There’s something incredibly satisfying about diving into a crispy, golden egg roll—the crunch, the savory filling, the comforting flavors of cabbage, meat, and Asian spices all rolled into one perfect bite. But what if you could skip the deep-frying and still enjoy all those delicious flavors in a healthier, faster way? That’s exactly why I created this Egg Roll in a Bowl recipe.

It came to life during one of those busy weeknights when I wanted something quick and comforting—but didn’t want to deal with wrappers, oil, or cleanup. This dish is everything you love about traditional egg rolls, minus the fuss. It’s low-carb, one-pan, packed with vegetables, and ready in about 30 minutes. It’s become my go-to for meal prepping, quick lunches, and even family dinners when I need something satisfying but easy.

So if you’ve been craving takeout but want something a bit lighter and home-cooked, you’re in the right place.

Why I Love This Recipe

What I love most about this recipe is how fast, flavorful, and flexible it is. There are days when I’m short on time, and this egg roll in a bowl comes together in one skillet with very little prep or cleanup. You don’t need fancy ingredients or culinary skills—just a handful of basic items and a willingness to stir-fry.

The real magic is in how it captures the bold umami flavors of traditional egg rolls—think sesame oil, ginger, garlic, soy sauce—but delivers them in a low-carb, high-protein meal that’s actually good for you. It’s warm, savory, and just slightly tangy from the vinegar, balanced perfectly with crunch from cabbage and a touch of sweetness.

This dish is also incredibly customizable. You can use ground turkey, chicken, pork—or go fully plant-based. It works beautifully with pre-shredded slaw to save time, and you can even top it with a fried egg or crispy wonton strips if you want to indulge a bit.

Ingredients for Egg Roll in a Bowl

Before we get started, here’s the good news—you probably already have most of what you need.

This dish uses everyday staples, and once you make it once, it’s easy to tweak it based on what’s in your fridge.

Here’s what goes into the bowl:

Ground protein – I typically use ground pork for its flavor and juiciness, but ground turkey or chicken work just as well. Even crumbled tofu or tempeh is great for a vegetarian version.
Garlic and ginger – These two aromatics are the foundation of flavor here. Fresh is best, but jarred versions work in a pinch.
Shredded cabbage and carrots – You can use pre-shredded coleslaw mix to save time, or shred your own cabbage and carrots for a fresher crunch.
Soy sauce – Adds that classic savory depth. I often opt for low-sodium soy sauce to better control the saltiness.
Rice vinegar – A splash adds brightness and cuts through the richness of the meat.
Sesame oil – Just a little goes a long way for that nutty, toasted aroma that makes it taste like takeout.
Green onions – For fresh flavor and a pop of color at the end.

Optional add-ins that take this up a notch:

A drizzle of sriracha or chili garlic sauce for heat
Crushed peanuts or sesame seeds for crunch
A fried egg on top if you’re making it a full meal

This recipe is a base that you can build on, making it perfect for busy weeknights or using up what you’ve already got on hand.

How Much Time Will You Need

This is where this recipe truly shines.

From start to finish, you’ll only need about 25 to 30 minutes—including prep. Here’s a rough breakdown:

Prep time: 10 minutes (even faster if you’re using pre-shredded coleslaw mix)
Cook time: 15–20 minutes

It’s ideal for weeknights, meal prep Sundays, or when you’re just too tired to make a complicated meal but still want something warm and satisfying.

How to Make This Egg Roll in a Bowl

Let’s break it down step by step so there’s no confusion. This is a skillet recipe that anyone can make, whether you’re a beginner cook or a seasoned pro.

Step 1: Sauté the aromatics

Heat a large skillet over medium heat. Add about a tablespoon of neutral oil (like avocado or canola oil). Once hot, sauté your minced garlic and ginger until fragrant—about 30 to 60 seconds. Keep it moving so it doesn’t burn.

Step 2: Brown the meat

Add your ground pork (or whatever meat or substitute you’re using) to the skillet. Use a wooden spoon to break it up as it cooks. Cook until browned and fully cooked through, about 5–7 minutes. If there’s excess grease, drain it off.

Step 3: Add in the vegetables

Toss in your shredded cabbage and carrots (or coleslaw mix). Stir everything together and cook for about 5–7 minutes, or until the veggies are softened but still a little crisp.

Step 4: Season

Pour in your soy sauce, rice vinegar, and sesame oil. Stir well so everything is evenly coated. Taste and adjust—if you like it saltier, add a dash more soy sauce. Like it spicy? Add a squirt of sriracha.

Step 5: Garnish and serve

Turn off the heat and stir in your sliced green onions. Serve warm, either as-is, over rice, or cauliflower rice for a low-carb twist. You can top it with extras like sesame seeds or a fried egg if you like.

Substitutions

One of the best things about this recipe is how adaptable it is. Depending on your dietary needs or what’s in your fridge, you can swap things out without sacrificing flavor.

Meat substitutes: Don’t eat pork? Use ground turkey, ground chicken, or even ground beef. For plant-based options, go for tofu crumbles or chopped mushrooms.
Soy sauce alternatives: Use tamari or coconut aminos if you’re gluten-free or watching your sodium intake.
Low-carb veggie alternatives: Try shredded Brussels sprouts, bok choy, or spiralized zucchini in place of cabbage.
Vinegar: No rice vinegar? Apple cider vinegar or white wine vinegar are great backups.

This dish truly welcomes improvisation, so you can make it work with what you have.

Best Side Dishes for Egg Roll in a Bowl

To round out the meal or serve it for guests, here are three side dishes that pair beautifully with this recipe:

1. Steamed jasmine rice or cauliflower rice
Perfect for soaking up all that savory sauce, and it makes the meal a bit more filling.

2. Miso soup or egg drop soup
Adds a warm, comforting touch, especially on cooler nights.

3. Simple cucumber salad
Light and refreshing, with a vinegary bite that balances the richness of the stir-fry.

Serving and Presentation Tips

The best part of a “bowl” meal is how effortlessly beautiful it can be with just a few thoughtful touches. And when it comes to this Egg Roll in a Bowl, a few small tweaks can elevate it from a quick weeknight meal to something you’d proudly serve at a dinner party or potluck.

Start by spooning the stir-fry into wide, shallow bowls—this gives it a more composed, restaurant-style look. Add a sprinkle of sesame seeds and sliced green onions on top. A drizzle of sriracha, spicy mayo, or even a swirl of hoisin sauce adds both color and flavor.

If you want to make the meal feel more complete, serve it alongside a mound of steamed rice or cauliflower rice, neatly tucked to the side for contrast. You could even set out bowls of toppings—like chopped peanuts, crispy wonton strips, or shredded nori—for people to customize their bowls.

It’s all about color, texture, and letting those savory aromas take center stage.

Tips and Tricks to Make This Recipe Better

When I first started making egg roll in a bowl, I treated it like a basic stir-fry. Over time, I learned a few tricks that made it really stand out—and I’m happy to share those with you here.

Use a big skillet or wok. Overcrowding your pan will steam your veggies instead of giving them that perfect tender-crisp texture. A larger surface area means better browning.
Cook the aromatics first, not last. Sautéing the garlic and ginger in oil before adding the meat ensures that their flavor infuses everything. Just don’t let them burn—low and slow is the way.
Season in layers. Don’t wait until the end to throw everything in. I add a bit of soy sauce during the meat stage and a little more once the veggies are added. This builds depth of flavor.
Don’t overcook the cabbage. You want the veggies to retain some crunch for that egg roll texture. Keep them slightly crisp—no one likes a soggy slaw.
Meal prep it. This dish stores beautifully, so I often make a double batch and enjoy it for lunch all week long.

Common Mistakes to Avoid

Even though this dish is simple, a few missteps can leave you with a less-than-stellar bowl. Here’s what to watch out for:

Burning the garlic. This happens fast and can make your whole dish taste bitter. Sauté it just until fragrant, then move on.
Using too much soy sauce too early. It can make the dish overly salty or soggy. Start with a little, taste as you go, and adjust at the end.
Letting the cabbage sit too long. Overcooking turns it mushy. Toss it in just long enough to soften slightly—no more than 5–7 minutes.
Skipping the acid. That splash of vinegar at the end brightens the whole dish and balances the savory notes.
Neglecting the garnish. A handful of green onions or sesame seeds can transform the final result from flat to fabulous.

How to Store It

One of my favorite things about this egg roll in a bowl is that it holds up so well in the fridge—it’s a true meal-prep hero.

In the fridge: Store leftovers in an airtight container for up to 4 days. The flavors actually deepen over time, making it great for next-day lunches.
To reheat: Warm it in a skillet over medium heat or microwave in 30-second intervals, stirring in between.
Freezing tips: If you want to freeze it, go for it—but skip the garnish and undercook the cabbage slightly to avoid it turning too soft when reheated. Thaw overnight in the fridge, then reheat on the stove.

FAQ

Can I make egg roll in a bowl ahead of time?
Absolutely. It stores well and reheats beautifully. In fact, the flavors develop more overnight.

Is this recipe keto-friendly or low-carb?
Yes, especially if you skip the rice or use cauliflower rice. It’s a favorite in keto and paleo communities.

What protein works best for this recipe?
Ground pork is most traditional, but ground chicken, turkey, beef, or even plant-based crumbles work just as well.

How do I make it spicier?
Add sriracha, chili garlic sauce, or a pinch of crushed red pepper flakes while cooking. Or drizzle hot sauce on top before serving.

Can I make it vegetarian or vegan?
Yes! Use crumbled tofu or tempeh and swap out the soy sauce for tamari or coconut aminos if desired.