Egg Roll in a Bowl

My coworker brought leftovers to lunch one day that smelled like a takeout container but tasted like someone had cracked the code to egg rolls without the wrapper mess. She called it egg roll in a bowl, and I spent the rest of the afternoon thinking about how genius it was—all the crispy, savory, gingery satisfaction I loved, but finished in the time it took to brew coffee. I made it that same week and haven't looked back.

I made this for my sister when she was visiting and had exactly twenty minutes before heading to the airport. Watching her eat it standing at the counter, eyes closed for a second like she'd just tasted something she forgot she needed, made me realize some of the best meals don't need ceremony or a dining table.

Ingredients

• Ground pork, chicken, or turkey (1 lb): Pick whichever you have on hand or prefer—pork stays juicier, chicken feels lighter, turkey works when you're trying to be good about things.
• Cabbage slaw mix (4 cups): The bag kind from produce saves time, but shredding it fresh gives you control and keeps it crunchier if that matters to you.
• Onion (1 small, thinly sliced): The sweetness balances the savory sauce, so don't skip it even if you think you don't like onions.
• Garlic (3 cloves, minced): Fresh is non-negotiable here—it's doing real work, not just hanging around.
• Fresh ginger (1-inch piece, grated): This is what makes it taste like something special instead of just ground meat with vegetables.
• Green onions (2, sliced): Save half for garnish because the brightness at the end changes everything.
• Soy sauce (3 tbsp): Use tamari or coconut aminos if you need gluten-free, but the flavor shifts slightly so taste as you go.
• Rice vinegar (1 tbsp): The acid cuts through the richness and wakes up your palate between bites.
• Toasted sesame oil (1 tbsp): Don't use regular sesame oil—this one tastes darker, deeper, more intentional.
• Sriracha (1 tsp, optional): A whisper of heat, not a shout, unless you're the type who likes shouting.
• Sesame seeds and chili flakes for topping: These are the finishing touch that makes it look like you tried harder than you did.

Instructions

Brown the meat first:

Heat your skillet or wok over medium-high heat until it's actually hot, not just warm. Add the ground meat and break it apart with a spatula as it cooks, about 5 to 6 minutes until there's no pink left and it's smelling impossible to ignore.

Build the flavor base:

Toss in the onion, garlic, and ginger, then listen for the sizzle to deepen into something aromatic. Let it all soften together for 2 to 3 minutes—this is where the magic starts.

Add the cabbage and let it soften:

Dump in the slaw mix and stir constantly for 4 to 5 minutes. You want it wilted enough to taste cooked but still with enough crunch that you know it's cabbage, not mush.

Make the sauce and bring it together:

Whisk the soy sauce, rice vinegar, sesame oil, and sriracha in a small bowl, then pour it into the pan and toss everything for 1 to 2 more minutes until it's all coated and glossy. The smell will tell you it's ready.

Finish and serve:

Pull it off heat, scatter the green onions and sesame seeds over the top, and eat it while it's still warm enough to matter.

Save

I brought this to a potluck once, and three people asked me for the recipe before they'd finished eating, which felt like the highest compliment. It proved that simple food made with attention tastes better than complicated food made with distraction.

Ways to Make It Your Own

This recipe is a blank canvas if you treat it that way. I've swapped ground meat for crumbled tofu and felt no loss, traded the slaw mix for shredded broccoli and cabbage when that's what I had, and once added a splash of fish sauce because I was feeling ambitious. The bones stay the same—the aromatics, the quick cooking, the bright sauce—but you can dress it however your pantry or mood demands.

What to Serve It With

Steamed white rice is the traditional move and works every time, but cauliflower rice keeps things lighter if that's your thing. I've also served it over noodles, in lettuce wraps, or honestly, straight into a bowl with nothing else because sometimes you just want to eat and not think about sides. Top it with a fried egg if you want breakfast for dinner, or keep it plain if you're watching what you eat.

Tips for Meal Prep and Storage

This keeps in the fridge for three to four days, which is the whole reason my coworker was eating it for lunch in the first place. Let it cool completely before sealing it up, and don't add the sesame seeds or fresh green onions until you're about to eat it—they'll get sad and soggy otherwise. Reheat it gently in a skillet to get some of the texture back, or microwave it if you're in a hurry and don't care about the crunch as much.

• Portion it into containers the same day you make it so you're not tempted to eat the whole thing cold at midnight.
• Make a double batch on Sunday and coast through the week knowing lunch is already there waiting.
• Let it come to room temperature before eating if you took it straight from the fridge—cold food tastes like nothing compared to warm food.

Save

This dish has become my answer to the question I ask myself most nights: What can I make that tastes good and doesn't make me want to cry while cleaning? It turns out the answer is simpler than I thought.

Recipe Q&A

→ Can I make this vegetarian?

Absolutely. Replace the ground meat with crumbled firm tofu or tempeh. Cook it the same way, breaking it up in the pan until lightly browned before adding the vegetables.

→ How long does this keep in the refrigerator?

Stored in airtight containers, this dish stays fresh for 4-5 days. The flavors actually develop and improve over time, making it ideal for batch cooking and weekly meal prep.

→ What can I serve with egg roll in a bowl?

It's satisfying on its own, but you can serve it over steamed white or brown rice, cauliflower rice for low-carb meals, or even noodles. Fried or poached eggs on top make an excellent protein boost.

→ Is this dish spicy?

The base version has mild heat from sriracha, which is optional. Adjust spice levels by adding more chili sauce, red pepper flakes, or fresh sliced chilies according to your taste preference.

→ Can I use regular cabbage instead of slaw mix?

Yes, shred your own cabbage and carrots. A bagged coleslaw mix simply saves prep time, but fresh cabbage works perfectly and gives you control over the vegetable ratios.