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Quick Easy Egg Roll in a Bowl

Quick Easy Egg Roll in a Bowl

Quick Easy Egg Roll in a Bowl is a game-changer for weeknight dinners, delivering all the savory, satisfying flavors of your favorite takeout egg rolls without the fuss or greasy wrappers. This recipe is incredibly useful for anyone looking for a healthy, fast, and delicious meal that’s packed with flavor.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground pork or ground chicken
  • 1 tablespoon sesame oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 inch fresh ginger grated
  • 1 bag coleslaw mix 14-16 ounces, shredded cabbage and carrots
  • 2 tablespoons soy sauce or tamari (for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha or more, to taste
  • chopped green onions optional topping
  • toasted sesame seeds optional topping
  • hoisin sauce optional topping

Equipment

  • Large skillet or wok
  • Small Bowl

Method
 

  1. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the ground pork or chicken and cook, breaking it up with a spoon, until browned through. Drain off any excess grease.
    1 pound ground pork or ground chicken, 1 tablespoon sesame oil
  2. Add the chopped onion to the skillet and cook until softened, about 3-5 minutes. Stir in the minced garlic and grated ginger and cook for another minute until fragrant, being careful not to burn them.
    1 medium onion, 2 cloves garlic, 1 inch fresh ginger
  3. Pour in the entire bag of coleslaw mix. Stir and cook for about 5-7 minutes, or until the cabbage and carrots are tender-crisp, still retaining a slight bite.
    1 bag coleslaw mix
  4. In a small bowl, whisk together the soy sauce (or tamari), rice vinegar, and sriracha.
    2 tablespoons soy sauce or tamari (for gluten-free), 1 tablespoon rice vinegar, 1 teaspoon sriracha
  5. Pour the sauce mixture over the contents of the skillet. Stir well to coat everything evenly. Cook for another 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld together.
    2 tablespoons soy sauce or tamari (for gluten-free), 1 tablespoon rice vinegar, 1 teaspoon sriracha
  6. Divide the Egg Roll in a Bowl mixture into serving bowls. Top with your favorite optional garnishes such as chopped green onions, toasted sesame seeds, a drizzle of extra sriracha, or a spoonful of hoisin sauce.
    chopped green onions, toasted sesame seeds, hoisin sauce, 1 teaspoon sriracha

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or skillet. Can be frozen for up to 2-3 months.