Egg Roll in a Bowl Recipe: Easy 20-Minute Skillet Dinner

By Aquarium Guides Editorial Team · Updated November 9, 2026

Last Updated: November 9, 2026

Egg roll in a bowl is a one-skillet dinner that borrows the filling of a fried egg roll: ground pork, shredded cabbage, carrots, garlic, ginger, and soy sauce. Brown 1 pound of ground pork, add 1 bag (14 ounces) of coleslaw mix and the sauce, and stir over medium-high heat for 5 to 7 minutes. The whole thing takes about 20 minutes and requires no wrappers or frying oil.

Ingredients (Serves 4)

• 1 pound ground pork (ground chicken, turkey, or beef also work)
• 1 tablespoon neutral oil, such as avocado or canola
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
• 1 bag (14 ounces) coleslaw mix, or 4 cups shredded green cabbage plus 1 cup shredded carrots
• 3 scallions, sliced, whites and greens separated
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1 teaspoon sriracha or chili garlic sauce, optional
• 1/2 teaspoon black pepper
• Sesame seeds for topping

Instructions

1. Mix the sauce. In a small bowl, whisk the soy sauce, rice vinegar, sesame oil, and sriracha.
2. Brown the pork. Heat the oil in a large 12-inch skillet or wok over medium-high heat. Add the pork and break it up with a spatula. Cook 6 to 8 minutes, until no pink remains and the meat reaches 160°F. Let some pieces brown and crisp slightly.
3. Add aromatics. Stir in the garlic, ginger, and scallion whites. Cook for 1 minute until fragrant.
4. Add the cabbage. Pile in the coleslaw mix. Toss with the pork for 2 minutes until it begins to wilt.
5. Add the sauce. Pour it over and stir. Cook 3 to 5 minutes, until the cabbage is crisp-tender and the liquid has mostly cooked off.
6. Season and serve. Taste and adjust with more soy sauce or pepper. Top with scallion greens and sesame seeds. Serve over rice, cauliflower rice, or noodles, or eat it on its own.

Cooking Time Breakdown

Tips for the Best Flavor

• Use a large pan. Cabbage releases moisture, and a crowded pan steams instead of sautes.
• Brown the meat well. Leave the pork undisturbed for a minute or two at a time for color.
• Add sesame oil at the end. Toasted sesame oil has a delicate flavor that fades with long heat, so it works best in the sauce added late.
• Do not overcook the cabbage. Stop when it is tender but still has some bite.
• Use fresh ginger. Freeze a peeled knob and grate it straight from frozen.
• Finish with acid. A squeeze of lime brightens the dish.

Protein Swaps

• Ground chicken or turkey: Cook to 165°F. Add an extra teaspoon of oil since these are leaner.
• Ground beef: Cook to 160°F and drain excess fat.
• Shrimp: Cook 1 pound chopped shrimp in the pan for 2 to 3 minutes before adding cabbage.
• Tofu: Crumble 14 ounces of firm tofu and brown it for 6 to 8 minutes.
• Italian sausage: Removes the need for added seasoning; reduce soy sauce.

Variations

Spicy Szechuan Style

Add 1 tablespoon chili crisp and 1/2 teaspoon ground Sichuan peppercorn to the pan with the garlic.

Peanut Sauce Version

Whisk 2 tablespoons peanut butter into the sauce, loosening with a tablespoon of hot water. Top with chopped peanuts.

Hoisin Garlic

Replace one tablespoon of soy sauce with hoisin sauce for a sweeter glaze.

Add More Vegetables

Stir in 1 cup of sliced mushrooms, diced bell pepper, or snap peas with the cabbage.

Serve With Egg

Push the mixture aside, scramble 2 eggs in the empty space, then stir them in. Or top each bowl with a fried egg.

Serving Ideas

• Spoon over steamed jasmine rice.
• Toss with cooked rice noodles.
• Serve in lettuce cups.
• Top with crispy wonton strips for crunch.
• Drizzle with duck sauce or sweet chili sauce.

Make-Ahead and Storage

• Refrigerator: Store in an airtight container for 3 to 4 days.
• Freezer: The cabbage softens when frozen, but it is still usable in soups and fried rice. Freeze up to 2 months.
• Reheat: Warm in a skillet over medium heat for 3 to 4 minutes, or microwave until 165°F.
• Prep ahead: Mix the sauce and chop the aromatics up to 2 days in advance.

FAQ

Can I use fresh cabbage instead of coleslaw mix?

Yes. Shred about 1/2 of a small green cabbage (4 cups) and 2 carrots. Fresh shredding takes a few extra minutes.

Is egg roll in a bowl the same as a crack slaw?

The two names usually describe the same dish. Variations differ slightly in the sauce, but the base of meat and cabbage is the same.

How do I keep it from becoming watery?

Use a wide pan, high heat, and cook until the liquid mostly evaporates. Do not cover the pan.

What can I use instead of soy sauce?

Tamari works as a one-for-one swap. Coconut aminos are another option, though they are sweeter and less salty, so use a bit more.

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