One Pan Egg Roll in a Bowl – Quick & Easy Dinner
If you love the savoury, gingery goodness of classic egg rolls this One Pan Egg Roll in a Bowl is for you. It has all the flavour of the original, but comes together in just one skillet – no wrapping, rolling or deep frying required. This is one of my go-to meals when I have cabbage and carrots in the fridge and need something quick, cozy, and satisfying on a weeknight.
This is also one of those flexible, go-to meals you can make with whatever is in your fridge. If you have peppers, water chestnuts, mushrooms, snap peas, sprouts or green beans hanging around in the crisper, toss them in. You could even replace the meat with leftover cooked pork or chicken finely diced. The more you practice incorporating what you already have into recipes like this, the more you’ll start to see little tid bits and leftovers as opportunities instead of burden.
Also try: Cabbage and Kielbasa, Cabbage and Potato Soup, Storing Cabbage, Sauteed Red Cabbage
Why You Will Love This Recipe
- Make in under 30 minutes.
- Toss everything in one pan. Easy cooking and cleanup is always a win.
- Use everyday affordable, accessible ingredients.
- Get protein and fibre in one dish thanks to lean meat (or tofu) and plenty of veggies.
- Add whatever vegetables you have, great for reducing waste.
- Choose ground pork, chicken, turkey, TVP (textured vegetable protein) or crumbled tofu.
- Reheat leftovers without fuss.
- Use up that cabbage waiting in your fridge or use a bag of coleslaw mix.
Tips for the Best Egg Roll in a Bowl
- Serve it over rice. Makes it a full, satisfying meal.
- Use a large pan. Cabbage needs space so it sautés instead of steams.
- Buy pre-shredded cabbage and carrots to save time. No shame in that.
- Do not overcook the cabbage. Cook until tender-crisp. You want flavour and texture.
- Taste before adding more soy sauce. Every soy sauce is a little different, so taste as you go – it’s easier to add more than to take away. Also, consider using a splash of vinegar or a squeeze of lime to brighten flavours instead of soy sauce. A little acid is magic and can help reduce the amount of salt you get by adding more soy sauce.
- Add extra veggies to stretch this meal and use up what you have: peppers, water chestnuts, mushrooms, snap peas, bean sprouts, green beans. Anything goes.
Substitutions to Make It Your Way
- For a lighter dish: Serve in lettuce cups.
- For a hardier dish: Serve with rice or mashed potatoes.
- Put eggs in egg rolls: Gently scramble some eggs on one side of the pan after everything else has cooked. Then incorporate them into the dish. Add a little more soy sauce or vinegar as needed. Almost like fried rice style.
- For more colour: Add in a handfulf of red cabbage and garnish with fresh green onions.
- Simplify: Use a bag of coleslaw mix.
- Gluten free: Use tamari instead of soy sauce.
- Plant-based: Crumble firm tofu or rehydrate TVP (textured vegetable protein) to replace ground meat. Brown tofu in the pan before adding veggies, or rehydrate TVP in broth and soy sauce for extra flavour.
- More heat: Add fresh chili, chili crisp, or sriracha on top.
How to Store and Reheat One Pan Egg Roll?
Yes. This dish keeps well in the fridge for 3 to 4 days.
To reheat, warm gently in a skillet or microwave.
Can I Freeze This Dish?
No. Freezing is not recommended since cabbage can become quite soft once thawed.
Why Is It Called an Egg Roll If There Is No Egg?
I’ve always been curious about thistoo! The name comes from the wrapper used in early Chinese-American egg rolls. The original wrappers were made with egg, which gave them a rich, crisp texture. Over time, fillings changed, wrappers changed, and the name stayed the same. In this bowl version, we skip the wrapper entirely, so it’s really a non-issue.
That said, eggs would make a great addition! Think fried rice meats one pan egg roll. Gently scramble some eggs on one side of the pan after everything else has cooked. Then incorporate them into the dish. Add a little more soy sauce or vinegar as needed. Voila egg roll with eggs!
Recipe for One Pan Egg Roll
One Pan Egg Roll
Ingredients
- 1 Tbsp sesame oil
- 1 lb ground pork, chicken, turkey, tofu or TVP 450 g
- 1 small onion diced
- 2 to 3 cloves garlic minced
- 1 Tbsp fresh grated ginger 1 tsp ground ginger
- 1/2 red bell pepper thinly sliced
- 4 cups thinly sliced cabbage about 1/2 medium head
- 1 large carrot julienned
- 2 Tbsp soy sauce taste and adjust as desired
- 1 Tbsp rice vinegar
- 1 Tbsp sweet chili sauce
- ½ to 1 tsp chili flakes or hot sauce optional, for heat
- 1 tsp toasted sesame oil optional, but lovely
- 1 to 2 sliced green onions
- 1 Tbsp sesame seeds or chopped cashews for garnish
Instructions
- Heat oil in large skillet over medium-high heat. Add ground meat and cook until no longer pink, breaking it up as it cooks.
- Stir in onion, garlic, and ginger. Cook 2 to 3 minutes until fragrant.
- Add red pepper, cabbage, and carrots. Continue cooking 5 to 7 minutes, stirring often, until cabbage softens but still has a little bite.
- Add soy sauce, rice vinegar, sweet chili sauce, and chili flakes. Taste and adjust to your liking.
- Remove from heat. Drizzle with toasted sesame oil. Top with green onions and sesame seeds or chopped cashews.
Notes
Nutrition Facts (per serving)
If You Make This
I would love to see your version. Tag me on Instagram at @GetGettyS or leave a comment to share your substitutions and variations. Every kitchen is different and we learn from one another.
Cook with the seasons, effortlessly! I’m Getty, a food educator and Professional Home Economist, helping you select, store, and serve seasonal ingredients in delicious, simple, everyday meals. Sign up for seasonal tips and recipes delivered straight to your inbox, and dive deeper with my books, guides, or YouTube content.
Just made this for my lunches for the week and it is delicious! I’ve tried a few different egg roll in a bowl recipes and this is my favorite!
So easy and so delicious! Diabetics friendly!
Thanks for your feedback Pat!