This Egg Roll in a Bowl recipe takes your favorite egg roll ingredients—ground meat, crunchy cabbage and carrots, and a rich, savory sauce—and turns them into an easy, low-carb meal! It’s less work than wrapping egg rolls, reheats well, and is ready in less than 30 minutes!
Email Me the Recipe!
From time to time, we'll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
If you love egg rolls (and who doesn’t?!), this recipe is for you.
I adore Air Fryer Egg Rolls, but I don’t always have the patience to roll them. Not only is this recipe quick and easy (it’s ready in just 30 minutes!), but it’s low carb and packed with protein and veggies. Now, we can have egg rolls all the time, anytime—and that’s a beautiful thing.
If you’re all about Asian-inspired dishes, don’t miss two of my other favorite “bowls”: Korean Beef Bowl and this Sushi Bowl Recipe.
5 Star Review
“Love this dish, I have continued to make it multiple times and it never disappoints. My whole family loves it, even my young children. Simple, easy, healthy, and fast to put together.”
— Carissa —
Key Ingredients
You’ll find the full list of ingredients in the blog post below, but here are some notes to keep in mind.
- Ground Turkey. You can swap ground chicken, lean ground beef, or keep it classic with pork, which is what you typically find in egg rolls.
- Broccoli Slaw. Broccoli slaw (similar to regular cabbage coleslaw mix but with shredded broccoli added) brings a nice crunch that replaces the traditional crispy, fried egg roll wrapper, plus it’s SO FAST to use. I love it Cabbage Stir Fry too.
- Mushrooms. Mushrooms add important umami. They’re finely chopped, so you’ll hardly taste them.
- Chili Paste. To give this easy egg roll in a bowl recipe just the right amount of kick. Sriracha sauce or crushed red pepper flakes are also suitable alternatives for chili paste.
- Sesame Oil. GAME CHANGER right here. A drizzle of this golden nectar from sesame seeds adds an intense, nutty flavor to any Asian-inspired recipe.
How to Make This Egg Roll in a Bowl
Marinate the Meat. Mixing it with soy sauce develops flavor right away.
Brown the Meat. A wok or deep pan works well for this.
Add the Onions and Mushrooms. Let everything get nice and brown.
Add the Slaw and Remaining Ingredients. Pile everything over brown rice or white rice, or use cauliflower rice to keep it low-carb.
Recipe Variations
- To Make Whole30, Paleo, or Keto. For a keto, paleo, and Whole30 egg roll in a bowl, swap coconut aminos for the soy sauce and arrowroot starch for the cornstarch. Serve with cauliflower rice. Or serve it in lettuce cups like Lettuce Wraps.
- To Make Vegetarian. For a vegetarian or vegan egg roll in a bowl, swap the meat for crumbled extra-firm tofu. Press the water out of the tofu first, then crumble it right into the mixing bowl with the soy sauce and cornstarch. You could also add Air Fryer Tofu or Baked Tofu.
- To Make Gluten Free. Use tamari or coconut aminos instead of soy sauce.
Egg Roll in a Bowl
email me the recipe!
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
Ingredients
- 3 tablespoons low-sodium soy sauce* divided (see note)
- 1 teaspoon cornstarch (use arrowroot starch to make Paleo, Whole30, or Keto)
- 16 ounces 90% or 93% lean ground turkey (to make vegetarian, swap crumbled extra-firm tofu; press it dry first)
- 8 ounces cremini mushrooms
- 3 cloves garlic
- 1 small bunch green onions divided
- 1 tablespoon canola oil, grapeseed oil, or similar neutrally flavored high-temperature cooking oil (olive oil will smoke, so I suggest one of these other oils instead)
- 1 (12-ounce) bag broccoli coleslaw
- 1 cup grated carrots freshly grated from peeled carrots or store-bought
- 1 tablespoon fresh ginger minced (or one teaspoon ground ginger, though the flavor will be less bright)
- 1 tablespoon rice vinegar
- 2 teaspoons fresh chili paste (sambal oelek) or hot sauce of choice plus additional to taste
- 2 teaspoons sesame oil
- ¼ teaspoon ground black pepper
For Serving:
- Prepared brown rice
- Prepared quinoa
- Cauliflower rice
Instructions
- In a medium mixing bowl, whisk together 1 tablespoon of soy sauce and cornstarch with a fork. Add the turkey, breaking apart the meat and stirring to coat with the sauce. Let marinate for 10 minutes.
- Meanwhile, chop the mushrooms very finely and mince the garlic. Thinly slice the green onions. If any of your other ingredients are not yet prepped, do it now.
- Heat a wok or large, deep sauté pan over high heat. Add the oil and swirl to coat. Add the marinated turkey and cook, breaking the meat into small bits with a heatproof spatula, until it's no longer pink and fully cooked through, about 5 minutes.
- Add the green onions (reserve a small handful for serving) and mushrooms.
- Cook until the mushrooms soften, about 2 additional minutes.
- Reduce the heat to medium-low. Add the broccoli coleslaw, carrots, ginger, and garlic to the mixture. Stir-fry for 2 minutes, until the vegetables are softened.
- Add the rice vinegar, chili paste, sesame oil, black pepper, and remaining 2 tablespoons soy sauce, then stir to combine. Continue to cook for 1 additional minute. Taste and add additional soy sauce, hot sauce, or black pepper as desired. Scoop into serving bowls (over brown rice, quinoa, or cauliflower rice if desired). Serve hot, sprinkled with additional green onions.
Video
Notes
- *INGREDIENT NOTE: Use coconut aminos to make this egg roll in a bowl Keto, Paleo, Whole30, or gluten free. Tamari is another suitable alternative for those needing a gluten-free egg roll in a bowl without soy sauce.
- TO STORE: Store the egg roll filling in an airtight storage container in the refrigerator for up to 4 days. You can store the rice on its own or portion everything together into individual serving containers for a meal-prep approach.
- TO REHEAT: Rewarm leftovers in the microwave or in a wok over medium-low heat. I find the leftovers lose some of their zip, so I like to top mine with a few shakes of extra soy sauce.
- TO FREEZE: Place leftovers in an airtight, freezer-safe storage container and freeze for up to 3 months. Let thaw overnight in the refrigerator, then reheat as directed above.
Nutrition
Join today and start saving your favorite recipes
Create an account to easily save your favorite recipes and access FREE meal plans.
Sign Me Up
That was interesting. Made my own broccoli slaw since I’ve been wanting to try that. A little bland. Added more chili paste and soy. Not one of my favorite turkey recipes. Tasty dish. Served with cucumber/ romaine salad, crusty bread and brown rice.
Thanks for the feedback Debi!
I have made this recipe twice now and it is so yummy! I added a bit more hot sauce for a little more bang. I wonder how it would be if it was made with sausage? Just curious- may try that. Also it makes a large quantity so I froze the leftovers and they were just as good warmed up. Thank you so much for all of your recipes- I am finally branching out and trying new meals!
Glad you enjoyed it Kathy! Sausage sounds tasty!
This was very good. I made the vegetarian option using tofu. I thought it was a little dry, but the flavor was great! We drizzled Thai sweet chili sauce over it, which we really liked. My husband and adult son LOVED this and are asking me to make it again. There were no leftovers!
Glad you enjoyed it Sandy!
I love egg rolls and this recipe does not disappoint.. love the addition of broccoli slaw I have tried others but this is best. Way to go Erin
Thank you Lorene!
Wow! This is incredible. I will definitely be making it again. Thank you!!!
Thanks Summer! Glad you enjoyed it!
This was definitely a meal in a bowl. Really LOVED this! My daughter and husband loved it too. Nice and light and it makes a good size portion. Not to mention really quick to throw together. Thanks for sharing this recipe!
So happy that you enjoyed it, Claire!
This was hands down one of the best recipes I’ve made in a long time. Just because it’s simple doesn’t mean it’s not full of flavor!! I love it spicy and I didn’t have sambal oelek so I added chopped jalapeño when I cooked the onions plus additional hot sauce on top.
Yay! Thank you Samantha!
Flavors are on point! I made it with half ground beef and half ground pork. Served over white rice with steamed broccoli. Very easy, tasty, and received a thumbs up from picky eaters. Thank you!
Glad you enjoyed it, Mikha!
So easy and so, so good.
Glad to hear you enjoyed it, Mary!
I made this as described in the recipe, except using a combination of beef and pork. I found it very BLAH. What worked to perk it up was to treat it as a filling “Moo Shu” style. I used flour tortillas, adding Hoisin Sauce and a touch of garlic oil, which worked well enough.
I’m sorry to hear the recipe wasn’t to your taste, Alexandra. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
This recipe was great. We thought it was a little flat but realized we used a pound a half of meat instead of one pound. Once we added some more soy sauce and siracha it was perfect. I would also recommend an egg roll sauce packet from your local chinese restaraunt.
Thank you David!
Besides using pork instead of ground turkey, I followed the recipe as written and found it was missing something. The flavors were good, but it didn’t WOW me. I’m wondering if next time I add a little fish sauce if that will give that little zing I missed? I added several toppings to my bowl (after a few bites) including hoisin, wonton strips, and sriracha mayo which I found all really great with the dish, but the fact that I had to add so many extra toppings makes me want to understand how I can make the core dish better. Any suggestions on getting more flavor? Do you think turkey would have been better than pork?
Hi Olivia, we love this dish but I know everyone has different taste so I am sure there are ways bump up the seasonings to fit your preferences. We prefer turkey but classic egg rolls have pork, so you could definitely give that a try. Hope this helps!
I would make this recipe again
Great to hear, thank you Christy!
So, I thought I had a wok when I went out and got all of the ingredients for this recipe but then I couldn’t find it anywhere. That being said, making it in a regular pot made it take a lot longer than 2 minutes for the veggies and broccoli slaw to soften…which left the turkey tasting pretty dry. I even added a little bit of pork to it too. There was a lot of water once I cooked the mushrooms down and so I decided to strain that out – perhaps I should have kept some of the water in the pot but the video and the pictures shown don’t appear to have any water whatsoever. I’m disappointed at how dry it came out because there’s SO much leftover and I hate to waste food.
However, my husband and kids did enjoy it over some white rice and he assured me he would help me finish off the leftovers. ☺️ I’m going to get some rice paper tomorrow to wrap some of the leftovers in then gently pan fry them on the stovetop. Perhaps it would’ve tasted better in a wok, and perhaps I just don’t like the texture of turkey! Next time I’d use ground chicken and make sure I cooked it in a wok.
Hi Britnee, thank you for the feedback! This is a lightened up recipe from a typical egg roll in a bowl so using turkey is going to produce less fat, along with limited added sauces. That being said, I definitely would not drain it if you happen to have liquid from your veggies. Typically the higher heat you are using to saute a veggie, whether in a wok or pan, the less liquid that will evaporate from it. We love the consistency and texture of the end result but definitely feel free to add more liquid if you feel like it needs it!
Really flavorful and healthy! I served it with bone broth cooked brown rice. This is the second time I’ve made this recipe and my 14 month old devours it! I love that the vegetables are somewhat hidden.
Great to hear, thank you Hailey!
We. make this every couple weeks and love it. Super versatile and ingredients can easily be subbed based on what you have/prefer. Definitely a keeper!
So glad to hear, Katie! Thank you!