There’s something wonderfully simple yet satisfying about this one-pan meal. The Egg Roll in a Bowl Recipe captures all those familiar Asian flavors of an egg roll—crispy, savory, a little spicy—without all the fuss of wrapping or frying. It’s such a comforting dish that comes together quickly, and I find myself reaching for it on busy weeknights more often than not.

A white bowl filled with a cooked mixture that has three main layers: the bottom layer shows light brown minced meat, mixed with thin, orange carrot strips, and light tan shredded cabbage. The middle layer has a blend of chopped green onions and fresh green cilantro leaves spread on top, with some sesame seeds sprinkled all over. A wooden spoon rests on the right side inside the bowl, partially covered by the mixture. Surrounding the bowl, on a white marbled surface, are small bowls with sesame seeds and fresh cilantro. A gray cloth is placed near the bottom right corner. The 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

This dish quickly became a staple in my kitchen because it hits the perfect balance of comfort and healthiness. You’ve got all that classic egg roll flavor without any of the heavy frying or carbs from the wrapper—so it’s lighter but still indulgent. Plus, it’s super flexible, which is great when you want to customize it to your taste or dietary needs.

Speedy Prep and Cook Time: You can have a warm, flavorful dinner on the table in under 30 minutes, which is a game changer on hectic nights.
Low-Carb and Healthy: This recipe uses cabbage instead of wrappers, making it lighter and perfect for anyone watching carbs or just wanting a veggie-packed meal.
Flavorful and Comforting: The combination of garlic, ginger, soy sauce, and sesame oil brings all those Asian takeout vibes, but homemade and fresher.
Endlessly Customizable: You can swap out protein, level up the spice, or sneak in more veggies really easily—so it suits whatever you have on hand or your preferences.

Ingredients & Why They Work

Every ingredient in this Egg Roll in a Bowl Recipe plays an important role in layering flavor and texture, all while keeping the prep simple. I always take a moment to pick fresh ginger—it really makes a difference—and a good quality soy sauce or tamari to keep the dish balanced. Here’s a quick rundown of the key players:

Flat lay of a small pile of fresh ground turkey meat, a quarter cup of chopped yellow onion in a simple white ceramic bowl, three peeled garlic cloves, a small mound of grated fresh ginger root, a loose heap of vibrant coleslaw mix with shredded cabbage and carrots, a small white ceramic bowl filled with dark soy sauce, another small white bowl holding golden toasted sesame oil, a tiny white bowl with bright red sriracha sauce, two green onions whole and sliced, a scattering of white sesame seeds in a white bowl, fresh cilantro sprigs arranged neatly, and a small mound of cooked cauliflower rice on a plain white ceramic plate, 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

Ground turkey or chicken: These lean proteins cook quickly and pair beautifully with the bold flavors; I love turkey for its mild taste, but chicken works just as well.
Yellow onion: Adds sweetness and depth when sautéed, rounding out the savory notes in the dish.
Garlic: Fresh garlic is essential here—it packs a punch and is the soul of the savory base.
Fresh ginger: Grated or minced, it adds warmth and a zesty brightness that lifts the entire recipe.
Coleslaw mix: A handy shortcut for shredded cabbage and carrots—this mix cooks quickly and soaks up flavor perfectly.
Soy sauce or tamari: Brings the salty umami kick, so choose a low-sodium version to keep things balanced.
Toasted sesame oil: This gives the dish an irresistible nutty aroma and depth, so don’t skip it.
Sriracha or sambal oelek: Adds just the right amount of heat—adjust according to your spice tolerance.
Green onions: Used fresh at the end for a pop of color and mild onion flavor.
Sesame seeds and chopped cilantro: These garnishes add crunch and freshness that bring the whole dish to life.
Optional cooked cauliflower rice: A great way to make it a full meal and keep it low-carb without added grains.

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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

What I love most about the Egg Roll in a Bowl Recipe is how easy it is to make it your own. I often tinker with the protein or adjust the spice level depending on my mood—and honestly, you can’t go wrong. Feel free to add extra veggies or mix in some heat with your favorite chili sauce!

Protein swaps: I’ve tried ground pork and beef too, and both add a different, richer flavor—ground pork gives it that authentic, juicy bite I sometimes crave.
Spice it up: When I’m feeling adventurous, I add extra sriracha or a drizzle of chili crisp on top; it’s totally up to your heat tolerance.
Make it vegan: Tofu or tempeh work beautifully if you want to skip meat—just crumble the tofu and cook it similarly, adding a splash of soy sauce for depth.
Add an egg: For a protein boost, I sometimes whisk an egg right into the skillet at the end, stirring gently until cooked.

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

A white bowl holds two main layers: on the right is a fluffy, white cauliflower rice layer with a crumbly texture, and on the left is a cooked mix of ground meat and thin orange carrot strips, light brown onions, and pale green vegetables, topped with bright green cilantro leaves and sliced green onions scattered on top, along with black and white sesame seeds sprinkled over. The bowl is placed on a gray and white textured cloth, with silver forks resting nearby, all set on a white marbled surface. In the background, part of another similar bowl and green herbs are visible. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the meat beautifully

Start by heating a large skillet over medium-high heat and add your ground turkey or chicken. As it cooks (about 5-6 minutes), break it up into small pieces with a wooden spoon or spatula. Season generously with salt and pepper as you go. The key here is to get the meat nicely browned without overcooking so it stays juicy and flavorful.

Step 2: Sauté the aromatics and add the veggies

Once the meat is cooked through, add your chopped onions, minced garlic, and freshly grated ginger to the skillet. Stir everything together and let them soften for a minute or two. Then toss in the coleslaw mix, which cooks quickly. Pour in the soy sauce (or tamari), a splash of toasted sesame oil, and sriracha for heat. Cook for another 5 minutes until the cabbage is tender but still has a bit of crunch.

Step 3: Taste, adjust, and finish with fresh toppings

Give everything a good taste test. If you feel it needs more zing, add extra soy sauce or a drizzle more sriracha. Then portion your egg roll mixture into bowls and sprinkle with sliced green onions, sesame seeds, and fresh cilantro. I like to keep a bottle of sriracha or chili crisp on the table in case I want an extra kick.

Top Tip

After making this recipe dozens of times, I’ve learned a few tricks that keep it flavorful and hassle-free. These little tweaks really elevate the dish and make sure it turns out perfectly every time.

Caramelize the onions: Take a couple extra minutes to soften and lightly caramelize the onions before adding garlic and ginger—it deepens the flavor beautifully.
Don’t overcook the cabbage: The coleslaw mix should be just tender, not mushy, so watch it closely in the last few minutes.
Use fresh ginger: It makes a world of difference. Grated fresh ginger adds a brightness that ground ginger or powder just can’t match.
Season and taste as you go: Soy sauce and sriracha levels can vary widely, so start with less and add more until it hits your perfect balance of salty-spicy.

How to Serve Egg Roll in a Bowl Recipe

Garnishes

I always top my egg roll bowl with fresh sliced green onions and toasted sesame seeds. They add a great crunch and color contrast. Lately, I’ve been loving adding chopped cilantro for a bright, fresh twist. Sometimes I drizzle on a little yum yum sauce for creaminess—it totally transforms the dish!

Side Dishes

This recipe stands well on its own, especially with cauliflower rice for a low-carb meal. But if you want some sides, a simple cucumber salad or steamed edamame complement it perfectly without overpowering those savory flavors.

Creative Ways to Present

For a special occasion, I like to serve this in individual lettuce cups—like little handheld bowls—that make it fun and interactive. Kids and grown-ups both love grabbing a spoonful of filling and wrapping it up. It instantly feels more festive.

Make Ahead and Storage

Storing Leftovers

I usually store leftover egg roll in a bowl in an airtight container in the fridge, and it keeps well for 3-4 days. When I reheat it, I find using a skillet over medium heat works best to keep the texture nice and avoid sogginess.

Freezing

This recipe freezes well, which is a lifesaver when I want to meal prep. Just cool completely, portion into freezer-safe containers, and freeze for up to 2 months. To thaw, leave it overnight in the fridge and then reheat gently on the stovetop.

Reheating

To reheat, I like warming the leftovers in a nonstick pan with a sprinkle of water or extra soy sauce to revive those flavors. Microwave works in a pinch but can sometimes make the cabbage a bit watery in my experience.

Frequently Asked Questions:

Can I use ground beef instead of turkey for this Egg Roll in a Bowl Recipe?

Absolutely! Ground beef works wonderfully and gives the dish a richer flavor. Just drain excess fat if needed and adjust seasonings to balance the taste.

Is this recipe keto-friendly?

Yes, this Egg Roll in a Bowl Recipe is naturally low-carb and keto-friendly, especially if you serve it without rice or with cauliflower rice. It’s a great way to enjoy the flavors without the carbs.

Can I make this recipe vegan?

You sure can! Swap the ground meat for crumbled tofu or tempeh and use tamari or coconut aminos to keep it gluten-free. It’s just as tasty and filling without the meat.

How spicy is this Egg Roll in a Bowl Recipe?

The level of spice is totally up to you. The base recipe calls for 1-2 teaspoons of sriracha or sambal oelek, which adds a mild to medium heat. You can always adjust by adding more or less, or serve extra on the side.

Final Thoughts

This Egg Roll in a Bowl Recipe is one of those meals I come back to time and again because it’s comforting, tasty, and effortless. I know when I’m juggling a busy schedule, having a flavorful, wholesome dinner that comes together fast is priceless. Give it a try—you’ll love how easily it fits into your weeknight rotation, and I promise it’ll quickly become a favorite that’s both healthy and deeply satisfying.