Easy Egg Roll in a Bowl Recipe – Perfect High Protein Dinner

Posted on November 9, 2025

Let me tell you a little secret: this Easy Egg Roll in a Bowl recipe has been my weeknight dinner savior. It’s one of those meals that comes together in no time, tastes like takeout, and leaves you feeling full and happy—not bloated or sluggish. If you’ve ever craved the savory, slightly salty, and totally addictive flavors of an egg roll but wanted to skip the greasy wrapper, this is your recipe.

Picture this: perfectly seasoned ground meat, tender-crisp veggies, and tangy ginger-soy flavors all cooked in one skillet. It’s high protein, low carb, and ridiculously easy to make. I’ve made this so many times I could probably do it blindfolded. (But I wouldn’t recommend that—hot oil is no joke!)

Trust me, once you make this Egg Roll in a Bowl, it’s going to become a regular in your meal rotation. It’s the ultimate lazy dinner that doesn’t taste lazy at all.

Why You’ll Love This Recipe

Oh, where do I even start? This recipe is a total game-changer, whether you’re cooking for yourself, your family, or meal-prepping for the week. Here’s why:

One-pan wonder: Everything cooks up in a single skillet. Less mess, fewer dishes—it’s a win-win.
High protein: With ground meat and eggs, this recipe packs a serious protein punch to keep you full and satisfied.
Quick and easy: Ready in 20 minutes flat. Seriously, you can whip this up faster than ordering takeout.
Customizable: Swap the veggies, use different protein, or play with the spices—it’s endlessly adaptable.
Healthy comfort food: All the flavors of your favorite egg roll, but lighter and way more nutritious.

Honestly, this is my go-to meal when I want something delicious but don’t have the energy to deal with complicated recipes. It’s simple, satisfying, and far better than anything that comes in a delivery box.

What Ingredients You’ll Need

Here’s the best part: you probably already have most of these ingredients in your kitchen. And if not, they’re super easy to find. I’ve broken them down into categories to make your shopping (or pantry-raiding) even easier.

For the Protein:

Ground pork or chicken (1 lb / 450g) — I’ve used both, and they’re equally delicious. Ground turkey works too, but it’s a bit leaner, so you might want to add a little extra oil.
Eggs (2 large) — Scrambled right into the mix for that authentic egg roll flavor.

For the Veggies:

Coleslaw mix (4 cups / 280g) — This is the ultimate shortcut. Pre-shredded cabbage and carrots are a lifesaver, but you can shred your own if you feel ambitious.
Garlic (3 cloves, minced) — Fresh is best, but jarred will work in a pinch.
Ginger (1 tbsp, grated) — Adds that signature zing. Use fresh ginger or the paste—it’s all good.
Green onions (3, sliced) — For garnish and a pop of freshness.

For the Sauce:

Soy sauce (3 tbsp) — I use low-sodium to keep the salt in check.
Sesame oil (2 tsp) — A little goes a long way, and it gives that signature toasted flavor.
Rice vinegar (1 tbsp) — Balances the richness with a bit of tang.
Sriracha or chili paste (optional, 1 tsp) — If you like a little heat, this is your secret weapon.

Optional Add-ins:

Water chestnuts (½ cup, sliced) — Adds crunch and texture. I love the contrast it brings.
Mushrooms (1 cup, finely chopped) — For an umami boost.

Quick note: If you have dietary restrictions, you can easily adapt this recipe. Tamari instead of soy sauce for gluten-free, or coconut aminos for soy-free options. Flexibility is key here.

Equipment Needed

Don’t worry—you don’t need a fancy setup for this recipe. Just a few basics:

Large skillet or wok: Non-stick works best, but you can use cast iron or stainless steel too.
Mixing bowl: For whisking your eggs.
Spatula: A sturdy one for stirring everything together.

That’s it! Simple tools for a simple recipe. You’ve probably got everything you need right in your kitchen.

How to Make It: Step-by-Step

Alright, let’s make some magic happen. This recipe is straightforward, so don’t overthink it—just follow these steps, and you’re golden.

Prep your ingredients: Mince the garlic, grate the ginger, and slice the green onions. If you’re shredding your own cabbage and carrots, now’s the time to do that.
Cook the protein: Heat a large skillet or wok over medium-high heat. Add 1 tbsp of sesame oil, then toss in the ground pork or chicken. Break it up with a spatula and cook until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.
Sauté the aromatics: In the same skillet, add another tsp of sesame oil and sauté the garlic and ginger for 30 seconds, until fragrant. Don’t let it burn!
Add the veggies: Toss in the coleslaw mix and stir-fry for 3-5 minutes, until the cabbage is tender but still has a bit of crunch.
Make the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, and sriracha (if using). Pour it over the veggies and stir to coat evenly.
Add the eggs: Push the veggies to one side of the pan and crack the eggs into the empty space. Scramble them until cooked through, then mix them into the veggies.
Combine everything: Add the cooked ground meat back to the skillet and stir everything together. Cook for another 2 minutes to let the flavors meld.
Garnish and serve: Sprinkle with sliced green onions and an extra drizzle of sesame oil. Serve hot and enjoy!

My Best Tips & Techniques

Here’s everything I’ve learned from making this recipe (a lot):

Use fresh aromatics: Garlic and ginger paste work in a pinch, but fresh gives the best flavor.
Don’t overcook the eggs: Scramble them just until set—they’ll finish cooking in the skillet.
Taste as you go: Everyone’s soy sauce is a little different. Start with less and add more if needed.
Switch up the protein: Ground beef, shrimp, or even tofu work beautifully in this recipe.

Ways to Mix It Up

Ready to get creative? Here are some fun variations:

Spicy Kick: Add 1 tsp chili oil or a pinch of red pepper flakes for extra heat.
Low Carb: Swap the coleslaw mix for broccoli slaw or shredded zucchini.
Extra Crunch: Top with crushed peanuts or sesame seeds before serving.
Sweet & Tangy: Add a splash of pineapple juice to the sauce for a hint of sweetness.

Serving Ideas & Storage

How to Serve: This is perfect on its own, but you can also serve it over steamed rice, cauliflower rice, or even noodles for a heartier meal.

Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or a skillet over low heat. The flavors actually get better as it sits!

Freezing: Freeze portions in resealable bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.

Nutritional Info & Health Benefits

Here’s a quick breakdown of why this meal is a winner:

Nutritional Info (Per Serving)	Calories: ~250	Protein: 20g	Carbs: 10g	Fat: 15g

High protein: Keeps you full and supports muscle recovery.
Low carb: Great for keto or low-carb lifestyles.
Packed with veggies: Cabbage and carrots bring fiber and vitamins to the table.

Final Thoughts

So there you have it—my Easy Egg Roll in a Bowl recipe! This dish has saved my sanity on so many busy nights, and I hope it does the same for you. It’s quick, customizable, and downright delicious.

If you make this, let me know how it turns out! Leave a comment below or tag me on Pinterest—seeing your creations makes my day. And don’t be afraid to tweak it to suit your taste. That’s the beauty of recipes like this.

Happy cooking! May your skillet always be sizzling and your dinners stress-free.

FAQs

Q: Can I make this vegetarian?

A: Absolutely! Swap the ground meat for crumbled tofu or a plant-based ground meat alternative. It’s just as tasty.

Q: What’s the best way to reheat leftovers?

A: I recommend reheating in a skillet over low heat—it keeps the texture nice and fresh. The microwave works too, but the veggies might get soggy.

Q: Can I use fresh cabbage instead of coleslaw mix?

A: Yes! Just shred about 4 cups of cabbage and add 1 cup of shredded carrots. It takes a little extra time but works perfectly.

Q: Can I make this ahead of time?

A: Totally! Prep everything, cook it, and store it in the fridge. Reheat when ready to eat—it’s ideal for meal prep.

Q: What’s the best protein to use?

A: I love ground pork for the authentic flavor, but chicken, turkey, or even shrimp all work great. Pick your favorite!

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