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This simple egg roll in a bowl recipe is one of my go-to busy weeknight dinners. Ground chicken or turkey, tender cabbage, and a punchy ginger-garlic sauce come together in one pan for straight-up dinner magic.
One of my top rules for weeknight dinners? They’ve got to be simple. This one checks every box. Add a drizzle of my Creamy Sriracha Sauce for a seriously flavor-packed meal.
This Egg Roll in a Bowl Is Weeknight Gold
- One pan, no fuss. Everything cooks together for minimal cleanup.
- Big flavor, simple ingredients. Soy sauce, garlic, and ginger bring the boldness, while ground beef and veggies make this meal super satisfying.
- Cabbage that actually tastes good. It soaks up all that savory sauce and turns tender-crisp and addictive.
- Flexible and forgiving. Swap the protein, throw in extra veggies, this recipe can handle whatever’s in your fridge.
- Fast enough for a weeknight. From start to finish in about 20 minutes!
Ingredients and Substitutions
Here’s what you’ll need, along with my notes:
- Ground chicken: You can also use ground turkey, ground pork, or even beef.
- Coleslaw Mix and Shredded Carrots: Use pre-shredded to save time.
- Prepared rice: Any cooked white rice will work!
- Cauliflower rice: Frozen or fresh. This recipe calls for cauliflower rice and regular rice so that it has all of the nutrients you need to feel full and satisfied.
- Sweet onion or Scallions: Scallions are also called “green onions.”
- Garlic and Ginger: Aromatic musts!
- Rice vinegar: For a little bit of tanginess to balance out the salty.
- Sesame oil: Or olive oil.
- Soy sauce or coconut aminos: Soy sauce is saltier; coconut aminos are a little sweeter and lower in sodium.
How To Make Egg Roll in a Bowl
- Heat sesame oil on medium heat in a large skillet. Add ground meat and cook for 5-7 minutes or until completely cooked through.
- Add green onions (white part), garlic, and ginger and sauté for 2-3 minutes.
- Add coleslaw mix, carrots, cauliflower rice, cooked rice, rice wine vinegar and soy sauce. Combine well and cook for 5-6 minutes until coleslaw mix begins to soften. Add salt and pepper to taste.
- Add green parts of green onion and cook for an additional 2-3 minutes.
- Serve as is or drizzle with sriracha (or Creamy Sriracha Sauce) and top with fresh green onion and sesame seeds!
Variation Ideas
- Make it vegetarian. Swap the meat for plant-based crumbles, edamame, tofu, or lentils.
- Add more veggies. Chopped broccoli, bell peppers, snap peas, or mushrooms would all work great here.
- Crank up the heat. Top with Sriracha or drizzle on my favorite Creamy Sriracha Sauce. You can also use regular sriracha mayo.
- Finish with sesame seeds. Adds crunch and a nutty finish that ties everything together.
- Lower the carbs (if you want). Skip the rice and use all cauliflower rice. That said, the small amount of rice in this recipe really brings it all together.
- Add an egg. Top it with a fried egg or scramble one into the pan for a fried rice-style twist.
- Switch up the base. Serve it over noodles (like rice noodles or ramen) instead of rice for a tasty twist.
How to Store and Reheat Extras
- Store in the fridge: Just keep in an airtight container and use within 4 days.
- Can I freeze it? Yes! Just freeze portions in a well-sealed freezer container and use within 2 months for best quality. This and my adult lunchables are two of my favorite meals to prep ahead of time to have on hand.
More Quick Dinner Ideas
Loved this recipe? Make sure to give it a 5-star rating below and tag me on Instagram @the.balanced.nutritionist!
Egg Roll in a Bowl
The BEST egg roll in a bowl recipe, done in 20 minutes and only uses one pan.
Ingredients
- 1 tbsp sesame oil, or olive oil
- 1 lb ground chicken, ground turkey or ground pork
- 6 cloves garlic, minced
- 1 tbsp ginger, finely minced or microplane
- 6 green onions, thinly sliced, greens and whites separated
- 14 oz tri-colored coleslaw mix, or 5-6 cups of finely shredded cabbage and carrots
- 1 cup white rice, cooked
- 1 cup cauliflower rice, cooked or defrosted
- 2 tbsp rice wine vinegar
- 1/3 cup soy sauce, or coconut aminos
- extra sliced green onions and sesame seeds for topping
Optional Creamy Sriracha
- 1/3 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 2-3 tbsp sriracha
- 1 tbsp honey
- 1 lime, juiced
- 1 clove garlic, finely minced or microplaned
- salt + black pepper to taste
Instructions
- Heat sesame oil on medium heat in a large skillet. Add ground meat and cook for 5-7 minutes or until completely cooked through.
- Add green onions (white parts), garlic, and ginger and sauté for 2-3 minutes.
- Add coleslaw mix, carrots, cauliflower rice, cooked rice, rice wine vinegar and soy sauce. Combine well and cook for 5-6 minutes until coleslaw mix begins to soften. Add salt and pepper to taste.
- Add green parts of green onion and cook for an additional 2-3 minutes.
- Serve as is or drizzle with creamy sriracha or sriracha and top with fresh green onion and sesame seeds!
Nutrition
Serving: 0.25recipe | Calories: 303kcal | Carbohydrates: 22g | Protein: 25g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 1184mg | Potassium: 1000mg | Fiber: 4g | Sugar: 5g | Vitamin A: 277IU | Vitamin C: 60mg | Calcium: 84mg | Iron: 3mg
Nutrition information is automatically calculated and should only be used as an estimate.
Did you try this recipe?Leave a comment + star rating below!
I’ve already made this twice in one week. Guilt-free YUM!!!!