You know those nights when you want something that tastes like takeout but comes together in your own kitchen without all the fuss? That's exactly what this egg roll in a bowl delivers. Last Tuesday, I threw this together after Bradley's soccer practice, and honestly? The whole family was shocked at how much it tasted like our go-to Chinese restaurant order.
I picked up this recipe during my cooking school days when we were learning about deconstructing classic dishes. The concept is simple—take everything you love about egg rolls and skip the wrapper. What you're left with is all that savory, slightly sweet filling that's honestly the best part anyway. Plus, it's ready in about thirty minutes, which makes it perfect for those nights when everyone's hungry and patience is running thin. If you love quick Asian-inspired dinners, you'll want to check out my Mongolian Beef recipe too.
This dish has become one of our weeknight staples here in Nashville. Amy loves helping me shred the cabbage (though half of it ends up on the floor), and John always sneaks bites straight from the pan before I can even plate it up.
Jump to:
Why You'll Love This Egg Roll Bowl Recipe
Here's what makes this recipe so good:
- Lightning fast - From start to finish, you're looking at 30 minutes max, which is faster than waiting for delivery
- One pan wonder - Everything cooks in a single skillet, which means way less cleanup when you're done
- Packed with veggies - The coleslaw mix gives you tons of cabbage and carrots without any extra chopping
- Budget friendly - A pound of sausage and a bag of coleslaw mix won't break the bank
- Keto and low carb - With only 18g of carbs per serving, this fits perfectly into low-carb meal plans
- Meal prep champion - Makes great leftovers that taste even better the next day
Ingredients For Egg Roll In A Bowl
Here's what you'll need to make this egg roll bowl recipe:
- 1 pound bulk pork sausage - I usually grab the breakfast sausage variety for extra flavor
- 1 (16 ounce) package coleslaw mix - This is your veggie base and saves tons of prep time
- ¼ cup soy sauce - Use low-sodium if you're watching your salt intake
- ¼ cup toasted sesame oil - This is what gives it that authentic Asian flavor
- 1 tablespoon grated ginger - Fresh is best, but the jarred stuff works in a pinch
- 1 clove garlic, minced - Don't skip this—it's essential
- 1 tablespoon lemon zest - Adds a bright, fresh note
- 1 teaspoon chopped fresh cilantro - For garnish and extra freshness
How To Make Egg Roll Bowl
Making this deconstructed egg roll couldn't be simpler. Here's how I do it every time:
Cook The Sausage
- Heat a large skillet over medium-high heat. I use my trusty 12-inch cast iron pan for this—it gets everything nice and caramelized.
- Add the pork sausage to the hot skillet. Break it up with a wooden spoon as it cooks.
- Cook for 6-8 minutes, stirring occasionally, until the sausage is browned and cooked through with no pink remaining.
- Drain excess grease if needed. I usually leave about a tablespoon in the pan for flavor.
Add The Vegetables
- Toss in the entire package of coleslaw mix. It's going to look like a lot at first, but trust me—it cooks down.
- Stir everything together so the cabbage gets coated with the sausage drippings.
- Cook for 4-5 minutes, stirring frequently, until the cabbage starts to soften but still has some crunch.
Season And Finish
- Pour in the soy sauce and sesame oil. The sizzle when it hits the hot pan is the best part.
- Add the grated ginger, minced garlic, and lemon zest. Stir everything together really well.
- Continue cooking for another 2-3 minutes, stirring constantly, until everything is well combined and heated through.
- Taste and adjust seasoning if needed. Sometimes I add an extra splash of soy sauce if it needs more salt.
- Remove from heat and garnish with fresh cilantro right before serving.
The first time I made this, Amy watched me the whole time and kept asking when we were adding the "crunchy outside part." When I explained there wasn't one, she was skeptical. But after one bite, she was sold.
Storage And Reheating Tips
This egg roll bowl stores beautifully, which is one reason I love making it.
In the refrigerator: Store leftovers in an airtight container for up to 4 days. I actually think it tastes better the second day after all the flavors have had time to meld together.
In the freezer: You can freeze this for up to 3 months. Just let it cool completely first, then transfer to freezer-safe containers. Leave about an inch of space at the top because it'll expand slightly when frozen.
Reheating: The microwave works fine—just heat in 1-minute intervals, stirring between each one. But honestly? Reheating it in a skillet over medium heat gives you the best results. Add a tiny splash of water or broth to help steam everything and prevent drying out.
Bradley has been known to eat this cold straight from the fridge when he gets home from school. I don't recommend it, but teenage boys will eat anything.
Recipe Variations And Tips
Here are some ways I've switched this up over the years:
Protein swaps: Ground turkey, chicken, or beef all work great if you don't have sausage on hand. I've even made it with ground chicken breast when John was trying to eat lighter.
Add some heat: Bradley likes his spicy, so I'll often add a teaspoon of sriracha or red pepper flakes to his portion.
Extra vegetables: Sometimes I throw in sliced mushrooms, bell peppers, or snap peas. Whatever needs to be used up in the fridge works.
Make it saucier: Double the soy sauce and sesame oil if you like yours with more sauce. I always have extra on hand just in case.
Top it differently: We've served this over cauliflower rice, regular rice, or even shirataki noodles. Amy likes hers with a fried egg on top—the runny yolk mixes into everything and it's amazing.
Meal prep it: I make a big batch on Sunday and portion it into containers for easy lunches throughout the week.
One thing I learned the hard way? Don't skip the sesame oil. I tried using regular vegetable oil once to save money, and the whole dish just fell flat. The sesame oil is what really makes it taste like an egg roll.
FAQs About Egg Roll In A Bowl
What Does An Egg Roll Bowl Taste Like?
It tastes just like the filling of a traditional egg roll—savory, slightly sweet, and packed with Asian-inspired flavors from the soy sauce, sesame oil, and ginger. The pork sausage adds richness, while the cabbage brings a satisfying crunch. John says it's like getting all the good stuff without having to deal with the fried wrapper.
Can I Make Egg Roll Bowl Ahead Of Time?
Yes! This dish stores well in the fridge for up to 4 days and reheats beautifully, making it perfect for meal prep. I actually prefer making it the night before because the flavors get even better after sitting overnight. Just store it in an airtight container and reheat when you're ready to eat.
What Can I Substitute For Pork Sausage In Egg Roll Bowl?
Ground turkey, chicken, beef, or plant-based crumbles all work great. For a lighter option, use ground chicken breast. I've even made it with ground turkey when I couldn't find sausage at the store, and it was just as good. The key is to season it well since you're losing some of the flavor that comes with sausage.
Is Egg Roll Bowl Keto Friendly?
Yes! This recipe is naturally low-carb with only 18g of carbs per serving, making it suitable for keto and low-carb diets. Most of those carbs come from the vegetables, which also provide important nutrients and fiber. If you serve it over cauliflower rice instead of regular rice, it stays perfectly keto.
Recipes You May Like
If you loved this egg roll bowl, try these other quick Asian-inspired dinners:
- Chinese Beef and Broccoli - Another one-pan wonder that comes together fast
- Honey Sesame Chicken - Sweet and sticky with amazing flavor
- Mongolian Beef - Tender beef in a savory-sweet sauce
Make This Egg Roll In A Bowl Tonight
This egg roll bowl has seriously changed our weeknight dinner game. It's one of those recipes that looks and tastes way more complicated than it actually is. The fact that it comes together in one pan in less time than it takes to order takeout makes it a winner in my book.
The best part? You probably have most of these ingredients already, or can grab them on a quick grocery run. I keep coleslaw mix and sausage in my fridge pretty much all the time now because we make this so often.
Give this a try this week and let me know what you think! I'd love to hear if your family loves it as much as mine does.
Save this recipe on Pinterest so you can find it again later—it's one you'll want to come back to again and again!
Happy cooking, and here's to many more delicious weeknight dinners with your loved ones.
Egg Roll In A Bowl
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A deconstructed egg roll that tastes like takeout but comes together in one pan in just 30 minutes. All the savory, slightly sweet filling you love without the wrapper—perfect for busy weeknights when everyone's hungry and patience is running thin.
Ingredients
- 1 pound bulk pork sausage
- 1 (16 ounce) package coleslaw mix
- ¼ cup soy sauce
- ¼ cup toasted sesame oil
- 1 tablespoon grated ginger
- 1 clove garlic, minced
- 1 tablespoon lemon zest
- 1 teaspoon chopped fresh cilantro
Instructions
- Heat a large skillet over medium-high heat.
- Add the pork sausage to the hot skillet and break it up with a wooden spoon as it cooks.
- Cook for 6-8 minutes, stirring occasionally, until the sausage is browned and cooked through with no pink remaining.
- Drain excess grease if needed, leaving about a tablespoon in the pan for flavor.
- Toss in the entire package of coleslaw mix and stir everything together.
- Cook for 4-5 minutes, stirring frequently, until the cabbage starts to soften but still has some crunch.
- Pour in the soy sauce and sesame oil.
- Add the grated ginger, minced garlic, and lemon zest and stir everything together really well.
- Continue cooking for another 2-3 minutes, stirring constantly, until everything is well combined and heated through.
- Remove from heat and garnish with fresh cilantro right before serving.
Notes
This dish stores beautifully for up to 4 days in the fridge and tastes even better the next day. Don't skip the sesame oil—it's what makes it taste like an authentic egg roll. For variations, try adding mushrooms, bell peppers, or snap peas, or top with a fried egg for extra richness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
