Quick Egg Roll in a Bowl Recipe

WANT TO SAVE THIS RECIPE?

Looking for a quick weeknight dinner that delivers all the flavor of your favorite takeout without the fuss? My Egg Roll in a Bowl recipe is exactly what you need in your life right now!

Save

What is Egg Roll in a Bowl and Why You’ll Love It

I discovered this game-changing recipe during a particularly hectic week when I was craving Chinese takeout but didn’t want the guilt or expense. It’s the perfect one-pan wonder that takes just 20 minutes to make and hits all the right notes—savory, crunchy, satisfying, and low on effort. Whether you’re meal-prepping, feeding a family, or watching your carb intake, this Egg Roll in a Bowl brings big wins to the dinner table.

Think of this as the laid-back cousin of the classic Chinese egg roll. Instead of stuffing and frying a crispy wrapper, I toss everything delicious—ground meat, cabbage, carrots, garlic, ginger, and a bold sauce—into one pan. That’s the magic of this recipe. You still get the rich, salty, slightly sweet flavor, just without the greasy mess.

No rolling, no sealing, and absolutely no waiting for oil to heat. It’s an egg roll reimagined, simplified, and served up with a spoon. And trust me, it’s just as satisfying—if not more.

Why It’s Become My Go-To Takeout-Style Dinner

There’s a reason this meal shows up in keto groups, meal prep blogs, and busy-family dinner rotations all across the country. It’s because it’s fast, flexible, and delivers maximum flavor with minimal effort. This Egg Roll in a Bowl brings all the nostalgia of your favorite takeout, minus the guilt.

You don’t need a giant skillet or a bunch of hard-to-find sauces. It uses pantry staples and simple veggies you probably already have. And when you add your own twist? You get restaurant vibes—customized exactly how you like it.

By skipping the wrapper, you not only cut back on carbs and oil, but you also unlock the freedom to tweak the flavors, textures, and even the heat level. Whether you’re gluten-free, keto, paleo, or on Weight Watchers, this dish molds to your needs.

Plus, no wrappers means no breakage, no sticking, and no deep frying. Just real food, cooked quickly in one pan, and eaten happily from a bowl. That’s my kind of comfort food.

The Benefits and Key Ingredients of Egg Roll in a Bowl

Let me break down why this dish has become a staple in my weekly rotation:

• Fast and Flavorful: This entire recipe comes together in just 20 minutes. I barely have time to set the table before it’s ready to serve.
• One-Pan Simplicity: I only dirty one skillet. No baking trays, no steamer baskets, no drama.
• Veggie-Loaded and Nutritious: Between the protein-packed meat and fiber-filled veggies, I feel full and fueled.
• Meal-Prep Gold: Leftovers reheat like a dream. I make a double batch and I’m set for a few days.

Save

Essential Ingredients for the Perfect Bowl

To get started with your Egg Roll in a Bowl, you’ll need some common ingredients that pack a punch:

Protein Base

• 1 lb ground meat (pork, beef, turkey, or chicken)
• 1 tablespoon olive oil or avocado oil

Aromatics and Veggies

• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups cabbage, thinly sliced
• 1 cup carrots, julienned

Flavor Makers

• 3 tablespoons soy sauce or coconut aminos
• 1 teaspoon sesame oil
• 1 teaspoon brown sugar (optional, omit for keto)
• Salt and pepper to taste

Garnishes

• 3 green onions, sliced
• 1 tablespoon sesame seeds
• Optional: sriracha or chili oil to taste

My Secret Tips for Ingredient Prep

I’ve made this recipe dozens of times, and here are the prep shortcuts I’ve discovered:

1. Julienne Your Carrots: If you have a julienne peeler, awesome. If not, I find a box grater works great.
2. Cabbage Slicing Pro Tip: A sharp knife or mandolin gives you that fine, even shred that cooks perfectly. When in a rush, I just buy pre-shredded cabbage.
3. Get Saucy Early: I measure out my soy sauce, sesame oil, and spices in advance so I can move fast when the skillet’s hot.

Substitutions and Alternatives I’ve Tried

Need to tweak the recipe? No problem! Here are substitutions that have worked well for me:

• Use Slaw Mix: Save time and grab pre-shredded coleslaw mix from the store.
• Swap the Protein: Chicken, turkey, beef, tofu—whatever you’re working with will do the job.
• Go Soy-Free or Keto: Use coconut aminos for a soy-free option. Skip sugar for keto. Need it gluten-free? Use tamari or gluten-free soy sauce.

Essential Cooking Tools

You don’t need anything fancy, but these tools make the process even smoother:

• Large Skillet or Wok: Room to stir is key.
• Spatula: For breaking up meat and mixing.
• Cutting Board and Knife: Prep like a pro.
• Mandolin (Optional): Helps with uniform cabbage slices.

Step-by-Step Cooking Method for Perfect Egg Roll in a Bowl

One thing I love about this recipe is how straightforward it is. Even on my most exhausted weeknights, I can pull this together and feel like I’ve made something special. Here’s exactly how I do it:

The Simple 5-Step Process

1. Brown the Meat: Heat oil in a large skillet over medium-high heat. Add your ground meat and break it apart with a spatula. Season lightly with salt and pepper and cook until it’s no longer pink, about 5-7 minutes. I like to get some crispy edges on my meat for extra flavor.
2. Add Onions and Carrots: Once the meat is browned, toss in your diced onions and julienned carrots. Sauté for about 5-7 minutes until the onions become translucent and the carrots start to soften. This creates a sweet base for all the flavors to build on.
3. Toss in Garlic and Ginger: Add the minced garlic and grated ginger to the pan. Stir constantly for 30 seconds until they become fragrant. Be careful not to burn them—they can go from perfect to bitter in seconds!
4. Mix in Cabbage and Sauce: Add the sliced cabbage to your skillet along with the soy sauce, sesame oil, and brown sugar (if using). Stir well to coat everything in that savory sauce. Cook until the cabbage is soft but still has a slight crunch, about 5-7 minutes.
5. Garnish and Serve: Remove from heat and sprinkle with sliced green onions and sesame seeds. I like to serve it right away while it’s still steaming hot.

My Favorite Add-Ins and Variations

Here’s where I take my bowl to the next level depending on what’s in my fridge:

• Add an Egg: Sometimes I make a space in the center of the pan, crack an egg in, scramble it, and then mix it into the dish for added protein and that authentic egg roll element.
• Mushrooms: When I have shiitake or button mushrooms, I slice them thin and sauté them with the carrots for extra umami depth.
• Bell Peppers: A thinly sliced red bell pepper adds color and sweet crunch that I love.
• Heat Options: If I’m in the mood for spice, I’ll add sriracha, red pepper flakes, or a drizzle of chili oil at the end.
• Crunchy Toppings: Water chestnuts, peanuts, or cashews add a textural contrast that takes this dish to the next level.

Save

Pro Tips I’ve Learned Along the Way

After making this countless times, I’ve picked up some tricks:

• Don’t Overcook the Cabbage: Keep it slightly crisp for that real egg roll texture. Nobody wants mushy cabbage!
• Stir Often: Especially when the pan is full, stirring ensures even cooking and prevents anything from sticking or burning.
• Season as You Go: I taste and adjust seasonings throughout the cooking process, not just at the end.
• Prep Before You Start: Having everything chopped and ready makes this truly a 20-minute meal.

Serving, Storing and Customizing Your Egg Roll in a Bowl

Now that you’ve mastered the basic recipe, let’s talk about serving suggestions, storage tips, and how to customize this dish for various dietary needs and preferences.

Creative Serving Suggestions

This Egg Roll in a Bowl is hearty on its own, but I love to pair it with other elements:

• Serve Over Rice: When I want something more substantial, I serve it over jasmine or brown rice. For a lower-carb option, cauliflower rice works beautifully.
• Add a Side: I often pair it with roasted broccoli or an Asian cucumber salad for extra vegetables and contrasting textures.
• Drizzle with Sauce: A little sweet and sour sauce, duck sauce, or homemade peanut sauce takes it to restaurant-quality levels.

Best Toppings and Garnishes

Don’t forget the finishing touches! These make a huge difference in both presentation and flavor:

• Sliced Green Onions: Fresh and light, these add color and a mild onion flavor.
• Toasted Sesame Seeds: I quickly toast mine in a dry pan for extra nutty flavor.
• Chili Oil: A drizzle adds both flavor and a beautiful red color contrast.
• Fresh Lime: A squeeze brightens everything up.
• Crispy Wonton Strips: When I’m feeling indulgent, I add a few store-bought crispy wonton strips for crunch.

How to Store Leftovers

One of the reasons I make this so often is because it’s even better the next day:

• Storage: Let it cool completely, then refrigerate in an airtight container for up to three days.
• Reheating: I microwave it with a splash of water to revive the texture, or warm it in a skillet if I have time.
• Freezer Option: If I make a large batch, I freeze individual portions for up to one month. I thaw overnight in the refrigerator and reheat for a quick meal.

Make-Ahead and Meal Prep Tips

This recipe is a meal-prepper’s dream:

• Chop Early: On Sundays, I sometimes pre-cut my cabbage and carrots so dinner takes less than 10 minutes on busy weeknights.
• Double Up: I regularly make a big batch and portion into lunch containers along with cauliflower rice for easy grab-and-go meals.
• Component Prep: Keep cooked meat separate from veggies if you’re prepping more than 2 days ahead for better texture.

Variations by Dietary Needs

I’ve adapted this recipe countless times for friends with specific diets:

• Keto Egg Roll in a Bowl: Skip the sugar, use coconut aminos, and serve over cauliflower rice. Add extra sesame oil for healthy fats.
• Gluten-Free Version: Use tamari or gluten-free soy sauce and double-check all other condiments for hidden gluten.
• Vegetarian Option: I’ve made this with crumbled tofu, tempeh, or plant-based meat alternatives with great results.
• Paleo-Friendly: Use coconut aminos, skip the sugar, and serve it as is or over cauliflower rice.

Kid-Friendly Modifications

When cooking for little ones, I make these adjustments:

• Milder Flavors: I reduce the garlic and skip the heat entirely.
• Smaller Pieces: I chop all veggies into tiny bite-sized pieces.
• Familiar Additions: Serving over rice or mixing in with noodles makes it more approachable.

Save

Nutrition Breakdown (Per Serving)

For those tracking macros, here’s the approximate nutrition for one serving (recipe makes 4 servings):

Frequently Asked Questions

After sharing this recipe with friends and family, here are the questions I get asked most often:

Can I use different meat? Absolutely! Any ground meat works great. I’ve used everything from ground chicken to bison.

Can I use pre-packaged slaw mix? Yes! It’s my favorite time-saver and works perfectly.

How do I make it spicier? Add sriracha, red pepper flakes, or a diced jalapeño when adding the garlic and ginger.

Is this actually healthy? I find it to be a perfectly balanced meal with protein, vegetables, and minimal processed ingredients.

Can I add more vegetables? Definitely! I’ve added zucchini, bell peppers, and snap peas with great results.

What makes this recipe unique is how incredibly adaptable it is. It’s not just a lazy egg roll—it’s a smarter, faster, cleaner version with all the taste and none of the mess. I love how I can customize it based on what’s in my fridge and what my family is in the mood for.

Give this Egg Roll in a Bowl a try, and I guarantee it will become a regular in your meal rotation. It’s that perfect balance of healthy, fast, and absolutely delicious that we’re all searching for in our everyday cooking.

Egg Roll in a Bowl

This one-pan Egg Roll in a Bowl delivers all the bold, savory flavors of classic takeout egg rolls—without the wrapper or deep frying. A quick, nutritious dinner ready in just 20 minutes!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Dinner, Lunch

Cuisine Asian-Inspired, Whole30

Servings 4

Calories 335 kcal

Ingredients

  

• 1 lb ground meat pork, beef, chicken, or turkey
• 1 tbsp olive oil or avocado oil
• 1 small onion diced
• 2 cloves garlic minced
• 1 tbsp fresh ginger grated
• 4 cups cabbage thinly sliced
• 1 cup carrots julienned
• 3 tbsp soy sauce or coconut aminos
• 1 tsp sesame oil
• 1 tsp brown sugar optional – omit for keto
• Salt and pepper to taste
• 3 green onions sliced
• 1 tbsp sesame seeds
• Optional: sriracha or chili oil to taste

Instructions

 

• Heat oil in a large skillet over medium-high heat. Add ground meat, season with salt and pepper, and cook for 5–7 minutes until browned.
• Stir in diced onion and carrots. Cook for another 5–7 minutes until softened.
• Add garlic and ginger; cook for 30 seconds until fragrant.
• Stir in cabbage, soy sauce (or coconut aminos), sesame oil, and brown sugar (if using). Cook for 5–7 minutes until cabbage is tender but slightly crisp.
• Remove from heat. Top with green onions, sesame seeds, and optional chili oil or sriracha. Serve hot.

Notes

Use coleslaw mix to save prep time.

Make it keto by omitting brown sugar and using coconut aminos.

For extra protein, crack an egg into the skillet and scramble before serving.

Store leftovers in an airtight container for up to 3 days.

Freeze in single portions for a quick future meal.

Easily customize with bell peppers, mushrooms, or extra veggies.

Keyword egg roll in a bowl, keto stir-fry