Easy Egg Roll in a Bowl
This Egg Roll in a Bowl is my weeknight go-to and comes together in a single skillet. It’s a fast fix for those days when I want the flavors of my favorite takeout, minus the wait (and the deep fryer).
My family loves piling their bowls high and customizing with extra sriracha or a sprinkle of sesame seeds!
Variations & Substitutions
Swap ground pork for ground turkey or chicken for a lighter spin, or try ground beef for a richer flavor. If you’re out of coleslaw mix, shred your own cabbage and carrots.
For extra crunch, toss in water chestnuts or chopped bell peppers. Love heat? Add extra sriracha or a dash of chili oil. You can even drizzle with a little hoisin sauce for a sweet-savory twist.
Tips & Tricks for Perfect Results
Use a large skillet or wok so everything cooks evenly and quickly. Browning the meat well adds depth, so don’t rush that step. Fresh ginger and garlic really up the flavor—don’t skimp!
If you like your veggies crisp, cook them just until they start to soften. For a saucier bowl, add a splash more soy sauce or a drizzle of toasted sesame oil at the end.
Storage & Reheating
This Egg Roll in a Bowl keeps well in the fridge for up to 4 days. Store in an airtight container. To reheat, just microwave for 1-2 minutes, stirring halfway through, or warm gently in a skillet over medium heat.
If it looks a little dry, add a splash of water or soy sauce before reheating. It’s perfect for meal prep and tastes just as good the next day!
Easy Egg Roll in a Bowl
Ingredients
- 1 lb ground pork or chicken
- 1 tablespoon sesame oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 14 oz bag coleslaw mix (shredded cabbage & carrots)
- 3 tablespoons soy sauce or coconut aminos
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha optional, for a kick
- 2 green onions sliced
- Sesame seeds for garnish
Instructions
- Heat sesame oil in a large skillet over medium-high heat. Add ground pork and cook until browned, breaking it up with a spoon, about 5-6 minutes.
- Toss in diced onion, garlic, and ginger. Sauté for 2 minutes until fragrant.
- Stir in the coleslaw mix. Sauté for 5-6 minutes, stirring often, until the veggies soften but still have a little crunch.
- Pour in soy sauce, rice vinegar, and sriracha. Stir well and cook for another 2 minutes.
- Remove from heat. Sprinkle with green onions and sesame seeds. Serve hot!
