Name: Egg Roll in a Bowl Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1/2 Tablespoon olive oil; 1 pound ground chicken breast (can substitute ground turkey, pork, or beef); 1/2 onion, diced (about 1/2 cup); 1 1/2 teaspoon minced fresh ginger; 2 cloves garlic, minced; 2 carrots, peeled and shredded (about 3/4 cup); 1 14-oz bag coleslaw mix; 3 Tablespoons low sodium gluten-free tamari (or coconut aminos for paleo); 1 Tablespoon rice vinegar (or cider vinegar for paleo); 1-2 teaspoon toasted sesame oil; 2 green onions, sliced; Bang Bang Sauce (Sriracha, Sriracha mayo, sweet chili sauce, etc.) for serving

There’s something incredibly satisfying about this Egg Roll in a Bowl Recipe—it captures all the crunchy, savory goodness of a classic egg roll without the fuss of wrappers or frying. It’s quick, flavorful, and just downright comforting, perfect for busy weeknights.

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

Honestly, this Egg Roll in a Bowl Recipe quickly became one of my go-to dinners because it’s easy to whip up, packed full of veggies, and bursting with that delicious Asian-inspired flavor we all crave. Plus, no wrappers means it’s a lighter, gluten-free way to enjoy your favorite egg roll flavors.

One-Pan Magic: You cook everything right in one skillet, making cleanup a breeze.
Flexible Ingredients: Easy to swap ground chicken for turkey, pork, or beef without losing flavor.
Fast and Fresh: Ready in about 30 minutes, perfect for weeknights or last-minute meals.
Flavor Packed: The combo of ginger, garlic, tamari, and sesame oil delivers all the tasty layers you want.

Ingredients & Why They Work

Each ingredient in this Egg Roll in a Bowl Recipe exists for a reason. The ground chicken is lean and cooks quickly, while the veggies add crunch and nutrition. Sauces bring everything together with a perfect balance of salty, tangy, and nutty flavors. Here's a little rundown on what I love about the key players:

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 fat to sauté and develop flavor without overpowering.
Ground Chicken Breast: Lean protein that cooks quickly and absorbs flavors beautifully.
Onion: Adds natural sweetness and depth once softened.
Fresh Ginger: Brings a zesty, spicy kick that wakes up the dish.
Garlic: Classic aromatic that pairs perfectly with ginger for that authentic egg roll taste.
Carrots: Shredded for easy cooking and a little sweetness.
Coleslaw Mix: A quick way to get crunchy cabbage and carrots in without extra prep.
Low Sodium Gluten-Free Tamari: The salty umami base, a gluten-free soy sauce alternative.
Rice Vinegar: Adds brightness and balances the richness.
Toasted Sesame Oil: The secret weapon—just a little gives a nutty aroma and depth.
Green Onions: Fresh, sharp, and adds a lovely color contrast at the end.
Bang Bang Sauce: Optional but highly recommended for that spicy-sweet finish.

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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 things I love most about this Egg Roll in a Bowl Recipe is how easy it is to tweak based on what’s in your fridge or your dietary preferences. I like to switch up the protein or add a little crunch with water chestnuts when I’m feeling fancy.

Protein Swaps: Ground turkey or pork work wonderfully—turkey gives a slightly milder flavor, while pork brings a richer taste.
Extra Veggies: Toss in sliced bell peppers or snap peas for added color and crunch.
Paleo & Whole30: Simply swap tamari with coconut aminos and skip any non-compliant sauces.
Heat Level: Adjust your Bang Bang sauce or add chili flakes to turn up the spice if you like it fiery.

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 Ground Chicken Until Perfectly Browned

Start by heating olive oil in a large nonstick skillet over medium heat. Add the ground chicken breast and cook it for about 5-7 minutes, breaking it up with your spoon. The key here is to let it brown without rushing — this adds flavor and texture. You’ll notice some water comes out of the chicken; don’t drain it because it helps keep everything moist as the veggies cook.

Step 2: Add Garlic, Ginger, and Onion to Build Aromatics

Next up, toss in the minced garlic, fresh ginger, and diced onion. Cook for another 3-4 minutes until the onions get translucent and the kitchen smells heavenly. Stir frequently to avoid the garlic burning, which can turn the flavor bitter.

Step 3: Add Your Carrots and Half the Coleslaw Mix

Now’s the time for veggies! Add the shredded carrots followed by half of the coleslaw mix. Pour over your tamari, rice vinegar, and sesame oil. Cook for just a couple of minutes to let the cabbage wilt slightly but still keep a bit of that satisfying crunch.

Step 4: Toss in the Remaining Cabbage and Finish Cooking

Add the rest of the coleslaw mix and cook another 1-2 minutes. You want the cabbage tender yet with a little bite — this contrast is what makes the dish feel fresh and egg-roll worthy. Give everything a good stir to combine all those delicious layers.

Step 5: Finish with Green Onions and Serve

Finally, sprinkle the sliced green onions on top for freshness and a pop of color. Give it one last gentle stir and you’re ready to serve. I love pairing this warm right from the skillet with a drizzle of spicy Bang Bang sauce — it takes it to the next level!

Top Tip

Over the years, I learned a few tricks that really elevate this Egg Roll in a Bowl Recipe and make it foolproof for busy nights:

Don’t Overcrowd the Pan: If your skillet is too crowded, the meat steams instead of browning. Cook in batches if needed.
Keep Some Bite in Your Veggies: Overcooked cabbage loses that lovely crunch, so cook just until it wilts lightly.
Fresh Ginger Matters: Using fresh ginger instead of powder gives the dish a vibrant punch—don’t skip it!
Reserve the Sauce For Topping: I often serve the egg roll mixture with Bang Bang sauce on the side so everyone can customize their heat level.

How to Serve Egg Roll in a Bowl Recipe

Garnishes

I’m a sucker for fresh garnishes here—extra green onions for a fresh pop, a sprinkle of toasted sesame seeds for texture, and a drizzle of spicy Sriracha mayo. These simple touches add visual appeal and another layer of flavor that makes the dish feel special.

Side Dishes

Pairing this with a simple bowl of steamed jasmine rice or cauliflower rice really rounds out the meal. On lazy days, I love serving it alongside some quick pickled cucumbers or seaweed salad for a refreshing twist.

Creative Ways to Present

For parties or weeknight feasts, I sometimes serve the egg roll mixture in lettuce wraps. It’s fun, hands-on eating, and everyone loves piling on the extra sauce or crunch from chopped peanuts.

Make Ahead and Storage

Storing Leftovers

Leftover Egg Roll in a Bowl stores great in an airtight container in the fridge for 3 to 4 days. I usually pack it up for lunch the next day, and it tastes just as fresh once reheated.

Freezing

I’ve frozen this dish a couple times with good results. Just cool completely, then portion into freezer-safe containers. When thawed, the texture stays pretty good though the cabbage softens a bit more. Still tasty and convenient!

Reheating

The best method is reheating gently in a skillet over medium heat, stirring occasionally until heated through—this helps keep the texture balanced without making it soggy like the microwave can.

Frequently Asked Questions:

Can I use ground beef instead of chicken?

Absolutely! Ground beef works great in this Egg Roll in a Bowl Recipe and adds a bit more richness. Just cook it fully like the chicken, and you’re good to go.

Is this recipe keto or paleo friendly?

Yes! To keep it paleo or Whole30 compliant, use coconut aminos instead of tamari and skip any non-approved sauces. The recipe is naturally low in carbs, making it friendly for keto as well.

Can I make this recipe vegetarian?

You can make a vegetarian version by swapping the ground meat for crumbled tofu or tempeh and using vegetarian tamari or coconut aminos. Just keep in mind, the texture and flavor will differ, but it’s still delicious!

What’s the best way to add spice?

My favorite way is serving the finished dish with Bang Bang sauce on the side, so everyone can add as much heat as they like. You can also stir in sriracha while cooking or sprinkle red chili flakes for more kick!

Final Thoughts

This Egg Roll in a Bowl Recipe feels like a little comforting hug in a bowl — quick to make but big on flavor and texture. It’s a beautiful way to enjoy the best parts of an egg roll without all the fuss or guilt. Trust me, once you try it, you’ll find yourself craving it again and again. So grab your skillet and give it a go; you won't regret it!