Egg Roll in a Bowl (with Coleslaw Mix)

Ingredients

Say hello to flavor town with these simple, budget-friendly, colorful ingredients.

Ingredient Notes

• Green onions – Be sure to thinly slice and then separate the white and dark parts. You’ll use them at different points in the recipe. (If you accidentally add them all at the same time, no worries. It will still work–I know from experience!)
• Fresh ginger – I always have a knob of peeled fresh ginger in my freezer in an air-tight bag. It lasts forever and is actually easier to grate into recipes like Shrimp Coconut Curry Bowls when frozen. I haven’t tested this with ginger paste but it sounds like that would work as a sub.
• Ground pork – You may not be very familiar with this ingredient, but it’s a regular in the meat section at the store and more flavorful than ground chicken or turkey (which would also work, though). I love it in this recipe.
• Coleslaw mix – Look for a colorful, fresh-looking bag of shredded cabbage and carrots at the store. This is a great time saver. When you add the coleslaw mix, it will feel like too much but it will cook down a LOT. 
• Less sodium soy sauce – I used Kikkoman Lower Sodium Soy Sauce or you could use coconut aminos (to avoid soy). This was plenty of sodium. Plus, you can always add salt at the end but you can’t take it out.
• Cooked rice (optional for serving) – I suggest using a long grain white rice that has a 15-20 minute cook time OR use cauliflower rice. I often do a mix of the two for extra veggies. Tip: Start cooking the rice before starting this recipe and everything will be done at the same time.

How to Make Egg Roll in a Bowl with Coleslaw Mix

You can find the full printable recipe at the bottom of this post, but here’s a quick visual overview.

Saute the white parts of the green onion, ginger, and garlic. Add the pork and cook, breaking the meat apart with a wooden spoon or ground meat tool, until browned. Drain off the fat.

Add the coleslaw and soy sauce to the skillet and cook, stirring occasionally, until wilted and cooked through.

Turn off the heat. Stir in the juice of 1/2 a lime, 1-2 teaspoons Sriracha, and dark green onion slices. Taste and adjust seasoning, if desired. 

Serve warm over rice (we love it with Instant Pot Coconut Rice), topped with extra Sriracha sauce, fresh lime juice, chopped peanuts, and cilantro, if desired.

More Asian-Inspired Recipes

Egg Fried Rice with Sweet Soy Sauce

Chicken Lettuce Wraps

Asian Turkey Meatballs

Asian Salmon (aka Sweet & Savory Salmon)

I sure hope you enjoy this 30 minutes or less easy weeknight dinner as much as we do! Don’t forget you can freeze the extra Egg Roll in a Bowl leftovers using our freezing instructions below.

How to Video

Egg Roll in a Bowl (with Coleslaw Mix)

Quick, healthy, and loaded with veggies! This easy Egg Roll in a Bowl with Coleslaw Mix recipe comes together in 25 minutes, is high in protein, low in carbs, and full of flavor—perfect for busy weeknights or easy meal prep.

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Yield: 4 servings

Prep Time:10 minutes mins

Cook Time:15 minutes mins

Total Time:25 minutes mins

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Ingredients

 

1x2x3x

• ▢ 1 tablespoon avocado oil (sub: olive oil)
• ▢ 1 bunch green onions, thinly sliced (white and dark parts separated)
• ▢ 3 garlic cloves, minced (sub: 1 1/2 teaspoons pre-minced garlic)
• ▢ 1 tablespoon grated fresh ginger (sub: ginger paste)
• ▢ 1 pound ground pork (sub: ground chicken or turkey)
• ▢ Optional: salt, pepper, and red pepper flakes (see Cooking Notes)
• ▢ 1 (16-ounce) bag coleslaw mix (shredded cabbage and carrots)
• ▢ 1/4 cup less sodium soy sauce (sub: coconut aminos; I used Kikkoman Lower Sodium Soy Sauce.)
• ▢ 1-2 teaspoons Sriracha sauce (plus more to taste)
• ▢ 1/2 lime (plus more for cutting into wedges for serving)

Optional but recommended for serving in bowls:

• ▢ 2-3 cups cooked rice*
• ▢ Chopped salted peanuts or cashews (sub: toasted sesame seeds)
• ▢ Fresh chopped cilantro

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Instructions

 

1. Saute Aromatics & Meat: In a large nonstick skillet, heat the oil over medium-high heat. Add the white parts of the green onion and ginger and cook, stirring constantly, for 1-2 minutes. Add the garlic and cook for 30 seconds more. Add the pork (and optionally add a pinch of salt, a dash of pepper, and pinch of red pepper flakes) and continue cooking, breaking the meat apart with a wooden spoon or ground meat tool, until browned, 3 to 5 minutes. Drain off the fat.
2. Add Veggies: Add the coleslaw and soy sauce to the skillet and cook, stirring occasionally, until wilted and cooked through, about 3 minutes.
3. Finish: Turn off the heat. Stir in the juice of 1/2 a lime, 1-2 teaspoons Sriracha, and dark green onion slices. Taste and adjust seasoning, if desired.
4. Serve: Serve warm over rice, topped with extra Sriracha sauce, fresh lime juice, chopped peanuts, and cilantro, if desired.

Freezer Instructions

Freeze For Later: Prepare as directed, fully cool, and then freeze flat in a gallon-sized freezer bag or in individual freezer containers with lids. 

Prepare From Frozen: Thaw in the refrigerator overnight or thaw in the microwave using the defrost setting in a microwave-safe bowl. Warm gently in the microwave or over low heat in a skillet, stirring occasionally.

Notes/Tips

• *I suggest using a long grain white rice that has a 15-20 minute cook time OR use cauliflower rice (or making Instant Pot Coconut Rice). I often do a mix of the two for extra veggies. Start cooking the rice before starting this recipe and everything will be done at the same time.
• Why the optional seasoning in Step 1? I wanted to make this recipe very simple with the fewest amount of ingredients I could and this recipe works without the optional seasoning. BUT…our family enjoyed it more when I lightly seasoned the ground pork with a pinch of salt, about 1/8 teaspoon pepper, and a pinch red pepper flakes. It starts a foundation of flavor in the recipe that leads to a more complex-tasting finished product.
• Leftovers taste even better the next day. 
• I found the lime juice totally enhanced the flavor and balanced out the saltiness of the soy sauce. You definitely need an acid like this in the recipe, and it’s best to add it at the end based on my tests.
• The key to this recipe is adjusting the flavor at the end to your liking with the Sriracha, lime juice, and perhaps a little more soy sauce.
• I tested doubling this in my largest cast iron pan (12 inches) and it was hard to fit it all. But it is possible if you’re careful.
• When you add the coleslaw mix, it will feel like too much but it will cook down a LOT. 
• During one of my tests, I added in two extra shredded carrots and it still tasted awesome. I also served it over cauliflower rice for extra veg—yum!
• You can also serve this as Lettuce Wraps or as an Asian Wrap in a tortilla.

Nutrition

Serving: 1 serving of pork & cabbage mixture | Calories: 347 kcal (17%) | Carbohydrates: 3 g (1%) | Protein: 21 g (42%) | Fat: 28 g (43%) | Cholesterol: 82 mg (27%) | Sodium: 902 mg (39%) | Fiber: 1 g (4%) | Sugar: 1 g (1%)

If you make this, please leave a review and rating letting us know how you liked this recipe!

Author: Rachel Tiemeyer

Photos and video by Whitney Reist of Sweet Cayenne.