Egg Roll in a Bowl

Egg roll in a bowl is one of those go-to meals I turn to when I want something quick, cozy, and full of flavor but don’t feel like putting in a ton of effort. This deconstructed egg roll takes all your favorite Asian-inspired flavors — savory ground meat, crisp cabbage and slaw mix, ginger and garlic, and a tangy sauce — and turns them into one-pan dinner magic. It’s dinner, lunch, or even meal-prep-friendly food that feels comforting and satisfying.

This recipe was born out of the lazy end of week kitchen vibes — you know the ones where you just grab what’s on hand and make it work. Ground meat, a bag of Asian slaw, pantry staples like coconut aminos and rice wine vinegar, and a little honey come together to make a dish that reminds you of takeout but without the fuss or mess.

One of my favorite things about egg roll in a bowl is how adaptable it is. Use whatever ground protein you have (beef, turkey, chicken — it all works), switch up the veggies, and serve it as a bowl over rice, quinoa, cauliflower rice, or just on its own. Add a sprinkle of green onions and sesame seeds on top for an extra pop of freshness and crunch.

Why You’ll Love This Recipe

• Weeknight dinner ready in about 30 minutes

• One-pan cooking with minimal cleanup

• Packed with flavor from ginger, garlic, and a simple Asian-style sauce

• Great on its own or served over rice or quinoa

• Easy to customize with add-ins or toppings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

1 lb Ground Meat of choice

1 16oz bag of Asian Slaw (cabbage, carrots, celery)

½ cup Water

⅓ cup Coconut Aminos

1 tbsp Rice Wine Vinegar

1 tsp Sesame Oil

2 tsp Ginger, minced

2 cloves Garlic, minced

1 tbsp Honey

Salt & Pepper to taste

Instructions:

1. Place a large skillet or sauté pan over medium-high heat. Add the ground meat, breaking it up with a spatula as it cooks until no longer pink and starting to brown. Drain excess fat if needed.

2. Add the entire bag of Asian slaw and the water to the pan with the cooked meat. Stir everything together and let it simmer until the slaw begins to soften, about 3–5 minutes.

3. In a small bowl, whisk together the coconut aminos, rice wine vinegar, sesame oil, minced ginger, minced garlic, honey, salt, and pepper. This simple sauce is what gives the whole dish its classic egg-roll-like flavor.

4. Once the slaw has softened, pour the sauce over the meat and veggies. Stir to combine and continue cooking for another 5–8 minutes, letting the flavors meld and the liquids reduce slightly.

5. Taste and adjust seasoning as needed, then scoop into bowls. I like topping mine with green onions and toasted sesame seeds for color and crunch. You can serve it as is or over rice, gluten-free quinoa, or cauliflower rice for a heartier meal.

Tips for Success:

• Give it a real takeout flair: Jozo Tamari Sauce is a pantry staple for drizzling on top of egg roll in a bowl and any other asian-inspired meals.

• Don’t skip the water step: Adding just half a cup of water with the slaw helps it steam and soften evenly without burning.

• Use fresh ginger and garlic: Fresh aromatics bring much more vibrant flavor than dried powders.

• Adjust the sweetness: If you love the contrast of sweet and savory, keep the honey; if you prefer more tang or salt, add a splash more rice wine vinegar or coconut aminos to taste.

• Switch up the protein: Ground turkey, chicken, or pork all work great here — you can even toss in shredded rotisserie chicken if you need dinner even faster.

• Add heat if you like it spicy: A drizzle of sriracha or sprinkle of red pepper flakes kicked in at the end takes this into spicy territory without much effort.

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