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easy egg roll in a bowl recipe
Marigold Voss

Easy Egg Roll in a Bowl Recipe

A quick and flavorful egg roll in a bowl made with ground meat, cabbage, and savory Asian-inspired seasonings. This one-pan meal delivers all the taste of an egg roll without the wrapper.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 People
Course: Main Course
Cuisine: Asian
Calories: 380
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 lb Ground chicken or pork or turkey
  • 1 tbsp Sesame oil toasted
  • 1 cup Onion chopped
  • 2 cloves Garlic minced
  • 1 tsp Fresh ginger grated
  • 4 cups Coleslaw mix shredded cabbage and carrots
  • 3 tbsp Soy sauce low sodium
  • 1 tsp Rice vinegar or apple cider vinegar
  • ½ tsp Black pepper to taste
  • ¼ tsp Red pepper flakes optional
  • 2 tbsp Green onions sliced, garnish
  • 1 tsp Sesame seeds optional, garnish

Equipment

  • 1 Large skillet or wok
  • 1 Wooden spoon
  • 1 Cutting board
  • 1 Knife
  • 1 Measuring spoons

Method
 

  1. Heat sesame oil in a large skillet over medium heat.
  2. Add ground chicken and cook until browned, breaking it apart.
  3. Stir in chopped onion and cook until softened.
  4. Add minced garlic and grated ginger and sauté briefly.
  5. Add coleslaw mix and toss to combine.
  6. Pour in soy sauce and rice vinegar.
  7. Season with black pepper and red pepper flakes.
  8. Cook for 5–7 minutes until cabbage is tender.
  9. Taste and adjust seasoning if needed.
  10. Garnish with green onions and sesame seeds before serving.

Video

Notes

  • For a keto version, use coconut aminos instead of soy sauce.
  • Add scrambled egg for extra protein.
  • Serve as-is or over cauliflower rice.
  • Store leftovers in the refrigerator for up to 3 days.