Blog: Egg Roll in a Bowl

Egg Roll in a Bowl

Step into the realm of quick and effortless cooking with our Egg Roll in a Bowl recipe—an irresistible fusion of vibrant flavors and minimal effort. Inspired by the beloved Asian classic, this dish offers all the satisfaction of an egg roll, minus the fuss of rolling and frying. With a medley of fresh ingredients and simple pantry staples, you’ll be amazed at how easily this dish comes together. Whether you’re seeking a quick weeknight dinner or a fuss-free meal to impress guests, our Egg Roll in a Bowl is sure to become a staple in your recipe repertoire. With each forkful, you’ll experience the satisfaction of a well-balanced meal that’s as effortless to prepare as it is delightful to devour.

Print Recipe


Prep Time: 10 minutes            Cook Time: 15 minutes          Yield: 4 servings      


  • 1 lb. raw 90-93% lean ground turkey or chicken
  • 1/4 cup low-sodium soy sauce or coconut aminos
  • 2 tsp. toasted sesame oil
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 tsp. fresh ginger, minced
  • 2 cups sliced mushrooms 
  • 4 green onions, sliced
  • 1 14 oz. package coleslaw mix
  • 1 tbsp. rice vinegar
  • 1-2 tsp. chili paste or Sriracha
  • 1/2 cup fresh coriander, chopped
  • sesame seeds, 1 red jalapeno thinly sliced, and chopped cilantro, for garnish


  1. In a medium mixing bowl, add 1 tablespoon of soy sauce and the turkey, breaking apart the meat and stirring to coat with the sauce. Let marinate for 10 minutes.
  2. Meanwhile, chop the mushrooms very finely and mince the garlic. Thinly slice the green onions. If any of your other ingredients are not yet prepped, do it now.
  3. Heat a wok or large, deep sauté pan over high heat. Add the sesame oil and swirl to coat. Add the marinated turkey and cook, breaking the meat into small bits with a heatproof spatula or fork, until it’s no longer pink and fully cooked through, about 5 minutes then add the onions, ginger, and garlic, sauté for a further 5 minutes. 
  4. Add the green onions (reserve a small handful for serving) and mushrooms.
  5. Cook until the mushrooms soften, about 2 additional minutes.
  6. Reduce the heat to medium-low. Add the coleslaw to the mixture and stir-fry for 2 minutes, until the vegetables are softened.
  7. Add the rice vinegar, chili paste, and remaining soy sauce and coriander, stir to combine. Continue to cook for 1 additional minute.
  8. Taste and add additional soy sauce, hot sauce, or black pepper as desired. Scoop into serving bowls (over brown rice, quinoa, or cauliflower rice if desired). Serve hot, sprinkled with additional green onions, sesame seeds, and sliced jalapenos.

Tips and Tricks:

  • Go with the seasons. Feel free to add or swap alternative in-season veggies to your egg roll bowls. Thinly sliced red bell peppers, zucchini ribbons, or edamame would all be tasty additions to consider.
  • Add some crunch. Miss the crunch of a true egg roll? Add some to this recipe! Top your bowl with chopped peanuts, crispy chow mein noodles (the dry kind), wonton strips, or sesame sticks.
  • Serve with your grain of choice: brown rice, quinoa, or cauliflower rice go well.

Nutrition Facts:

Egg Roll in a Bowl

Call Us Today: 919-990-1130

Get in Touch

Contact Anne Till Nutrition Group for More Information Today

Contact Anne Till Nutrition Group