There’s something incredibly satisfying about the flavors of a classic egg roll without the hassle of wrapping it up in dough. This Egg Roll in a Bowl Recipe takes all those yummy ingredients and tosses them into one easy skillet meal that’s packed with flavor and perfect for busy nights.

The image shows two white bowls filled with a colorful salad made of shredded purple and green cabbage, thin orange carrot strips, and small pieces of cooked light brown meat. On top of the salad is a light orange creamy dressing drizzled unevenly. The bowl in the front has a silver fork resting inside it. The background features a white marbled surface and a soft, light-colored cloth nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Egg Roll in a Bowl Recipe
Top Tip
How to Serve Egg Roll in a Bowl Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Egg Roll in a Bowl Recipe

Why You'll Love This Recipe

I’ve been making this Egg Roll in a Bowl Recipe on repeat because it’s just so easy and delicious—not to mention the cleanup is minimal. If you want those iconic egg roll flavors without the deep-frying or takeout wait, this recipe is your new best friend.

Super Quick to Make: You’ll have this meal ready in about 30 minutes, perfect for weeknight dinners.
Flavorful Yet Light: All the taste of an egg roll with fresh veggies and lean meat, but without the greasy heaviness.
Flexible Ingredients: You can switch up the protein or sauce depending on what you have on hand or dietary needs.
Mindful Eating Friends Welcome: Gluten-free, paleo, and Whole30 friendly options mean pretty much everyone can enjoy it.

Ingredients & Why They Work

This recipe uses simple, fresh ingredients that come together for a beautiful balance of savory, tangy, and crunchy. Each ingredient plays a role in replicating the flavors you love in an egg roll, but with way less fuss—and way more veggies.

Flat lay of a small white ceramic bowl of golden olive oil, a mound of fresh raw ground chicken breast, a halved yellow onion diced finely, a small white ceramic bowl with minced fresh ginger, two peeled garlic cloves minced next to a small white ceramic bowl of garlic, two bright orange peeled whole carrots with one shredded pile, a pile of crisp green and purple coleslaw mix, a small white ceramic bowl with deep brown gluten-free tamari sauce, a small white ceramic bowl holding clear rice vinegar, a small white ceramic bowl with dark toasted sesame oil, and two fresh green onions sliced, all arranged symmetrically placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Provides a healthy, neutral base for sautéing the chicken and veggies without overpowering flavors.
Ground chicken breast: Lean, tender, and quick cooking; you can easily swap with ground turkey, pork, or beef for variety.
Diced onion: Adds a mild sweetness and depth once softened.
Fresh minced ginger: The secret behind that bright, aromatic punch that wakes up your taste buds.
Minced garlic: Can't have an egg roll flavor without garlic—this brings just the right savory boost.
Carrots (shredded): Adds vibrant color and a slight natural sweetness with a lovely crunch.
Coleslaw mix: A perfect blend of cabbage and carrot that softens nicely but keeps some texture.
Low sodium gluten-free tamari: The umami-rich backbone that seasons the whole dish; coconut aminos work well for paleo versions.
Rice vinegar: Brightens everything up with a gentle tang—sub cider vinegar if you prefer paleo.
Toasted sesame oil: Just a little drizzle imparts that unmistakable nutty flavor classic to Asian dishes.
Sliced green onions: Fresh and crisp, they add a lovely final pop of flavor and color.
Bang Bang Sauce or Sriracha mayo: Optional but highly recommended for a saucy, spicy kick that takes it next level.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Egg Roll in a Bowl Recipe is how easy it is to tweak. I love swapping proteins and playing with different sauces depending on my mood or what’s in the fridge. Don’t hesitate to make it your own!

Variation: I sometimes swap ground chicken for ground pork to get a bit more richness, especially in cooler months—either way, it’s delicious.
Vegetarian Version: Try crumbled tofu or tempeh and boost the veggies for a satisfying plant-based twist.
Spice it Up: If you love heat, toss in some chili flakes or drizzle extra Sriracha right at the end.
Low Carb Bonus: Skip the carrots or use shredded zucchini to keep it super low carb.

Step-by-Step: How I Make Egg Roll in a Bowl Recipe

The image shows a clear glass jar filled with smooth, light orange sauce that has small red specks, with a silver spoon resting inside and holding some sauce above the jar. The jar is placed on a white marbled surface with a soft white cloth near the bottom left corner. On the upper right side, a white bowl contains a colorful salad made of purple cabbage, orange carrot strips, white cauliflower pieces, and green onion slices, with a silver fork resting inside the bowl. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Chicken Until Perfectly Tender

Heat the olive oil in a large nonstick skillet over medium heat. Add your ground chicken breast (or choice of protein) and use a wooden spoon to break it up into small pieces. Cook for about 5-7 minutes, stirring often so it browns evenly and cooks through. You might notice a bit of liquid in the pan—that’s totally fine, don’t drain it because that moisture will help keep the veggies from drying out later.

Step 2: Add Aromatics to Build Flavor

Now toss in the diced onion, minced garlic, and fresh ginger. Cook for another 3-4 minutes until the onion softens and turns translucent. This step infuses the chicken with that savory, fragrant base we’re looking for—don’t rush it!

Step 3: Bring in the Veggies and Seasonings

Add the shredded carrots and half of the coleslaw mix right into the skillet. Pour in the tamari, rice vinegar, and toasted sesame oil. Stir everything together and cook for 1-2 minutes so the cabbage starts to wilt without losing its crunch—that contrast is what makes this dish so crave-worthy.

Step 4: Finish Cooking the Cabbage and Add Green Onions

Now add the remaining coleslaw mix and continue to cook for another 1-2 minutes, just until the cabbage is tender but still has a bit of bite. Toss in sliced green onions and give everything a good stir to combine and wake up all the flavors.

Step 5: Serve Warm with Your Favorite Sauce

I like to serve mine straight from the skillet, drizzled with a bit of Bang Bang sauce or a spicy sriracha mayo. The sauce adds that delicious creamy-spicy element that makes this feel like a celebration dish, even on a busy weeknight.

Top Tip

From my many tries making Egg Roll in a Bowl Recipe, a few tricks made all the difference between a good dish and a great one. Here are my top tips to help you get the texture and flavor just right.

Don’t Drain the Liquid: Leaving that little bit of water from the chicken helps steam the cabbage just enough, so it softens perfectly without getting soggy.
Fresh Ginger Matters: I always use freshly minced ginger instead of powder for that vibrant zing—it really brightens up the mix.
Cook in Batches if Needed: Crowding the pan lowers the heat and steams things rather than sautés, so if your skillet is smaller, cook the meat in two batches.
Add Greens Last: Putting the green onions in right at the end keeps their fresh flavor intact—don’t overcook them!

How to Serve Egg Roll in a Bowl Recipe

Garnishes

I personally love topping this dish with a sprinkle of toasted sesame seeds, extra sliced green onions, and a drizzle of spicy Sriracha mayo or sweet chili sauce. If you’re feeling adventurous, try crushed peanuts or a squeeze of lime juice for some fresh brightness.

Side Dishes

Since this recipe is quite filling on its own, I usually keep sides simple. Steamed jasmine rice or cauliflower rice pairs beautifully, especially if you want a bit more substance. A light cucumber salad or quick pickled veggies add an extra refreshing crunch.

Creative Ways to Present

For special occasions or meal prep, try serving the egg roll mix in lettuce cups for a fun “build your own” style dinner. I’ve also scooped it into small bowls and topped each with a quail egg for a fancy brunch twist that always impresses guests.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for 3-4 days. I like to cool it completely before sealing to keep the veggies crisp and flavors fresh.

Freezing

I’ve frozen this recipe a few times with decent results—just cool it, portion into freezer-safe containers, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating

To reheat, I prefer using a skillet over medium heat to refresh the texture, tossing the leftovers gently until warmed through. If you’re in a rush, the microwave works fine—just add a splash of water to prevent drying out and cover loosely.

Frequently Asked Questions:

Can I use ground turkey instead of chicken in this Egg Roll in a Bowl Recipe?

Absolutely! Ground turkey is a great substitute and cooks similarly. You might want to keep an eye on the moisture level since turkey can be a bit leaner or fattier depending on what you buy.

What can I substitute for tamari in this recipe?

If you don’t have tamari, low sodium soy sauce works fine, though it’s not gluten free. Coconut aminos are my favorite paleo-friendly alternative—they’re a bit sweeter but still add great umami flavor.

Can I make this recipe vegetarian or vegan?

Definitely! Swap the ground chicken for crumbled tofu, tempeh, or a plant-based meat alternative. Just make sure to adjust cooking times and add your favorite vegan-friendly sauces to keep that delicious flavor.

Is this Egg Roll in a Bowl Recipe good for meal prep?

Yes, it’s an excellent meal prep recipe! It reheats well and keeps in the fridge for several days. Just be sure to store in airtight containers and reheat properly so the veggies don’t get soggy.

Final Thoughts

This Egg Roll in a Bowl Recipe has quickly become a staple in my kitchen—not just because it’s fast and tasty, but because it proves you don’t need deep-fried wrappers to enjoy fantastic egg roll flavors. I hope giving it a try makes dinner time easier and tastier for you, just like it did for me. Give it a go, and let me know how you customize yours!