EGG ROLL IN A BOWL is my answer to those nights when I want something cozy and savory, but I do not want to roll, fry, or babysit a bunch of wrappers. You know that craving for takeout egg rolls, but also the little voice that says, please make something faster and a bit lighter? This hits that exact spot. It is warm, a little crunchy, super flavorful, and it comes together in one pan without any drama. I started making it on busy weekdays, and now it is honestly in my regular rotation because everyone actually eats it without complaints. 
The Story Behind This Recipe
I’m Alexandraa, the cook behind this EGG ROLL IN A BOWL. When the craving hit, I dialed in the flavors so it’s easy and full of comfort vibes. EGG ROLL IN A BOWL is my answer to those nights when I want something cozy and savory, but I do not want to roll, fry,…
Why Youll Love It
This dish tastes like the inside of an egg roll, but it is way less work. You still get that garlicky, gingery, soy-sesame vibe, plus the tender meat and the cabbage that soaks up all the good stuff.
Here is why it keeps winning at my house:
- One pan and minimal mess, which matters on a weeknight
- Fast, usually 20 to 25 minutes if you keep things simple
- Budget friendly because cabbage and ground meat are easy on the wallet
- Meal prep friendly and reheats like a champ
Key Ingredients in Egg Roll in a Bowl
You do not need anything fancy, which is kind of the point. If you have a grocery store nearby, you can make this tonight.
The must haves
- Ground meat: pork is classic, but chicken, turkey, or beef work too
- Cabbage: a bag of coleslaw mix is the easiest, or shred your own green cabbage
- Carrots: usually already in the slaw mix, but you can add more for sweetness
- Garlic and ginger: fresh is best, but jarred is fine on busy nights
- Soy sauce: the main salty punch, use low sodium if you prefer
- Sesame oil: just a little at the end makes it smell like takeout
- Green onions: for freshness and that light oniony bite
If you like a little heat, keep some sriracha or chili garlic sauce around. Also, do not skip the ginger if you can help it. It is what makes EGG ROLL IN A BOWL taste like the real deal instead of just stir fried cabbage.
How to Make Egg Roll in a Bowl
This is the part where you realize why everyone loves it. It is basically cook, stir, season, eat. I will walk you through it exactly how I do it.
Step by step (my no stress method)
1. Brown the meat. Heat a large skillet on medium high heat. Add your ground meat and cook until it is no longer pink. Break it up as you go so it gets little browned bits.
2. Add aromatics. Stir in garlic and ginger and cook about 30 seconds. You want it fragrant, not burned.
3. Add cabbage and carrots. Toss in your coleslaw mix. It will look like a mountain at first, but it shrinks quickly. Stir and let it cook 5 to 7 minutes, until it is tender but still has a little bite.
4. Season it. Add soy sauce and a splash of rice vinegar if you have it. Taste and adjust. If you like it sweeter, a tiny bit of brown sugar or honey is great. If you want heat, add sriracha or red pepper flakes.
5. Finish like takeout. Turn off the heat and stir in sesame oil. Top with green onions and sesame seeds if you want to be extra.
I made this last week after work and my husband said it tastes like our favorite takeout, but better because it is not greasy. It is officially going into our weekly dinner list.
If you are making this for the first time, my biggest tip is to not overcook the cabbage. EGG ROLL IN A BOWL is best when it is tender but still a little crisp.
I also love how customizable it is. Some nights I keep it classic, and other nights I toss in extra veggies that need to be used up. If you are on a snack kick lately, you might also like these air fryer cherry cheesecake egg rolls for a totally different kind of egg roll moment. 
Helpful Swaps
This recipe is forgiving, which is good because my fridge is not always perfectly stocked. Here are swaps I have used that still taste great.
Protein swaps: Ground turkey is super easy and lighter. Ground chicken works too. If you have leftover shredded chicken, toss it in after the cabbage softens. For a meatless version, crumble tofu or use a plant based ground.
Veggie swaps: Add sliced mushrooms, bell pepper, zucchini, or snap peas. Even a handful of spinach at the end works. If you only have kale, slice it thin and let it cook a couple minutes longer.
Sauce tweaks: No rice vinegar? Use apple cider vinegar or a squeeze of lime. No sesame oil? It will still be tasty, but sesame oil is what gives that classic egg roll smell, so grab it when you can.
Low carb and keto friendly: Skip any added sweetener and serve it as is. Honestly, EGG ROLL IN A BOWL is already pretty low carb as long as you do not pair it with rice.
When I am in the mood for cozy baked sweets on a totally different day, I save recipes like this cinnamon roll cheesecake with cream cheese frosting for the weekend. Dinner balance, right?
Quick side note, if you love punchy, savory flavors, I am obsessed with these Korean marinated eggs for adding to rice bowls or snacking straight from the fridge. Different vibe, same satisfaction. 
What to Serve with Egg Roll in a Bowl
Most of the time, I eat it straight from a bowl and call it dinner. But if you want to round out the meal, here are some easy ideas.
- Steamed rice or jasmine rice if you want it more filling
- Cauliflower rice if you want to keep it lighter
- Ramen style eggs or soft boiled eggs on top for extra protein
- Cucumber salad with rice vinegar and a pinch of salt for something cool and crisp
- Dumplings from the freezer aisle if you want a fun takeout night at home
Common Questions
Can I make EGG ROLL IN A BOWL ahead of time?
Yes. It keeps well in the fridge for about 3 to 4 days. Reheat in a skillet for the best texture, or microwave if you are in a hurry.
Do I need coleslaw mix, or can I shred cabbage myself?
You can absolutely shred it yourself. Coleslaw mix is just convenient. If you shred your own, add a carrot or two for that classic egg roll sweetness.
How do I keep it from getting watery?
Cook on medium high heat and do not overcrowd the pan. If your cabbage releases a lot of water, keep cooking a couple extra minutes so it evaporates.
Is this spicy?
Not unless you make it spicy. The base is savory and mild. Add sriracha, chili flakes, or chili crisp if you want heat.
Can I freeze it?
You can, but the cabbage will be softer after thawing. If you do freeze it, cool it completely first and store it in airtight containers. It is still tasty for quick lunches.
If you like having a little something sweet after dinner, I am not saying you need it, but I am also not not saying it. These raspberry cinnamon rolls are a treat when you want a bright, fruity dessert that feels special. And yes, EGG ROLL IN A BOWL totally earns you dessert.
A cozy dinner you will actually make again
If you have been wanting a quick dinner that tastes like takeout but feels doable on a weeknight, EGG ROLL IN A BOWL is the one to try. It is simple, flexible, and the leftovers are just as good the next day. If you want to compare versions, I have bookmarked Egg Roll in a Bowl Recipe | The Kitchn for helpful extra tips, and this one is great if you are keeping it low carb: {KETO} Egg Roll in a Bowl | The Girl Who Ate Everything. Make it once, adjust it to your taste, and I bet it ends up in your regular dinner lineup too.
Egg Roll in a Bowl
Ingredients
Method
- Brown the meat: Heat a large skillet on medium high heat. Add your ground meat and cook until it is no longer pink, breaking it up for small browned bits.
- Add aromatics: Stir in garlic and ginger; cook for about 30 seconds until fragrant.
- Add cabbage and carrots: Toss in coleslaw mix and cook for 5 to 7 minutes until tender but still crispy.
- Season it: Add soy sauce and optional rice vinegar. Taste and adjust seasoning, adding sweetness or heat as desired.
- Finish: Turn off heat and stir in sesame oil. Top with green onions and sesame seeds if desired.
