Love Egg Rolls? You’ll Love This Even More.
We all love the crispy, savory goodness of egg rolls. But deep-frying, wrapping, and waiting? Not so fun—especially on a busy weeknight.
That’s where this egg roll in a bowl recipe comes in. It’s a deconstructed version of the classic egg roll—no wrappers, no deep frying—just everything you love in one sizzling, flavor-packed bowl.
This dish is perfect when you want something comforting, quick, and healthy. Whether you’re on a low-carb diet, feeding picky eaters, or just don’t want to spend hours cooking, this recipe’s got your back.
🛒 Ingredients You’ll Need
Nothing fancy here. Just simple, everyday ingredients:
- 1 tbsp cooking oil (olive, avocado, or sesame oil work well)
- 1/2 lb ground chicken, pork, or turkey
- 2 cups shredded green cabbage (or pre-cut coleslaw mix)
- 1/2 cup shredded carrots
- 2 garlic cloves, minced
- 1 tbsp soy sauce (or coconut aminos if gluten-free)
- 1/2 tsp ground ginger
- Salt and black pepper to taste
- Green onions for garnish (optional)
- Red pepper flakes or sriracha (if you like spice)
🔥 Egg Roll in a Bowl Recipe How to Make It – Step by Step
1. Brown the Meat
Heat your oil in a large skillet over medium heat. Add your ground meat and cook until it’s fully browned. Break it up into small crumbles as it cooks. Drain excess fat if needed.
2. Add Garlic and Seasoning
Once the meat is browned, stir in the garlic, ginger, salt, and pepper. Cook for 30 seconds to a minute until fragrant.
3. Toss in the Veggies
Add your cabbage and carrots to the pan. Stir everything together so the meat mixes evenly with the veggies.
4. Add Soy Sauce
Pour in the soy sauce and stir well. This gives the dish that classic egg roll flavor.
5. Cook Until Tender
Let everything cook for about 5–7 minutes. Stir occasionally. You want the cabbage to soften but not get mushy—it should still have a little crunch.
6. Finish and Serve
Taste and adjust seasoning. Add more soy sauce if needed. Top with green onions and a dash of hot sauce if you like it spicy. That’s it!
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🧠 Why People Love This Recipe
- Quick: Done in under 20 minutes
- Healthy: No fried wrappers, less oil, more veggies
- Simple: One pan, one bowl, easy cleanup
- Customizable: Swap meat, add spice, go low-carb or keto-friendly
- Delicious: All the flavor of a real egg roll, minus the hassle
🍽️ Make It Your Own
This egg roll in a bowl recipe is super flexible. Try these twists:
- Low-carb version: Skip carrots or add riced cauliflower
- Vegetarian: Use tofu or plant-based crumbles instead of meat
- Extra protein: Add a fried egg on top or scrambled into the mix
- Sweet & savory: A splash of hoisin or honey balances heat
- Meal prep: Make a big batch and store it for 3–4 days—it reheats great!
❓ FAQ – You Asked, We Answered
Q1: Is this dish really healthy?
A: Yes! It’s packed with protein and vegetables, and skips deep-frying. It’s a great option if you want something clean and satisfying.
Q2: Can I use pre-shredded coleslaw mix?
A: Absolutely. It saves time and works perfectly.
Q3: What kind of meat works best?
A: Ground pork is classic, but chicken, turkey, or beef are all great choices.
Q4: Can I make it spicy?
A: Yep! Add chili flakes, hot sauce, or sriracha to dial up the heat.
Q5: How long does it keep?
A: Store leftovers in the fridge for up to 4 days. It tastes even better the next day.
Q6: Can I freeze it?
A: You can, but the cabbage may soften more when reheated. Still tasty, though.
Q7: Do I need to serve it with anything?
A: It’s great on its own, but you can pair it with rice, noodles, or a fried egg on top for a fuller meal.
These keywords are smoothly blended in—no awkward stuffing—so the content reads like a real person wrote it (because it did 😉).
✅ Final Thoughts
The egg roll in a bowl recipe is one of those dishes you’ll keep coming back to. It’s fast, budget-friendly, and loaded with flavor. Plus, it’s great for leftovers, meal prepping, or feeding a hungry family without making a mess.
