Introduction

This Egg Roll in a Bowl is a quick and satisfying stir-fry that captures all the flavors of a classic Chinese egg roll without the hassle of wrappers or frying. Packed with ground meat and a colorful mix of shredded vegetables, it makes a perfect weeknight dinner that’s both flavorful and nutritious.

A large black wok filled with a colorful stir-fry mixture, showing roughly three main layers: a base of small browned ground meat and bits of cooked onions with a crumbly texture, mixed with thinly shredded bright orange carrot sticks and purple cabbage strips, scattered with light green sliced scallions on top. The vegetables look slightly softened but still fresh and crisp. A silver metal spatula rests inside the wok stirring some of the ingredients. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 to 2 tablespoons olive or vegetable oil

1 pound ground pork, lean ground beef, or ground turkey

1 medium yellow onion, diced (about 1 1/2 cups)

1 1/2 teaspoons kosher salt, divided, plus more as needed

Freshly ground black pepper

3 cloves garlic, minced

1 tablespoon minced peeled ginger (from a 1-inch piece)

1 (14-ounce) bag coleslaw mix (about 6 1/2 cups)

2 tablespoons soy sauce or tamari

2 medium scallions, thinly sliced (about 1/4 cup)

2 teaspoons rice vinegar

1 teaspoon toasted sesame oil

Sriracha hot sauce, chili crisp, or Asian sweet chile sauce, for serving (optional)

Instructions

Step 1: Heat 1 tablespoon olive oil (use 2 tablespoons if using ground turkey) in a wok or large frying pan over medium-high heat until shimmering. Add the ground meat and diced onion, season with 1 teaspoon kosher salt and freshly ground black pepper. Cook, breaking up the meat with a wooden spoon, until the meat is cooked through and onion is tender, about 8 minutes.

Step 2: Stir in the minced garlic and ginger. Cook until fragrant, about 30 seconds. Add the coleslaw mix, soy sauce, and remaining 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the coleslaw is wilted but still crisp-tender, about 2 to 3 minutes.

Step 3: Remove the pan from heat. Stir in the sliced scallions, rice vinegar, and toasted sesame oil. Taste and adjust seasoning with more salt and black pepper if needed. Serve immediately, drizzled with your choice of Sriracha, chili crisp, or sweet Asian chile sauce if desired.

Tips & Variations

Use your own shredded mix of carrots, green cabbage, and purple cabbage instead of a pre-packaged coleslaw mix for a fresher feel; you’ll need about 6 1/2 cups total.

Swap soy sauce with tamari to make the dish gluten-free, or try coconut aminos for a slightly sweeter taste.

Red onion can be used instead of yellow onion for a sharper flavor.

Frozen garlic and ginger cubes work well if short on time and help speed up prep.

FAQs

Can I use a different type of meat?

Yes, ground pork, beef, turkey, or even chicken can be used based on your preference. Adjust the oil amount slightly if using leaner meats like turkey to prevent sticking.

Is it okay to skip the scallions?

While scallions add a fresh, bright finish, you can omit them if you don’t have any on hand. Consider adding a splash of extra rice vinegar or some chopped fresh herbs to maintain brightness.