My Favorite 15-Minute One-Pan Dinner Tastes Exactly Like Egg Rolls (So Good!)
I love egg and spring rolls as much as the next person, but the assembly and preparation required for them means they are probably not the best candidates for the main course for dinner. (Deep-frying is really not something I want to be doing at home.) But all the delicious filling in Chinese egg rolls can easily be turned into a weeknight dinner all on its own or with some steamed rice.
This egg roll in a bowl is a satisfying, quick stir-fry of savory ground meat (your choice!) and lots of shredded vegetables, which means the meal has plenty of veggies and protein (we even have a Whole30-compliant version). But the best part is that you don’t have to chop a mountain of vegetables — all you have to do is snag a bag of coleslaw mix at the grocery store!
Why You’ll Love It
Packed with veggies and protein. There’s a full pound each of vegetables and ground meat, so it’s satisfying while still being really tasty.
You won’t miss the fried wrapper. This colorful bowl is loaded with flavors and textures, and you can jazz it up even more by serving it with Sriracha, chili crisp, or sweet Asian chile sauce.
Key Ingredients in Egg Roll in a Bowl
Ground meat: A pound of any kind of ground meat can be used here. Our favorites are ground pork, lean ground beef, and ground turkey.
Coleslaw mix: This combination of shredded carrots and cabbages are a convenient way to get a lot of vegetables into this dish with zero prep. Grab a bag from the bagged salad section of the produce aisle.
Onion, ginger, and garlic: These aromatics are used in a lot of Chinese cooking to add nice pops of flavor. You can even use 2 frozen garlic cubes and 2 frozen ginger cubes here instead of fresh to cut prep down even more.
Soy sauce: Just a few tablespoons of soy sauce add lots of savory flavor. To keep this dish gluten-free, use tamari instead.
How to Make Egg Roll in a Bowl
Cook the meat and onion. Sauté the ground meat and diced onion together until cooked through and tender.
Cook the aromatics and vegetables. Add in ginger and garlic and cook until fragrant, then toss in coleslaw mix, salt, and soy sauce. Stir-fry until the coleslaw is wilted but still crisp-tender.
Finish with the seasonings. Turn off the heat. Stir in scallions, rice vinegar, and toasted sesame oil.
Helpful Swaps
Instead of coleslaw mix, you can use your own mixture of shredded carrots, green cabbage, and purple cabbage. You’ll need about 6 1/2 cups.
Coconut aminos can be used in place of the soy sauce or tamari.
Red onion can be used in place of the yellow onion.
Storage Tip
Leftovers can be refrigerated in an airtight container for up to 4 days.
What to Serve with Egg Roll in a Bowl
Egg Roll in a Bowl Recipe
A veggie-rich take on the classic Chinese appetizer that you can actually eat as dinner.
Prep time 10 minutes
Cook time 15 minutes
Serves 4
Ingredients
1 to 2 tablespoons olive or vegetable oil
1 pound ground pork, lean ground beef, or ground turkey
1 medium yellow onion, diced (about 1 1/2 cups)
1 1/2 teaspoons kosher salt, divided, plus more as needed
Freshly ground black pepper
3 cloves garlic, minced
1 tablespoon minced peeled ginger, from 1 (1-inch) piece
1 (14-ounce) bag coleslaw mix (about 6 1/2 cups)
2 tablespoons soy sauce or tamari
2 medium scallions, thinly sliced (about 1/4 cup)
2 teaspoons rice vinegar
1 teaspoon toasted sesame oil
Sriracha hot sauce, chili crisp, or Asian sweet chile sauce, for serving (optional)
Instructions
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Heat 1 tablespoon olive oil (use 2 tablespoons if using ground turkey) in a wok or large frying pan over medium-high heat until shimmering. Add 1 pound pork and 1 diced medium yellow onion, and season with 1 teaspoon of the kosher salt and a few grinds of black pepper. Cook, breaking up the meat into small pieces with a wooden spoon, until the meat is cooked through and the onion is tender, about 8 minutes.
Stir in 3 minced garlic cloves and 1 tablespoon minced peeled ginger. Cook until fragrant, about 30 seconds. Stir in 1 (14-ounce) bag coleslaw mix, 2 tablespoons soy sauce, and the remaining 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the coleslaw is crisp-tender, 2 to 3 minutes.
Remove the skillet from the heat. Stir in 2 thinly sliced medium scallions, 2 teaspoons rice vinegar, and 1 teaspoon toasted sesame oil. Taste and season with more kosher salt and black pepper as needed. Serve drizzled with sauce of choice if desired.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
Further Reading
Why People Are Ditching Their Seltzer After a Disturbing Study
Tuscan Chicken Is the "Most Delicious" Dinner of All Time, Says Everyone Who's Tried It
