Easy Egg Roll in a Bowl You’ll Love

Ingredients for Egg Roll in a Bowl

Here’s everything you’ll need to make an easy egg roll in a bowl (and I promise, nothing will have you running to three stores):

• 1 pound ground pork (or chicken, turkey, whatever, but pork is classic)
• Half a big onion, diced
• 2-3 garlic cloves (minced or just mushed with a knife if you’re feeling lazy)
• 1 bag (about 16 ounces) coleslaw mix (truth: I don’t always measure)
• 1–2 carrots, shredded if your slaw mix was slacking
• 1/4 cup soy sauce, low sodium if you care about that sort of thing
• 1 tablespoon sesame oil
• 1 teaspoon ground ginger (fresh is even better, but yeah, sometimes I skip the mess)
• Green onions, sliced, for sprinkling on top
• Toasted sesame seeds (optional but yum)
• Sriracha or your favorite hot sauce for some zip

You might be tempted to toss in things like mushrooms or bell peppers. Not traditional but hey, get wild if you want. Oh and if you want to use real cabbage, just chop it up — takes maybe 10 minutes longer, but worth it if you’re being fancy.

Tips for Making Egg Roll in a Bowl

So, let me be real. I’ve made this easy egg roll in a bowl maybe a zillion times. Yes, a zillion. Here’s the deal: you want that pork (or whatever meat) brown, not gray. Cook it on a higher heat so it gets a little color. If you’re using a nonstick pan, crank up the heat a little more than feels comfortable. The flavor is hiding in those brown bits.

Don’t drown your slaw in soy sauce right away. Add a bit, toss, taste, then add more. Some days you’ll want it saltier. Other days, less. It’s all about vibes. And don’t skip the sesame oil at the end. I didn’t use it once, and the flavor was, honestly, sad.

If you want to sauce it up, drizzle your sriracha after plating, not in the pan. That way everyone can make it as spicy (or mild) as they dare. If you like crunch, throw in some air fryer crispy fried onions in 5 easy steps right on top. Boom. Texture city.

Oh! And cold leftovers? Weirdly delicious. Don’t ask me why.

Easy Upgrades

Okay, so you mastered the basic easy egg roll in a bowl. Want to mess with success? Go for it. Try swapping ground pork for ground turkey if you’re watching calories, or want something lighter for summer. Add some shrimp for surf-and-turf vibes. (Just don’t overcook them — rubbery shrimp are the “soggy lettuce” of the protein world.)

You could get cheeky and toss in water chestnuts for crunch. Or add bean sprouts if you’ve got ‘em lurking in your fridge (honestly though, who ever does?). I also sometimes throw on fried wonton strips if I can find them and I’m feeling dangerous.

“Once I tried adding a squirt of hoisin and it tasted like five-star restaurant food,” my friend Lina told me last week after making it at home. Bold choice, Lina.

If you want to keep it low-carb, just skip any extra rice or noodles — the mix is super filling as is.

How to Make an Egg Roll in a Bowl

Let’s just break it down. Here’s the step-by-step to make sure nothing gets burned (or forgotten):

1. Heat a big pan or skillet over medium-high. Add ground pork and cook until it’s no longer pink and gets some color.
2. Toss in onions and garlic. Saute until they’re soft and starting to smell like a good time.
3. Add your coleslaw mix and carrots. Stir everything together. It’ll look like too much, but it wilts fast.
4. Splash in soy sauce, ginger, a little black pepper, and keep stirring.
5. When the veggies are crisp-tender and steaming, turn off the heat. Stir in the sesame oil (this is the secret, pinky promise!).
6. Pile it into bowls. Top with sliced green onions, sesame seeds, and all the sriracha your heart wants.

There. That’s really it. No wrappers, no mess, no “deep-fry regret.”

“I never thought I could make something this tasty without a lot of effort,” says Emma from Texas. “My whole family likes it better than takeout. No joke.”

Serving & Storage

So, you made your easy egg roll in a bowl and now you want to serve it up right? Try a few of these —

• Spoon it over steamed rice for a more filling meal.
• Top a crispy rice cake for some wild texture.
• If you’re low-carb, eat it straight and it’ll keep you full.
• Leftovers? Toss them in a tortilla tomorrow, burrito style.

Storage is a breeze. Pop leftovers in an airtight container and keep in the fridge for up to 3 days. The flavors kind of soak in and, dare I say, might even be better the next day. Reheat in the microwave — no secret tricks needed.

Common Questions

Q: Can I make egg roll in a bowl vegetarian?
A: Oh for sure. Just swap out the meat for mushrooms or tofu. Still loads of flavor.

Q: Can I freeze egg roll in a bowl?
A: Not my favorite, honestly. The cabbage gets watery and sad. Fresh is best.

Q: What kind of meat works best?
A: Pork is classic, but ground turkey, chicken or beef are all fair game. Even leftover roast chicken if you want to live on the edge.

Q: Can I use fresh cabbage instead of bagged slaw?
A: Absolutely, just shred it yourself. It takes a few more minutes, but hey, sometimes you deserve it.

Q: What sauce can I use if I don’t like soy?
A: Try coconut aminos for a similar salty flavor, or even tamari if you need gluten-free.

The Simplest Way to Love Dinner Again

If you’re looking for a dinner that’s not boring, takes hardly any time, and feels like a “cheat meal” without the guilt, this easy egg roll in a bowl is basically calling your name. I’ve made it for friends and picky cousins and even my neighbor who always compares food to takeout and nobody’s ever complained. If you’re feeling adventurous, check out this keto egg roll in a bowl version for even more ideas, or go wild with best one pan taco zucchini skillet recipe easy. Maybe next time dessert will be those strawberry cheesecake cinnamon rolls. Honestly, you got this — dinner just got easy, and a heck of a lot more fun.

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