Egg Roll in a Bowl
Published Jan 06, 2026
One-pan egg roll in a bowl made with ground beef, coleslaw mix, garlic, ginger, and soy sauce, ready in under 30 minutes.
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Try my easy egg roll in a bowl!
I’ve been making this egg roll in a bowl since it first went viral a few years back and have had it on my list to share for just about as long. Even though it had its moment online, it never fizzled out for me, which is usually my sign that a recipe deserves a spot here. I still make this egg roll in a bowl regularly because it’s fast, cooked in one pan, and easy to eat for more than one meal. My version is made with ground beef, a bag of coleslaw mix, garlic, ginger, and a quick sauce that comes together right in the pan.
Happy Cooking!
– Yumna
Egg Roll in a Bowl Ingredients
- Ground beef: I prefer lean ground beef for this recipe. You could also make it with ground chicken or ground turkey.
- Coleslaw mix: I love the rainbow mix of green cabbage, red cabbage, and shredded carrots you can buy at the store.
- Yellow onion: White or red onion is fine if that’s what you have. Here’s a quick tutorial on how to dice an onion.
- Green onions: They should feel crisp and firm, not flimsy. Here’s how to slice green onions.
- Eggs: I suggest buying organic eggs if you can find them.
- Garlic: Read my tips on how to mince garlic.
- Ginger: Fresh is best. If you only have powdered, use a ¼ teaspoon of powdered ginger for every 1 teaspoon of fresh ginger.
- Soy sauce: You can use low-sodium soy sauce or gluten-free tamari.
- Rice vinegar: If you don’t have it, you can use apple cider vinegar or white wine vinegar.
- Sriracha: Sambal oelek is a good substitute.
- Sesame oil: If you don’t have any, you can substitute it with peanut oil.
- Avocado oil: You could use another neutral-tasting oil, like olive oil.
How to Make an Egg Roll in a Bowl
Egg Roll in a Bowl Recipe
This beef Egg Roll in a Bowl with coleslaw mix is made with ground beef, garlic, ginger, and a simple soy-based sauce cooked in one pan, ready in minutes.
Ingredients
- 1 tablespoon avocado oil
- 1 pound lean ground beef
- 1 large onion diced
- 3 garlic cloves minced
- 1 tablespoon grated fresh ginger
- 2 large eggs
- 1 (14-ounce) bag coleslaw mix
- ¼ cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha
- 1 teaspoon sesame seed oil
- 2 green onions sliced
- 1 tablespoon toasted sesame seeds for garnish
Instructions
- Heat the avocado oil in a large deep skillet or wok over medium-high heat.
- Add the ground beef and onion. Cook, breaking up the beef with a wooden spoon for 5–6 minutes, or until browned and fully cooked.
- Add the garlic and ginger. Cook for 1–2 minutes, stirring often, until fragrant.
- Push the beef mixture to one side of the skillet. Crack the eggs into the empty side and scramble until just set. Stir the eggs into the beef.
- Add the coleslaw mix, soy sauce, rice vinegar, sriracha, and sesame seed oil. Stir to combine. Cook for 3–5 minutes, stirring occasionally, until the cabbage softens but still has a little crunch.
- Remove from the heat and stir in the green onions. Sprinkle with sesame seeds before serving.
Equipment
Notes
- My Top Tip: Add the coleslaw mix in stages. If you add it all at once, the pan might cool down. Toss in half, stir and let it wilt, then add the rest.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: I don’t recommend freezing the Egg Roll in a Bowl because the cabbage will lose its crunch and texture.
Nutrition
Serving: 3cups, Calories: 343kcal, Carbohydrates: 12g, Protein: 30g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 167mg, Sodium: 791mg, Potassium: 725mg, Fiber: 4g, Sugar: 5g, Vitamin A: 298IU, Vitamin C: 43mg, Calcium: 109mg, Iron: 4mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Variations
- Boost the veggies: Try sautéed mushrooms, thinly sliced bell peppers, snap peas, shelled edamame, or bean sprouts for extra nutrition.
- Add hoisin sauce: When you add the coleslaw mix, stir in a tablespoon of hoisin sauce for a deeper, richer glaze.
- Top it with a crunch. Crispy wonton strips, roasted peanuts, or roasted cashews are great ways to finish the dish. A crunch makes it feel like a real deconstructed egg roll!
- Make lettuce wraps. Spoon the mixture into crisp lettuce cups for a fresh appetizer.
Recipe Tips
- Drain or wipe out excess fat from the beef. Otherwise, the dish could taste greasy.
- Add the coleslaw mix in stages. If you add it all at once, the pan might cool down. Toss in half, stir and let it wilt, then add the rest.
- Make the sauce separately. Whisk together the soy sauce, rice vinegar, sriracha, and sesame oil in a small bowl first, then add it to the skillet all at once so it evenly coats the beef and coleslaw.
Serving Ideas
- Grains: White Rice, Brown Rice, Quinoa
- Rolls: Cucumber Sushi Roll, Vegetable Spring Rolls, Za’atar Spring Rolls
- Vegetables: Spicy Edamame, Sautéed Broccoli, Oven-Roasted Carrots
FAQs
Why is my Egg Roll in a Bowl watery?
This usually happens when the pan is too small. If you don’t have a wok or a large skillet, cook the veggies in batches over medium-high. You could also try adding the cabbage in stages.
