This egg roll in a bowl takes everything you love about a crispy egg roll — savory pork, crunchy cabbage, garlicky sauce — and turns it into a one-skillet dinner. No wrapper, no deep fryer, just 20 minutes.
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Why You’ll Love This Egg Roll in a Bowl
Convenience: One skillet, one bag of pre-shredded coleslaw mix, and 20 minutes is all it takes — no chopping a whole cabbage.
Flavor: Garlic, ginger, and sesame oil give this egg roll in a bowl that same savory punch as your favorite takeout order.
Practicality: It’s naturally low-carb, reheats beautifully, and uses ingredients most people already keep on hand.
Ingredients for Egg Roll in a Bowl
- Ground turkey (1 lb): Ground pork is the more traditional choice if you want a richer flavor; ground chicken also works for a leaner option.
- Sesame oil (1 tablespoon): This is what gives the dish its signature nutty, toasted flavor — don’t substitute a neutral oil here.
- Garlic (3 cloves, minced): Fresh garlic makes a noticeable difference over jarred here since it cooks so briefly.
- Fresh ginger (1 tablespoon, minced): Adds warmth and brightness. A microplane makes quick work of peeling and mincing.
- Coleslaw mix (16 oz bag): Pre-shredded cabbage and carrots save a ton of prep time and cook down perfectly in the skillet.
- Green onions (4, sliced): Split between cooking in and garnishing on top for fresh bite.
- Soy sauce (3 tablespoons): Use tamari or coconut aminos to keep this egg roll in a bowl gluten-free.
- Rice vinegar (1 tablespoon): Balances the richness of the meat and sesame oil with a little acidity.
- Red pepper flakes (1/2 teaspoon, optional): For a little heat — leave out if serving picky eaters.
How to Make Egg Roll in a Bowl
- Brown the meat. Heat sesame oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned, about 5–6 minutes.
- Add the aromatics. Stir in the garlic and ginger and cook for 30 seconds, until fragrant.
- Add the cabbage and sauce. Stir in the coleslaw mix, soy sauce, and rice vinegar until well combined.
- Cook until wilted. Cook, stirring occasionally, for 5–7 minutes, until the cabbage is wilted but still has a little crunch left.
- Finish and garnish. Stir in most of the green onions and remove from heat. Top with sesame seeds and the remaining green onions before serving.
Tips for Success
Don’t overcook the cabbage. The most common mistake is walking away too long — cabbage goes from crisp-tender to mushy fast. Pull it off the heat as soon as it wilts.
Drain excess fat if using pork. Ground pork releases more fat than turkey; drain it off after browning so the dish doesn’t turn greasy.
Prep the aromatics before you start. Garlic and ginger cook in just 30 seconds, so have everything measured and ready before the meat finishes browning.
Variations
- Cauliflower rice base: Serve this egg roll in a bowl over our 15-Minute Cauliflower Fried Rice Bowl for an even lower-carb, heartier meal.
- Lettuce wrap style: Spoon the filling into lettuce cups instead, similar to our Ground Beef Lettuce Wraps.
- Beef and broccoli twist: Add a handful of steamed broccoli, inspired by our Mongolian Ground Beef with Broccoli.
- Sweet and savory: Stir in a splash of pineapple juice for a flavor closer to our Grilled Pineapple Teriyaki Chicken.
What to Serve With It
Steamed white or brown rice on the side turns this into a heartier meal, or try it over our Cilantro Lime Rice for extra brightness.
A simple cucumber salad or a side of steamed edamame rounds out the plate with something cool and fresh.
FAQs
Can I use a different protein? Yes — ground pork, chicken, or even crumbled tofu all work well in this egg roll in a bowl.
Is this gluten-free? Swap the soy sauce for tamari or coconut aminos and it’s completely gluten-free.
Can I make it ahead? Yes, it keeps in the fridge for up to 4 days and reheats well in a skillet or microwave.
Can I freeze it? The cabbage loses some crunch after freezing, but the flavor holds up well for up to 2 months in an airtight container.
Final Thoughts
This egg roll in a bowl proves you don’t need a wrapper — or a wok — to get that craveable takeout flavor on a weeknight.
Make a double batch and you’ve got lunch sorted for the next few days too. Let us know how yours turns out.
Egg Roll in a Bowl
Equipment
- large skillet
- wooden spoon or spatula
- cutting board
- chef’s knife
- measuring spoons
Ingredients
- 1 lb ground turkey (or pork or chicken)
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 16 oz coleslaw mix (shredded cabbage and carrots)
- 4 green onions, sliced, divided
- 3 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1/2 tsp red pepper flakes (optional)
- sesame seeds, for garnish
Instructions
- Heat the sesame oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it apart with a spoon, until browned, about 5–6 minutes.
- Stir in the minced garlic and fresh ginger and cook for about 30 seconds, until fragrant.
- Add the coleslaw mix, soy sauce, rice vinegar, and red pepper flakes if using. Stir until everything is well combined.
- Cook for 5–7 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp.
- Stir in most of the sliced green onions, remove from the heat, then garnish with the remaining green onions and sesame seeds before serving.