Egg Roll in a Bowl (Ground Beef)
Developed and tested by Robyn Conley Downs
on Jan 13, 2025 (last updated Apr 21, 2026) 
Bagged coleslaw mix is the shortcut that makes this egg roll in a bowl a legitimate 15-minute dinner with ground beef, coleslaw, a simple Asian-inspired sauce, and optional scrambled eggs and edamame. It all comes together in one-pan with no chopping!
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
Easy Egg Roll in a Bowl Recipe with Coleslaw Mix for Dinner Tonight!
All the drool-worthy flavors of egg rolls just got simplified with this super quick 15-minute egg roll in a bowl! This recipe works so well because it takes the actual filling of a restaurant egg roll and puts it in a skillet instead of a wrapper. The coleslaw mix is the key shortcut here, as it’s pre-shredded cabbage and carrots in a bag, and it cooks down in about 3 minutes with zero prep! I’ve made this with shredded cabbage from scratch and the result is identical, so definitely skip the chopping and use the bag if you want to streamline things.
The sauce is what really makes this taste like more than a simple ground beef skillet. Soy sauce, sesame oil, hoisin, and a little sriracha give you the savory, slightly sweet, umami-forward flavor that makes egg rolls so addictive. I tested this with and without the hoisin and it’s noticeably flatter without it, so I don’t skip it. One jar lasts for months and it’s worth having on hand!
One quick note: you’ll want to cook the eggs first, set them aside, then cook the beef and vegetables, and add the eggs back at the end. If you scramble the eggs into the beef while it’s cooking they break down into tiny pieces and disappear. Cooking them separately and folding them in at the end keeps them in visible, tender chunks that add protein and texture to every bite.
And for another quick ground beef skillet dinner with an Asian-inspired sauce, my ground beef and broccoli uses the same one-pan method and is ready in about the same amount of time. Or for a ground beef and cabbage combination just as simple, my ground beef cabbage recipe is another one-pan weeknight option with minimal prep. So good!
Welcome to My Kitchen! Let’s Make Easy Egg Roll Bowls
Testing Tips to for Unstuffed Egg Roll Bowl
- 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!
Egg Roll in a Bowl (Ground Beef)
Ingredients
- 3 large eggs
- 2 teaspoons neutral flavored oil (such as avocado or canola)
- ½ teaspoon kosher salt
- 1 pound lean ground beef
- 3 cloves minced garlic
- 2 teaspoons grated ginger
- 12 ounces shredded coleslaw mix (about 5 cups)
- ¼ cup low sodium soy sauce (or tamari for gluten-free)
- 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!
Winner winner, egg roll dinner! I made this with dark ground turkey and served over Trader Joe’s Thai wheat noodles. I have 3 teenagers and they loved this, and have asked it to be added to our rotation. Thank you Robyn!
Amy, fantastic, I love it when a recipe is a hit with the teens! so happy to hear this one was a hit, thanks so much for sharing your thoughts and leaving a review!
Amazing and so easy! My 8 year old went back for thirds.
I used coconut aminos in place of soy sauce and eliminated the hoisin sauce and it was so good!
Christina, yay, I’m so happy to hear this one was a hit and thanks for sharing your notes on using coconut aminos and for leaving a review!
This recipe is fantastic Robyn!
It was easy to create and there were no leftovers. I used ground turkey this time. It has been placed on the menu rotation per the family request. Thank you! 😊 🍽️
Yvonne, yay, I’m so happy to hear this one made it into your regular family dinner rotation! Thank you so much for sharing your notes and for leaving a review!