Easy Coleslaw Egg Roll in a Bowl
A quick and savory dish combining ground meat with fresh cabbage and umami flavors, ready in about 20 minutes.
I’ve been making this Egg Roll in a Bowl for busy weeknights for years — it hits the same savory notes as a takeout chicken egg roll but skips the wrapper and the time. In about 20 minutes you get a flavorful, family-friendly dinner that’s low-carb, budget-friendly, and easy to customize. If you want a version that’s nearly identical to mine but with a few extra tips, check out this version on RecipeSmoke for comparison and inspiration.
Why you’ll love this dish
This recipe delivers big flavor with minimal fuss. It combines browned ground chicken with crisp cabbage, bright green onions, and an umami-rich soy-sesame finish — all in one pan. It’s perfect for nights when you need dinner fast, want to cut carbs without losing texture, or need a kid-approved meal that adults won’t complain about.
Reasons to reach for this recipe:
- Speed: Dinner in about 20 minutes from start to finish.
- Economical: Uses inexpensive pantry staples and one pound of ground meat.
- Flexible: Swap proteins, make it vegetarian, or bulk it up for meal prep.
- Health-conscious: Low-carb and easy to portion-control.
How this recipe comes together
Quick overview so you know the flow before you start:
- Heat sesame oil in a large skillet.
- Brown the ground chicken, breaking it into small pieces.
- Flavor the meat with garlic and grated ginger.
- Add the coleslaw mix and soy sauce; toss until wilted.
- Finish with sliced green onions, salt, and pepper.
This is a one-skillet dish — no pre-cooking the cabbage and no separate sauces to make. The cabbage cooks rapidly in the meat juices and soy sauce, so the whole dish develops a concentrated savory flavor.
What you’ll need
- 1 lb ground beef or ground chicken (chicken gives a richer flavor; chicken is leaner)
- 4 cups coleslaw mix (shredded cabbage and carrots)
- 3 green onions, sliced (reserve some for garnish)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce or tamari (tamari for gluten-free)
- 2 teaspoons sesame oil
- Salt and pepper to taste
Substitutions and notes:
- Ground turkey works fine but may need a touch of oil if too lean.
- Use low-sodium soy sauce if watching salt; taste before adding extra.
- If you can’t find coleslaw mix, roughly chop a small head of cabbage and one carrot.
For an alternative take with slightly different technique and ratios, you can review another helpful version on RecipeSmoke.
Step-by-step instructions
- Heat the sesame oil in a large skillet over medium heat until shimmering.
- Add the ground chicken. Break it up and cook until nicely browned and cooked through (165°F for chicken, 160°F for beef), about 5–7 minutes. Drain excess fat if there’s a lot.
- Push the meat to one side (or reduce heat slightly) and add the minced garlic and grated ginger. Cook, stirring, for 1–2 minutes until fragrant.
- Add the coleslaw mix and pour in the soy sauce. Stir everything together so the cabbage evenly coats in the pan juices and sauce.
- Continue to cook, stirring occasionally, until the cabbage softens but still has a bit of bite, about 5–7 minutes.
- Stir in the sliced green onions and season with salt and pepper to taste. Adjust soy sauce if necessary.
- Serve immediately while hot.
Short, clear action steps keep this recipe fast and foolproof. Taste as you go — soy sauce concentration and cabbage water content vary between brands.
01Ingredients
Main Ingredients
02Method
- Cooking
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0 OF 7 DONE03Recipe notes
- 01Serve over cauliflower rice for a low-carb option. You can also use lettuce cups or top with sriracha mayo for added flavor.
04Nutrition
Per serving- Calories
- 215
- Protein
- 22G
- Net carbs
- 5G
- Fat
- 12G
- Fiber
- 2G
Net carbs are total carbs minus fiber. Numbers are estimates from the ingredients listed.
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Best ways to enjoy it
- Serve over cauliflower rice for a low-carb option.
- Spoon into lettuce cups for a fresh, hands-on meal. Butter lettuce or romaine works well.
- Top with a drizzle of sriracha mayo, toasted sesame seeds, or a sprinkle of chopped peanuts for texture.
- Make it a bowl: add pickled carrots, sliced cucumbers, or a fried egg for richness.
This also makes a great filling for warmed low-carb tortillas for an unexpected twist.
Storage and reheating tips
Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature before sealing.
Freezer: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating. Texture of cabbage will be softer after freezing.
Reheating: Reheat gently in a skillet over medium-low heat with a splash of water or soy sauce to refresh moisture. Microwave in 30-second bursts, stirring between, until hot.
Food safety: Don’t leave cooked meat at room temperature longer than two hours. Reheat to at least 165°F (74°C) before consuming.
Creative twists
- Spicy Korean: Add gochujang (1–2 tsp) and finish with kimchi and a fried egg.
- Vegetarian: Replace meat with crumbled firm tofu or chopped shiitake mushrooms and add a splash of hoisin for depth.
- Thai-inspired: Swap soy for a mix of fish sauce and lime (start with 1 tbsp fish sauce + 1 tbsp lime juice) and top with chopped cilantro.
- Crunchy topping: Finish with fried shallots or roasted peanuts for texture contrast.
Helpful answers (FAQs)
How long does this take from start to finish?
A: Plan on about 15–20 minutes active time: 5–7 minutes to brown the meat, 1–2 minutes for aromatics, and 5–7 minutes to wilt the cabbage.
Can I use pre-minced garlic or ground ginger?
A: You can, but fresh garlic and ginger provide brighter, fresher flavor. If using powdered ginger, use about 1/4 teaspoon and adjust to taste.
Is this recipe low-carb or keto-friendly?
A: Yes — with cabbage instead of a wrapper and no added sugar, it fits low-carb and many keto meal plans. Serve over cauliflower rice to keep carbs minimal.
Can I make this ahead for meal prep?
A: Absolutely. Cook, cool, and portion into airtight containers. It reheats well in a skillet; add a splash of water or soy sauce if it seems dry.
What’s the best meat choice?
A: Ground beef gives the most traditional, rich flavor. Ground chicken or turkey are leaner options and still work well — you may need a little extra oil if the meat is very lean.
Conclusion
This Egg Roll in a Bowl is a fast, flavorful weeknight solution that’s easy to customize and scales well for meal prep. For more ideas, check out my Egg Roll in a Bowl.
Dinner Bowls
Dinner Bowls
Dinner Bowls
