This Egg Roll Bowl Is the No-Drama Dinner You Deserve
Some nights, you want takeout.
Other nights, you want to feel like a health goddess.
This? This is both.
This egg roll in a bowl (or jar, if you’re a meal-prep girly) is the unproblematic queen of weeknight dinners. It’s quick, comforting, packed with protein, and hits that savory-salty-slightly-spicy vibe we all crave—but without the deep-fried regret.
No rolling. No wrappers. No 15-step dinner circus.
Just one pot, a bag of coleslaw mix, and your favorite ground protein—done in 30 minutes or less.
It started as a “clean out the fridge” moment, but now it’s a full-on staple in our house. I make it when:
- I don’t want to think, but still want to feel good after dinner
- I need something kid-friendly and adult-approved
- I’m prepping lunches that actually taste better the next day
- I need spicy comfort that doesn’t wreck my gut
Whether you serve it over cauliflower rice, sushi rice, or just eat it straight from the bowl (or jar!), this recipe shows up for you—on your busiest, most chaotic, “why is everyone hungry again?” days.
Because feeding yourself shouldn’t feel complicated.
And yes—you absolutely deserve a dinner that feels this easy and this good. 💁♀️🥢
Why You’ll Love This Recipe
1. One Pot Wonder
Minimal cleanup. Major flavor. You’ll have dinner done and your kitchen still standing.
2. 30 Minutes or Less
This isn’t a “wait for it to simmer for 2 hours” situation. It’s fast, easy, and weeknight approved.
3. High-Protein & Gluten-Free
With ground chicken and veggies as the base, it’s naturally macro-balanced without even trying.
4. Flavor Bomb in a Bowl
Garlic, ginger, tamari, sesame oil, sambal… every bite = savory, spicy, umami magic.
5. Packed with Veggies
A full 8 cups of coleslaw mix makes this secretly nourishing—without feeling like a salad.
6. Meal Prep Gold
Layer it in jars or store it in bowls—this one tastes even better the next day.
7. Crowd (and Kid) Friendly
Spice it up or keep it mild, use rice or cauli rice—this dish adapts to your people.
Ingredient Breakdown
This isn’t one of those recipes where you need 27 specialty ingredients and a ring light. Everything here is easy to find, easy to prep, and designed to make you feel like you’ve got your life together—even if you’re cooking in sweats with 6% energy.
The Protein Base
- Ground chicken: High in protein, mild in flavor, and perfect for soaking up all that savory goodness.
→ Sub with ground turkey, pork, beef, or even tofu if that’s your vibe. - Olive oil: For sautéing and bringing everything together. Use avocado oil if you prefer.
The Flavor Bombs
- Kosher salt: Essential for balance.
- Tamari: A gluten-free soy sauce that brings the salty, umami depth we love.
- Sesame oil: A tiny bit goes a long way—smoky, toasty, and rich.
- Garlic + fresh ginger: The ultimate duo. Bright, warm, and anti-inflammatory queens.
- Sambal oelek or sriracha: Adds heat and depth—adjust based on your spice level.
The Veggie Magic
- Coleslaw mix: AKA your shortcut to shredded cabbage + carrots without doing the most.
→ Want to DIY it? Use 5 cups green cabbage, 2 cups purple, ½ cup carrots. - Green onions: Stir some in, save some for garnish. Adds freshness + crunch.
The Optional Extras
- Sushi rice or cauliflower rice: Choose your adventure—comfort or lightness.
- Black sesame seeds + cilantro: The finishing touches that make it look and taste fancy.
Step-by-Step Instructions
Title: How to Make the Best Egg Roll in a Bowl (or Jar!) in 30 Minutes
This is one of those recipes that tastes like you worked way harder than you did. One pan. Big flavor. No fuss. Here’s how to bring it all together without losing your mind—or your clean kitchen.
1. Heat Your Pan + Cook the Chicken
In a large skillet or Dutch oven, heat 2 tablespoons olive oil over medium-high heat.
Add 2 pounds of ground chicken and sprinkle with ½ teaspoon kosher salt.
Break it up with a spatula and cook until browned and fully cooked—about 7–9 minutes.
2. Add the Flavor Bombs
Once the chicken is cooked, stir in:
- 2 cloves garlic, minced
- 2 tablespoons fresh grated ginger
- ½ cup tamari (or soy sauce)
- 1 tablespoon sesame oil
- 2–3 teaspoons sambal oelek or sriracha, depending on your spice preference
Cook for another 2–3 minutes until everything smells unreal and the liquid is bubbling slightly.
3. Pile in the Veggies
Add 8 cups coleslaw mix (or your cabbage/carrot blend) to the pan.
It’ll look like a lot—but trust the process. It cooks down fast.
Stir gently to combine and let the veggies soften for about 5–7 minutes, stirring occasionally. You’re going for tender-crisp, not soggy.
4. Stir in the Green Onions + Taste Test
Once your cabbage has wilted and everything’s looking glossy and saucy, stir in:
- ½ cup sliced green onions
Taste and adjust:
- More tamari if it needs salt
- More sambal if you want heat
- A splash of sesame oil for extra richness
5. Assemble + Serve Your Way
Scoop it over sushi rice or cauliflower rice for a full meal.
Or layer it into mason jars for the cutest grab-and-go lunch.
Top with:
- Black sesame seeds
- Fresh cilantro
- Optional: a squeeze of lime, chili crisp, or a fried egg if you’re feeling extra 🍳
Pro Tips for Egg Roll Bowl Success
This recipe is hard to mess up—but these quick tips take it from “yum” to holy sht, I need to make this again tomorrow.*
Don’t Skimp on the Ginger
Freshly grated ginger is a non-negotiable. It brings that punchy, cozy warmth that makes this taste like real takeout—but better for you.
Use Pre-Shredded Coleslaw Mix
Unless you love hand-shredding cabbage (and if so… pop off), buy the bag. It saves time and still gives you all the crunch + color.
Watch Your Cook Time
You want the cabbage to be tender but still have a little snap. Overcooking = soggy city.
Taste and Adjust
Tamari can vary in saltiness, and sambal hits different for everyone. Taste as you go and make it yours.
Jar Like a Meal Prep Pro
If storing in jars:
- Bottom: rice or cauliflower rice
- Middle: saucy egg roll mix
- Top: herbs + sesame seeds
Reheat + shake or dump into a bowl when ready to eat!
Swaps + Variations
Title: Make It Your Way—Here’s How to Customize It
Whether you’re working with what’s in the fridge or just feeling ~creative~, this egg roll bowl is wildly adaptable. Here’s how to flip it based on your vibe:
🍗 Switch the Protein
- Ground turkey, beef, or pork
- Crumbled tofu or tempeh for a plant-based option
- Shredded rotisserie chicken in a pinch
Make It Soy-Free
- Swap tamari with coconut aminos
- Use sunflower butter + hot sauce for a nutty, spicy variation
Change Up the Veggies
- Use kale, shredded Brussels sprouts, or broccoli slaw
- Add mushrooms or bell peppers for extra bulk + flavor
Serve It Differently
- Over noodles (hello, rice ramen)
- In lettuce wraps
- As a filling for spring rolls or dumplings if you’re feelin’ fancy
Storage + Meal Prep Notes
This recipe isn’t just a one-night wonder—it thrives in the fridge and makes your next few meals stupid easy.
🧡 Fridge Life
Let the cooked mixture cool completely, then store it in an airtight container for up to 4 days. It’s just as good (maybe better?) the next day.
Reheat on the stovetop with a splash of broth or water, or microwave it in 60-second bursts until hot.
Meal Prep Queen Tips
For grab-and-go lunches, layer the cooked mixture into mason jars:
- Bottom: rice or cauli rice
- Middle: egg roll mix
- Top: herbs + sesame seeds
This keeps the texture fresh and your garnishes crisp.
Don’t Freeze It
Because of the cabbage, this one doesn’t freeze well—it’ll go limp and sad. Stick to fridge prep and enjoy within the week.
Final Thoughts
You don’t need a complicated plan, a dozen ingredients, or two hours in the kitchen to eat well.
You just need meals that fit your real life—ones that taste amazing, fuel your body, and make you feel like you’ve got this.
This egg roll bowl (or jar!) is one of those meals.
And if you want more like it?
Equipment & Tools
The Plan Twice Method gives you a simple, flexible plan that works for real life—plus a smart little tool (hi, Penny 💅🤖) that builds your week for you.
Less stress. More done-for-you dinners. You in?
Egg Roll in a Jar
Print Recipe
Ingredients
For The Main Dish
- 2 lbs Ground Chicken (or substitute turkey, beef or pork)
- 2 tbsp Olive Oil
- 1/2 tsp Kosher Salt
- 1/2 cup Tamari (or soy sauce if not GF)
- 1 tbsp Sesame Oil
- 2 Cloves Garlic, minced
- 2 tbsp Fresh Grated Ginger
- 2-3 tsp Sambal Oelek or Sriracha
- 8 cups Coleslaw mix
- 1/2 cup Green Onions, sliced
For Serving and Garnish
- Black Sesame Seeds
- Fresh Cilantro
- Prepared Sushi Rice or Cauliflower Rice
Instructions
- 1. Heat a large skillet over medium-high heat and add the olive oil.
- 2. Stir in the ground chicken and cook until no longer pink, about 5 to 6 minutes, breaking it into smaller pieces with a wooden spoon or spatula and seasoning with kosher salt.
- 3. Add the garlic, ginger, coleslaw mix, tamari, sesame oil, and sambal oelek or sriracha.
- 4. Continue cooking for about 5 minutes, until the cabbage has softened and the flavors meld together. Taste and adjust with extra tamari or hot sauce if needed.
- 5. Portion the mixture into bowls or containers and top with green onions, sesame seeds, and cilantro.
- 6. Serve with rice or cauliflower rice, and offer extra sambal oelek or sriracha on the side.
Notes
Ingredient Notes
- Ground chicken (or turkey, beef, or pork): Lean, high-protein base for the dish. Each option brings slightly different flavor and fat levels.
- Seasoning blend (tamari, sesame oil, garlic, ginger, sambal oelek/sriracha): Creates the salty, savory, spicy, and nutty profile of the dish.
- Coleslaw mix: Shortcut blend of cabbage and carrots for crunch and bulk; makes prep quick and easy!
- Green onions: Fresh, sharp finish on top. These make the dish!
- Cilantro & sesame seeds: Optional garnish that brightens and adds nutty crunch.
- Rice or cauliflower rice: Serves as a hearty base or low-carb alternative.
Customization Ideas
- Protein Options: Swap ground chicken with turkey for leaner protein, beef for richness, or plant-based crumbles for a vegetarian twist.
- Scaling: Double the recipe to portion into 12 servings—perfect for large families or batch cooking.
- Meal Prep: Divide into airtight containers with rice; keeps well for grab-and-go weekday lunches. To reheat, microwave 1–2 minutes, adding a splash of broth or water if needed to keep cabbage tender.
- Substitutes:
- Protein: Swap chicken with turkey for leaner protein, beef for richness, pork for savoriness, or plant-based crumbles for a vegetarian twist.
- Slaw: Instead of bagged coleslaw mix, use 2 ½ cups shredded green cabbage, 1 cup shredded red cabbage, and ½ cup shredded carrots.
- Tamari: Substitute coconut aminos for a slightly sweeter, lower-sodium flavor.
- Grain base: Swap rice with quinoa or brown rice.
- Herbs: Try Thai basil in place of cilantro for a fragrant twist.
Storage Instructions
- Refrigerator: Store in airtight containers for up to 4 days. Keep rice separate if possible for best texture.
- Freezer: Freeze in individual portions for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
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