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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!

healthy egg roll in a bowl

Why You’ll Love This Easy Egg Roll in a Bowl

  • Tastes Like an Egg Roll. Hello, DELICIOUS! Imagine your favorite Asian takeout egg roll (or Air Fryer Egg Rolls) turned into a main event. The crunch! The meat! The savory! It’s all here. The same “roll into a bowl” idea was the inspo for Sushi Bowls!
  • It’s Fast and EASY. Thanks to bagged coleslaw mix which cuts down on prep time, it comes together in 30 minutes (I use the same trick for Cabbage Stir Fry). Plus, it cooks in a single pan (hello, easy cleanup!). Everyone needs more one-pot meals in their lives.
  • Healthy and Low Carb. Like my Korean Beef Bowls, it has protein, an array of colorful veggies, and can be served over brown rice (or cauliflower rice to keep it low carb and keto).
a wok of easy egg roll in a bowl with ground turkey filling

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 —

How to Make Egg Roll in a Bowl

The Ingredients

  • Ground Turkey. Traditionally egg rolls are made with ground pork; I made mine over with ground turkey. You can swap ground chicken, lean ground beef, or keep it classic with pork.
  • Broccoli Slaw. Aside from being nutritious, 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. (See it in action in this Asian Noodle Salad.)
  • Carrots. Yes, you can use the ones that come pre-shredded in those cute little bags.
  • Mushrooms. Mushrooms add important umami.
  • Green Onions. For a little zip and added bite.
  • 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.
  • Garlic, Ginger, Soy Sauce, Rice Vinegar. The fantastic four. Once you have these on hand, you’ll be ready to garnish any of these healthy stir fry recipes.
  • 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.

The Directions

a glass bowl of uncooked ground turkey marinating in soy sauce
  1. Marinate the Meat. Start prepping the vegetables.
a wok of ground turkey being stirred by a wooden spoon
  1. Brown the Meat. A wok or deep pan works well for this.
a wok of ground turkey and finely chopped mushrooms and green onions
  1. Cook the Vegetables. Add the onions and mushrooms.
a wok of an asian-spiced filling of ground trukey and vegetables to make easy egg roll in a bowl
  1. Let It Get Nice and Brown. Allow the mushrooms to soften.
adding grated carrots and broccoli slaw to a wok of seasoned ground turkey and vegetables
  1. Add the Slaw and Remaining Ingredients. Pile everything over rice, cauliflower rice to keep it low-carb, or quinoa. ENJOY!

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.
two servings of low carb egg roll in a bowl keto

Meal Prep Tips

  • Storing. The meat and vegetable mixture lasts in the fridge for up to 4 days. You can store the rice on its own or portion everything together into individual serving containers for meal prep throughout the week.
  • Reheating. I find the leftovers lose some of their zip, so I like to top mine with a few shakes of extra soy sauce.
two bowls of healthy egg roll in a bowl with coleslaw mix and egg

Recipe Tips and Tricks

  • Change Up the Veggies. Feel free to add or swap alternative in-season veggies to your egg roll bowls. Thinly sliced red bell peppers, zucchini ribbons, or edamame would all be tasty additions to consider.
  • Add Some Crunch. Miss the crunch of a true egg roll? Top your bowl with chopped peanuts, crispy chow mein noodles (the dry kind), wonton strips, or sesame sticks.
  • Serve with Your Grain of Choice. rice, quinoa, or Cauliflower Fried Rice all go well with this egg roll stir fry. Or serve it with noodles for a change of pace (check out these Stir Fry Noodles too).

Egg Roll in a Bowl

4.88 from 108 votes
Egg roll in a bowl turns traditional egg roll filling ingredients—ground meat, cabbage, and a yummy, savory sauce—into an easy, low carb meal!

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes

Servings: 4 servings, about 6 1/2 cups


  • 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
  • 1/4 teaspoon ground black pepper

For Serving:


  • 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.



  • *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. 


Serving: 1(of 4), about 1 1/2 cups without riceCalories: 263kcalCarbohydrates: 9gProtein: 24gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 84mgPotassium: 664mgFiber: 2gSugar: 3gVitamin A: 5495IUVitamin C: 4mgCalcium: 57mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. This is SO good! I added:
    1 small yellow pepper (cut into matchsticks)
    Addt’l 2t chili paste.

    Used ground pork.
    Served with a bit of Jasmine rice. Drizzled with some high quality sesame oil.5 stars

  2. This was delicious, as per usual! Great idea for meal preps! I omitted mushrooms (preference), and didn’t have sesame oil, which i was so disappointed about at first because I’m sure it adds a great flavour to this dish! I used canola oil instead though and it was still so good! Great job Erin :)5 stars

  3. GUYS – if you like this sort of thing, make this RIGHT AWAY! I’m so serious! I left out green onions because I’m quite sensitive to their strong taste, but it was still perfect! I made it for meal prep, and I plan to serve it with brown rice for my husband, and on greens or cauliflower rice for me. 
    Some things I did to make prep a little easier:
    if you have a food processor with the grater attachment, use this for the carrots! 
    When you’re prepping, put the broccoli slaw, carrots, garlic, and ginger all in one bowl so that you can just pour it all in the pan at one time during cooking. Same with the chili paste, sesame oil, pepper, and vinegar. 
    Tip: the broccoli slaw wilts pretty quickly in the pan, so if you want it to stay pretty crunchy, no need to sauté for very long. maybe one minute. 

    THANK YOU so much for this recipe! It’s seriously so good, I couldn’t stop standing there at the counter eating it over the bowl when it was done. haha!5 stars

  4. Made this tonight and it was totally delicious. I also used my food processor to grate both the broccoli and the carrots as my local store did not have any broccoli slaw. I did add extra sambal olek as you suggested to amp up the heat. Wonderful!!5 stars

  5. I’m here to report back! I made the broccoli slaw myself with a food processor, since I was already prepping florets earlier in the week (and bonus, no need to grate the carrots by hand!), left out the green onions because my fiancé hates them, and added some extra soy and sambal when the rice was added at the end. It turned out fantastic! Will definitely make again!5 stars

  6. So yummy! ! Made a double batch last night with ground lean chicken (it’s what I had on hand) – also used the grape seed oil and Sriracha sauce for the chili paste.
    Eating it for lunch today – the whole family loved it and the husband dived in for seconds!  5 stars

  7. This was a hit. I love your healthy recipes. Would it be possible for you to post the sodium content for your recipes with the nutritional information? Thank you!5 stars

    1. Hi Ann-Marie, I’m glad to hear the recipe was a hit! I don’t include a sodium estimate because it can vary so much depending on the brands of ingredients you use, so I’d recommend using an online calculator like MyFitnessPal and inputting your exact brands if sodium content is important for you. Thanks for sharing this review!

  8. This site has quickly become one of my favorites when on a hunt for a new recipe.   I am not a fan of mushrooms, so was hesitant about using them. I took Erin’s advice, and the first time I used about 1/2 what was called for. As promised, I didn’t notice them! This dish was a quick and easy dinner, with plenty of leftovers to cover my lunch for the week.  Here I am making it a second time and going with 3/4 of the mushrooms! I used a food processor to them SMALL. I have also increased the amount of chili paste, and use soy sauce when serving.  Thanks for all of the great recipes!5 stars

    1. Michelle, I am so so pleased to hear this, THANK YOU! And thank you for taking time to leave this review. It means so much to me and is really helpful for others considering the recipes too!

  9. I made this last night for my family. Really tasty! We had enough for lunch today. Thanks for this easy, family friendly recipe!
    Just curious, since you mentioned the broccoli slaw is a go-to for you, how else do you prepare it (other than as a slaw itself)? Thanks in advance!5 stars

    1. I’m so happy this recipe was a hit, Erin! You could prepare the broccoli slaw as part of a larger salad or utilize it in other stir fry recipes. Thank you for taking the time to share this kind review!

  10. Hi Erin! We’ve made this twice recently and it’s one of my new favorite recipes! You are seriously the best at coming up with the most flavorful and healthy dishes! We first made this exactly as written with ground turkey and it was amazing! We made it a second time and to mix it up we used shredded chicken stirred in with a little extra sauce! We also added an orange pepper cut into sticks. It was amazing too! That’s another thing I love about your recipes, they are always wonderful as written but there are also little ways to change things by swapping a vegetable or meat here and there so we don’t get sick of the recipes we love to make all the time!!!!5 stars

    1. Hi Rita! I have not tried to swap out the rice vinegar, but you could try using apple cider vinegar or white wine vinegar instead. I hope this helps!

  11. SO GOOD! These were so easy to make and very tasty! And I love a recipe that makes leftovers for lunch the next day. We did have a little problem with our broccoli slaw being a bit (read: waaayyyy) too fibrous, but that just required us to pick around a little bit. Not a flaw with the recipe. I will make this again and try a different bag of broccoli slaw! YUM!5 stars

    1. Adrienne, I am so happy to hear these flavors hit the spot for you!! For the slaw, I’ve used Mann’s before with success. I hope you love it even more next time!

  12. Just cooked this tonight. My wife and I really enjoyed it. I added some Sriracha to my bowl, I like it a little spicy.5 stars

    1. Hi Michelle! It does not since people to choose to serve the recipe with different things (quinoa, brown rice, cauliflower rice, etc). I hope you love it if you try it!

  13. I just made this.  It tastes so amazing!  Just like an egg roll!!  But much healthier!  It was much easier to make than I thought.  Thank you!5 stars

  14. This was so delicious—my 6 year old cleaned his plate so will definitely be adding it to our list of kid approved recipes.  I subbed Trader Joe’s Soyaki Sauce for the soy sauce, ginger and rice wine vinegar and added a few shakes of sesame citrus ginger spice blend that I had hanging out in my cupboard. 5 stars

  15. Really loved this recipe, I couldn’t find small jar of chili paste at my grocery store so I used a siracha sauce blend which worked well. Recipe not complicated which was a plus.5 stars

    1. I’m so happy to hear that this was a hit, Kelly! Thank you for taking the time to share this kind review!

  16. My husband and I love this dish!!! I passed it on to my son I know he will love it too. The only change I made was coleslaw mix in place of broccoli mix.
    This will be one of my regular dishes for sure!5 stars

    1. I’m so pleased to hear that you enjoyed this recipe, Diane! Thank you for sharing this kind review!

  17. I was craving an egg roll bowl yesterday but I always hesitate to use ground turkey in recipes as it’s not a family favorite; however, this is all I could find yesterday at the supermarket. I liked how you prepped the turkey prior to cooking it, so I decided to give this recipe a try. It was a total hit with my family! I added some spicy mayo as a topping and used a cabbage slaw instead of broccoli slaw. I  will definitely add this to my meal rotation, so easy and tasty! Thank you.5 stars

  18. I don’t think I’ve ever left a review for a recipe before but I had to! This is amazing!!!! My husband raved about it :) I made it as written. Delicious!! Thank you for sharing your cooking talent and filling our souls with food!5 stars

  19. 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.5 stars

  20. Very filling and satisfying veggie-packed meal! I did add a touch more soy sauce and black pepper. I also recommend serving with a tiny bit of Chinese hot mustard. 1 teaspoon per serving really gives it a little extra special zing. Thanks for the great recipe, Erin!5 stars

    1. Hi Eileen! 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. I hope you enjoy it!

  21. The recipe was delicious and a hit. I used ground chicken breast in place of the turkey. Reduced the amount of chili paste since I don’t like too much spice. Very easy to prepare. Served in a bowl over jasmine rice.5 stars

  22. Loved it! Came together quickly, tasted every bit as great as I expected (and I have super high expectations for Erin’s recipes – she never lets me down), *and* fits into my healthy eating goals/preferences.5 stars

  23. Delicious!! Couldn’t find broccoli slaw so just used my food processor to make my own. Also, the store was out of ground turkey so used ground chicken instead.
    I like this version more than the one I used to use that used cabbage. Will be my new go-to!5 stars

  24. This is so good! Lots of vegetables and flavor, just really delicious. I followed the recipe except I used sambal olek instead of garlic/chili sauce but other than that no changes…really delicious.5 stars

  25. Made this tonight and it will be in the regular rotation now. We really hate mushrooms in this house so I just subbed some zucchini instead. We put it over basmati rice and topped with bean sprouts to add an extra crunch. My husband raved.5 stars

  26. Absolutely love it. I have been trying to eat healthier, but not lose flavors I love. Anytime you can make something that is healthier and it still fills a craving it is a keeper.5 stars

  27. Easy to put together midweek and oh so yummy! Made as written because I know it’s going to be good!5 stars

  28. I love egg roll in a bowl. But, I was getting bored of my recipe. I saw Erin’s recipe and I gave it a try and I absolutely love it. The broccoli slaw, the cremini mushrooms, the chili paste all make it so delicious.

    Thank you Erin5 stars

  29. This was so good and so easy! Perfect for a weeknight. I served ours with jasmine rice. The leftovers were delicious, too!5 stars

  30. I’d give this 6 stars if I could!!! We just finished eating this for Saturday’s lunch, a late lunch because of plumbing “issues” ( my husband’s re-plumbing our 100 yr old house 😳). I still am stunned by how lightening fast this came together; but the most fun was hearing my husband’s comments between bites. Normally he will thank me if he enjoys his meal and will say “this is good, honey ” if he really likes it. Today I Iost count after he told me SIX TIMES , ” this is REALLY good, honey”. When I told him I couldn’t take credit he asked whose recipe it was. Nine times out of ten, just as today ,I say, ” our little girl” and he knows just who I mean. That’s what we call you ever since we saw you on GMA. ☺

    This recipe is FAST, EASY & flavored to perfection. I made as written, served it over rice with an extra drizzle of soy sauce and sprinkling of fried won ton strips because why not? I have never heard my husband rave this much about a recipe so you can be sure it will go into frequent rotation at our house! Thnx, Erin5 stars

  31. Difficult on prep, but so worth it!!! Only added some bean sprouts, stayed with the recipe. Husband made yum yum noises the entire time! Oh!! I also fried some won to skins for crunch. It’s a keeper!5 stars

  32. Absolutely delicious! First time making it and we all devoured it. Will definitely make it again5 stars

  33. I’ve tried a few other ‘Egg roll in a bowl’ recipes, but this is my new go to! Equally good out of the pan as it is warmed up the next delicious! My coworkers kept asking whose lunch smelled so good…🙋🏻‍♀️.5 stars

  34. Erin, thanks so much for this healthy, easy, and absolutely delicious recipe!

    Rarely can I achieve the prep times that most recipe show. But with this one I came pretty close and one of the tricks is, I have an old Braun hand blender/chopper. I peel the garlic cloves and leave them whole, peel some ginger and cut them into chunky slices and throw both in the mini processing bowl and that makes quick work of it. Then I put the mushrooms in there and do the same thing because the recipe calls for them being finally chopped. That way the mushrooms get a bit of the garlic/ginger flavor, and I think being so finely chopped, you actually get a bit more mushroom flavor.

    I got both the broccoli slaw and shredded carrots from Trader Joe’s and just ran a knife through once or twice because they’re always a bit long for me.

    It makes this recipe come together so quickly! This recipe will be a great staple in my kitchen!5 stars

  35. This was absolutely delicious! I made just a couple of changes (not because I’m one of those people who HAS to change the entire recipe, but due to personal taste/health/ingredient availability): coconut aminos in place of soy sauce, since unfortunately even low-sodium soy sauce has too much sodium for me and my doctor to be comfortable with; ground pork because I had it in the freezer and thought it would provide an even more authentic egg-roll flavor, and instead of serving over rice (because I’d already had rice at lunch) I topped it with a handful of wonton strips. It had a negligible effect on the nutrition content and gave it a nice, egg-rolly crunch. I imagine that even with these changes it still tasted very close to the recipe as written, and was very filling with all the veggies. It’s definitely added to my regular recipe rotation!5 stars

  36. Very nice, and adaptable with what have on hand, and I like a “bowl” style egg roll. I doubled carrots, cut them up in small sticks ourselves, I had just sprouted mung beans I was eperimenting with, so added those too. Added mushrooms etc like in recipe. Did not have broccoli slaw handy, so served over lots of chopped romaine. We liked it a lot. Next time we have it will use some cauliflower rice. I made a “dipping sauce” of sorts optional to drizzel on top if desired with hoisin, orange juice and lite soy cooked down a bit.5 stars

  37. I’ve made this several times and it’s like eating a take-out meal that’s easier on the budget. Plus, it tastes better! I don’t find the prep hard at all, and with just a little practice you can chop up ginger and garlic very quickly. I’m not exactly a veggie lover but I sure like them this way. It’s on the menu a lot now these days and I feel less guilty about neglecting my vegetables at other times!5 stars

  38. I make a similar recipe to this, but the finely chopped mushrooms take it to a whole NEW level. It seems to meld inwith the chicken and makes it taste almost “beefy.” Just wonderful! Even my husband loved it and he doesn’t even like mushrooms. The only change I did was I added a few tsps of dijon mustard. I served ontop of short brown rice (with crunchy wontons), but I enjoyed some leftovers on top of a salad (also good). I can’t wait to make it again!5 stars

  39. I have made this dish multiple times and we love it! I just finished some leftovers on Sunday so won’t be making it again in November. But it is definitely delicious and fabulous for those of use who are gluten-free and grain free. You don’t need it, but I serve it over riced cauliflower and we love sweet chili sauce on top. I cut up the large “trunks” from the fresh broccoli I purchase locally (it’s too expensive to waste) and add freshly cut up carrots (instead of buying broccoli slaw) along with red and green cabbage. Make this dish, you won’t be sorry!5 stars

  40. I’ve made this recipe several times. Shared it with my support group on Facebook book, big success and made it for a work event. Everyone at work is now marking it. It’s easy,quick and definitely a low cost meal with plenty of left overs for work lunches. You really need to try this to see if a recipe you’ll continue to use. Definitely yummy.5 stars

  41. I’m a registered dietitian at a hospital and I loved this recipe SO much that I adapted it to quantity and we’re serving it on the patient menu! It’s so good! All the reviews from the patients have been fabulous too! This is such a great, quick, easy and healthy recipe!5 stars

  42. Delicious 😋 flavors all in one bowl … who knew ground turkey can be so delicious 😋 loaded with veggies for extra bonus … made it for dinner and I will make it again and again … thank you for another delicious challenge recipe5 stars

  43. Absolutely outstanding!
    We love rice but tried with the cauliflower rice for a change and it was still sooo good. Easy to make and will become a staple in our house for the winter I am sure!5 stars

  44. I’ve tried some other egg roll in a bowl recipes before but none of them had mushrooms – loved this addition! I used low fat ground beef and it came together nicely and I paired it with the Asian Cucumber salad for an extra crunch. Will make it again.5 stars

  45. Made this tonight and it was delish! My daughter loved it as well. Definitely adding to our meal rotation.5 stars

  46. I made the Egg Roll in a Bowl dish last night. I love water chestnuts so I chopped a 6oz can of them and included in the recipe. I also added hoisin sauce and sweet and sour sauce…about 2 tblsp of each. It was delicious! My family of 3 ate seconds and thirds. We didn’t put over rice or quinoa as it was so good on its own.5 stars

  47. Made this and made it into egg rolls in the air fryer for the football game today ! Both my husband and I loved them . I did use ground chicken and chopped zucchini rather than mushrooms . Looking forward to the leftovers during the week .5 stars

  48. My husband and I loved this dish and loved that there was plenty for two nights! I used grass fed beef instead of the turkey but otherwise followed the recipe. I loved how crunchy the slaw stayed and the depth the mushrooms added. Quick to prepare and easy to reheat as well. I ate my portion over miracle noodles and my husband had his over farro.
    We will definitely be making this again- maybe serving as the filling for lettuce wraps. Thanks for another delicious recipe!5 stars

  49. My husband said we should put this in the rotation. We really enjoyed it. The only thing I changed was I doubled the amount of mushrooms and cooked them first so they would be nice and browned. I then sat them aside while I cooked everything else and added them back in at the end with the sauce.5 stars

  50. I took the challenge and we loved it! I used ground pork and then we added a fried egg on top. Yum! I’d probably add more ginger next time because I love ginger. I will definitely make it again!5 stars

  51. Initially I wasn’t sure if I liked this. It didn’t turn out quite like I expected but once I added a little sweet chili sauce like I would if I was eating an egg roll, I loved it! It also reheats well.5 stars

  52. My friend and I made this recipe tonight, and it was so delicious! I used tofu to make it vegetarian, and finely chopped cabbage and broccoli stems instead of broccoli slaw. Topped with some crispy chow mein noodles, this dish came together easily and was full of flavour. Thank you for sharing the recipe!5 stars

  53. My family loved this meal, even my picky toddler! I used purple, white, and orange carrots. For a spicy taste I used Sriracha. This meal was served over jasmine brown rice.5 stars

  54. This is such an amazing tasty dinner that can be whipped up in 15-20 minutes. I have made it so many times that I have added 4 fried eggs and vermicelli noodles and topped it with chopped cashews for some crunch.5 stars

  55. I LOVE this recipe! Tonight was my second time making it. I used to make a similar recipe, but the ground mushrooms makes ALL the difference to this recipe. It changes the texture of the ground turkey into a “meaty” texture. I like to add a bit of dijon mustard at the end, too. I serve this on top of short brown rice (cooked in pressure cooker). Thanks so much for posting!5 stars

  56. So good! I made the vegetarian version with tofu and added more red rooster sauce because I like it spicy. It turned out really tasty!5 stars

  57. I make a similar one with a cabbage mix instead, but I enjoyed the broccoli slaw more. I used ground pork and a little more chili paste since we like it spicier. I felt it was missing something but a little splash of fish sauce helped. Will definitely make again.4 stars

  58. This wasn’t a win for us. It was tasty but turned out very dry. My son added a lot of soy sauce, but since I have to follow a low sodium diet I couldn’t do that. It also lacked flavor.3 stars

    1. I’m sorry to hear the recipe didn’t turn out as expected, Heather. 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!

  59. Outstanding! I have tried two other recipes and found them blain and boring. I was ready to give up trying Egg Roll in a Bowl. But this recipe had so much flavor and is definitely a keeper!5 stars

  60. I made the vegan version of this recipe (crumbled tofu instead of ground turkey) for the November cooking challenge. I followed the recipe as closely as possible since I think that’s the only way to offer an accurate rating. I wanted to love this recipe, but it wasn’t as flavorful as I’d hoped it would be. I think part of that could be the tofu since it has no flavor on its own, and one tablespoon of soy sauce doesn’t do much to flavor it. I also thought the overall dish was rather dry. We all added more tamari to our individual dishes, which helped, but I had hoped it wouldn’t be necessary since I try to keep sodium levels in check. Despite this, everyone gobbled it up, and my husband had seconds (as well as leftovers for lunch today). If I make it again–and I probably will–I’ll do more to flavor the tofu and cook it a bit longer to soften the broccoli slaw more. I appreciate your healthy recipes and the fact that you have a lot of vegan content!3 stars

  61. Wow, this was really delicious. I couldn’t find the broccoli slaw so I just made my own in the food processor with a bunch of broccoli. Normally I would have made it with tofu, but we had a guest join us who is not a tofu fan so I made it with turkey. So good. Next time I will try it with tofu.5 stars

  62. I made this earlier this week, using ground pork instead of ground turkey. I had to add quite a bit of extra soy sauce, because I found it lacked flavor. Not my absolute favorite, but I did love how easy and quick it was to make, so we will probably make it again. :) The leftovers made good fried rice!4 stars

  63. I have actually made this before and so when I saw it as the monthly challenge (this is my 1st time participating), I thought I have to make this again as my husband really liked when I made it before. The flavors are like an egg roll so very true to the name of recipe and similar to a stir fry, but everything much more diced so takes more time to prep.4 stars

    1. Thanks for participating Sharon!! Did you use the broccoli slaw? That def saves on prep time. Glad you guys enjoy the recipe!

  64. SO GOOD!! This will be added to our weekly rotation of meals for sure! The flavor is amazing!! As a new mom, I loved how easy this recipe was to make too!!5 stars

  65. Made this recipe over the weekend and tasted so good. Since the recipe using broccoli slaw, this reduced prep time,, which I liked.. I topped ours with toasted wonton strips for added crunch. I will definitely be making this again.5 stars

  66. What a delicious and hearty meal! So flavorful and I love the broccoli slaw shortcut! Perfect weeknight dinner and the leftovers are so tasty!5 stars

  67. SO good!! Loved the broccoli slaw and flavors overall. Super easy to make, which I really appreciate as a new mom. This will definitely be added to the recipe rotation—and I’ve already told many friends to make it too!! Big fan!!5 stars

  68. I’ve made many different recipes for egg roll in a bowl, and this one is a keeper. All the flavors complement each well, with no one flavor trying to steal the show. And I personally think it’s a great meal without rice.5 stars

  69. Delicious and very easy once the ingredients are all prepped. I did add additional chili garlic sauce and soy sauce to each plate to spice the dish up a bit more. I will definitely be making this again! Thank you Erin.5 stars

  70. Just heard about this site. 2nd recipe trying. Prep time longer, cutting mushrooms, garlic, grating ginger. Before preparing I decided to double the mixture, which I added to the chicken breast that I ground to use instead of turkey (didn’t count in my prep time). Also substituted garlic paste with Thai red curry paste. Added some cashews, would use water chestnuts next time. I really like that you add info e.g. How many days to stored in the freezer And how to heat it up.I’m going away for fifteen days, so this will be frozen for my husband to use. Perfect, also a winning Weight Watcher dinner….2 points!4 stars

  71. This is a regular rotation Mel for me that’s super easy to prepare! I add sesame seeds, sriracha, and a fried egg on top with some dumplings/wontons on the side for a meal. :)5 stars

  72. I made this last night after a long thanksgiving weekend and didn’t feel like cooking. It was so quick and easy! I replaced the turkey with pork and it was so delicious! My husband loved it over rice and I thought it was great alone!! I will definitely be making this again!5 stars

  73. A great low-carb meal! I subbed tofu for the ground turkey. The leftovers for lunch the next day were just okay.4 stars

  74. Made this recipe tonight and it was so delicious and easy to put together!! I topped it with some fresh thinly sliced radishes for crunch and sesame seeds for garnish. My boyfriend and I will definitely be adding this to our list of favorites!! I might try adding some wonton strips too next time!5 stars

  75. Love how easy this was to put together! Great for a busy evening or when you just don’t feel like spending a bunch of time on a meal. Great leftovers too!5 stars

  76. This was so good! I got some cashews to sprinkle on top as well. The broccoli slaw made it quick and easy. Thank you!

  77. 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.3 stars

  78. 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!5 stars

  79. 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!4 stars

  80. 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 Erin5 stars

  81. 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!5 stars

  82. 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.5 stars

  83. 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!5 stars