All the savory, garlicky flavors of a favorite takeout egg roll—without the wrapper or the fuss. This one-pan “egg rolls in a bowl” recipe comes together quickly with ground meat, tender cabbage, and a simple sauce that soaks into every bite.
Unstuffed egg rolls are my go-to lazy weeknight dinner. This one-pan meal keeps everything you love about a takeout egg roll—savory ground pork, crisp cabbage, garlic, and soy—without the wrapper or deep frying. It all cooks up in under 30 minutes and uses one simple shortcut to save time. If you enjoy fried rice or classic egg rolls, add this easy bowl to your regular dinner rotation.
Why you’ll love these unstuffed egg rolls
- One pan: Everything cooks in a single skillet for minimal cleanup.
- Complete meal: Protein, vegetables, and starch all in one bowl—no extra sides needed.
- Everyday ingredients: Uses pantry staples and freezer basics you probably already have.
- Skip the knife: Pre-shredded coleslaw mix and ready garlic help avoid chopping when you don’t feel like it.
- Frozen veggies work: A frozen stir-fry mix or edamame saves time and still tastes great.
Ingredient notes
You only need a short list of ingredients to make unstuffed egg rolls. Keep these tips in mind as you shop and prep:
- Vegetable oil or cooking spray: Useful for non-stick pans, but if your meat renders enough fat you can skip extra oil.
- Lean ground pork: Ground beef, turkey, chicken, shrimp, or crumbled tofu are all fine substitutes depending on your preference.
- Green onions: Finely chopped green onions add brightness; any mild onion can work in a pinch.
- Frozen vegetable blend: A mix with peas, carrots, and corn is convenient, but use any frozen stir-fry veggies you like.
- Coleslaw mix: This pre-shredded cabbage mix is a big time-saver. If unavailable, use about 3 cups shredded cabbage.
- Cooked and cooled rice: Day-old rice gives the best texture and prevents mushiness. Freshly cooked rice can be used, but the texture will be softer. For a lower-carb option, try riced cauliflower.
- Soy sauce: Low-sodium works well if you’re watching salt.
- Sriracha: Optional—omit if you prefer a milder dish.
- Sesame oil: Adds a lot of flavor—try not to skip it if you can.
- Salt and pepper: Optional; taste and adjust as needed since soy sauce adds saltiness.
Variation ideas
- Extra protein: Stir in 1–2 scrambled eggs toward the end for added richness.
- No red meat: Use ground chicken or turkey instead of pork.
- Plant-based: Swap in crumbled tofu or a plant-based ground for a vegetarian version.
- Shrimp: Make it with shrimp for a quicker-cooking seafood option.
- Mild: Skip sriracha for a kid-friendly meal.
- Low carb: Reduce rice or use cauliflower rice.
- Lower sodium: Use low-sodium soy sauce or reduce the amount called for.
Tips for success
- Use a wide pan: A large skillet or wok gives ingredients room to fry instead of steam; overcrowding makes the cabbage soggy.
- Add garlic later: Garlic burns quickly—stir it in when the meat is nearly done for the best flavor without bitterness.
- Choose the right rice: Short- or medium-grain rice holds together and gives a chewier, takeout-style texture. Long-grain rice can fall apart or dry out.
- Cook off moisture: If using frozen vegetables, let them thaw and cook until most of the excess liquid evaporates to avoid a watery final dish.
- Day-old rice is ideal: Cooled rice keeps its shape and helps create a classic fried-rice feel without clumping.
- Finish with toppings: Add sliced green onions, toasted sesame seeds, a drizzle of sriracha, or a little kewpie mayo to elevate the bowl just before serving.
How to store extras
Store leftovers in airtight containers in single portions. Refrigerate for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave until warmed through.
More easy dinner ideas
Looking for more simple dinners that come together quickly? Try these ideas:
- Pesto chicken quinoa bowl
- Nacho salad with creamy salsa dressing
- Air fryer frittata
- Panko chicken nuggets
Rating: 5 from 13 votes
Egg Rolls in a Bowl
By
Miranda Galati, MHSc, RD
Miranda Galati, MHSc, RD
Try this one-pan meal for an easy weeknight dinner. These unstuffed egg rolls have all the delicious fillings of your favorite takeout egg roll without the wrapper.
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Yield: 4 servings
Ingredients
- 1 Tbsp vegetable oil or neutral oil (or cooking spray)
- 1 lb lean ground pork (or substitute ground beef, turkey, chicken, shrimp, or crumbled tofu)
- 3 green onions, finely chopped
- 2 cloves garlic, minced
- 2 cups frozen vegetable blend (peas, carrots, corn)
- 1/2 package coleslaw mix, or 3 cups shredded cabbage
- 3 cups cooked and cooled rice
- 1/4 cup soy sauce (use low-sodium if desired)
- 1 Tbsp sesame oil
- 2–3 Tbsp sriracha (optional)
- Salt and pepper to taste
Optional toppings
Chopped green onions, sriracha, kewpie mayonnaise, sesame seeds
Instructions
- Cook the meat: Heat a large pan over medium-high heat with oil or cooking spray. Add the ground pork and cook until mostly browned, breaking it into small crumbles with a spatula. Stir every few minutes for even cooking.
- Add onions and garlic: When the meat is nearly cooked, stir in the green onions and garlic. Cook 2–3 minutes until fragrant and the onions are slightly translucent. Ensure the meat is fully browned and no pink remains.
- Remove and drain: Transfer the cooked meat, onions, and garlic to a bowl and set aside. Drain off excess fat from the pan, leaving about 1 tablespoon to cook the vegetables.
- Cook frozen vegetables: Add the frozen vegetable blend to the same pan. As they thaw you will see moisture—cook uncovered for 4–5 minutes, stirring halfway, until most of the liquid evaporates.
- Add coleslaw mix: Stir in the coleslaw mix with the other vegetables, cover with a lid, and cook 3–4 minutes. Remove the lid, stir, then cover again. Repeat 2–3 times until the coleslaw wilts and becomes translucent and the vegetables begin to brown.
- Combine rice, sauce, and meat: Add the cooked rice, soy sauce, sriracha (if using), sesame oil, and the cooked meat back into the pan. Stir until evenly combined and the rice takes on a uniform color. Cook 3–5 minutes, stirring frequently. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Divide into bowls and top with sliced green onions, sesame seeds, extra sriracha or a drizzle of mayo if desired. Serve immediately.
Notes
- Short- or medium-grain rice delivers the best texture for this dish.
- If using frozen vegetables, be sure to cook off excess moisture before adding rice and other ingredients to avoid a watery bowl.
Nutrition
Calories: 573 kcal | Carbohydrates: 45 g | Protein: 27 g | Fat: 32 g | Saturated Fat: 10 g | Sodium: 1106 mg
Nutrition information is an approximation and should be used as a guide.
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