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This 20-minute egg roll bowls recipe comes together quickly and easily in one pan and it’s tossed with the most delicious sweet and savory sauce.
Everything you love about egg rolls in a quick and easy one-pan meal! ♡
These egg roll bowls are a total weeknight lifesaver — made with savory ground chicken or pork, a bag of coleslaw mix for a no-chop veggie shortcut, and an irresistible hoisin-soy-sesame sauce that ties everything together. The whole dish comes together easily in just 20 minutes, making it perfect for busy nights when you’re craving something cozy, protein-packed, and full of flavor.
They’re endlessly customizable too — switch up the protein, toss in extra veggies, or finish with your favorite toppings (lots of ideas below!). Serve it over rice, noodles, tucked in lettuce wraps, or enjoy it straight from the skillet. However you make it, this quick stir-fry-style bowl is bound to be a hit!
Egg Roll Bowls Ingredients
Here are a few quick notes about the ingredients you’ll need to make this egg roll in a bowl recipe:
Ground chicken (or pork): I love using ground chicken here as a lean protein that cooks quickly and and soaks up the savory seasonings. That said, you’re more than welcome to make this dish using ground pork or beef instead if you’d like!
Cole slaw: A humble bag of pre-shredded cole slaw mix adds cabbage and carrots for crunch, color, and nutrition. It’s an easy shortcut that mimics the traditional egg roll filling with zero fuss.
Eggs: Eggs are scrambled into the mix for extra protein and a soft, silky texture that rounds out the bowl.
Scallions: Scallions offer a mild onion flavor and nice crunch that brightens the dish. We’ll saute the white parts with the cole slaw and add the green parts at the end for texture.
Garlic and ginger: Fresh garlic and ginger create an irresistible aromatic base that infuses the dish with savory warmth and depth.
Hoisin: Hoisin sauce is a powerhouse ingredient here, adding rich sweet and savory flavor with hints of garlic, soy, and spice. Feel free to drizzle extra on top of the bowls if you’d like.
Soy sauce: Low-sodium soy sauce adds a salty, umami-rich depth that brings all the flavors in the bowl together.
Sesame oil: Toasted sesame oil adds a nutty, aromatic finish here that you can’t miss!
Furikake seasoning: I love topping each bowl with a sprinkle of furikake seasoning, which adds a fun, savory crunch with seaweed, sesame seeds, and a hint of salt. But if you don’t have a jar on hand, a simple sprinkle of toasted sesame seeds would be delicious too.
Recipe Variations
Here are a few more variations that you’re welcome to try with this egg roll bowls recipe:
Swap the protein: Use ground beef, pork, turkey, shrimp, or crumbled tofu in place of the ground chicken.
Add more veggies: Toss in shredded carrots, snap peas, bell peppers, mushrooms, or bean sprouts for extra color and crunch.
Add fresh herbs: Garnish with chopped cilantro, Thai basil and/or mint for a burst of freshness.
Add wonton strips: Garnish with fried wonton strips (to go with the egg roll theme!), which you can either buy store-bought in the salad toppings section or fry up from scratch.
Add kimchi: Stir in chopped kimchi for tangy, fermented flavor and gut-healthy probiotics.
Add heat: Add sriracha, crushed red pepper flakes, or diced jalapeños for a kick of heat.
Add nuts: Sprinkle chopped peanuts or cashews on top for extra crunch and protein.
More Easy Stir-Fry Recipes To Try!
Looking for more high-protein stir-fry recipes to try? Here are a few of our favorites:
Cook the chicken.Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken and season with salt and pepper. Cook until browned, breaking it up with a wooden spoon as it cooks until crumbled. Transfer the chicken to a clean bowl and set aside.
Cook the cole slaw.Add the remaining oil, the white parts of the scallions, garlic and ginger to the skillet. Sauté for 1 minute, stirring constantly. Add the cole slaw and sauté for 2 minutes, stirring occasionally, until slightly wilted. Push the cole slaw to one side of the pan, add the eggs to the other half and cook until scrambled, breaking them up into small pieces.
Combine.Add the cooked chicken, hoisin, soy sauce, sesame oil and the green parts of the scallions to the pan and toss until evenly combined. Taste and season with additional hoisin or soy sauce if needed.
Serve.Serve warm over rice or noodles (if desired), sprinkled with furikake, and enjoy!
