There’s something incredibly comforting about the savory, crunchy flavors of a classic egg roll, but without the hassle of frying and wrappers. This Egg Roll in a Bowl Recipe nails that experience in just one pan, making it a quick, flavorful dish you’ll want on repeat.

The dish is served in a white bowl on a white marbled surface, filled with several layers of colorful ingredients. The base layer has finely shredded purple cabbage and thin orange carrot strips, creating a vibrant mix. Mixed within these are small pieces of cooked light brown meat and bits of green onion scattered evenly on top. Light orange sauce is drizzled over the entire bowl, adding a creamy texture contrast. A silver fork rests inside the bowl on the left side, slightly submerged in the salad layers. In the background, another similar white bowl filled with the same salad is slightly blurred. 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

I get why this recipe has become a favorite in my kitchen. It’s fast, fuss-free, and packed with all the familiar flavors of an egg roll without deep frying or extra prep. Trust me, once you try it, you’ll understand why it’s such a crowd pleaser.

One-pan simplicity: Everything cooks right in your skillet for minimal cleanup and maximum flavor.
Healthy and customizable: You control the protein and sauces, making it gluten-free, paleo, or Whole30 friendly.
Crunchy and fresh: The shredded coleslaw adds texture and keeps each bite deliciously vibrant.
Quick weeknight dinner: Ready in about 30 minutes, perfect when you want something warm but easy.

Ingredients & Why They Work

This Egg Roll in a Bowl Recipe shines because of its simple but thoughtfully combined ingredients. Each one brings an essential flavor or texture to the table, balanced just right to mimic that classic egg roll taste without the fuss.

Flat lay of a small white ceramic bowl of golden olive oil, a mound of raw ground chicken breast, half a diced white onion, a small pile of minced fresh ginger, two whole garlic cloves, two peeled and shredded bright orange carrots, a heap of fresh coleslaw mix with green and white cabbage and orange carrot strands, a small white ceramic bowl of dark gluten-free tamari sauce, a small white ceramic bowl of pale rice vinegar, a small white ceramic bowl of amber toasted sesame oil, two fresh green onions sliced on a white ceramic dish, 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: For cooking the meat and aromatics, providing a mild richness without overpowering flavors.
Ground chicken breast: I love how lean chicken cooks quickly yet stays tender and juicy. You can swap it for turkey, pork, or beef depending on what you have.
Diced onion: Adds a subtle sweetness when sautéed that rounds out the savory profile.
Fresh ginger: This little punch of zing wakes up the dish and pairs perfectly with garlic.
Minced garlic: A classic aromatic that brings warmth and aroma to every bite.
Shredded carrots: They add subtle sweetness and a little crunch.
Coleslaw mix: The star veggie here—cabbage and carrots shredded finely to give that egg roll crunch without frying.
Low sodium gluten-free tamari: This is your savory umami punch, better than plain soy sauce and great for gluten-free diets. Coconut aminos are a fantastic paleo swap.
Rice vinegar: Adds bright acidity that lifts the flavors.
Toasted sesame oil: Just a little goes a long way to infuse a nutty aroma that screams Asian comfort food.
Green onions: I add these last to keep their fresh bite and color.
Bang Bang Sauce: Whether it’s sriracha, sweet chili, or mayo-spiced sriracha, this finishing touch is pure magic on the dish.

📝

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

I like to tweak this Egg Roll in a Bowl Recipe depending on what’s in my fridge or my mood. Feel free to swap proteins or pile on more veggies—it's really forgiving and fun to personalize.

Variation: Once, I swapped ground pork for the chicken and added sliced shiitake mushrooms. It gave the dish a richer flavor and an earthy twist that totally impressed my family.
Spice level: Adjust the bang bang sauce or add chili flakes to dial up or down the heat.
Veggie swap: Feel free to toss in bell peppers or snap peas for seasonal crunch.
Protein-free: For a vegetarian spin, use firm tofu crumbled and browned instead of meat—still delicious!

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

A clear glass jar is filled with thick orange sauce flecked with small red specks; a silver spoon rests inside the jar, holding a rounded spoonful of the sauce with a smooth, creamy texture. The jar is placed on a white marbled surface, with part of a white cloth visible in the lower-left corner and a close-up of a white bowl filled with a colorful vegetable salad including chunks of cauliflower, sliced carrots, purple cabbage, and small green pieces seen slightly out of focus in the upper-right background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Protein

Start by heating olive oil on medium in a large nonstick skillet. Add ground chicken and break it apart with your spoon. Cook for about 5 to 7 minutes until it’s no longer pink. Don’t drain the water that naturally comes out—it helps keep everything moist and tender.

Step 2: Add the Flavor Builders

Next, toss in your diced onions, minced garlic, and fresh ginger. Stir everything for 3 to 4 minutes until the onions turn translucent and fragrant. This step fills your kitchen with that cozy home-cooked vibe.

Step 3: Veggie Time!

Add the shredded carrots and half of your coleslaw mix. Now drizzle the tamari, rice vinegar, and toasted sesame oil evenly over the veggies. Cook everything for 1 to 2 minutes—just enough for the cabbage to wilt slightly but still keep that essential crunch.

Step 4: Finish with the Rest of the Slaw

Add the remaining coleslaw mix and continue cooking another 1 to 2 minutes until it all softens just right. You want your bowl to have a mix of tender and crisp textures, mimicking the perfect egg roll bite.

Step 5: Green Onion and Serve

Sprinkle sliced green onions on top, give everything one last stir, and it’s ready to serve! I love pairing it with a drizzle of spicy bang bang sauce for that extra kick.

Top Tip

Having made this many times, I’ve learned a few things that up the flavor and save time. Here are my best tips to nail this Egg Roll in a Bowl Recipe every time:

Don’t drain the meat juices: That water you see in the pan? It keeps your meat juicy and helps cook the veggies in flavor-packed steam.
Fresh ginger is key: Pre-minced can work, but fresh ginger brings such brightness that really elevates the dish.
Toast your sesame oil carefully: Add it near the end so it maintains its nutty aroma and doesn’t burn.
Use a sharp knife for green onions: It keeps them crisp and pretty, so they don’t bruise and wilt too fast.

How to Serve Egg Roll in a Bowl Recipe

Garnishes

I usually finish my bowls with a handful of sliced green onions and a generous drizzle of bang bang sauce—be it spicy sriracha mayo or sweet chili. Sometimes I add a sprinkle of toasted sesame seeds for bonus crunch and presentation. A wedge of lime on the side never hurts either for a fresh zing.

Side Dishes

To keep it balanced, I often pair my egg roll bowl with steamed jasmine rice or cauliflower rice if I want to keep it low-carb. For an easy appetizer, crispy spring rolls or a light cucumber salad complement the flavors beautifully.

Creative Ways to Present

For special occasions, I’ve served this in individual lettuce cups for a fun, hand-held version that’s super fresh. Another idea I've tried is layering into mason jars for an easy grab-and-go lunch—you can eat it warm or chilled.

Make Ahead and Storage

Storing Leftovers

Leftovers go straight into an airtight container and last about 3 to 4 days in the fridge. I find the flavors even deepen overnight. Just give it a good stir before reheating to redistribute the sauces and juices.

Freezing

I’ve frozen this recipe a couple of times with success. Just cool completely before packing into freezer-safe containers. When you want it, thaw overnight in the fridge and reheat gently on the stove or microwave to keep textures intact.

Reheating

My go-to is reheating on medium-low heat in a skillet, stirring frequently. This keeps the veggies from getting mushy and revives that just-cooked fresh taste. A quick splash of tamari or sesame oil while reheating perks up the flavor too.

Frequently Asked Questions:

Can I use other proteins in this Egg Roll in a Bowl Recipe?

Absolutely! Ground turkey, pork, beef, or even crumbled tofu works wonderfully here. Just adjust cooking time accordingly if you choose a denser protein.

Is this recipe gluten-free and paleo-friendly?

Yes! Using low sodium gluten-free tamari or coconut aminos ensures it’s gluten-free and paleo friendly. Also, swapping out the vinegar for cider vinegar keeps it paleo compliant.

Can I make this recipe vegetarian or vegan?

You can! Replace the ground meat with crumbled firm tofu or plant-based meat alternatives, and make sure your sauces are vegan. The flavor and texture still come together nicely.

What is the best sauce to serve with Egg Roll in a Bowl?

I love spicy sriracha mayo or sweet chili sauce as a bang bang sauce on top—it adds creaminess and heat that perfectly complements the dish’s flavors. You can also try a simple drizzle of hoisin or extra tamari for variety.

Final Thoughts

This Egg Roll in a Bowl Recipe is one of those gems that feels like a treat but comes together super fast with ingredients you already trust. It’s perfect for busy weeknights or when you want that egg roll fix minus the guilt and extra work. I hope you love making it as much as I do—it’s always a hit in my kitchen, and I know it will be in yours too!