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A simple, one-pan dinner that’s ready in 30 minutes, egg roll in a bowl is perfect for those busy weeknights when you need a quick and tasty meal.
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Egg roll in a bowl is a quick and easy, one-pan dinner that comes together in just 30 minutes. It’s all the deliciousness of an egg roll, minus the wrapper. With a mix of fresh veggies, ground meat, and a little bit of spice (or a lot if that’s your thing!), this dish is the perfect solution for those busy weeknights when you need a satisfying meal in a hurry.
We make this recipe almost weekly because it’s that good—even my picky, veggie-averse kid loves it! Plus, it’s just as good leftover. I usually double the recipe to have plenty for next-day lunches.
Ingredient Notes
This recipe uses simple, everyday ingredients that come together to create a flavorful, satisfying dish. Here is what you’ll need:
Main Dish
- Ground pork – or substitute with ground chicken, beef, or turkey.
- Sesame oil – light sesame oil or any mild cooking oil.
- Onion – finely diced.
- Garlic – freshly minced.
- Ginger – grated fresh ginger.
- Coleslaw mix – or shredded cabbage.
- Carrots – shredded. I buy pre-shredded to save time.
- Water chestnuts – diced for a crunchy texture.
- Soy sauce – regular or low-sodium works great too.
- Rice vinegar – adds a touch of tanginess.
- Toasted sesame oil – don’t skip this, it adds a ton of flavor.
- Green onions – chopped for garnish.
- Sesame seeds – toasted for a final touch.
- Pepper – for seasoning.
See the recipe card for full list with amounts
Spicy Sriracha Mayo Sauce
- Mayonnaise – the creamy base for the sauce.
- Sriracha – adjust to your preferred level of spice.
- Lemon – optional, for balance.
- Salt – optional, to taste.
See the recipe card for full list with amounts
Supplies
- Large skillet or wok
- Cutting board and knife
- Grater – for ginger
- Measuring cups and spoons
- Small mixing bowl and spoon
- Serving bowls and utensils
Let’s Make This Tasty Egg Roll in a Bowl
Follow the steps below to create an easy 30-minute meal.
1
Prep the produce.
Dice the onion, grate the ginger, mince the garlic, and shred the carrots and cabbage (unless you’ve bought pre-shredded).
2
Cook the Ground Pork.
Heat the light sesame oil or cooking oil in a large skillet or wok over medium heat. Add the diced onion and ground pork. Cook, stirring frequently, until the pork is browned and the onion is soft, about 5-7 minutes.
3
Add Garlic and Ginger.
Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
4
Stir in the Veggies.
Add the coleslaw mix (or shredded cabbage), shredded carrots, and water chestnuts. Stir well to combine with the meat mixture. Cook until the cabbage is tender, about 5 minutes.
5
ADD SEASONING.
Pour in the soy sauce, rice vinegar, toasted sesame oil and pepper. Stir everything together and let it cook for another 2 minutes, allowing the flavors to blend. Taste and adjust with salt and pepper if you’d like.
6
Make the Sriracha Sauce.
While the skillet is simmering, mix together the mayo and sriracha in a small bowl. Add optional lemon juice and salt.
7
Garnish and Serve.
Remove the skillet from heat and top with chopped green onions and toasted sesame seeds. Sprinkle with a bit more toasted sesame oil and drizzle with the sriracha sauce.
More About This Recipe
This egg roll in a bowl is one of my go-to meals for busy nights because it’s ready in under 30 minutes and always tastes amazing. Plus, it’s super customizable, making it easy to tailor to your family’s taste. Give it a try, and I bet it’ll become a weekly staple in your kitchen, too!
Variations to Try
This recipe is so versatile. Here are a few ways to switch it up:
- Add more veggies: Snap peas, bell peppers, mushrooms, or bean sprouts are all great options.
- Protein swaps: Try ground turkey, chicken, or beef. We’ve made it with all 3 and it is delicious with each one!
- Soy sauce alternatives: Coconut aminos work perfectly for a lower-sodium, soy-free option.
- Buffalo sauce kick: For a spicy twist, drizzle buffalo sauce over the top.
- Egg roll classic: Add scrambled eggs directly into the mix.
- Broccoli slaw swap: Use broccoli slaw instead of coleslaw for a crunchier texture.
- Lettuce wraps: Spoon the mixture into lettuce leaves for a low-carb wrap.
- Rice or cauliflower rice: Serve it over your favorite rice or keep it light with cauliflower rice.
Additional Toppings
While we love the toppings in this recipe, here are some additional topping ideas to try:
- Cucumber slices – for a refreshing crunch.
- Wonton strips – to add a bit of crispy texture.
- Chopped peanuts – for added texture.
- Black sesame seeds – for a pop of color and depth of flavor.
- Chives – for a mild, onion flavor.
- Chili flakes or additional sriracha – to increase the spice level.
- Cilantro – for a burst of fresh flavor.
Frequently Asked Questions
Here are answers to commonly asked questions about making egg roll in a bowl.
Can I use powdered ginger in place of fresh?
Fresh ginger is definitely the best choice for this recipe, but in a pinch, powdered ginger will work. Use 1/4 tsp ground ginger for 1 tbsp of fresh.
Can I use pre-minced garlic and ginger from a jar?
Yes, you can use pre-minced garlic and ginger if you’re short on time. While fresh will always give the best flavor, the jarred versions will work too.
What can I serve with egg roll in a bowl?
This dish is great on its own, but you can also serve it over steamed rice, cauliflower rice, or even in lettuce wraps.
More Dinner Recipes
- Steak with Gorgonzola Butter
- Beef Wheat Chili
- Air Fryer Chicken Nuggets
- Oven Baked Trout Fillet
- Chicken Cheesesteaks
Egg Roll in a Bowl
A simple, one-pan dinner that’s ready in 30 minutes, egg roll in a bowl is perfect for those busy weeknights when you need a quick and tasty meal.
- Total Time: 30 minutes
- Yield: 4 to 6 servings 1x
Ingredients
Main
- 1 lb ground pork
- 1 tbsp cooking oil (we use light sesame oil)
- 1 small onion, finely diced (about 1/2 cup)
- 4 cloves garlic, minced (2 tsp)
- 1 tbsp fresh ginger, grated
- 1 package (14 ounces) coleslaw mix, or 6 cups shredded cabbage
- 1 cup shredded carrots
- 1 – 8oz can diced water chestnuts
- 1/4 cup soy sauce
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1/8 tsp pepper
Optional Garnishes
- 1/4 cup green onions
- Toasted sesame seeds
- Toasted sesame oil, sprinkled
Spicy Mayo
- 1/3 cup mayonnaise
- 1–2 tbsp sriracha (depending on how much spice you like!)
- Juice of 1/2 lemon, optional
- 1/8 tsp salt or to taste, optional
Instructions
- Prep the produce: Dice the onion, grate the ginger, mince the garlic, and shred the carrots and cabbage (unless you’ve bought pre-shredded).
- Cook the pork: Heat the light sesame oil or cooking oil in a large skillet or wok over medium heat. Add the diced onion and ground pork. Cook, stirring frequently, until the pork is browned and the onion is soft, about 5-7 minutes.
- Add garlic and ginger: Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
- Stir in the veggies: Add the coleslaw mix (or shredded cabbage), shredded carrots, and water chestnuts. Stir well to combine with the meat mixture. Cook until the cabbage is tender, about 5 minutes.
- Add seasoning: Pour in the soy sauce, rice vinegar, toasted sesame oil, and pepper. Stir everything together and let it cook for another 2 minutes. Taste and adjust with salt and pepper if you’d like.
- Make the sriracha sauce: While the skillet is simmering, mix together the mayo and sriracha in a small bowl. Add optional lemon juice and salt.
- Garnish and serve: Remove the skillet from heat and top with chopped green onions and toasted sesame seeds. Sprinkle with a bit more toasted sesame oil and drizzle with the sriracha sauce.
Notes
- Storage: Store in the fridge for 2 to 3 days.
- Variations: You can use ground chicken, beef, or turkey in place of ground pork if you prefer. (see more variation ideas here)
- Toppings: Try other toppings like cucumber slices or wonton strips. (see more topping ideas here)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 391
- Sugar: 4.2 g
- Sodium: 467.9 mg
- Fat: 32.3 g
- Saturated Fat: 8.4 g
- Carbohydrates: 11.3 g
- Protein: 14.7 g
- Cholesterol: 59.7 mg
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