This flavor-packed egg roll in a bowl recipe is SO quick (almost no chopping!), loaded with protein and veggies. I love healthy ground chicken recipes––especially when they taste like food from my favorite takeout spot!
Egg roll in a bowl is a total obsession of mine because:
- Great to make ahead and flash in the microwave as a great meal prep recipe (like my healthy honey garlic chicken recipe, which has similar vibes).
- There are loads of recipe variations – check out my suggestions below.
- It’s a vegetable-packed meal that even my pickiest child devours. Cabbage somehow just melts right into the meat (same in my ground beef stir fry recipe)
Here’s What You Need
Gather your ingredients and bits and bobs to make this egg roll in a bowl recipe:
Egg Roll in a Bowl Ingredients
Here are the classic ingredients for this recipe:
- Ground chicken (or ground turkey/pork): A lean protein that absorbs the seasonings well.
- Sesame oil: Adds a rich, nutty flavor to the dish. Use sparingly as it has a strong taste that can easily dominate the other flavors.
- Neutral oil (like avocado or canola): A mild oil to cook the ingredients, without overpowering the other ingredients. Avocado oil is a great option for its high smoke point.
- Kosher salt and black pepper: Seasoning is key!
- Onion (finely chopped): A fine chop cooks evenly.
- Garlic (minced): Fresh garlic is important for an aromatic, zesty flavor that infuses the whole dish.
- Freshly grated ginger: Adds a sharp, fresh heat and a zingy kick.
- Soy sauce (or tamari): Offers a salty, umami-packed foundation. Tamari is a gluten-free option, while soy sauce tastes slightly lighter. I like to use low-sodium soy sauce.
- Rice vinegar: A mild vinegar that introduces some acidity.
- Oyster sauce (optional but recommended): Adds a deep, savory umami flavor.
- Coleslaw mix (or shredded cabbage and carrots): This cuts down the time, effort and mess of chopping. Not just for coleslaw!
- Green onions (thinly sliced): Adds a light onion flavor and a bit of crunch.
- Extra soy sauce and sesame oil (to taste): Add more of both to fine-tune the flavor.
PSST. I suspect you’d also love my easy 3-ingredient stir fry sauce!
Optional Toppings:
- Sriracha or chili garlic sauce: For more heat, add a little bit of spicy sauce. Hoisin sauce and sweet chili sauce are yummy, too!
- Toasted sesame seeds: These add a crunchy texture and an extra layer of sesame flavor. Toasting them enhances their nuttiness.
- More green onions: A fresh topping that boosts color and flavor.
- Fried shallots or crispy onions: Adds a crispy texture and savory flavor contrast, perfect for garnishing.
Ingredient quantities in the recipe card at the bottom of the article
Substitutions and Variations
Need to swap out a few ingredients? No problem:
- Ground tofu or tempeh (for a vegetarian/vegan option): To create a plant-based version, swap the ground meat for crumbled tofu or tempeh. You may need to press and crumble the tofu to achieve a similar texture to ground meat – such as ground pork.
- Shrimp or ground fish: For a lighter seafood twist, you can use finely chopped shrimp or ground white fish.
- Ground Beef or Pork: instead of chicken.
- Bok choy: Instead of slaw mix or cabbage, try shredded bok choy for a softer, slightly peppery texture in your egg roll bowl. Snap peas are great, too.
- Mushrooms: For added umami, sauté some sliced mushrooms (shiitake or button) along with the onions and garlic. Mushrooms are a great meat substitute if you’re looking for a vegetarian option.
- Crispy Topping: I love topping the bowls with some water chestnuts for a juicy crunch, or wonton strips (deep-fried wrapper for wontons).
Tools to Grab
Here is everything I use to make this recipe:
- Large skillet or wok: For cooking the meat and vegetables and stirring everything together.
- Spatula or wooden spoon: To break up the meat while it cooks and stir the ingredients.
- Sharp knife: Chop the onion, garlic, ginger, and other vegetables.
- Cutting board: A clean surface to prep your vegetables and aromatics.
- Grater or zester: For grating fresh ginger (if using).
How to Make an Egg Roll in a Bowl: An Easy Guide
Here is my easy guide to my yummy egg roll bowls:
Heat the oils
Warm both oils in a large skillet over medium-high heat.
Cook the ground meat
Add the pork and salt. Stir-fry, breaking it up as it cooks, until browned and crispy at the edges, about 7–9 minutes.
Sauté the aromatics
Stir in the onion, garlic, and ginger. Cook for 2–3 minutes over medium heat until the onion softens.
Add the cabbage
Toss in the cabbage mix and cook for an additional 2–3 minutes, just until the cabbage wilts. I prefer it with a little crunch still left.
Season the dish
Add soy sauce, vinegar, hoisin, and chili sauce. Stir well to coat all the ingredients.
Adjust the flavor
Taste the dish and adjust with more soy sauce, chili sauce, or sesame oil if desired.
Finish and serve
Stir in the green onions and serve hot, topped with any desired garnishes.
Related: Yummy Spring Rolls with Peanut Sauce
5 Common Mistakes When Making Egg Roll in a Bowl
Here are some of the typical trip-ups I see with this recipe:
1. Overcooking the vegetables: One of the key features of Asian food is the crunchy texture of the cabbage and other veggies. Overcooking them can make them soggy and less delicious. Make sure to cook the cabbage until it’s wilted but still has some crunch.
2. Not breaking up the meat properly: If you don’t break up the ground meat as it cooks, it can form large chunks, which affect the texture of the dish. Use a spatula to break the meat into small, even pieces while it browns to get the right consistency.
3. Skipping the flavor adjustments: Soy sauce, sesame oil, and other seasonings should be adjusted to taste at the end of cooking. Many people forget to taste and tweak the dish, resulting in a bland or overly salty meal. Always taste before serving, and add more seasoning if needed.
4. Using the wrong oil for cooking: Sesame oil is tasty but not ideal for high-heat cooking. Make sure to use a neutral oil (like avocado or canola) for frying the meat and aromatics.
5. Not including enough aromatics: Onion, garlic, and ginger are essential for building the rich, savory base of the dish. Skipping or skimping on these aromatics can leave the dish tasting flat. Be sure to use enough of each to enhance the flavor profile.
Make Ahead and Storage
- Store leftovers in a bowl in an airtight container in the fridge for up to 3 days. The cabbage may soften in the refrigerator over time, but the dish will still taste great.
- You can freeze the cooked meat mixture for meal prep. Once cooled, transfer it to an airtight container or freezer bag and store for up to 2-3 months.
How to Serve this Egg Roll in a Bowl recipe
Serve it hot straight from the skillet, garnished with fresh green onions and a drizzle of extra sesame oil or soy sauce. I love it with a load of chopped fresh cilantro.
You can also top it with optional garnishes like toasted sesame seeds, fried shallots, or a spicy kick of sriracha if you like heat.
Side Dishes
For a more substantial meal, serve it in a bowl over rice:
- Rice: I like long grain white rice (steal my Indian mother-in-law’s no-fail basmati rice recipe), easy Instant Pot Rice, or sushi rice to add a bit more texture and make it a heartier dish. Cauliflower rice is great as a low-carb option, but cauli + this much cabbage = don’t say I didn’t warn you 💨
- Veggies: If you’re looking to add some freshness, a side of pickled vegetables or a crisp salad is great. Even just some sliced cucumber.
- With noodles: Chow Mein Noodles are always a hit, or try this Thai noodle salad with it.
Final Notes, Pro Tips + Science-Based Secrets
I love a little foodie tip – these are my tricks to a great result:
- Don’t skip the sesame oil: Even though sesame oil is primarily used for flavoring, it makes a huge difference. Just a little drizzle at the end enhances the nutty flavor and adds that distinct “egg roll” essence.
- Control the texture of the veggies: If you prefer your cabbage with a bit of crunch, watch the cooking time. Cabbage cooks quickly, and you want it to soften just enough to release its flavors and keep it crispy.
- Use high heat: Cooking the meat over medium-high heat helps get that crispy texture on the edges, mimicking the crispy exterior of a traditional egg roll. Don’t be afraid of a little browning; it adds flavor!
- Taste and adjust seasonings: Before serving, always taste the dish and adjust with more soy sauce, vinegar, or chili sauce if needed. The balance of salty, sour, and umami is important.
FAQs About Egg Roll in a Bowl
Whizzing through this recipe? Here are a few key takeaways:
Absolutely! To make egg roll in a bowl gluten-free, simply swap the regular soy sauce for tamari (a gluten-free soy sauce alternative) or coconut aminos. Also, make sure any other sauces you use, like hoisin, are gluten-free.
To add spice, you can stir in sriracha or chili garlic sauce when you add the soy sauce and other seasonings. Alternatively, sprinkle in some crushed red pepper flakes or top the bowl with fresh sliced jalapeños for extra heat.
Yes! Pre-shredded cabbage or a coleslaw mix works perfectly to save time. You can also use other types of cabbage, such as napa cabbage, or even add other vegetables like bell peppers or shredded carrots for extra crunch and flavor.
Other Asian-Inspired Quick Recipes You’ll Love
- Garlic Ginger Chicken
- Chili Garlic Tofu
- Chili Oil Ramen
- Sushi Bake (THE Viral TikTok Recipe)
Egg Roll in a Bowl (15-Minute Shortcut Recipe!)
Video
Ingredients
- 1 tbsp sesame oil
- 1 tbsp neutral oil like avocado or canola
- 1 lb ground chicken or ground turkey/pork
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 1 tbsp freshly grated ginger
- 2 tbsp oyster sauce
- 2 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 12- oz bag coleslaw mix or 6 cups shredded cabbage + 1 shredded carrot
- 2 green onions thinly sliced
- Extra soy sauce and sesame oil to taste
Optional toppings
- ½ tsp sriracha or chili garlic sauce if you like it spicy
- Toasted sesame seeds
- More green onions
- Fried shallots or crispy onions
Instructions
- Heat both oils in a large skillet over medium-high heat.
- Add ground chicken (or pork) and salt. Cook, breaking it up, until browned and crisp at edges—about 7–9 minutes.
- Stir in onion, garlic, and ginger. Cook until onion softens, about 2–3 minutes. Toss in cabbage mix and cook until just wilted, about 2–3 minutes. I like it with a bit of crunch left.
- Add soy sauce, vinegar, and oyster sauce. Stir to coat.
- Taste and adjust seasoning with more soy sauce or added sriracha/chili garlic sauce if desired. Stir in green onions and serve hot, topped as you like.
Notes
• Coleslaw mix makes this recipe super fast, but you can also use 6 cups of shredded cabbage + 1 shredded carrot.
• To make it spicy, stir in sriracha or chili garlic sauce with the soy sauce.
• Leftovers keep well in the fridge for up to 3 days—great for meal prep.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very tasty! Reminds me more of Filipino Lumpia than an egg roll. I have several recipes using cabbage- it works with so many meat/veggie combinations and cuisines. As promised this was quick and very tasty. Since we had leftovers, we rolled the filling into lumpia wrappers and ate them for dinner the next night.
So easy and so good (and good for you!). I used ground turkey and added water chestnuts and peanuts for extra crunch.
This recipe is wonderful! Since my husband embraced the keto diet, I rarely prepare Asian dishes any more because they’re just not right without rice or noodles. But this recipe was perfect to turn into lettuce wraps using baby romaine lettuce leaves. I got my Asian food fix, and my husband got his keto meal. (But if there are any carbs in the ingredients, please don’t tell me. Plausible deniability!). Thank you!
I have made this recipe multiple times and my family loves it! I usually double it and serve with cauliflower rice. Fast to make and very tasty. Have given to recipe to friends and coworkers.
Hi, In the ingredient list there is no mention of chili sauce but in the instructions it says to mix in chili sauce. Please clarify, thanks!
Hi Susan, Thanks for pointing that out! The chili sauce (or sriracha) is an optional addition at the end if you like it spicy.
My family loves this recipe, thank you!