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Egg Roll in a Bowl Recipe

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★★★★★

4.6 from 62 reviews

Egg Roll in a Bowl is a quick and flavorful stir-fry dish inspired by the classic Chinese egg roll filling. Featuring ground meat and a generous amount of shredded vegetables, this one-pan meal is a perfect easy weeknight dinner that’s packed with protein and vibrant veggies without the hassle of frying or rolling. Served with optional spicy or sweet sauces, it’s a fresh and healthy alternative to traditional egg rolls.

Ingredients

Scale

Main 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, to taste
  • 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, shredded cabbage and carrots)
  • 2 tablespoons soy sauce or tamari
  • 2 medium scallions, thinly sliced (about 1/4 cup)
  • 2 teaspoons rice vinegar
  • 1 teaspoon toasted sesame oil

Optional for Serving

  • Sriracha hot sauce
  • Chili crisp
  • Asian sweet chile sauce

Instructions

  1. Heat oil and cook meat and onion: Warm 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 along with the diced yellow onion. Season with 1 teaspoon kosher salt and freshly ground black pepper. Cook, breaking up the meat into small pieces using a wooden spoon, until fully cooked and the onion is tender, about 8 minutes.
  2. Add aromatics: Stir in the minced garlic and ginger. Cook for about 30 seconds until fragrant, ensuring the flavors meld nicely with the cooked meat and onion mixture.
  3. Incorporate vegetables and sauce: Add the coleslaw mix into the pan along with 2 tablespoons soy sauce and the remaining 1/2 teaspoon kosher salt. Continue cooking, stirring occasionally, until the coleslaw mixture is wilted but retains a crisp-tender texture, about 2 to 3 minutes.
  4. Finish with scallions, vinegar, and sesame oil: Remove the pan from heat. Stir in the thinly sliced scallions, rice vinegar, and toasted sesame oil. Taste and adjust seasoning with additional kosher salt and black pepper if needed.
  5. Serve and garnish (optional): Transfer to bowls and drizzle with your choice of Sriracha, chili crisp, or sweet Asian chile sauce for added flavor and spice, if desired.

Notes

  • Use frozen garlic and ginger cubes as a time-saving shortcut instead of fresh.
  • For a gluten-free version, swap soy sauce with tamari or coconut aminos.
  • Replace the bagged coleslaw with a homemade mixture of shredded green and purple cabbage plus shredded carrots (approximately 6 1/2 cups).
  • Red onion can be substituted for yellow onion for a sharper flavor.
  • Leftovers keep well refrigerated in an airtight container for up to 4 days.
  • Serve with steamed rice, soba noodles, egg drop soup, or scallion pancakes for a complete meal.

Keywords: Egg Roll in a Bowl, Ground Meat Stir-fry, Easy Weeknight Dinner, Chinese Inspired, Vegetable Stir-fry, Ground Pork Recipe, Ground Turkey Recipe, Healthy Dinner, Quick Dinner, Gluten-free option

Find it online: https://reemcook.com/egg-roll-in-a-bowl-recipe/