Easy Egg Roll in a Bowl with Coleslaw Mix
Say it with me....Egg-Roll-in-a-Bowl!! It's the flavor-filled, veggie-packed dish here to save your weeknight dinner rut. With all the tasty vibes of a classic egg roll—no wrapper required—it’s fast, fresh, and totally satisfying.
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Healthy Comfort Food? Yes Please!
Confession time: I never order the egg rolls. I know, I know—they're the fan favorite, but all that fried wrapper business kind of overshadows the deliciousness inside. So I went DIY and whipped up this protein-packed Egg Roll in a Bowl to get all those savory, crunchy, umami-packed vibes—minus the deep fryer. Everything comes together in one skillet (three cheers for easy clean up!!!), it satisfies the takeout craving fast, and it's just fun to say — egg-roll-in-a-bowl 🙃. Bonus: it makes awesome leftovers, so meal prep just got a whole lot tastier!
Egg Roll in a Bowl Ingredients and Notes
- Sesame oil – A quick sauté in sesame oil gives the dish that nutty flavor you know and love from classic hibachi-style cooking.
- Pork - I use ground pork to emulate traditional egg rolls, but lean ground beef or ground chicken also fit this recipe well.
- Veggies - Bagged coleslaw mix, edamame, and shredded carrots bring the color, crunch, and fiber—no chopping required! Yep, it’s all straight from the bag and straight into the bowl for peak simplicity.
- Coconut aminos – A better-for-you soy sauce alternative brings that rich, savory umami kick without the extra sodium or gluten.
- Rice vinegar – A light, tangy staple adds a sweet Asian-inspired zip. It’s easy to find in most grocery stores. If you're in a pinch, apple cider vinegar makes a great stand-in.
- Sriracha – Brings a bold pop of heat and just the right amount of complexity to spice up your sauce. No sriracha? A splash of your favorite hot sauce does the trick too!
- Avocado mayo - The sauce's foundation. Regular or light mayo works as well.
Let's Make an Egg Roll in a Bowl!!
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Ansley's Favorite Add-Ins
This recipe can use anything you have lying around - those mushrooms that haven't been used all week, the celery getting old in your fridge, or the sweet potato growing on your counter... Some of my favorite additions include:
- Eggs - Once the ingredients combine, create a space in the center of the pan, and add scrambled eggs similar to fried rice.
- Veggies - Use any additional vegetables you like best such as mushrooms, bell peppers, or bok choy.
- Peanuts - Sprinkle peanuts on top of the finished dish for extra nuttiness and a satisfying crunch.
How to serve an Egg Roll Bowl
This dish totally holds its own as a satisfying standalone meal, but it’s also so good over rice or cauliflower rice. I love the extra texture—and if you're keeping things low-carb, cauli rice is a perfect fit!
How to store this Egg Roll Bowl Recipe
Pop any extras into an airtight container and tuck them into the fridge — they’ll keep for 4 to 5 days. When you're ready for round two (or three), just warm them up in the microwave or give them a quick toss in a skillet over medium heat. Still totally delicious. Still totally crave-worthy.
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Recipe
Egg Roll in a Bowl (Healthy!)
Equipment
- 1 Skillet
- 1 Mixing Bowl
Ingredients
- ½ tablespoon sesame oil
- 1 small yellow onion - diced
- 2 garlic cloves - minced
- 1 teaspoon ginger - minced
- 1 lb pork - ground (or chicken or turkey)
- 14 oz bag coleslaw
- ½ cup edamame
- ⅓ cup shredded carrots
- ¼ cup coconut aminos
- 1 teaspoon rice vinegar
- 1 teaspoon sriracha
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
For the sauce
- ¼ cup avocado mayo
- 3 teaspoon sriracha
- 1 teaspoon coconut aminos
- ½ teaspoon hot sauce - if desired
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
Instructions
- Heat the sesame oil in a skillet over medium heat and saute the onions and until soft. Add the garlic and ginger to the skillet and cook until fragrant.½ tablespoon sesame oil, 1 small yellow onion, 2 garlic cloves, 1 teaspoon ginger
- Brown the pork in the skillet and break it up into small pieces until cooked through.1 lb pork
- Add the coleslaw, edamame, and carrots to the skillet with the pork and allow it to cook for about 5 minutes.14 oz bag coleslaw, ½ cup edamame, ⅓ cup shredded carrots
- Meanwhile, stir together the coconut aminos, rice vinegar, sriracha, sea salt, and black pepper in a separate bowl. Pour the mixture over the coleslaw and gently toss together to coat. Allow the cabbage to cook until it is reduced by half and is to your tenderness liking. I find that about 7 minutes softens the cabbage but it still has a little crunch.¼ cup coconut aminos, 1 teaspoon rice vinegar, 1 teaspoon sriracha, ¼ teaspoon sea salt, ⅛ teaspoon black pepper
- While the cabbage is cooking, prepare the sauce in the same bowl the coconut aminos mixture was mixed in. Add the avocado mayo, sriracha, coconut aminos, hot sauce (if using), sea salt, and pepper and whisk together well.¼ cup avocado mayo, 3 teaspoon sriracha, 1 teaspoon coconut aminos, ½ teaspoon hot sauce, ¼ teaspoon sea salt, ⅛ teaspoon black pepper
- Assemble the bowls with the pork and cabbage mixture and drizzle the sauce over top and enjoy!
I've made this several times with both pork and chicken. This recipe is an easy weeknight meal!
Love the chicken twist! So glad you enjoy the recipe 🙂