There’s something incredibly satisfying about a warm skillet packed with vibrant veggies, fragrant spices, and juicy meat. This Egg Roll in a Bowl Recipe is exactly that—a flavorful, fuss-free meal that hits all the right notes without the extra work of rolling up those egg rolls. You’ll love how easy it comes together, especially on busy nights.

A white bowl filled with a colorful mix of shredded light green cabbage and small pieces of cooked light brown chicken, topped with bright green chopped herbs and slices of green onion. There are drops and streaks of red sauce on top, adding contrast. Two medium brown wooden chopsticks rest crossed on the bowl’s edge. The bowl is placed on a white marbled surface with a blurred white bowl of more of the same dish in the background. 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

I can’t tell you how many times this Egg Roll in a Bowl Recipe has saved me when I wanted dinner on the table fast, but didn’t want to sacrifice flavor or healthy ingredients. It’s a one-pan meal bursting with crunchy textures, savory notes, and just enough zing from the ginger and vinegar to keep you coming back for seconds.

Super Quick: Ready in under 30 minutes, perfect for weeknights when time is tight.
Loaded with Veggies: Uses broccoli or coleslaw mix for a fresh crunch and plenty of fiber.
Customizable Protein: You can swap ground chicken with turkey or even pork for your preferred taste.
Diet-Friendly: Naturally gluten-free, grain-free, and paleo-approved—so it fits a lot of special diets effortlessly.

Ingredients & Why They Work

The magic here is in the simple, fresh ingredients that all bring their A-game without a lot of prep. I love that this recipe leans on pantry staples plus a couple of fresh veggies, so it’s easy to shop for and forgiving if you tweak quantities.

Flat lay of a small white ceramic bowl of dark coconut aminos, a small white ceramic bowl of golden toasted sesame oil, a small white ceramic bowl of clear rice vinegar, five peeled garlic cloves, a small pile of grated peeled fresh ginger, a small heap of Chinese 5-spice powder, a small white ceramic bowl with light yellow avocado oil, sliced white and light green parts of green onions arranged neatly, whole green onions with dark green tops, a portion of raw lean ground chicken, a heap of fresh broccoli slaw mix, small white ceramic bowls containing black sesame seeds, bright red sriracha sauce, sliced ripe avocado, and fresh cilantro leaves, all arranged symmetrically 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

Coconut aminos: This is a great soy sauce alternative that adds salty umami without the gluten, perfect for that egg roll flavor.
Toasted sesame oil: Just a little bit of this oil adds a wonderful depth and nutty aroma.
Rice vinegar: Provides a subtle tang that brightens the dish and balances the richness.
Garlic and fresh ginger: Classic aromatics that give the dish warmth and a little kick.
Chinese 5-spice powder: A blend that adds complexity—don’t skip it if you can help it; it’s what makes this dish stand out.
Avocado, coconut, or olive oil: Used for sautéing, choose your favorite neutral oil to keep things healthy.
Green onions: We use both the white/light parts for cooking and the dark green parts as a fresh garnish to add crunch and color.
Ground chicken or turkey: Lean meat keeps the dish light but satisfying; I usually go 93% lean for just enough fat to stay juicy.
Broccoli slaw or coleslaw mix: An easy way to pack in veggies without chopping—this adds great texture and nutrition.
Optional toppings: Black sesame seeds, sriracha, sliced avocado, and fresh cilantro add extra layers of flavor and freshness.

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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 best things about this Egg Roll in a Bowl Recipe is how flexible it is. I’ve made it with different proteins and even swapped broccoli slaw for shredded cabbage depending on what I had on hand. You can dress it up or keep it simple—either way, it’s delicious.

Variation: When I’m craving a little heat, I add a splash of sriracha right into the skillet; it gives the whole dish a subtle spicy warmth that complements the ginger perfectly.
Vegetarian Option: Try using crumbled tofu or tempeh with tamari instead of meat for a plant-based version.
Seasonal Twist: Swap the broccoli slaw for shredded Brussels sprouts in fall for a deeper, more earthy flavor.
Try Different Oils: For a slightly different flavor profile, use coconut oil instead of avocado oil—especially if you want a hint of tropical sweetness.

Step-by-Step: How I Make Egg Roll in a Bowl Recipe

A white bowl filled with a mix of cooked ground chicken and thinly sliced vegetables like orange carrots and light green cabbage, all tossed together. On top, there is a layer of chopped green onions and cilantro, adding bright green colors. The bowl sits on a black and white striped cloth on a white marbled surface, with some green onion pieces blurred in the background. The texture looks soft but slightly chunky from the chicken and shredded vegetables. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Your Savory Sauce

Start by mixing the coconut aminos, toasted sesame oil, rice vinegar, minced garlic, grated ginger, and Chinese 5-spice powder in a small bowl. Whisking everything together upfront not only saves time later but gives you that perfect balance of flavors ready to pour in when the veggies and meat start cooking. Trust me, it makes a difference.

Step 2: Sauté the Aromatics

Heat your oil of choice in a large skillet over medium heat. Toss in the white and light green parts of the green onions. These soften faster than you’d guess, releasing a gentle onion flavor that’s the base for everything else. Cook for 2 to 3 minutes, stirring occasionally until they’re fragrant and starting to soften.

Step 3: Brown the Ground Meat

Add your ground chicken or turkey to the skillet. Break it up with a wooden spoon so it cooks evenly. Stir occasionally as it browns and turns opaque, usually about 5 or 6 minutes. Make sure there’s no pink left—cooked meat sets the tone for the whole dish.

Step 4: Bring in the Veggies and Sauce

Turn the heat up to medium-high and stir in the broccoli slaw mix along with the sauce you whisked earlier. Keep everything moving so the slaw gets coated and cooks just right—crisp-tender is the way I like it, which takes around 6 to 7 minutes. Don’t overdo it, or the veggies lose their snap and freshness.

Step 5: Finish with Green Onion & Serve

Stir in the dark green parts of the green onions for that fresh pop of flavor and color. Remove the skillet from heat and serve right away, garnishing with black sesame seeds, sriracha, slices of creamy avocado, or fresh cilantro if you like. I find the toppings really make it feel special.

Top Tip

Having made this Egg Roll in a Bowl Recipe countless times, I’ve learned a few tricks that make all the difference for flavor and texture. These tips help you nail the balance between juicy meat and crisp veggies every time.

Cook the Meat Thoroughly: Make sure the ground chicken or turkey is fully cooked and starting to brown before adding veggies—it boosts flavor and prevents sogginess.
Avoid Overcooking the Slaw: Keep the broccoli slaw crisp-tender, not mushy. Stir often and watch the clock—6 to 7 minutes is usually perfect.
Use Fresh Aromatics: Fresh ginger and garlic make a noticeable difference in flavor compared to powders; it’s worth the extra effort to grate fresh if you can.
Skillet Size Matters: Use a large skillet or sauté pan so everything cooks evenly without overcrowding; this helps keep the veggies from steaming.

How to Serve Egg Roll in a Bowl Recipe

Garnishes

I’m a big fan of simplicity here—black sesame seeds sprinkled on top add a lovely nuttiness and texture contrast. Fresh cilantro brings a bright herbaceousness. I also love adding a dollop of sriracha for heat and creamy sliced avocado to cool things down. These garnishes turn a humble bowl into a real delight.

Side Dishes

This bowl stands beautifully on its own, but if I’m feeding company, I might add a simple cucumber salad or steamed jasmine rice—or even some pickled vegetables to add a refreshing tang. It’s so versatile you can pair it with whatever feels right for your meal.

Creative Ways to Present

For a fun gathering, I’ve served this in mini lettuce cups instead of bowls—so everyone can scoop their own and even add extra toppings. It’s a crowd-pleaser and cuts carbs for those watching their intake. Another time, I tossed the finished dish with thin rice noodles for an inspired take on the kitchen classic.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers into airtight containers and keep them in the fridge for up to 3 days. The flavors develop even more overnight, but I recommend adding fresh garnishes like avocado right before serving since they don’t keep well.

Freezing

This recipe freezes okay, though I prefer to freeze just the cooked meat mixture and slaw before adding delicate toppings. Thaw overnight in the fridge and reheat gently to avoid sogginess.

Reheating

Reheat leftovers in a skillet over medium heat, stirring occasionally to warm evenly and restore a bit of crispness to the veggies. Microwaving works too if you’re in a hurry, but it can make the slaw a touch softer.

Frequently Asked Questions:

Can I use ground beef instead of chicken or turkey?

Absolutely! Ground beef works well in this recipe and adds a richer flavor. Just remember it might release more fat, so drain excess grease if needed.

Is this recipe gluten-free?

Yes, it is naturally gluten-free thanks to the use of coconut aminos instead of soy sauce. Just make sure all your ingredients are labeled gluten-free if that’s a concern.

Can I meal prep this recipe?

Definitely. This dish reheats well and can be portioned into meal prep containers for lunches or dinners throughout the week. Add fresh garnishes like avocado just before eating for best results.

What’s the best way to get the fresh ginger if I don’t want to peel and grate?

You can use pre-grated fresh ginger available in jars at most grocery stores—it’s a great shortcut. Just measure out the amount needed and keep it refrigerated for freshness.

Final Thoughts

This Egg Roll in a Bowl Recipe has become a staple in my kitchen because it’s just so darn easy and satisfying. It’s one of those dishes I’m always excited to eat again, and it’s foolproof enough that I know you’ll enjoy making it as much as I do. Next time you want the flavors of an egg roll without the hassle, give this bowl a whirl—you won’t regret it!