There’s something incredibly satisfying about putting all the flavors of a classic egg roll right into a single bowl, and that’s exactly why I adore this Egg Roll in a Bowl Recipe. It’s quick, packed with fresh crisp veggies, and has that perfect punch of savory goodness you crave—without any of the fuss of rolling wrappers.

The dish is served in a white bowl on a white marbled surface, filled with several layers of colorful ingredients. The base layer has finely shredded purple cabbage and thin orange carrot strips, creating a vibrant mix. Mixed within these are small pieces of cooked light brown meat and bits of green onion scattered evenly on top. Light orange sauce is drizzled over the entire bowl, adding a creamy texture contrast. A silver fork rests inside the bowl on the left side, slightly submerged in the salad layers. In the background, another similar white bowl filled with the same salad is slightly blurred. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Egg Roll in a Bowl Recipe
Top Tip
How to Serve Egg Roll in a Bowl Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Egg Roll in a Bowl Recipe

Why You'll Love This Recipe

I remember the first time I made this recipe, I was amazed at how easily all those classic egg roll flavors came together in one skillet. It’s become one of my go-to weeknight dinners because it’s fast, healthy, and so adaptable.

Simple One-Pan Meal: You get protein and veggies all cooked together, saving time and cleanup.
Fresh, Crunchy Texture: The coleslaw mix keeps the cabbage crisp yet tender, just like in an egg roll.
Customizable Flavors: Use chicken, turkey, pork, or beef, and adjust sauces to match your taste!
Gluten-Free and Paleo-Friendly: It fits a bunch of diets without any compromise on flavor.

Ingredients & Why They Work

This dish relies on simple, fresh ingredients that bring a perfect balance of savory, tangy, and a little bit sweet. The key to nailing the Egg Roll in a Bowl Recipe is using ground meat that cooks quickly and fresh veggies that maintain some crunch.

Flat lay of a small white ceramic bowl of golden olive oil, a mound of raw ground chicken breast, half a diced white onion, a small pile of minced fresh ginger, two whole garlic cloves, two peeled and shredded bright orange carrots, a heap of fresh coleslaw mix with green and white cabbage and orange carrot strands, a small white ceramic bowl of dark gluten-free tamari sauce, a small white ceramic bowl of pale rice vinegar, a small white ceramic bowl of amber toasted sesame oil, two fresh green onions sliced on a white ceramic dish, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: A neutral oil that cooks the meat without overpowering flavors.
Ground chicken breast: Lean and tender, it soaks up all the seasonings nicely.
Onion: Adds sweetness and depth once softened.
Minced fresh ginger: Gives that authentic, zesty warmth you expect in Asian-inspired dishes.
Garlic: Essential for a rich savory base.
Carrots: Shredded for quick cooking and a slight crunch.
Coleslaw mix: A fantastic shortcut for thinly sliced cabbage and carrots—it provides texture and freshness.
Low sodium tamari or coconut aminos: Adds salty umami without the gluten (or soy in the case of coconut aminos).
Rice vinegar: Brightens the dish with a touch of acidity.
Toasted sesame oil: That nutty flavor that instantly screams “egg roll!”
Green onions: Fresh and crisp, sprinkled on top for a final burst of flavor.
Bang Bang Sauce or Sriracha mayo: Your choice of spicy, creamy topping to kick it up a notch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about the Egg Roll in a Bowl Recipe is how flexible it is. You can change up the protein or sauce to suit what’s in your fridge or how spicy you want it.

Variation: I often swap ground chicken for turkey or pork depending on what’s on sale; each gives a slightly different texture but the same delicious flavor.
For Heat: Add extra sriracha or mix in fresh chopped chili peppers if you love it spicy.
Paleo Tip: Use coconut aminos instead of tamari and cider vinegar in place of rice vinegar.
Veggie Boost: Toss in other quick-cooking veggies like sliced bell peppers or snap peas for added color and crunch.

Step-by-Step: How I Make Egg Roll in a Bowl Recipe

A clear glass jar is filled with thick orange sauce flecked with small red specks; a silver spoon rests inside the jar, holding a rounded spoonful of the sauce with a smooth, creamy texture. The jar is placed on a white marbled surface, with part of a white cloth visible in the lower-left corner and a close-up of a white bowl filled with a colorful vegetable salad including chunks of cauliflower, sliced carrots, purple cabbage, and small green pieces seen slightly out of focus in the upper-right background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Ground Meat Until Perfectly Browned

Heat olive oil over medium in a large nonstick skillet. Add your ground chicken and cook 5-7 minutes, stirring occasionally to break it apart into small pieces. Watch carefully—chicken releases some water, so don’t drain it. This keeps the dish juicy and flavorful.

Step 2: Sauté Aromatics to Build Flavor

Once the chicken looks almost done, stir in garlic, fresh ginger, and diced onion. Cook everything for 3-4 minutes until the onion starts to turn translucent and fragrant—the kitchen will smell amazing!

Step 3: Add Veggies and Sauce for That Classic Egg Roll Taste

Next, toss in the shredded carrot and half of the coleslaw mix. Drizzle tamari, rice vinegar, and toasted sesame oil over everything. Cook for 1-2 minutes until the cabbage just starts to wilt but still holds its crunch.

Step 4: Finish Cooking the Remaining Cabbage

Add the rest of the coleslaw and cook another minute or two. You want the cabbage tender but not soggy—this balance is key to the Egg Roll in a Bowl Recipe.

Step 5: Top It Off With Fresh Green Onions

Sprinkle the sliced green onions on top, give it all a good stir, and your one-pan wonder is ready to serve!

Top Tip

Having made this Egg Roll in a Bowl Recipe dozens of times, I’ve learned these tricks really make all the difference between good and great.

Don’t Overcook the Cabbage: Keep cooking times short once the cabbage hits the pan to maintain that lovely crunch.
Skip Draining the Meat: The water released from the meat keeps everything moist and helps steam the veggies gently.
Use Fresh Ginger: It adds brightness that dried ginger just can’t match—trust me on this one!
Add Sauce at the Right Time: Waiting to add tamari and sesame oil until after the meat and aromatics cook ensures layers of flavor instead of a salty, greasy mess.

How to Serve Egg Roll in a Bowl Recipe

Garnishes

I love topping mine off with a drizzle of spicy Sriracha mayo or a dollop of sweet chili sauce for that bang-bang sauce vibe. A sprinkle of sesame seeds also adds a nice crunch and toasty flavor.

Side Dishes

This recipe stands alone beautifully, but if you want to round it out, a side of steamed jasmine rice or some crunchy cucumber salad works magic. For low-carb, cauliflower rice is a perfect companion.

Creative Ways to Present

For a dinner party, I love serving the Egg Roll in a Bowl over a bed of shredded lettuce cups, letting guests spoon their own servings for a fun DIY vibe. It’s colorful, interactive, and always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge. It stays delicious for 3-4 days—just give it a good stir when reheating to redistribute the flavors evenly.

Freezing

I've frozen this before, but the cabbage texture softens a bit after thawing. If you want to freeze, I recommend cooking just the meat and sauce, then adding fresh veggies when reheating.

Reheating

Reheat gently in a skillet over medium heat to warm through without drying out. Adding a splash of water or broth helps keep it from sticking and revives the veggies slightly.

Frequently Asked Questions:

Can I use ground beef instead of chicken?

Absolutely! Ground beef works well for this recipe and will give a heartier flavor. Just cook it the same way, though beef releases less water than chicken, so watch the moisture in the pan.

Is this recipe gluten-free?

Yes, as long as you use gluten-free tamari or coconut aminos instead of soy sauce, this Egg Roll in a Bowl Recipe is gluten-free and safe for those avoiding gluten.

Can I make this recipe paleo-friendly?

Definitely! Swap tamari for coconut aminos and rice vinegar for cider vinegar, and skip any non-paleo toppings, and you’re good to go for a paleo meal.

What’s the best way to add heat or spice?

I like to add sriracha or a spicy mayo on the side so everyone can control their heat level. You can also stir sriracha directly into the skillet near the end of cooking for an all-in-one spicy kick.

Final Thoughts

Honestly, this Egg Roll in a Bowl Recipe feels like a warm hug after a long day. It’s one of those recipes that’s quick enough for weeknights but tasty enough to crave regularly. Give it a try—you might find yourself making it again and again, just like I do when I want that comforting egg roll flavor without the hassle. You’ll thank me later when dinner’s done, delicious, and stress-free.