Recipe Egg Roll in a Bowl (All the Crunch, None of the Wrapper)
I love a good egg roll, but I don’t love heating up a pot of oil on a random Tuesday just to get my fix. This is the shortcut I make instead — all the same flavors packed into the filling of an egg roll, none of the wrapping or frying, on the table in about 25 minutes flat.
It started as a way to use up half a bag of coleslaw mix that was about to go bad in my fridge, and it’s turned into one of the recipes I come back to most. Whatever ground meat you use, the cabbage and carrots stay crisp instead of going mushy, and that drizzle on top — Kewpie mayo, sriracha, or both together thinned with a splash of milk — does the same job the dipping sauce would at a restaurant, except now it’s built right into the bowl.
Pro Tip: Don’t walk away from the skillet once the coleslaw mix goes in. It only needs 4-5 minutes to wilt down — any longer and you lose the crunch that makes this taste like the inside of an egg roll instead of a plain stir-fry.
Egg Roll in a Bowl
Tips & Variations:
- No Kewpie mayo on hand? Regular mayonnaise works too, just a little less rich and tangy.
- No coleslaw mix on hand? A bag of shredded cabbage plus a couple of shredded carrots works just as well.
- Serve it over rice or cauliflower rice to stretch it into a bigger meal.
However you dress it up, save a little extra drizzle for the top — that first bite with the sauce still cold against the hot filling is the whole point.
Used in this Recipe
Recipe
- Make your drizzle: use the Kewpie mayonnaise on its own, the sriracha on its own, or whisk the two together with a splash of milk to thin it out — whichever you prefer. Set aside.
- Heat the sesame oil in a large skillet or wok over medium-high heat. Add your ground meat of choice — turkey, chicken, pork, or beef — and cook, breaking it up with a spatula, until browned and cooked through, about 5-7 minutes.
- Add the diced onion, garlic, and ginger to the skillet. Cook, stirring, until the onion softens and the garlic is fragrant, about 2 minutes.
- Add the coleslaw mix to the skillet along with the soy sauce and 1 tablespoon of rice vinegar. Toss everything together and cook, stirring occasionally, until the cabbage wilts but still has some crunch, 4-5 minutes.
- Remove from heat and stir in the toasted sesame oil. Taste and adjust with salt and pepper.
- Divide among bowls, then drizzle generously with your sauce of choice. Finish with sliced green onions and a sprinkle of sesame seeds.
Ingredients
- • 1 tablespoon Sesame oil or neutral oil
- • 1 lb Ground turkey, chicken, pork, or beef
- • 1/2 cup Yellow onion, diced
- • 3 cloves Garlic, minced
- • 1 teaspoon Fresh ginger, grated
- • 1 (14 oz) bag Coleslaw mix (shredded cabbage and carrots)
- • 3 tablespoons Soy sauce
- • 1 tablespoon Rice vinegar
- • 1 teaspoon Toasted sesame oil, for finishing
- • to taste Salt and black pepper
- • 2 Green onions, sliced, for garnish
- • 1 teaspoon Sesame seeds, for garnish
- • 1/4 cup Kewpie mayonnaise (for the drizzle)
- • 1 tablespoon Sriracha (for the drizzle)
- • a splash Milk, to thin the drizzle (optional, only if mixing the mayo and sriracha together)