Egg Roll in a Bowl

Why make this recipe

Egg Roll in a Bowl is a quick and easy meal that brings the flavors of traditional egg rolls into a simple stir-fry. This recipe is perfect for busy weeknights when you want something delicious without spending too much time in the kitchen. It’s healthy, packed with vegetables, and can be made in just under 30 minutes. Plus, it’s a fun way to enjoy the taste of egg rolls without the hassle of frying them!

How to make Egg Roll in a Bowl

Making Egg Roll in a Bowl is straightforward and doesn’t require many ingredients. Here’s how to do it:

Ingredients:

• 1 lb ground pork or chicken
• 1 bag (14 oz) coleslaw mix
• 3 green onions, chopped
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (or coconut aminos for Whole30)
• 1 tablespoon sesame oil
• 1 teaspoon ginger, minced
• Salt and pepper to taste

Directions:

1. In a large skillet, heat the sesame oil over medium heat.
2. Add the ground pork or chicken and cook until browned, about 5-7 minutes.
3. Add the garlic and ginger, cooking for an additional minute until fragrant.
4. Stir in the coleslaw mix and soy sauce, cooking until the cabbage is tender, about 3-5 minutes.
5. Season with salt and pepper to taste.
6. Top with green onions and serve warm.

How to serve Egg Roll in a Bowl

Egg Roll in a Bowl is best served warm. You can enjoy it on its own or pair it with some rice or cauliflower rice for a complete meal. Top it with extra green onions or sesame seeds for added flavor and crunch.

How to store Egg Roll in a Bowl

If you have leftovers, store Egg Roll in a Bowl in an airtight container in the refrigerator. It will keep well for 3-4 days. To reheat, simply warm it in a skillet over low heat or in the microwave until heated through.

Tips to make Egg Roll in a Bowl

• You can use ground turkey or beef if you prefer those meats.
• For extra flavor, consider adding some sriracha or chili flakes if you like it spicy.
• Feel free to add other vegetables like bell peppers or snap peas for more texture.

Variation

You can make this dish vegetarian by swapping the meat for tofu or tempeh. You can also add some cooked shrimp for a seafood twist if you like.

FAQs

Can I use pre-shredded cabbage instead of coleslaw mix?
Yes, you can use pre-shredded cabbage. Just make sure to adjust the quantity as needed.

Can this recipe be made in advance?
Yes, you can prep everything ahead of time and cook it just before serving. It’s a great meal for meal prep!

Is this recipe gluten-free?
If you use gluten-free soy sauce or coconut aminos, then yes, this recipe can be gluten-free. Always check ingredient labels to be sure!

Egg Roll in a Bowl

A quick and easy meal that combines the flavors of traditional egg rolls into a simple stir-fry, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian

Calories: 300

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb ground pork or chicken You can use ground turkey or beef if preferred.
• 1 bag (14 oz) coleslaw mix You can substitute with pre-shredded cabbage.
• 3 pieces green onions, chopped Top the dish with these before serving.
• 2 cloves garlic, minced
• 2 tablespoons soy sauce or coconut aminos Use coconut aminos for Whole30.
• 1 tablespoon sesame oil For cooking.
• 1 teaspoon ginger, minced
• Salt and pepper to taste

Method

 

Cooking

1. In a large skillet, heat the sesame oil over medium heat.
2. Add the ground pork or chicken and cook until browned, about 5-7 minutes.
3. Add the garlic and ginger, cooking for an additional minute until fragrant.
4. Stir in the coleslaw mix and soy sauce, cooking until the cabbage is tender, about 3-5 minutes.
5. Season with salt and pepper to taste.
6. Top with green onions and serve warm.

Notes

Egg Roll in a Bowl can be served on its own or paired with rice or cauliflower rice. For extra flavor, consider adding sriracha or chili flakes for heat. If making vegetarian, substitute meat with tofu or tempeh, or add shrimp for a seafood twist.