Egg Roll in a Bowl (One-Pan + 15-Min Dinner!)
This egg roll in a bowl recipe checks all the boxes: it’s made in 15-minutes in one-pan, and requires no chopping! All you need is ground beef (ground turkey, or ground pork work, too), bagged coleslaw mix, plus optional egg and edamame. It’s packed with color and flavor, is super-fast, and oh-so easy to make.
5 star review
“Simply brilliant Robyn, thank you! So easy to pull together on a warm Sidney summer evening after a long haul flight. Except the edamame beans kept disappearing as I was shelling them – my daughter was the culprit. And everyone loved it.”
– Emily
The Simplest Egg Roll in a Bowl in Just 15 Minutes
All the drool-worthy flavors of egg rolls just got simplified with this super quick 15-minute egg roll in a bowl! Seriously, I make this crowd-pleasing skillet egg roll practically once a week because it’s an all-in-one meal. Hold the sauce & hold the sides – this easy egg roll bowl is all you’ll need to make a quick last minute dinner idea, or answer the age-old what to make when you only have 15 minutes to get dinner on the table. Best of all it takes almost no effort to make with no chopping and just one pan. If that sounds too good to be true, check out all my quick 30 minute (or less) meals.
Now, let’s talk flavor real quick. I went with easy-to-find flavors that pack a strong punch. And to make sure this meal is filling, I boosted things by adding eggs and edamame in addition to using lean ground beef (though ground turkey or ground pork work just as well). I find that these deconstructed egg rolls are ridiculously good served as is, but if you want to bulk things up further, fell free to serve with rice.
Welcome to My Kitchen! Let’s Make Easy Egg Roll Bowls
Tips to Simplify Unstuffed Egg Rolls
- Prep: I recommend having all your ingredients out and ready, since this comes together very quickly.
- One Pan: Keep this a true one-pan meal by cooking the eggs first then removing them to cook the beef. Add them back in at the end and give it a good mix.
- No-Chop: Make fully no-chop by using pre-minced garlic and a tube or frozen cubes of minced ginger.
- Coleslaw: Coleslaw mix can come in a lot of different sized bags – I use a 12 ounce bag which is around 5 cups, but you can add more or less, depending on what you prefer. Either way, this recipe is the answer to what to make with that bag of coleslaw that’s sitting in your fridge!
Make it Gluten Free
Use gluten-free tamari and gluten-free hoisin sauce, or skip the hoisin sauce altogether. Between us though, I find these egg roll bowls taste a little “too healthy” without hoisin sauce, if you know what I mean.
Egg Roll in a Bowl (One-Pan + 15-Min Dinner!)
Ingredients
- 3 large eggs
- 2 teaspoons neutral flavored oil (such as avocado or canola)
- ½ teaspoon kosher salt
- 1 pound lean ground beef (or ground turkey or ground pork)
- 3 cloves minced garlic
- 2 teaspoons grated ginger
- 12 ounces shredded coleslaw mix (about 5 cups)
- ¼ cup low sodium soy sauce (or tamari)
- 1-2 teaspoons sriracha
- 1 tablespoon sesame oil
- 2 tablespoons hoisin sauce
- 1 cup shelled edamame (fresh or frozen)
Equipment
Instructions
- Crack the eggs into a medium bowl and whisk until smooth.
- Heat a large, high sided skillet or flat bottomed pot over medium heat. Add 1 teaspoon of oil, the whisked eggs, and ¼ teaspoon salt. Cook until soft scrambled, stirring often, about 2-3 minutes. Remove to a bowl and set aside.
- Turn the heat to medium high. To the same pan (no need to clean it first) add 1 teaspoon oil, the ground beef, and ¼ teaspoon of salt. Break the meat into small pieces and cook until browned and just cooked through, about 3-5 minutes.
- Add the garlic and ginger, and cook until fragrant, about 1 minute, stirring constantly.
- Add the coleslaw mix, soy sauce, sriracha, sesame oil, hoisin sauce, and edamame. Cook until the slaw mix has wilted and the edamame has warmed through, about 2-3 minutes. Add the cooked egg, stirring to combine. Taste and adjust season if desired.
Notes
- Optional Topping: chopped green onions, sesame seeds, sriracha.
- No-Chop: Make fully no-chop by using pre-minced garlic and a tube or frozen cubes of minced ginger.
- Coleslaw: Coleslaw mix can come in a lot of different sized bags – I use a 12 ounce bag which is around 5 cups, but you can add more or less, depending on what you prefer.
- Gluten Free: Use gluten-free tamari and gluten-free hoisin sauce, or skip the hoisin sauce altogether.
Easy and delicious! Even my kids liked it. Thank you!!! 😀
Michelle, woohoo, so happy to hear this one was a hit even with the kids! Thanks so much for leaving a review!
Simply brilliant Robyn, thank you! So easy to pull together on a warm Sidney summer evening after a long haul flight. Except the edamame beans kept disappearing as I was shelling them – my daughter was the culprit. And everyone loved it.
Emily, yay, so happy to hear this was a hit for you after a long day! Thanks so much for taking the time to leave a review!
This is fabulous! I made it with ground turkey. I added a few sliced mushrooms and red peppers for some extra veg — I sauteed them for a couple of minutes before adding the coleslaw mix and turkey back to the pan. Total home run, will go in my rotation!
Gina, yay, so happy to hear you enjoyed this one and great idea to add extra veggies! Thanks for sharing your tips and for leaving a review!
So yummy. So easy. Family requested it be a regular.
Christine, yay, I love when a recipe becomes a “regular!” Happy to hear it was a hit and thanks for leaving a reivew!
Awesome and delicious. Added a small white onion, broccoli (frozen), and a few dashes of fish sauce. Served over rice + cilantro.
Meghan, I love how you adapted this recipe! Thanks for the tips and so much for leaving a review – it’s always so fun to hear from you here!
This has quickly become one of my favorite go-to weeknight dinners! The convenience of being able to use a variety of ground meats while creating a dish that is fresh with few ingredients and prep is unmatched. I have served it in different ways – over a bed of rice, with ramen noodles, or with potstickers. We love this meal!
Gretchen, yay, I’m happy to hear this recipe has been so versatile for you – I love all your suggestions. Thanks so much for sharing your thoughts and for leaving a review!