This 4-Ingredient Dinner Is Faster Than Takeout

This easy 4-ingredient egg roll in a bowl recipe is ready in under half an hour. It’s a quick skillet meal that uses a pound of ground meat and a bag of coleslaw mix to deliver egg roll filling vibes that beg for tons of tasty toppings.

Angled view of a bowl of egg roll in a bowl next to two forks and bowl of sliced green onions — Simply Recipes / Jessica Furniss

On the Wednesday following a Taco Tuesday a few years ago, I stared at an open bag of coleslaw mix in my crisper drawer. I had only used a handful to put on top of our tacos the night before and was determined not to let another nearly full bag of the cabbage and carrot mix go to waste.

A quick internet search for “using leftover coleslaw” yielded many results, but the one that stood out to me was an egg roll in a bowl. I love egg rolls—their crispy veggie texture packed with umami is absolute perfection! The idea of turning classic egg roll flavors into a full meal without having to do any rolling (or picking up takeout) was something I was eager to try.

I’m a pretty seasoned cook (pun intended) and decided I didn’t need to follow a recipe—I’d just wing it. And after a few years of perfecting this simple recipe for egg roll in a bowl, I’m happy to share it with you.

I love this recipe because it uses four easy-to-find ingredients and takes less than 30 minutes to prepare. Ground meat, a bag of coleslaw mix, soy sauce, and ginger are pretty much all you need to make this dish. It’s on repeat in my house because it’s a nutrient-dense meal that tastes like fried food. Win-win!

I love eating it over white rice and topping it with sesame seeds, green onions, and a soy egg if I’m feeling extra fancy, but you can serve it straight from the skillet, too.

Overhead view of a pan of egg roll in a bowl with a wooden spoon — Simply Recipes / Jessica Furniss

Ingredients for Egg Roll in a Bowl

The ground meat you choose has a big impact on the finished dish. Ground turkey or ground chicken both have a lighter flavor profile and lower fat content, making for an overall lighter meal. The rich flavor of ground pork tastes the most like a classic egg roll. Ground beef makes a hearty, filling meal if you’re not a fan of pork or if ground pork is hard to find in your area.

If you can’t find coleslaw mix, use half a head of cabbage and about one cup of matchstick-cut carrots. Use the leftover cabbage to make some copycat KFC coleslaw as a side for your next meal, or add it to your tacos like I do.

If you’re feeding more people, you can stretch this meal by adding another 16-ounce bag of coleslaw and more rice. Folks will get less meat per serving, but it will still be a filling meal.

Tips for Making Egg Roll in a Bowl

If you use ground beef, pork, or turkey that is not low fat, draining the meat is essential because the extra grease will prevent the sauce from coming together. Be sure to pour the grease into a sealable container that can be tossed into the trash. Never pour grease down the sink!
Don’t overcook the slaw mix. All stovetops are slightly different, so yours may need more or less than the suggested cook time. The cabbage should just start to wilt but not reach a mushy stage.
Egg roll in a bowl is a great recipe for meal prep. Follow the recipe and store individual servings in an airtight container in the fridge for up to three days or in the freezer for up to two months. Reheat in the microwave. If you’re serving it with rice, I recommend making fresh rice and adding the toppings just before serving.

Overhead view of a bowl of egg roll in a bowl next to two forks and bowl of sliced green onions — Simply Recipes / Jessica Furniss

Easy Upgrades

Use Chinese five spice powder in place of the ground ginger for a more complex punch of flavor. Check your local Asian supermarket or order it online.
A drizzle of honey added on top adds a subtle sweetness, making the dish even more well-rounded.
Add half a teaspoon of toasted sesame oil and half a teaspoon of rice wine vinegar with the soy sauce to enhance the egg roll flavors.
Scramble in an egg when you cook the meat to bring out an even more delicious stir-fry texture.

Cook the meat:

Heat the oil in a very large skillet or wok over medium-high heat until hot. Add the ground meat and use a spatula to gently break it into smaller pieces. Cook until the meat is browned with no pink remaining, 5 to 6 minutes. Turn off the heat, drain the excess fat from the meat (if needed), and return the skillet to the heat.

Add the vegetables:

Stir the coleslaw mix into the cooked meat. Cook until the cabbage just starts to wilt but is still crisp, 4 to 5 minutes. Add the soy sauce and ground ginger and cook for 1 more minute. Season with salt and pepper to taste.

Add toppings and serve:

Sprinkle with toppings of your choice, if desired. Serve on its own or over rice.

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in the microwave. If you’re serving it with rice, it’s best to make the rice fresh for each meal. Add the toppings fresh at each meal, too.

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