Egg Roll in a Bowl – A Fast, Flavor-Packed Weeknight Favorite

This is the kind of meal you make when you want big takeout flavor without the wait, the fuss, or the deep fryer. Egg Roll in a Bowl has all the savory, garlicky, ginger-kissed goodness of an egg roll filling, served hot in a skillet with zero wrappers. It’s quick, budget-friendly, and endlessly flexible.

If you love a meal that tastes like comfort but still feels light, this one hits the mark. It’s also a meal-prep hero—simple to batch, easy to reheat, and always satisfying.

What Makes This Recipe So Good

• Fast and easy: One skillet, about 20 minutes, and dinner’s ready.
• Big flavor, simple ingredients: Garlic, ginger, soy sauce, and sesame oil do the heavy lifting.
• Protein-packed and veggie-heavy: Ground meat plus cabbage gives you a hearty, balanced bowl.
• Flexible: Works with pork, turkey, chicken, or tofu. Add heat, keep it mild, or toss in extra veggies.
• Great for meal prep: Keeps well and reheats beautifully for lunches all week.

Shopping List

• Ground pork (or ground chicken, turkey, or beef)
• Coleslaw mix (shredded cabbage and carrots) or a small green cabbage and 1–2 carrots
• Green onions (scallions)
• Garlic
• Fresh ginger (or ground ginger in a pinch)
• Soy sauce or tamari (for gluten-free)
• Rice vinegar
• Toasted sesame oil
• Cooking oil (avocado, olive, or neutral)
• Sriracha or chili-garlic sauce (optional, for heat)
• Sesame seeds (optional, for garnish)
• Eggs (optional, for extra protein and richness)
• Optional add-ins: mushrooms, red bell pepper, snap peas, water chestnuts, or broccoli slaw

How to Make It

1. Prep your veggies: If you’re not using a bagged coleslaw mix, shred the cabbage and carrots.

   Slice the green onions, separating the white and green parts.

2. Sauté aromatics: Heat a tablespoon of oil in a large skillet over medium-high heat. Add minced garlic and grated ginger. Cook for 30–45 seconds until fragrant.
3. Brown the protein: Add ground pork (or your choice of meat).

   Break it up with a spatula and cook until browned with crispy edges, about 5–7 minutes. Season lightly with salt and pepper.

4. Add the veggies: Toss in the white parts of the green onions and your coleslaw mix (or cabbage and carrots). Stir-fry for 3–5 minutes, just until the cabbage softens but still has some bite.
5. Season: Pour in soy sauce, a splash of rice vinegar, and a drizzle of toasted sesame oil.

   Add sriracha or chili-garlic sauce if you like it spicy. Stir to coat everything evenly.

6. Optional egg step: Push the mixture to one side of the pan. Crack in 1–2 eggs and scramble until just set, then fold into the mixture.
7. Taste and adjust: Add more soy for salt, vinegar for brightness, or sesame oil for richness.

   Finish with the green parts of the scallions and sesame seeds.

8. Serve: Enjoy as-is, over cauliflower rice, steamed rice, or spooned into lettuce cups.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Freeze: Yes, but the cabbage will soften more after thawing. Freeze in portions for up to 2 months. Thaw overnight in the fridge.
• Reheat: Skillet over medium heat for best texture, or microwave in 45–60 second bursts, stirring between intervals.
• Meal prep tip: Store sauce separately if you plan to add fresh greens or crunchy toppings later.

Benefits of This Recipe

• Balanced and filling: Protein, fiber-rich veggies, and satisfying fats keep you full without feeling heavy.
• Budget-friendly: Cabbage and ground meat stretch far and are easy on the wallet.
• Low effort, high payoff: Minimal chopping if you use a bagged mix, and the sauce is pantry-friendly.
• Customizable nutrition: Go low-carb with cauliflower rice, add extra veggies for volume, or choose leaner meat.
• Family-friendly: Keep it mild for kids and add heat on the side for spice lovers.

What Not to Do

• Don’t overcook the cabbage: You want a slight crunch.

  Mushy cabbage means you’ve gone too far.

• Don’t skip the acid: Rice vinegar brightens everything. Without it, the dish can taste flat.
• Don’t drown it in soy sauce: Add gradually and taste as you go to avoid an overly salty bowl.
• Don’t crowd a tiny pan: Use a large skillet or wok so the veggies sauté instead of steam.
• Don’t forget texture: Garnishes like scallions and sesame seeds add crunch and freshness.

Recipe Variations

• Chicken or turkey: Use ground chicken or turkey for a leaner bowl. Add a touch more sesame oil for richness.
• Beef and mushroom: Combine ground beef with sliced mushrooms for an umami boost.
• Tofu version: Crumble extra-firm tofu and cook until golden.

  Add a splash of extra soy and a pinch of sugar to mimic that classic takeout flavor.

• Keto-friendly: Serve over cauliflower rice and go easy on the carrots. Use tamari or coconut aminos.
• Extra veg: Stir in bell peppers, snap peas, or broccoli slaw for color and crunch.
• Peanut crunch: Top with chopped peanuts and a drizzle of chili oil or peanut sauce for a Thai-inspired twist.
• Lettuce cups: Spoon into butter lettuce leaves and serve with lime wedges.
• Egg-forward: Add two extra scrambled eggs and finish with nori strips for a ramen-bowl vibe.

FAQ

Can I make this gluten-free?

Yes. Use tamari or coconut aminos instead of regular soy sauce, and double-check that your sriracha or chili sauce is gluten-free.

What meat works best?

Ground pork is classic for flavor and juiciness.

Ground chicken or turkey is lighter, while beef adds a deeper, richer taste. All work well—just adjust seasoning to taste.

Can I make it ahead?

Absolutely. It reheats well for 3–4 days.

If you like more crunch, store some fresh shredded cabbage separately and stir it in just before serving.

How do I keep it from getting watery?

Use a hot pan, don’t overcrowd, and cook off moisture after adding the cabbage. If excess liquid remains, push everything aside and let the liquid simmer off for a minute.

Do I have to add eggs?

No. The dish is great without them.

Eggs add extra protein and a silkier texture, but they’re optional.

What can I serve with it?

Steamed rice, cauliflower rice, quinoa, or lettuce cups all work. A quick cucumber salad or edamame on the side is a nice, fresh pairing.

Is fresh ginger required?

Fresh is best for that bright, zesty kick, but ground ginger works in a pinch. Start with 1/2 teaspoon ground and adjust.

In Conclusion

Egg Roll in a Bowl delivers big, takeout-style flavor with weeknight-level effort.

It’s speedy, flexible, and friendly to different diets and preferences. Once you’ve got the basic method down, you can tweak it any way you like—spicy, mild, meaty, or veg-forward. Keep this one in your regular rotation, and weeknight dinner suddenly gets a lot easier.