In a bowl, this egg roll is my favorite for lunch or a quick weeknight dinner.
In less than 20 minutes, this easy skillet mix combines ground pork or turkey, shredded cabbage, and our favorite eggroll flavor in one easy dinner.
Rolling eggs in a bowl is so easy!
- 20 minutes: This recipe is quick to make – no rolling or frying required!
- Clean the refrigerator: A great way to use up leftover veggies you have in the fridge. Chop or mince almost any vegetable and add it to stretch meals.
- Meal Prep Magic: Double the batch and have ready-to-eat meals within a few days that I heat in the microwave.
- Family favorites: Even the pickiest eaters will ask for seconds.
Egg Roll Ingredients
Ground meat – I use ground pork, Türkiye or chicken. For a vegetarian option, try scrambled eggs or tofu.
vegetable – Premade coleslaw or broccoli slaw makes it easy, but you can also chop your own cabbage. To add to the mix, grated carrots, cauliflower rice and chopped broccoli are a good choice.
taste – Fresh garlic and ginger add flavor. If you don’t have minced garlic, use 1 teaspoon garlic powder. If desired, substitute coconut aminos sauce for regular or low-sodium soy sauce.
How to make eggs in a bowl
- Brown meat and drain fat According to the following recipe.
- Add the white mixture of green onions, ginger, garlic and coleslaw and sauté until the color softens.
- Mix soy sauce and sesame oil. Garnish with cilantro, green onion and sesame seeds and serve hot.
Services and storage
Serve egg rolls in a bowl or Instant Pot with rice, ramen noodles, or even low-carb Zoodles. A side of easy, cold Asian slaw or sesame-ginger peas are ideal sides for this dish.
Keep leftovers in a covered container in the refrigerator for up to 4 days, then reheat on the stovetop or in the microwave.
More takeaway favorites
Do you like this egg roll? Be sure to leave a rating and review below!
egg rolls
Egg rolls in a bowl are a quick and delicious meal with our favorite egg roll flavors in a simplified bowl.
Prevent the screen from going black
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In a 10-inch skillet over medium-high heat, brown chicken or pork, breaking it up with a wooden spoon. Drain off any fat.
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Stir in green onions, ginger, garlic and whites of coleslaw. Cook, stirring occasionally, until coleslaw is tender, about 5 minutes.
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Add soy sauce and sesame oil and cook for 1 minute more.
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Divide into bowls and garnish with cilantro, green onion greens and sesame seeds.
Optional additions:
- Chopped mushrooms, bean sprouts, chopped water chestnuts
- Sriracha or red pepper flakes to taste
- Nuts, such as cashews or chopped peanuts
Calories: 353 | carbohydrate: 9g | protein: twenty twog | Fat: 25g | Saturated fat: 9g | cholesterol: 82milligrams | sodium: 841milligrams | Potassium: 592milligrams | fiber: 3g | sugar: 4g | Vitamin A: 231IU | Vitamin C: 45milligrams | calcium: 78milligrams | iron: 2milligrams
Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
course dinner, instant pot, lunch, pork
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