Dinner

Egg Roll In A Bowl (Easy 15-Minute Dinner) Recipe

Name: Egg Roll In A Bowl (Easy 15-Minute Dinner) Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian-inspired
Ingredients: 1 tbsp Avocado oil; 4 cloves Garlic (minced); 3 tbsp Fresh ginger (minced or grated; or use 3/4 tsp ground ginger); 1 lb Ground pork (or ground beef); 1 tsp Sea salt; 1/4 tsp Black pepper (or more if you want it spicy); 6 cups Shredded coleslaw mix (or cabbage and carrots chopped with a knife); 1/4 cup Coconut aminos (or 1-2 tablespoons more if you like; you can also use low-sodium soy sauce); 2 tsp Toasted sesame oil; 1/4 cup Green onions (chopped); Sesame seeds (optional, for garnish)

ByMariam Harutyunyan April 9, 2026April 9, 2026

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Introduction

Egg Roll In A Bowl is a quick and satisfying dish that captures the delicious flavors of an egg roll without the extra carbs or fuss of rolling. Ready in just 15 minutes, it’s perfect for a busy weeknight dinner or a simple meal any day.

A white bowl with a black rim holds a colorful stir-fry dish. The bottom layer is made of shredded light green and purple cabbage with a soft, crispy texture. Thin orange carrot strips are scattered across the cabbage. On top, small brown chunks of cooked ground meat add a crumbly texture. Bright green slices of fresh green onions are sprinkled all over, along with white sesame seeds that add small dots across the dish. A pair of shiny silver chopsticks is picking up some of the mixed vegetables and meat from the bowl. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp avocado oil
4 cloves garlic, minced

3 tbsp fresh ginger, minced or grated (or 3/4 tsp ground ginger)
1 lb ground pork (or ground beef)

1 tsp sea salt
1/4 tsp black pepper (or more for extra spice)

6 cups shredded coleslaw mix (or chopped cabbage and carrots)
1/4 cup coconut aminos (or 1–2 tbsp, or low-sodium soy sauce)
2 tsp toasted sesame oil

1/4 cup green onions, sliced
Sesame seeds (optional, for garnish)

Instructions

Step 1: Heat the avocado oil in a large skillet over medium-high heat. Add the minced garlic and ginger, sautéing for about a minute until fragrant.

Step 2: Add the ground pork or beef to the skillet. Season with sea salt and black pepper. Use a spatula to break up the meat and cook until browned, about 7–10 minutes. Drain excess oil if desired.
Step 3: Reduce heat to medium. Stir in the shredded coleslaw mix and coconut aminos, coating everything evenly. Cook for about 5 minutes, stirring occasionally, until the cabbage is tender.
Step 4: Remove the skillet from heat. Stir in the toasted sesame oil and green onions. Sprinkle with sesame seeds if using, then serve warm.

Tips & Variations

Use ground turkey or chicken instead of pork or beef for a leaner option.
Add a splash of rice vinegar or a pinch of red pepper flakes for extra tang or heat.
For a vegetarian version, substitute ground meat with crumbled tofu or cooked mushrooms.

To make it gluten-free, ensure the coconut aminos or soy sauce you use is labeled gluten-free.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overcooking during reheating to keep the vegetables crisp.