Egg Roll in a Bowl sounded like a weird idea the first time I heard it. Seriously, I remember standing in my tiny kitchen, mid-week, utterly wiped out with zero energy to roll, fry, or do anything too fancy after work.
That’s probably why you’re here too…because sometimes, you just want an easy dinner that tastes like a five-star restaurant but doesn’t destroy your kitchen or your patience.
Crazy reality? Egg Roll in a Bowl fixes all those problems one skillet, one bowl, and one very happy stomach at a time.
Ingredients for Egg Roll in a Bowl
OK, here’s the scoop: you don’t need anything wild or expensive. Most stuff is just hanging around in my fridge or pantry already. Ground pork is classic (use what you love—turkey, beef, chicken, whatever). I grab a bag of coleslaw mix; saves so much time. Carrots, green onions, garlic, that bag of ginger you never finish. Soy sauce for salty goodness, sesame oil for a nutty flair, and sriracha if you’re feeling sassy. Sometimes I throw in mushrooms or snap peas or just whatever’s headed toward the “use me or lose me” stage. Keep it flexible, keep it easy. Oh and sesame seeds—such a show-off on top.
I was sure my picky teenagers would revolt but they literally fought over the last few bites. Making Egg Roll in a Bowl has become a weekly thing now. — Sarah, actual tired mom
Tips for Making Egg Roll in a Bowl
Let’s be real—I don’t have time for complicated. So, don’t overthink this part. First, brown the meat fully. No one needs chewy weird bits, right? Let things really sizzle so you get good flavor. When the veggies go in, don’t let them get soggy, shoot for that perfect barely tender crunch. Taste as you go! I always toss in soy sauce a bit at a time. Too much? It’s a salt bomb. Not enough? A snoozefest. Splash in sesame oil at the end, trust me—the world becomes right again. Want spicy? Toss in more sriracha. Want sweet? Drizzle a little honey. This recipe doesn’t mind if you fudge the measurements a little.
How to Make an Egg Roll in a Bowl
Ready? This is the easy part. First, heat a big skillet over medium heat and toss in the ground meat. Break it up as it cooks—takes about 5 or 6 minutes. Drain the extra grease if you need to. Next, garlic and ginger go in, give ‘em maybe a minute just until everyone’s all fragrant and cozy. Dump in the coleslaw mix and carrots (and any extra veggies you want). Pour on soy sauce and stir everything up until the veggies soften slightly but don’t get mushy. Turn off the heat and splash in that sesame oil. Top with sliced green onions and sesame seeds if you’re feeling fancy. Done. You’ll wonder where it’s been your whole life.
Serving & Storage
Alright, let’s keep it straightforward with a few ideas to make Egg Roll in a Bowl fit any mood:
- Spoon it over steamed white rice for extra filling power.
- Pile on top of cauliflower rice if you want to keep it lighter.
- Stuff it into lettuce cups for an easy, handheld dinner or lunch.
- Honestly, it’s just as good straight from the fridge cold—zero judgment.
Pop leftovers in an airtight container. They last three or four days in the fridge (if you don’t eat it all for breakfast, which I definitely have). Reheat in the microwave or toss back into a skillet for a couple minutes. That fresh crunch does come back, kind of a small miracle, really.
Easy Upgrades
Not gonna lie, sometimes I need to jazz things up. Throw chopped peanuts or crispy wonton strips on top for crunch. If you want mega flavor, drizzle a little hoisin sauce or swirl in creamy peanut butter. Swap the meat for firm tofu if you’re rolling veggie-style that night. Serve with spicy pickled ginger on the side, or crack an egg right in the pan and scramble it at the end for comfort food vibes. Make it your own, because honestly, recipes are just suggestions most days.
Common Questions
Q: Can I freeze Egg Roll in a Bowl?
A: I’ve done it—just don’t expect the cabbage to stay perfectly crisp. Still yummy, though.
Q: Is it healthy? A: Depends on your definition, but it’s loaded with veggies and protein, so I call that a win.
Q: Can I use pre-shredded coleslaw mix? A: Oh absolutely, it’s actually my favorite shortcut.
Q: What if I don’t eat pork? A: No problem, just use ground chicken, turkey, or tofu instead.
Q: Does it really taste like an egg roll? A: Shockingly yes! Especially with a splash of soy sauce and sesame oil—that combo is gold.
Why You’ll Make This Again (And Probably Again…)
Pulling off a homemade Egg Roll in a Bowl is like winning weeknight dinner—quick, crave-worthy, and zero messy frying.
You’ll feel like a genius, promise. Don’t wait for a special occasion. This one’s for real life, real kitchens, and real people who want something with actual flavor—and not a million dishes to wash.
Egg Roll in a Bowl
Ingredients
Equipment
Method
- In a large skillet, brown the ground beef or pork over medium heat until no longer pink. Add minced garlic and sauté for 30 seconds.
- Add shredded cabbage, soy sauce, and ground ginger. Sauté until the cabbage reaches your desired tenderness, adding a splash of water if needed.
- Make a well in the center of the skillet and crack in the egg. Scramble over low heat until cooked through.
- Stir in sriracha, drizzle with sesame oil, and sprinkle with sliced green onions. Adjust soy sauce and sriracha to taste.
