This Egg Roll in a Bowl delivers all the savory, ginger-kissed flavors of a crispy egg roll without the wrapper or the frying. Tender ground pork mingles with sweet cabbage, crunchy carrots, and a sauce that smells like your favorite Chinese takeout. I started making this on rushed Wednesday nights when I needed something fast but didn’t want to compromise on flavor, and now it’s become my go-to when I’m craving something warm and satisfying.
If you love easy one-pan Breakfast, you’ll also want to try my Delicious Waffle Maker Hash Browns Recipe for breakfast or The Best Turkey Breakfast Sandwich when you need a hearty morning meal.
It’s ready in 20 minutes, uses one skillet, and tastes like you spent way more time on it than you did.
Why You’ll Love This Egg Roll in a Bowl
This healthy egg roll in a bowl comes together so quickly that you’ll wonder why you ever ordered takeout. The savory sesame ginger stir-fry fills your kitchen with the kind of smell that makes everyone ask what’s for Breakfast before they even see the skillet.
It’s flexible too. You can use ground pork, turkey, chicken, or beef depending on what you have on hand. The cabbage stays slightly crunchy, giving you texture in every bite, while the hoisin sauce adds just enough sweetness to balance the salty soy sauce.
I love that it’s a true one-pan breakfast recipe. Less cleanup means more time to relax after dinner, which is always a win in my book.
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Ingredients For Egg Roll in a Bowl
Here’s what you need to make this easy ground meat skillet with all the flavors of a traditional egg roll.
See Recipe Card Below This Post For Ingredient Quantities
- Ground meat : Ground pork gives the most authentic egg roll flavor, but ground turkey, chicken, or beef work great too. This is your protein base and adds richness to the dish.
- Sweet onion : Adds a mild sweetness and aromatic base. Yellow onion works too if that’s what you have.
- Sesame oil : This oil brings a nutty, toasted flavor that’s essential for authentic Asian-inspired taste. Don’t skip it.
- Rice vinegar : Adds a light tanginess that brightens up the savory flavors without being too sharp.
- Less sodium soy sauce : The salty backbone of the sauce. Using less sodium lets you control the saltiness better.
- Hoisin sauce : Thick, sweet, and slightly tangy, this sauce gives you that classic egg roll flavor. Add an extra tablespoon if you like things a bit sweeter.
- Minced fresh garlic : Garlic adds punch and aroma. Pre-minced from a jar saves time and works perfectly here.
- Ground ginger or fresh ginger : Ginger gives that warm, spicy note that makes this taste like takeout. Fresh is more vibrant, but ground is easier.
- Coleslaw mix : Pre-shredded cabbage and carrots make this a quick cabbage stir-fry. It’s the bulk of your vegetables and adds crunch.
- Grated or matchstick carrots : Extra carrots add sweetness, color, and more crunch.
- Green onions : Adds a fresh, mild onion flavor and a pop of green at the end.
- Kosher salt and ground black pepper: Season to taste. Start light since soy sauce is already salty.
- Optional garnishes: Sliced green onions, chives, fresh cilantro, toasted sesame seeds, chopped peanuts, crunchy chow mein noodles, or a squeeze of fresh lime juice add texture and brightness.
How To Make Egg Roll in a Bowl
This low-carb Asian dinner is as easy as browning meat and tossing in vegetables.
Cook the meat: Heat a large skillet over medium-high heat. Add the ground meat and cook, stirring occasionally, until it’s no longer pink and cooked through, about 5 to 7 minutes. Drain any excess grease, then return the meat to the skillet.
Cook the aromatics: Add the diced onion, sesame oil, and rice vinegar to the meat. Stir everything together and cook until the onion becomes tender and starts to smell sweet, about 4 to 5 minutes.
Add the sauce: Stir in the soy sauce, hoisin sauce, garlic, and ginger. Mix well so the sauce coats the meat and onions evenly. The kitchen will start to smell amazing right about now.
Add vegetables: Toss in the coleslaw mix and grated carrots. Stir everything together and cook for 5 to 7 minutes, stirring occasionally. The cabbage should wilt down but still have a slight crunch when you bite into it.
Finish and season: Remove the skillet from the heat. Stir in the sliced green onions and taste the mixture. Add salt and pepper as needed, keeping in mind the soy sauce is already salty.
Serve: Spoon the stir-fry into bowls and top with your favorite garnishes. Cilantro, sesame seeds, or a squeeze of lime juice all work beautifully. Serve it hot and enjoy.
Substitutions and Variations
This Egg Roll in a Bowl is flexible, so feel free to swap ingredients based on what you have or your dietary needs.
Protein swaps: Ground turkey or chicken make this even leaner. Ground beef works if that’s what you prefer. For a vegetarian version, try crumbled firm tofu or tempeh.
Shrimp egg roll in a bowl: Skip the ground meat and use 1 pound of peeled, deveined shrimp instead. Cook the shrimp until pink and opaque, about 3 to 4 minutes.
Spice it up: Add a teaspoon of sriracha or red pepper flakes if you like heat.
Extra veggies: Toss in sliced mushrooms, snap peas, or bell peppers for more color and nutrients.
Sauce adjustments: If you don’t have hoisin sauce, use an extra tablespoon of soy sauce mixed with a teaspoon of honey or brown sugar.
Make it keto: This recipe is already low-carb, but you can make it even more keto-friendly by using coconut aminos instead of soy sauce and skipping the carrots.
Equipment For Egg Roll in a Bowl
You don’t need much to make this simple egg roll in a bowl.
- Large skillet: A cast iron skillet like one from Smithey Ironware Co. works beautifully and holds heat well, but any large skillet will do the job.
- Knife and cutting board: For dicing the onion and slicing the green onions.
- Measuring cups and spoons: To get your sauce ratios right.
- Spatula or wooden spoon: For stirring everything together as it cooks.
Storage and Reheating Your Egg Roll in a Bowl
This stir-fry with cabbage and carrots keeps well, making it perfect for meal prep.
Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually get better as they sit.
Freezer: You can freeze this for up to 3 months. Let it cool completely, then transfer to a freezer-safe container. Thaw in the fridge overnight before reheating.
Reheating: Warm it in a skillet over medium heat until heated through, about 5 minutes. You can also microwave individual portions for 1 to 2 minutes, stirring halfway through. Add a splash of water or soy sauce if it seems dry.
What to Serve with Egg Roll in a Bowl
This Egg Roll in a Bowl is filling on its own, but here are a few ideas if you want to round out the meal.
Cauliflower rice: Keeps things low-carb and soaks up all that savory sauce.
White or brown rice: If you’re not watching carbs, a scoop of steamed rice makes this more filling.
Wonton soup: A light broth-based soup on the side feels like a complete Chinese takeout meal.
Spring rolls: Fresh spring rolls with peanut sauce make a nice contrast to the warm, savory bowl.
If you’re looking for more breakfast options to balance out your week, The Best Zucchini And Carrot Slice Recipe is another family favorite that sneaks in extra vegetables.
Expert Tips
Here’s how to make sure your best egg roll in a bowl recipe turns out perfect every time.
Don’t overcook the cabbage: You want it wilted but still slightly crunchy. Overcooked cabbage gets mushy and loses its texture.
Drain the meat well: Excess grease can make the dish feel heavy and greasy. Take the time to drain it properly.
Use fresh garlic and ginger if possible: Pre-minced saves time, but fresh gives you brighter, more vibrant flavor.
Taste before adding salt: The soy sauce is already salty, so taste the dish first and add salt only if needed.
Let it rest for a minute: After you remove the skillet from the heat, let it sit for a minute or two. The flavors will settle and meld together.
Customize your toppings: The garnishes aren’t just for looks. Sesame seeds add nuttiness, cilantro adds freshness, and lime juice adds brightness. Don’t skip them.
FAQ
What are the ingredients for egg roll in a bowl?
You’ll need ground meat (pork, turkey, chicken, or beef), sweet onion, sesame oil, rice vinegar, soy sauce, hoisin sauce, garlic, ginger, coleslaw mix, carrots, and green onions. It’s a simple list of pantry-friendly ingredients that come together quickly. My kids love when I add crunchy chow mein noodles on top for extra texture.
What is the best meat for egg roll in a bowl?
Ground pork is the traditional choice and gives you the most authentic egg roll flavor. It’s slightly fatty, which keeps the dish moist and flavorful. That said, ground turkey or chicken work great if you want something leaner, and ground beef is fine if that’s what you have on hand. I’ve even made it with crumbled tofu for a vegetarian version.
What exactly is egg roll in a bowl?
It’s a deconstructed egg roll. You take all the savory ingredients that normally go inside an egg roll wrapper, like ground pork, cabbage, carrots, ginger, garlic, and soy sauce, and cook them together in a skillet. You skip the wrapper and the deep-frying, which makes it faster, healthier, and easier to put together on a busy weeknight.
What are common mistakes when making egg roll in a bowl?
The biggest mistake is overcooking the cabbage until it gets soggy and mushy. You want it tender but still with a little bite. Another common issue is not draining the meat well, which leaves the dish greasy. Also, don’t forget to taste before adding extra salt since the soy sauce is already pretty salty. If you skip the sesame oil, you’ll miss out on that nutty, authentic flavor too.
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Pairing
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Egg Roll in a Bowl
A quick and flavorful Egg Roll in a Bowl that delivers all the classic egg roll tastes without the wrapper!
Ingredients
Method
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Heat a large skillet over medium-high heat. Add the ground meat and cook, stirring, until browned and no longer pink, about 5-7 minutes. Drain excess grease if needed and return meat to skillet.
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Add the diced onion, sesame oil, and rice vinegar to the skillet. Cook, stirring occasionally, until the onion softens and becomes translucent, about 4-5 minutes.
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Pour in the soy sauce, hoisin sauce, garlic, and ginger, stirring to combine.
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Stir in the coleslaw mix and grated carrots. Cook, tossing occasionally, for 5-7 minutes, until the cabbage wilts but remains slightly crisp.
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Remove the skillet from heat. Fold in the sliced green onions and season with salt and pepper to taste.
Nutrition
Notes
Don’t skip the toasted sesame oil-it gives the dish that iconic egg roll flavor! Customize with extra veggies or a touch more hoisin for added richness.
