Egg Roll In A Bowl (Easy 15-Minute Dinner) - Wholesome Yum (2024)

My quick and easy egg roll in a bowl recipe is just about the simplest healthy dinner you can make. It checks all the boxes for me, from flavor and texture to simplicity and speed. This dish has been so popular with many of you that I even included it in my first cookbook, which is filled with some of my best easy low carb meals.

One pan stir-fry-style dishes are some of the first types of foods I learned to prepare decades ago, and they are still one of my favorites because they are so fast. (My chicken stir fry and vegetable stir fry are the other two I turn to most often.) And this “bowl meal”? You can have it on the table in just 15 minutes, and it tastes just like an egg roll, minus the wrapper!

Why You’ll Love My Egg Roll In A Bowl Recipe

• Totally irresistible – That’s why this dish is sometimes called “crack slaw”! The secret is the garlicky, savory sauce with a hint of sweetness. I can’t get enough of it.
• Better than takeout – My egg roll in a bowl captures the essence of your favorite Asian takeout egg rolls, without ordering out or all the work of making rolls yourself. And with savory ground pork, crisp veggies, and the perfect balance of seasonings, I think you’ll love the contrast of flavors and textures.
• Clean, simple ingredients – No specialty or artificial ingredients in sight… we’re only using common staples from your local grocery store! And I stay true to my 10-ingredients-or-less motto, of course.
• Healthy one-pan weeknight dinner – This easy meal is lightning fast: Just 15 minutes, 4 super simple steps, and one pan! It’s also naturally low carb and gluten-free, and packed with protein and veggies. So many reasons I often select it on busy weeknights!

Ingredients & Substitutions

This section explains how to choose the best ingredients for my egg roll bowl recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

• Ground Pork – Older versions of my egg roll in a bowl used ground beef, but now I usually use ground pork, because it’s a more classic choice for egg rolls. Feel free to use ground beef if you prefer, or even other ground meat, like ground turkey or ground chicken.
• Avocado Oil – I always use either this or olive oil for frying, but here I think the more neutral flavor of avocado oil works better. You can totally use olive oil if that’s what you have on hand, though.
• Garlic & Ginger – This dish tastes best when I use fresh minced garliccloves and grated fresh ginger. But I’ve tried 2 teaspoons of jarred garlic (or you can also use 1/2 teaspoon garlic powder) and 3/4 teaspoon of ground ginger before when I was in a hurry. It’s still amazing this way!
• Coleslaw Mix – Making my egg roll in a bowl with coleslaw mix is my not-so-secret shortcut for making this dish super fast! (I use the same shortcut for taco slaw, cabbage and sausage, cabbage soup, and cabbage salad, too.) But, you can totally chop a head of cabbage yourself and toss in some shredded carrots. This recipe also works great with broccoli slaw or cauliflower rice.
• Coconut Aminos– This is a gluten-free soy sauce substitute, and I actually prefer it for this dish because it adds subtle sweetness. You can simply use low-sodium soy sauce or tamari if you prefer and can tolerate soy. If you opt for soy sauce and still want it a little sweet, you can add a few teaspoons of regular honey if your lifestyle allows, or use my natural sugar-free honey for a low carb option.
• Toasted Sesame Oil – I only add this at the end after removing from heat, because it is not safe for high heat.
• Sea Salt & Black Pepper – You can also add a dash of crushed red pepper flakes if you like extra heat, but my kids won’t accept that… yet. 😉
• Garnishes – Sesame seeds and green onionsare my favorite finishing touch.

How To Make An Egg Roll Bowl

This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.

1. Saute the aromatics. Heat the avocado oil in large cast iron skillet over medium heat. Add the minced garlic and grated ginger, and saute until fragrant.
2. Brown the meat. Add the ground pork. Season with sea salt and black pepper. Cook, stirring occasionally and scraping the bottom of the pan with a wooden spoon, until browned.

3. Add the coleslaw mix and coconut aminos. Stir to coat. Cook until the cabbage is tender.
4. Add garnishes. Remove from heat. Stir in the toasted sesame oil, green onions, and sesame seeds (if using). Naturally, you’ll want to serve your “egg roll in a bowl” in… well, bowls when it’s all done! I always add extra garnishes on top of mine.

Storage Instructions

• Store: If you have leftovers, let them cool completely first. Store them in an airtight container in the refrigerator for up to 5 days.
• Meal prep: Egg roll in a bowl keeps and reheats well, so I often find myself preparing it ahead. I portion it into meal prep containers for easy lunches! You can also brown the ground pork and shred the cabbage (if not using coleslaw mix) in advance, then stir fry right before serving.
• Reheat: I usually just warm up leftovers in the microwave for 1-3 minutes depending on the portion size, and add a little extra oil if it gets dry. If you have time, give it a refresh on the stovetop over medium heat for a slightly better texture.
• Freeze: This meal freezes well, too! I like to divide it into individual servings and keep in the freezer (up to 3 months for the best texture). Thaw in the fridge overnight before reheating if you can, but I’ve totally just popped a frozen block into the microwave and it was still pretty good.

Serving Suggestions

This egg roll in a bowl recipe can be a main course all on its own, which is kind of the point for me! You don’t have to cook anything else with it. But if you want to make it more hearty, here are some of my popular side dishes to go with it:

• Rice – My recipes for fried rice or cauliflower fried rice are classic sides. But you could also serve this dish with simple white rice, brown rice, or plain fresh cauliflower rice (or frozen cauli rice).
• Noodles – Serve this over a bed of shirataki noodles, my simple roasted spaghetti squash, or your favorite pasta if that’s your thing.
• Sauce – When I have it on hand, I love to drizzle spicy mayo (or just sriracha) over my egg roll in a bowl for a flavor-packed finish. Give it a try!

More One-Pan Dinner Recipes

If you can’t tell yet, I’m passionate about my simple stir fry recipes! They were the beginning of my healthy cooking journey, and so they are near and dear to my heart. Here are more of my favorites:

My Go-To Pan For This Recipe

This cast iron skillet is my favorite pan ever, pictured in this post! It goes from stovetop to table (or even to the oven when needed) beautifully. Another type of skillet or saute pan would work fine for this egg roll in a bowl recipe, too. But cast iron heats exceptionally well for nice browning, caramelization, and faster cooking.