Name: Egg Roll in a Bowl
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1 lb ground chicken or turkey; 1 small onion, diced; 2 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 4 cups coleslaw mix (shredded cabbage and carrots); 3 tablespoons soy sauce (or tamari for gluten-free); 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 teaspoon sriracha sauce (optional, for heat); 2 green onions, chopped (for garnish); 1 tablespoon sesame seeds (optional, for garnish)

Egg Roll in a Bowl is a quick, easy, and healthier alternative to the classic egg roll. Packed with all the delicious flavors of a traditional egg roll, this dish skips the deep-frying and wraps, giving you a light and savory meal that comes together in just one pan. Perfect for busy weeknights, it’s a low-carb, gluten-free meal that satisfies cravings without the guilt.

Why You’ll Love This Recipe

I absolutely love this Egg Roll in a Bowl because it’s bursting with bold, savory flavors and comes together in no time. It’s loaded with chicken or turkey, cabbage, and carrots, all sautéed together with soy sauce, garlic, and ginger. It’s simple but packs a punch in terms of taste. The best part? It’s incredibly versatile. You can customize the protein and veggies, or even make it spicier if that’s your thing. Plus, it’s perfect for meal prep and leftovers are just as delicious!

Ingredients

1 lb ground chicken or turkey
1 small onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
4 cups coleslaw mix (shredded cabbage and carrots)
3 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon sriracha sauce (optional, for heat)
2 green onions, chopped (for garnish)
1 tablespoon sesame seeds (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large skillet, heat sesame oil over medium-high heat. Add the ground chicken or turkey and cook, breaking it up into small pieces as it browns, about 5-7 minutes.
Once the meat is browned, add the diced onion, garlic, and ginger. Stir and cook for another 2-3 minutes until fragrant and softened.
Add the coleslaw mix to the skillet and cook for 3-5 minutes, stirring occasionally, until the cabbage wilts and softens.
Stir in the soy sauce, rice vinegar, and sriracha (if using), and cook for an additional 2 minutes to combine the flavors.
Remove from heat, garnish with chopped green onions and sesame seeds, and serve immediately.

Servings and Timing

This recipe serves about 4 people and takes around 20 minutes to prepare from start to finish.

Variations

Protein Options: I often switch between ground chicken, turkey, or even tofu, depending on what I have on hand or what I’m in the mood for. You could also use beef for a different flavor.
Add More Veggies: I like to throw in extra veggies such as bell peppers, mushrooms, or zucchini for added flavor and texture.
Spicy Version: If I want a bit more heat, I add more sriracha or even a few dashes of chili flakes to spice it up.
Sauce Variations: For a twist, I sometimes add a little hoisin sauce or oyster sauce for a more complex flavor profile.

Storage/Reheating

Leftovers of Egg Roll in a Bowl store well in an airtight container in the fridge for up to 3-4 days. To reheat, I simply warm it up in a skillet over medium heat or microwave it until hot. The flavors only get better after a day or two!

FAQs

Can I make this recipe ahead of time?

Yes! I often make it in advance for meal prep. I cook the dish, let it cool, and store it in an airtight container in the fridge. It’s perfect for lunches throughout the week.

Can I make this recipe vegetarian?

Absolutely! You can swap the ground meat for tofu or tempeh for a vegetarian or vegan version. You can also add extra veggies to replace the meat entirely.

How can I make this recipe gluten-free?

To make it gluten-free, just use tamari instead of regular soy sauce. The rest of the ingredients are naturally gluten-free.

Can I freeze Egg Roll in a Bowl?

Yes, you can freeze the dish for up to 3 months. When ready to eat, simply thaw in the fridge overnight and reheat on the stove or in the microwave.

Can I use a different type of cabbage besides coleslaw mix?

Definitely! I like using napa cabbage or regular green cabbage if I’m in the mood for a change. Just chop it into thin strips and cook as usual.

Conclusion

Egg Roll in a Bowl is one of my go-to recipes for a quick, satisfying, and flavorful meal. It’s so customizable and can be made in under 30 minutes, making it a perfect weeknight dinner. Whether I’m craving something light or a little spicy, this dish is always a winner in my house. Plus, it’s low-carb and gluten-free, making it a great option for various dietary preferences. I know I’ll be making this one often!