknight meals: Egg Roll in a Bowl. This one-pan wonder delivers all the savory, umami-packed flavors of a traditional egg roll—minus the deep-frying and the carb-heavy wrapper.

Whether you’re trying to eat low-carb, follow a keto lifestyle, or just get dinner on the table fast, this deconstructed egg roll is the perfect solution.

This recipe is endlessly adaptable. I love using ground pork for an authentic flavor, but ground chicken, turkey, or beef work just as well.

The crisp coleslaw mix keeps things easy, and that drizzle of toasted sesame oil at the end? It’s magic. Ready in under 30 minutes, this dish is a weeknight lifesaver that never disappoints.

Ingredients List

Main Ingredients

• 1 lb. ground meat (I usually use ground pork, but turkey, chicken, or beef are all great alternatives)
• 1 small sweet onion, diced
• 1 tablespoon sesame oil (this is key to the classic egg roll flavor)
• 1 tablespoon rice vinegar
• ¼ cup low-sodium soy sauce
• 1 tablespoon hoisin sauce (add 1–2 tablespoons extra if you like it sweeter and richer)
• 2 teaspoons minced fresh garlic (pre-minced bottled garlic is a great shortcut)
• 1 teaspoon ground ginger or 1 ½ tablespoons grated fresh ginger (I often use pre-minced fresh ginger from a jar)
• 1 (16 oz) bag coleslaw mix
• ½ cup matchstick carrots
• 2 green onions, thinly sliced
• Kosher salt and freshly ground black pepper, to taste

Required Kitchen Tools

When it comes to making Egg Roll in a Bowl, simplicity is the name of the game. Here are the essential tools I use every time:

1. Large Skillet or Wok – A non-stick or cast iron skillet works well to cook everything evenly without sticking.
2. Wooden Spoon or Spatula – For breaking up the meat and tossing the veggies without damaging your pan.
3. Cutting Board and Sharp Knife – While most of the veggies are pre-shredded, you’ll still need to dice your onion and slice the green onions.
4. Measuring Spoons and Cups – For getting your sauces and seasonings just right.

Having these basic tools on hand makes this recipe even more effortless. It’s all about keeping it easy, fast, and fuss-free.

Cooking Instructions

Step-by-Step Method

Making Egg Roll in a Bowl couldn’t be easier. I love how it all comes together in one skillet for quick cleanup. Here’s how I do it:

1. Brown the Meat
   Heat a large skillet over medium-high heat. Add your ground meat of choice. I usually let it sit undisturbed for a couple of minutes before breaking it up—this helps it brown nicely and stay juicy. Cook, stirring occasionally, until no longer pink (about 5–7 minutes). Drain off any excess grease and return the meat to the skillet.
2. Sauté the Aromatics
   Add the diced onion, sesame oil, and rice vinegar to the pan. Stir well and cook for another 4–5 minutes, until the onions are soft and translucent. This is when your kitchen really starts to smell amazing.
3. Add Sauce and Veggies
   Stir in the soy sauce, hoisin sauce, garlic, and ginger. Then toss in the coleslaw mix and carrots. Mix everything thoroughly so the flavors coat all the vegetables. Cook for another 5–7 minutes, until the cabbage is wilted but still has a bit of crunch. If you like it softer, cook it a minute or two longer.
4. Finish and Garnish
   Remove the skillet from the heat. Stir in the sliced green onions and season with kosher salt and black pepper to taste. Sometimes I add an extra splash of soy sauce or hoisin here, depending on my mood.

Pro Tips for Best Results

• Don’t skip the sesame oil – It adds that signature egg roll flavor. Even just a small drizzle goes a long way.
• Use pre-shredded coleslaw mix – It saves so much time and still delivers great texture and crunch.
• Cook the meat in batches if doubling – If you’re making a big batch, brown the meat in two rounds so it sears properly without steaming.

This dish is quick enough for busy weeknights, but packed with flavor like you spent all afternoon in the kitchen.

Serving and Customization

How to Serve Egg Roll in a Bowl

One of my favorite things about this recipe is how versatile it is when it comes to serving. Here are a few easy ideas to suit different preferences and occasions:

• Serve it as-is for a low-carb, keto-friendly meal that’s satisfying and full of flavor.
• Spoon it over steamed rice or jasmine rice for a more traditional, hearty meal.
• Wrap it in lettuce leaves for crunchy, handheld wraps that are fresh and fun to eat.
• Add it to rice noodles or serve with cauliflower rice to keep it light but filling.

This dish makes an excellent meal prep option, too. I often double the recipe, store it in individual containers, and enjoy flavorful lunches all week long.

Creative Add-Ons and Variations

The base recipe is delicious on its own, but here are some of my favorite ways to switch things up:

• Extra Vegetables: Add diced bell peppers, snap peas, baby corn, or water chestnuts for crunch and variety.
• Spice It Up: A few squirts of sriracha or a pinch of red pepper flakes will give it a kick.
• Nutty Crunch: Top with chopped peanuts or toasted sesame seeds for added texture.
• Fresh Garnishes: Sprinkle on fresh cilantro, extra sliced green onions, or a squeeze of lime juice right before serving.

If I’m making this for guests or want to dress it up a bit, I’ll sometimes add a drizzle of spicy mayo or hoisin glaze over the top. It’s all about making it your own!

Storage Instructions

Keeping It Fresh for Later

This recipe stores beautifully, which makes it perfect for meal prep or easy leftovers.

• Refrigerator: Let the egg roll in a bowl cool completely, then transfer to an airtight container. It will keep well in the fridge for up to 4 days. When you’re ready to eat, just reheat it in the microwave or on the stovetop until warmed through.
• Freezer: Want to freeze it? No problem! Just portion it into freezer-safe containers or bags, remove as much air as possible, and store for up to 2 months. Thaw overnight in the fridge before reheating.

One thing I love about this dish is that the flavors deepen as it sits, so leftovers are sometimes even better than the first serving.

Conclusion

This Egg Roll in a Bowl recipe is the ultimate one-pan meal—quick, healthy, and full of bold flavor. Whether you’re looking for a simple weeknight dinner, a low-carb alternative to takeout, or a meal prep champion, this recipe fits the bill. It’s endlessly customizable, comes together in under 30 minutes, and hits all the right notes: savory, slightly sweet, with just the right touch of crunch.

Don’t forget the toasted sesame oil—it’s the ingredient that really brings that authentic egg roll flavor home. And the best part? You’ll only have one pan to clean up when you’re done.

So grab your skillet, toss in your favorite ingredients, and enjoy a dish that’s fast, flavorful, and always satisfying. I guarantee this one’s going into your regular rotation.