This egg roll in a bowl has all the flavors you love in a crispy takeout egg roll—ginger, garlic, sesame, and soy—but without the deep-fried wrapper. It’s light, cozy, and packed with veggies, so you get that same savory comfort in a fresher, weeknight-friendly way.
Ground meat cooks with garlic, ginger, and a simple sauce, then gets tossed with shredded cabbage and carrots until everything is tender-crisp and flavorful. A sprinkle of green onions and sesame seeds on top makes it feel like your favorite takeout, but this egg roll in a bowl comes together in about 20 minutes in just one pan.
It’s naturally low-carb and high-protein, great for meal prep, and easy to customize with your favorite protein or extra veggies. Serve it as-is, over rice or cauliflower rice, or tucked into lettuce cups for a fun, hands-on dinner. Once you try it, this egg roll in a bowl will become a standby when you want something quick, healthy, and seriously tasty.
Why You’ll Love This Egg Roll in a Bowl
Table of Contents
show
- High-protein and low-carb: You get plenty of protein from the ground meat plus a big serving of veggies, all without any deep-fried wrapper.
- One-pan dinner: Everything cooks in a single skillet, which means minimal dishes and easy cleanup on busy nights.
- Fast and weeknight-friendly: From chopping to serving, this egg roll in a bowl is on the table in about 20–25 minutes.
- Better than takeout: All the savory, sesame-soy flavor you love, with control over the ingredients, sodium, and spice level.
- Great for meal prep: Leftovers reheat beautifully and taste even better the next day, making it perfect for lunches.
- Easy to customize: Swap the protein, add extra veggies, adjust the heat—make it exactly how your family likes it.
Ingredients for Egg Roll in a Bowl
You only need a handful of simple ingredients to make this egg roll in a bowl. Here’s what each one does and how you can customize it.
Protein & Veggie Base
- Ground turkey (1 pound, 93% lean): Keeps the dish light but satisfying and soaks up the sauce flavors. You can use ground chicken, lean ground beef, or ground pork for a richer, more classic egg roll taste.
- Shredded coleslaw mix (1 bag, about 14 ounces): A shortcut mix of green cabbage and carrots that gives all the crunch and veggie power without extra chopping. You can shred your own cabbage and carrots if you prefer.
- Extra shredded carrots (1/2 cup, optional): Boost color, sweetness, and texture. Skip if your coleslaw mix is already heavy on carrots.
- Green onions (4, sliced): Add fresh onion flavor and a pretty garnish. Use the white and light green parts in the skillet and reserve the dark green tops for serving.
Flavor & Sauce
- Garlic (3 cloves, minced): Gives that savory, aromatic base that makes egg roll in a bowl crave-worthy. Garlic powder can work if you’re out of fresh.
- Fresh ginger (1 tablespoon, minced): Adds a warm, zesty kick that tastes like takeout. If needed, use 1 teaspoon ground ginger instead.
- Low-sodium soy sauce (1/4 cup): The salty, umami base of the sauce; using low-sodium gives you better control over seasoning. Tamari or coconut aminos work for gluten-free.
- Rice vinegar (1 tablespoon): Adds tang and brightness, balancing the richness of the meat and sauce.
- Toasted sesame oil (2 teaspoons): Gives the dish that signature nutty, toasty flavor at the end. A little goes a long way.
- Sriracha or chili garlic sauce (1 to 2 teaspoons): Adds gentle heat and depth. Adjust to your spice preference.
Seasoning & Garnish
- Ground black pepper (1/4 teaspoon): Enhances all the savory notes.
- Salt (to taste): You may not need much because of the soy sauce—taste first before adding more.
- Sesame seeds (1 tablespoon): For crunch and that classic Asian-inspired finish.
- Optional extras: A pinch of red pepper flakes, a drizzle of extra sriracha, or a small splash of fish sauce for even more umami.
Egg Roll in a Bowl Recipe Step-by-Step
- Brown the meat: Heat a large nonstick skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, for 5–7 minutes, until no longer pink and lightly browned. If there is any excess liquid or fat, drain it off or blot with a paper towel.
- Add aromatics: Reduce the heat to medium. Add the sliced white and light green parts of the green onions, the minced garlic, and ginger to the skillet. Cook for 1–2 minutes, stirring frequently, until fragrant. Be careful not to let the garlic brown too much.
- Build the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sriracha, and black pepper. Pour this mixture over the cooked meat and stir until everything is well coated. Let it simmer for 1–2 minutes so the flavors can soak into the meat.
- Add cabbage and carrots: Add the shredded coleslaw mix and extra carrots (if using) to the skillet. Toss gently to combine with the meat and sauce. It may look like a lot of cabbage at first, but it will wilt down as it cooks.
- Cook until tender-crisp: Continue cooking over medium heat for 4–6 minutes, stirring often, until the cabbage is wilted but still has a bit of crunch and the carrots are tender-crisp. If the skillet looks dry, add a splash of water or a tiny bit more soy sauce to help steam the veggies.
- Finish with sesame oil: Turn off the heat and drizzle the toasted sesame oil over the top. Toss everything together. Taste and add a little extra soy sauce, sriracha, or a pinch of salt and pepper if needed.
- Garnish and serve: Sprinkle the egg roll in a bowl with sesame seeds and the reserved dark green parts of the green onions. Serve hot as-is, or over rice, cauliflower rice, or in lettuce cups.
Tips for Perfect Egg Roll in a Bowl
- Use a large skillet: You’ll need plenty of space for the cabbage to wilt down without steaming too much. A wide pan helps everything brown better.
- Don’t overcook the cabbage: Cook just until tender-crisp so it still has texture and doesn’t turn soggy.
- Taste as you go: Soy sauce can be salty, so always taste before adding extra salt. Adjust the heat with more or less sriracha.
- Drain excess fat if needed: If you use a higher-fat ground meat, skim or drain some of the fat so the dish stays light and not greasy.
- Add sesame oil at the end: Toasted sesame oil is delicate and tastes best when added off the heat.
- Prep ingredients first: Since this recipe moves quickly once you start, having all your aromatics and sauce measured and ready makes cooking smooth and stress-free.
Variations & Substitutions
- Different protein: Swap ground turkey for ground chicken, lean ground beef, ground pork, or a mix for a more classic egg roll flavor.
- Vegetarian version: Use crumbled extra-firm tofu or a plant-based ground meat substitute. Add a splash of extra soy sauce for flavor.
- Extra veggies: Stir in shredded purple cabbage, sliced mushrooms, bell peppers, or snap peas for more color and crunch.
- Lower sodium: Use low-sodium soy sauce or tamari and skip extra salt; add a squeeze of lime or rice vinegar to brighten the flavors without more salt.
- Keto or very low-carb: Skip extra carrots and serve over cauliflower rice or as filling in romaine or butter lettuce leaves.
- Kid-friendly: Go light on the sriracha and offer extra sauce on the side for anyone who likes more heat.
- Egg roll in a bowl with egg: For extra protein and that takeout fried rice vibe, push the mixture to the side and scramble 1–2 eggs in the empty space, then stir them in.
Make-Ahead, Storing & Reheating
Egg roll in a bowl is excellent for meal prep and reheats really well.
- Storing: Let the mixture cool, then store in airtight containers in the fridge for up to 4 days.
- Reheating: Reheat in a nonstick skillet over medium heat for 3–5 minutes, stirring occasionally, or microwave in 30–60 second bursts, stirring in between. Add a tiny splash of water or soy sauce if it looks dry.
- Freezing: You can freeze cooked egg roll in a bowl in freezer-safe containers for up to 2 months. The cabbage will soften a bit more after thawing, but the flavors stay great. Thaw overnight in the fridge before reheating.
- Meal prep bowls: Portion the egg roll in a bowl into containers with rice or cauliflower rice on one side and the egg roll mixture on the other. Add fresh green onions and sesame seeds right before serving so they stay crisp.
What to Serve with Egg Roll in a Bowl
- Steamed or fried rice: White, brown, or cauliflower rice all work and help stretch the meal.
- Lettuce cups: Spoon the egg roll mixture into crisp lettuce leaves for a fun, handheld dinner.
- Simple cucumber salad: Toss sliced cucumbers with rice vinegar, a pinch of sugar, and sesame seeds for a refreshing side.
- Roasted or air-fried veggies: Broccoli, green beans, or Brussels sprouts pair nicely with the savory flavors.
- Dumplings or potstickers: If you want a bigger “takeout at home” spread, serve with frozen dumplings on the side.
- For meal prep lunches: Pack with cauliflower rice and extra sriracha for an easy, high-protein lunch.
“I made this egg roll in a bowl for meal prep and ended up eating it for dinner too—so flavorful and so easy. Even my picky family loved it and asked for seconds!”
If you try this Egg Roll in a Bowl, I’d love to hear how you serve it—over rice, in lettuce cups, or straight from the skillet. Leave a rating, drop a comment, and share a photo of your bowl so others can get inspired too!
Egg Roll in a Bowl – Easy, Low-Carb & So Flavorful
- Total Time: 20–25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This egg roll in a bowl has all the flavors of your favorite takeout egg roll—savory ground meat, cabbage, carrots, garlic, ginger, and a sesame-soy sauce—served up in a healthy, low-carb, one-pan dinner that’s ready in about 20 minutes.
Ingredients
Scale
- 1 pound ground turkey (or ground chicken, beef, or pork)
- 4 green onions, sliced (white and light green parts separated from dark green tops)
- 3 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1 bag (about 14 ounces) shredded coleslaw mix (cabbage and carrots)
- 1/2 cup extra shredded carrots (optional)
- 1/4 cup low-sodium soy sauce (or tamari)
- 1 tablespoon rice vinegar
- 1 to 2 teaspoons sriracha or chili garlic sauce (to taste)
- 2 teaspoons toasted sesame oil
- 1/4 teaspoon ground black pepper
- Salt, to taste (if needed)
- 1 tablespoon sesame seeds, for garnish
Instructions
- Heat a large nonstick skillet over medium-high heat. Add the ground turkey and cook, breaking it into crumbles, for 5–7 minutes, until no longer pink and lightly browned. Drain any excess liquid or fat if needed.
- Reduce heat to medium. Add the sliced white and light green parts of the green onions, the garlic, and ginger. Cook 1–2 minutes, stirring often, until fragrant.
- In a small bowl, whisk together the soy sauce, rice vinegar, sriracha, and black pepper. Pour over the meat mixture and stir to coat. Simmer 1–2 minutes.
- Add the shredded coleslaw mix and extra carrots (if using) to the skillet. Toss to combine with the meat and sauce. Cook 4–6 minutes, stirring often, until the cabbage is wilted but still slightly crisp.
- Turn off the heat and drizzle the toasted sesame oil over the top. Toss well. Taste and add salt or extra soy sauce and sriracha if desired.
- Sprinkle with sesame seeds and the reserved dark green parts of the green onions. Serve hot as-is, over rice or cauliflower rice, or in lettuce cups.
Notes
– For a spicier dish, add extra sriracha or a pinch of red pepper flakes.
– Use ground pork or beef for a richer, more traditional egg roll flavor.
– For a gluten-free version, use tamari or coconut aminos instead of regular soy sauce.
– Leftovers keep well in the fridge for up to 4 days and make great meal prep lunches.
– Serve with steamed rice, cauliflower rice, or crisp lettuce leaves for wrapping.
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired