Why You’ll Love Egg Roll in a Bowl Recipe

This recipe is a perfect combination of flavor, convenience, and nutrition. Whether you’re looking for a lighter dinner option, meal prep inspiration, or just love Asian-inspired dishes, this Egg Roll in a Bowl checks all the boxes. It’s ready in under 30 minutes, customizable to your preferences, and naturally gluten-free if using tamari. Plus, it’s family-friendly and reheats beautifully for leftovers.

Ingredients

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

1 lb ground turkey or chicken
1 tablespoon sesame oil
1/2 onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 1/2 cups shredded cabbage (or coleslaw mix)
1/2 cup shredded carrots
1/4 cup soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 teaspoon sriracha (optional)
2 green onions, sliced
1 tablespoon sesame seeds (optional)
Salt and pepper to taste

Directions

Heat the sesame oil in a large skillet over medium heat.
Add the ground turkey or chicken and cook until browned, breaking it apart as it cooks.
Stir in the chopped onion, garlic, and grated ginger. Cook for 2–3 minutes until fragrant and softened.
Add the shredded cabbage and carrots, and cook for 4–5 minutes, stirring occasionally, until the vegetables are tender.
Pour in the soy sauce, rice vinegar, and sriracha (if using). Stir well to combine and cook for another 2 minutes.
Season with salt and pepper to taste.
Serve warm, garnished with sliced green onions and sesame seeds if desired.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Calories: Approximately 350 kcal per serving

Variations

Keto-Friendly: Swap carrots with more cabbage or mushrooms to reduce carbs.
Vegetarian: Use crumbled tofu or plant-based meat instead of turkey or chicken.
Spicy Kick: Increase sriracha or add chili flakes for extra heat.
Crunchy Texture: Top with chopped peanuts or crispy wonton strips (if not low-carb).
Sauce Swap: Use coconut aminos in place of soy sauce for a soy-free option.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in a skillet over medium heat for best texture, or microwave in 30-second intervals until heated through.

FAQs

How can I make this dish gluten-free?

Use tamari or coconut aminos instead of regular soy sauce to keep the dish gluten-free.

Can I use ground beef instead of turkey or chicken?

Yes, ground beef works well in this recipe, though it will add more fat and a slightly different flavor.

Is this recipe suitable for meal prep?

Absolutely. Egg Roll in a Bowl stores and reheats well, making it ideal for prepping ahead for busy weeks.

Can I freeze Egg Roll in a Bowl?

Yes, it freezes well. Let it cool completely before placing in freezer-safe containers. Thaw and reheat before serving.

What other vegetables can I add?

Feel free to include bell peppers, mushrooms, snap peas, or spinach for extra nutrients and texture.

Can I use pre-shredded coleslaw mix?

Yes, using a coleslaw mix saves time and adds a nice blend of cabbage and carrots.

How do I make it spicier?

Add more sriracha, a dash of chili oil, or fresh chopped chili peppers for added heat.

What should I serve with Egg Roll in a Bowl?

It’s great on its own, but you can serve it with cauliflower rice or steamed jasmine rice if not low-carb.

Can I cook this in advance?

Yes, you can prepare it 2–3 days ahead and store it in the fridge. Just reheat when ready to serve.

What kind of pan should I use?

A large skillet or wok works best to cook all the ingredients evenly and allow for easy stirring.

Conclusion

Egg Roll in a Bowl is a quick, flavorful, and healthy dinner option that brings all the comfort of classic egg rolls in a lighter, easier-to-make format. Whether you’re eating low-carb, prepping meals for the week, or just looking for a new go-to skillet meal, this recipe delivers on all fronts. Try it once, and it’s bound to become a staple in your kitchen.