Egg Roll in a Bowl is my all-time go-to weeknight lifesaver. Seriously, if you’re hustling around, you get what I mean. Some nights just scream for fast, wholesome, ridiculously flavorful food, and this dish never lets me down. It’s like your favorite takeout magic, minus the hassle and greasy fingers. Pair it with something icy from this list of drinks and cocktails or check out some other lunch and dinner ideas if you’re in a mood to mix things up.
Egg Roll in a Bowl is SO Easy!
Want dinner to feel like you’re cheating? This is it. You basically throw stuff in a pan… and poof… it becomes this five-star restaurant meal that’s secretly healthy and faster than microwaving leftovers. Not even kidding.
First time I tried making Egg Roll in a Bowl, I doubted how simple it would be. My kitchen was a wreck but the food? Chef’s kiss. The whole thing cooks in one sturdy skillet and comes together while you clean out your inbox or try to keep the dog from stealing socks—whatever chaos rules your life. No rolling or deep frying. None of that “perfect slicing” stress. Where has this hack been hiding all these years?
And the best part—every spoonful packs all that egg roll flavor, minus the wrapper. Seriously, you can see the smiles at the table. My picky eater? Even he asked for seconds. I call that a win.
Ingredients for Egg Roll in a Bowl
Let’s talk about what you actually need. And good news, nothing weird. Here’s the basics:
- Ground pork or ground turkey—whatever you have on hand (I swap depending on what’s lurking in the freezer)
- Bag of coleslaw mix (the shredded cabbage kind to save time, no shame)
- A couple of garlic cloves, squished and chopped
- Grated fresh ginger, or honestly, powdered if that’s what you’ve got
- Soy sauce, and I toss gluten-free in when allergies are around
- A squirt or two of sriracha for heat (optional but, trust me, do it)
- Green onions chopped for topping (adds crunch, trust me)
- Sesame oil—drizzle at the end for that amazing finish
That’s your Egg Roll in a Bowl grocery list. Feel free to swap based on what you’ve got. Who’s got time for an extra store run these days?
How to Make an Egg Roll in a Bowl
Alright, here’s where the magic happens. Toss your ground pork (or turkey… nobody’s judging) into a large pan. Brown it up, breaking it apart as you go. Next, throw in the garlic and ginger for a few minutes—they’ll make the kitchen smell like you know what you’re doing.
Dump in the entire coleslaw bag and give it a big stir. Seriously, it looks like a mountain of veg, but it’ll shrink. Splash in your soy sauce, give it a squeeze of sriracha, and stir everything so it kind of shimmies together in the pan. After about five more minutes, everything softens and that’s your cue—it’s done.
At the end, turn off the heat and swirl in some sesame oil. Toss chopped green onions over the whole glorious mess. That is it. Serve up bowls and let the eating begin.
“Can’t believe how easy this turned out. Kid-approved and husband actually asked for it again next week. That never happens.”
Tips for Making Egg Roll in a Bowl
Here’s the real talk from someone who’s burned more dinners than I’d ever admit in public. First, don’t overcook your veggies. Wilted cabbage is fine but total mush—not so much. Use fresh garlic and ginger when you can. It’s a game changer, honest to goodness.
Try using ground chicken for a leaner twist. Sometimes I’ll even sneak in a handful of shredded carrots or snap peas for bonus veggies. Extra points if you top with crunchy things like fried onions or toasted sesame seeds. Oh, and if you’ve got leftovers? This tastes even better the second day. Tried and tested.
Best tip: Clean-up is a breeze, since it’s just one pan. I mean—who doesn’t want that? So you actually have time to enjoy your food instead of playing kitchen janitor.
Easy Upgrades
Let’s say you’re feeling fancy or maybe just want to show off a bit at the next potluck. I say go for it.
- Add extra flavor: Drizzle more sriracha or toss in some hoisin sauce, a teaspoon at a time, for sweet-savory magic.
- Make it crispy: Quick pan-fry some wonton strips on the side and use them for scooping.
- Add protein variety: Try shrimp or tofu instead of pork if you’re tired of the same old thing.
- Serve with rice or quinoa if you need a little extra fuel (SO good for meal prep).
This is one of those recipes where you really can put your spin on it. If your crowd’s got favorite extras, toss ‘em in. Who knows, it might become your own signature twist.
Common Questions
Can I make Egg Roll in a Bowl ahead of time?
Absolutely. Just store it in the fridge and warm it in the microwave or skillet. The flavors get better!
Is this suitable for meal prep?
Yes! Make a big batch and pack into single serving containers. It keeps really well for lunch.
Do I have to use pork?
Nope—you can use poultry or even ground beef if that’s what you’ve got. It all works.
How spicy is this?
You control the heat. Leave out the sriracha for mild, or load it up for extra kick.
Can I freeze Egg Roll in a Bowl?
Sure thing. Just put it in a freezer-safe container. Defrost overnight and reheat on stove or microwave.
You Need This In Your Weekly Rotation
If you’re like me and always searching for simple, craveable dinners, Egg Roll in a Bowl just fits the bill. You get the fun and flavor of your fave takeout—no rolling, no deep-frying. Don’t forget, this recipe is awesome on its own or alongside something from the drinks and cocktails lineup or maybe paired with a light salad from recent posts. For more ideas, check out versions like {KETO} Egg Roll in a Bowl | The Girl Who Ate Everything or visit this quick and easy Egg Roll in a Bowl on Spend With Pennies for another take. Give it a whirl in your kitchen and let me know how your crew likes it… I might just make it again tonight.
Egg Roll in a Bowl
Ingredients
Method
- In a large pan, add the ground pork (or turkey), and brown it while breaking it apart.
- Add the garlic and ginger and cook for a few minutes until fragrant.
- Add the coleslaw mix to the pan and stir well.
- Pour in the soy sauce and add the sriracha, stirring everything together.
- Cook for an additional 5 minutes until the vegetables soften.
- Remove from heat and stir in the sesame oil.
- Top with chopped green onions and serve in bowls.
