Easy Egg Roll in a Bowl Recipe
This easy egg roll in a bowl is a quick, healthy twist on classic egg rolls, made without the wrapper. It combines ground meat, coleslaw mix, and savory seasonings for a one-pan meal. Ready in under 30 minutes, it’s perfect for busy weeknights or meal prep.
Equipment
- Large Skillet or Wok
- Wooden spoon or spatula
- Cutting Board and Knife
- Measuring cups and spoons
- Grater (for fresh ginger)
Ingredients
- 1 lb ground pork or ground turkey, chicken, or beef
- 1 tbsp sesame oil
- 1 small onion diced
- 3 garlic cloves minced
- 1 tsp fresh ginger grated
- 1/4 cup soy sauce or tamari for gluten-free
- 1 tbsp rice vinegar
- 1 tsp sriracha optional, for heat
- 1 14 oz bag coleslaw mix (shredded cabbage and carrots)
- 2 green onions sliced
- 1 tbsp sesame seeds for garnish
- Salt and pepper to taste
Instructions
Step 1: Heat the Skillet
- Add 1 tablespoon of sesame oil to a large skillet. Heat it over medium-high heat. The oil should shimmer but not smoke.
Step 2: Cook the Meat
- Add the ground pork to the skillet. Break it up with a wooden spoon and cook for 5-7 minutes. It should be browned and fully cooked.
Step 3: Sauté the Aromatics
- Add the diced onion, minced garlic, and grated ginger to the skillet. Cook for 2-3 minutes, stirring often. The mixture will smell amazing.
Step 4: Add the Sauce
- Pour in the soy sauce, rice vinegar, and sriracha (if using). Stir everything together to coat the meat. Let it cook for 1 minute to blend the flavors.
Step 5: Toss in the Coleslaw Mix
- Add the coleslaw mix to the skillet. Stir well to combine with the meat and sauce. Cook for 3-4 minutes until the cabbage softens slightly.
Step 6: Season and Garnish
- Taste and add salt and pepper as needed. Stir in the sliced green onions. Sprinkle sesame seeds on top for a nutty finish.
Step 7: Serve Hot
- Scoop the mixture into bowls. Serve it straight from the skillet while it’s warm. It’s ready to enjoy!