Why You’ll Love 25-Minute Egg Roll in a Bowl Recipe

I enjoy this recipe because it’s fast, simple, and made entirely in one skillet. I like how the garlic, ginger, and sesame oil fill my kitchen with an irresistible aroma. I also appreciate how customizable it is, allowing me to tweak the heat or add extra vegetables depending on my mood.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1 lb ground chicken
1 tbsp sesame oil
3 cloves garlic, minced
1 tbsp ginger, grated
1 small onion, diced
4 cups coleslaw mix
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sriracha (optional)
2 green onions, sliced
1 tsp toasted sesame seeds

Directions

I begin by heating the sesame oil in a large skillet over medium heat. I add the ground chicken and cook it thoroughly, breaking it into small pieces as it cooks. Once browned, I stir in the garlic, ginger, and onion, letting everything cook together for a couple of minutes until fragrant. I add the coleslaw mix and cook until it softens but still keeps some texture. I pour in the soy sauce, rice vinegar, and sriracha, stirring well to coat everything evenly. After another short cook to blend the flavors, I remove it from heat and garnish with green onions and sesame seeds.

Servings and Timing

I usually get 4 servings from this recipe. The total time is about 25 minutes from start to finish, making it ideal for a quick weeknight meal or easy meal prep.

Variations

I sometimes use ground turkey or lean beef when I want to change the flavor profile. For extra crunch, I like adding shredded carrots or thinly sliced bell peppers. When I want more heat, I increase the sriracha or add chili flakes. I also enjoy finishing it with a drizzle of sesame oil for added richness.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. I prefer reheating it in a skillet over medium heat, but the microwave works well when I’m short on time.

FAQs

Can I make this recipe ahead of time?

I often prepare it in advance for meal prep, and it reheats very well.

Is this recipe low carb?

I consider it low carb, especially when paired with low-sodium soy sauce alternatives.

Can I freeze egg roll in a bowl?

I can freeze it, though the vegetables soften slightly after thawing.

What can I serve with this dish?

I enjoy it on its own or over cauliflower rice for a fuller meal.

Can I use bottled ginger and garlic?

I use them when needed, but fresh ingredients give me the best flavor.

How spicy is this dish?

I find it mildly spicy, and I adjust the sriracha based on my preference.

Can I add eggs to this recipe?

I like scrambling an egg directly into the skillet for extra protein.

What if I don’t have sesame oil?

I use avocado or neutral oil, though the flavor will be slightly different.

Can I use fresh cabbage instead of coleslaw mix?

I often shred my own cabbage when I have time, and it works perfectly.

How do I keep it from getting watery?

I cook uncovered and avoid overcrowding the skillet so excess moisture cooks off.

Conclusion

I keep this egg roll in a bowl recipe in regular rotation because it’s quick, flavorful, and endlessly adaptable. It gives me everything I love about takeout-style food in a simple, homemade dish I can enjoy any night of the week.