There’s just something about that irresistible blend of savory meat, crunchy veggies, and tangy sauce that makes this Egg Roll in a Bowl Recipe a must-try. It captures all the flavors of your favorite takeout but comes together so much faster and cleaner—no wrappers required!

The image shows two white bowls filled with a colorful salad made of shredded purple and green cabbage, thin orange carrot strips, and small pieces of cooked light brown meat. On top of the salad is a light orange creamy dressing drizzled unevenly. The bowl in the front has a silver fork resting inside it. The background features a white marbled surface and a soft, light-colored cloth nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Egg Roll in a Bowl Recipe
Top Tip
How to Serve Egg Roll in a Bowl Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Egg Roll in a Bowl Recipe

Why You'll Love This Recipe

This isn’t just any quick dinner—it’s a flavor-packed, satisfying meal that feels special but is surprisingly simple to make. I love how it brings that classic egg roll taste without the fuss or the grease. Plus, it’s naturally gluten-free and easily adaptable to whatever protein you have on hand.

One-Pan Wonder: Everything cooks in one skillet, meaning less cleanup and super fast prep.
Flexible Ingredients: You can swap out ground chicken for turkey, pork, or beef without losing any flavor.
Fresh, Crispy Veggies: The coleslaw mix and shredded carrots keep it vibrant and full of crunch.
Healthy Comfort Food: It's packed with protein and veggies, making it a balanced, guilt-free meal.

Ingredients & Why They Work

This recipe is all about balance—savory ground meat anchors the dish while fresh veggies add natural sweetness and texture. The sauce ingredients bring that tangy, umami punch without overpowering the natural flavors. Shopping tip: Pick a fresh, crisp coleslaw mix for the best crunch.

Flat lay of a small white ceramic bowl of golden olive oil, a mound of fresh raw ground chicken breast, a halved yellow onion diced finely, a small white ceramic bowl with minced fresh ginger, two peeled garlic cloves minced next to a small white ceramic bowl of garlic, two bright orange peeled whole carrots with one shredded pile, a pile of crisp green and purple coleslaw mix, a small white ceramic bowl with deep brown gluten-free tamari sauce, a small white ceramic bowl holding clear rice vinegar, a small white ceramic bowl with dark toasted sesame oil, and two fresh green onions sliced, all arranged symmetrically placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: A neutral cooking fat that helps brown the meat without adding heavy flavor.
Ground chicken breast: Lean and tender, it soaks up spices and sauce beautifully—feel free to use turkey, pork, or beef too.
Onion (diced): Adds subtle sweetness and depth when softened.
Fresh ginger: Brings a bright, fresh zip that’s classic in Asian-inspired dishes.
Garlic (minced): Adds warming aroma and savory richness.
Carrots (shredded): For a natural sweetness and a little crunch.
Coleslaw mix: The star veggie for that signature cabbage texture and mild earthiness.
Low sodium gluten-free tamari: My go-to salty umami boost that’s also paleo-friendly when swapped with coconut aminos.
Rice vinegar: Provides tangy balance, cutting through the richness.
Toasted sesame oil: Just a drizzle adds deep, nutty flavor.
Green onions (sliced): Fresh, peppery notes at the very end to brighten every bite.
Bang Bang Sauce: Optional, but I swear by adding a drizzle of sriracha mayo or sweet chili sauce for that extra kick.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

Over time, I’ve tweaked this Egg Roll in a Bowl Recipe to suit whatever’s in my fridge or my mood that day. The best part? It’s an easy base for creativity, so don’t be afraid to switch things up!

Variation: Sometimes, I like to add a handful of chopped water chestnuts for extra crunch—it’s a simple swap that makes the bowl feel extra authentic and satisfying.
Protein swaps: Ground turkey keeps it super lean, while ground pork adds richness. Beef gives it a heartier feel if that’s your style.
Heat level: I often toss in a pinch of red pepper flakes or more sriracha in the sauce if I want to turn up the spice.
Greens upgrade: Tried tossing in spinach or chopped bok choy at the end for a nutritious boost without losing texture.

Step-by-Step: How I Make Egg Roll in a Bowl Recipe

The image shows a clear glass jar filled with smooth, light orange sauce that has small red specks, with a silver spoon resting inside and holding some sauce above the jar. The jar is placed on a white marbled surface with a soft white cloth near the bottom left corner. On the upper right side, a white bowl contains a colorful salad made of purple cabbage, orange carrot strips, white cauliflower pieces, and green onion slices, with a silver fork resting inside the bowl. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Ground Chicken Perfectly

I heat about half a tablespoon of olive oil in my largest nonstick skillet over medium heat. Adding the ground chicken breast, I break it up with my spatula and cook it until there's no pink left, about 5-7 minutes. Don’t drain the water that collects—it actually helps keep everything juicy!

Step 2: Layer on the Aromatics

Once the chicken is cooked, I stir in the diced onion, minced garlic, and fresh ginger. I let them soften and release their fragrance over 3-4 minutes. The onion turns translucent and starts smelling sweet—that's your green light to move forward.

Step 3: Add Veggies and Sauces to Build Flavor

Next, in go the shredded carrots and half of the coleslaw mix. I immediately drizzle in tamari, rice vinegar, and toasted sesame oil to coat everything in that deep, tangy goodness. Stirring for about 1-2 minutes, I watch the cabbage start to wilt slightly, softening without losing its crunch.

Step 4: Finish with Remaining Veggies and Fresh Onion

I toss in the rest of the coleslaw mix and cook for another couple minutes until it softens just right. Finally, I stir in the sliced green onions to add a fresh, slightly sharp pop. The dish is ready to serve hot from the pan!

Top Tip

From my experience cooking this recipe dozens of times, a few insider tips go a long way in making your Egg Roll in a Bowl truly shine.

Don’t drain the liquid: That little bit of water released by the chicken helps steam the veggies and keeps the dish juicy.
Fresh ginger over powder: Fresh minced ginger gives a brighter, fresher flavor that lifts the whole bowl.
Use a wide skillet: More surface area means better browning and faster cooking without steaming.
Final green onions on top: Adds a fresh crunch and vivid color that makes the dish look as good as it tastes.

How to Serve Egg Roll in a Bowl Recipe

Garnishes

I love adding a spoonful of Bang Bang sauce—whether that’s spicy sriracha mayo or sweet chili sauce—because it gives the dish a creamy, spicy-sweet lift that feels indulgent. A sprinkle of toasted sesame seeds or crushed peanuts also adds great texture and a nutty aroma.

Side Dishes

I often serve this with steamed jasmine rice or cauliflower rice to keep it low carb. A simple cucumber salad or pickled veggies make nice refreshing companions to cut through the richness.

Creative Ways to Present

For a fun party twist, I’ve scooped this into lettuce cups for a handheld version that’s perfect for gatherings. You can also serve it in small bowls topped with shredded nori or a dollop of crunchy kimchi for an exciting flavor boost.

Make Ahead and Storage

Storing Leftovers

I store leftover Egg Roll in a Bowl in an airtight container in the fridge, and it keeps beautifully for 3 to 4 days. Just make sure to cool it slightly before sealing to avoid sogginess.

Freezing

I’ve frozen leftovers successfully by portioning the dish into freezer-safe containers. When thawed, the texture of the cabbage softens, but the flavors remain delicious—perfect for a quick meal when you’re in a pinch.

Reheating

The best way to reheat is on the stovetop in a skillet over medium heat, stirring occasionally until warmed through. This revives the flavors and keeps the veggies from getting mushy like a microwave might.

Frequently Asked Questions:

Can I use vegetables other than coleslaw mix?

Absolutely! While the coleslaw mix offers a perfect blend of cabbage and carrots, you can add bok choy, spinach, or even snap peas for a fresh twist. Just adjust cooking times so the veggies stay crisp.

Is this recipe gluten-free and paleo?

Yes! When you use gluten-free tamari or swap it for coconut aminos and cider vinegar instead of rice vinegar, this recipe fits perfectly into gluten-free, paleo, and even Whole30 diets.

What’s the best protein substitution?

Ground turkey works great as a lean alternative, while pork adds a bit more richness. Beef makes it heartier, but the essential step is to cook the meat until fully browned and juicy to keep the dish moist.

How spicy is this dish?

The base recipe is mild, letting the fresh veggies and savory tamari shine. You can easily spice it up by adding sriracha directly to the mix or serving it with a spicy Bang Bang sauce on the side.

Final Thoughts

Honestly, this Egg Roll in a Bowl Recipe is one of those gems I keep coming back to because it’s quick, comforting, and endlessly adaptable. Whether you need a weekday dinner or a meal prep winner, this dish delivers reliable, fresh flavor every time. Give it a try—you might just find it becomes your new favorite go-to dinner!