If you love the savory flavors of a classic egg roll but don’t love the time it takes to make one, this Egg Roll in a Bowl with coleslaw mix is the perfect solution.
Using a bag of coleslaw mix eliminates most of the chopping and prep work, making it possible to get dinner on the table in just 20 minutes.
If you’ve ever wondered what to do with a bag of coleslaw mix sitting in your refrigerator, this recipe is one of my favorite answers.
Another great option is my Sautéed Cabbage recipe when you’re looking for a quick and flavorful side dish.
Ground pork sausage, garlic, ginger, sesame oil and a simple savory sauce combine to create all the flavors of your favorite takeout egg roll in an easy one-pan meal.
I’ve always loved finding ways to simplify comfort foods without sacrificing flavor. This recipe is one I return to again and again because it’s fast, filling and packed with big flavor.
Whether you’re looking for a quick weeknight dinner, an easy meal prep recipe or a flavorful one-pan meal, this egg roll in a bowl delivers every time.
Why This Recipe Works
One of my favorite kitchen tricks is taking a recipe people already love and finding a way to make it easier for real life. This egg roll in a bowl recipe delivers all the savory, garlicky, slightly tangy flavors of a traditional egg roll without the wrappers, rolling or frying.
Here are a few reasons I keep coming back to this recipe:
- Ready from start to finish in just 20 minutes.
- Uses a bag of coleslaw mix to eliminate chopping and prep work.
- Packed with the flavors of your favorite takeout egg roll.
- Made in a single skillet for easy cleanup.
- Great for meal prep and leftovers.
- Easily adapted for Whole30 and gluten-free diets.
- A satisfying, protein-packed dinner that doesn’t feel complicated.
This is one of those dependable recipes that works just as well for busy weeknights as it does for meal prep. It’s simple, flavorful and the kind of recipe you’ll find yourself making again and again.
Recipe Ingredients
Ground pork sausage – I love using pork sausage because it adds a ton of flavor with very little effort. Ground turkey, chicken or beef work great, too.
Coleslaw mix – This is my favorite shortcut in the recipe. A bag of coleslaw mix eliminates almost all of the chopping, making it easy to get dinner on the table fast. If you can’t find it at the store, use 3 cups shredded cabbage instead.
Carrots – Freshly grated carrots add color, texture and a touch of sweetness. If your coleslaw mix already contains plenty of carrots, feel free to skip the extra handful.
Soy sauce – Adds the savory flavor that makes this dish taste like an egg roll. Use coconut aminos if you follow Whole30 or need a gluten-free option.
Rice vinegar – Don’t skip it! A small amount brightens the entire dish and balances the richness of the sausage.
Sesame oil – One of my favorite ingredients for adding big flavor. Just a few tablespoons give this recipe that unmistakable egg roll flavor.
Fresh ginger – Fresh ginger adds incredible flavor and is worth using if you have it on hand. Ground ginger works in a pinch, but fresh really takes this dish up a notch.
How To Make Egg Roll In A Bowl With Coleslaw Mix
- Cook the sausage.
In a large skillet, cook the sausage over medium heat until no longer pink. Drain excess grease and push the cooked meat to the outer edges of the pan. - Add the garlic.
Pour the sesame oil into the center of the skillet and add the garlic. Cook for 1 to 2 minutes, or until fragrant.
- Mix everything together.
Stir the garlic and sausage together, then add the coleslaw mix, carrots, soy sauce, rice vinegar, ginger, salt and pepper.
- Cook until tender.
Stir well and cook for 5 minutes, or until the cabbage and carrots have softened. Don’t worry if the skillet looks overly full at first—the cabbage cooks down quickly. - Serve and enjoy.
Divide among serving bowls and top with sliced green onions and sesame seeds before serving.
Recipe Notes
- Add even more flavor. Serve with extra soy sauce or coconut aminos, and add a drizzle of sriracha if you enjoy a little heat.
- Leftovers are delicious. This is one of those recipes that tastes just as good the next day. Store leftovers in an airtight container in the refrigerator and reheat before serving.
- Switch up the protein. Ground turkey, ground chicken and ground beef all work great in place of the pork sausage. Shrimp is another favorite. Simply sauté it first, remove it from the pan and stir it back in just before serving.
- Add extra crunch. Fresh bean sprouts or chopped water chestnuts add great texture and flavor.
- Stir in hoisin sauce. If you’ve recently made my Hoisin Chicken Bowl and have hoisin sauce on hand, add a tablespoon to the skillet for an extra layer of sweet and savory flavor.
- Perfect for meal prep. Make a double batch and enjoy it throughout the week. Serve it as-is, spoon it over rice or cauliflower rice, or tuck it into lettuce wraps for an easy lunch or dinner.
What is Hoisin Sauce
Hoisin sauce is a thick, flavorful condiment commonly used in Chinese cooking. It has a slightly sweet, savory flavor that is often compared to barbecue sauce, but with a completely unique taste of its own.
Made primarily from fermented soybean paste, hoisin sauce adds incredible depth of flavor to stir-fries, meat dishes, noodle bowls and vegetable recipes. If you have a bottle in your refrigerator, try stirring a spoonful into this egg roll in a bowl for an extra layer of sweet and savory flavor.
How Long Does Soy Sauce Last
Soy sauce has an impressively long shelf life. An unopened bottle can last for years when stored in a cool, dry pantry.
Once opened, soy sauce retains its best flavor for up to 2 to 3 years when refrigerated, though it often remains safe to use beyond that point. If you’re unsure whether your bottle is still good, check for changes in color, aroma or flavor. Read the complete guide on soy sauce storage here.
How To Add the Texture of a Crunchy Egg Roll Wrapper
One thing missing from egg roll in a bowl is the crispy crunch of the wrapper. If you’d like to recreate that texture, it’s easy to do.
Slice an egg roll wrapper into thin strips and fry the pieces in a shallow layer of oil until golden brown and crispy. Sprinkle the crispy strips over individual servings just before serving for the perfect crunchy topping.
The contrast between the tender cabbage mixture and crispy wrapper pieces is absolutely delicious.
Egg Roll in a Bowl FAQs
Cabbage is a nutritious vegetable that is low in calories and packed with vitamins, minerals and fiber. It’s an easy way to add volume, texture and nutrients to meals.
Egg roll in a bowl can be a nutritious meal option because it contains protein, vegetables and flavorful seasonings in a single skillet meal. The exact nutrition will vary depending on the ingredients you use and serving size.
Absolutely. Replace the bagged coleslaw mix with about 3 cups of thinly sliced green cabbage, red cabbage or a combination of both.
Remove the outer leaves and cut the cabbage in half through the stem. Cut each half into quarters, remove the core and thinly slice the cabbage into strips.
Yes! Egg roll in a bowl is a great meal prep recipe. Store it in an airtight container in the refrigerator for up to 4 days and reheat in a skillet or microwave before serving.
Yes. Allow the mixture to cool completely, then transfer it to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Keep in mind that the cabbage will be slightly softer after freezing.
This recipe is satisfying on its own, but it’s also delicious served over Cauliflower Mushroom Rice or alongside Sautéed Cabbage. For extra crunch, top with crispy wonton strips, sliced green onions or sesame seeds.
Absolutely. Ground turkey, ground chicken, ground beef and shrimp all work well in this recipe. Each option creates a slightly different flavor profile while keeping the recipe quick and easy.
Coleslaw mix is one of my favorite shortcuts because it eliminates nearly all of the chopping and prep work. It contains shredded cabbage and carrots, making it a convenient way to get this meal on the table in about 20 minutes.
More Easy Low-Carb Dinner Recipes
Looking for more simple meals packed with flavor? Here are a few of my favorite low-carb and Whole30-friendly recipes to add to your dinner rotation.
- Instant Pot Spaghetti Squash – Perfectly tender spaghetti squash made in a fraction of the time it takes in the oven.
- Sautéed Cabbage – A quick, flavorful side dish made with just a few simple ingredients.
- Whole30 Cookies – A grain-free, dairy-free and sugar-free treat that satisfies a sweet tooth.
- Cauliflower Mushroom Rice – A veggie-packed side dish loaded with flavor and texture.
- Lemon Chicken Piccata – An easy chicken dinner with bright lemon flavor and a silky sauce.
- Healthy Burgers with Sweet Potato Buns – A fun burger recipe that swaps traditional buns for roasted sweet potato slices.
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Egg Roll in a Bowl With Coleslaw Mix
Ingredients
- 1 lb ground pork sausage
- 3 tbsp sesame oil
- 3 cloves garlic minced
- 16 oz coleslaw mix bagged
- 2 medium carrots grated
- 3 tbsp soy sauce replace with coconut aminos in order to comply with Whole30 food program and gluten-free dish
- 2 tbsp rice vinegar
- 1 tsp ginger
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 bunch sliced green onions for topping
- 2 tbsp sesame seeds for topping
Instructions
- In a large skillet, cook the sausage over medium heat until no longer pink. Drain and push the meat to the outer edges of the skillet. Add sesame oil to the center, along with the garlic.
- Cook for 2 minutes, or until fragrant. Stir meat and garlic together and add all other ingredients to the pan (minus green onions).
- Cook mixture for 5 minutes, or until coleslaw and carrots are soft. Serve immediately and top with green onions.
Video
Notes
- Coleslaw mix is the ultimate shortcut and eliminates nearly all of the chopping required for this recipe.
- Ground turkey, ground chicken or ground beef can be substituted for the pork sausage.
- For a Whole30-friendly version, replace the soy sauce with coconut aminos.
- This recipe stores well and can be refrigerated for up to 4 days.
- Serve as-is, over rice, over cauliflower rice or tucked into lettuce wraps.
Nutrition
Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.
My husband and I have enjoyed this few times so far and we will continue to make it. Thanks so much for sharing! It’s definitely a winner.
I love hearing this, Moira! Thanks!
I was looking for something easy for lunch today. Used this recipe among the googled choices. It was great. Simple prep. Buying the tri color slaw at Walmart brand gives plenty of purple cabbage and carrots that o would probably add if I had gone to the other large chain grocery store in my area.
Love to hear this, Jani! Thanks for taking the time to share. I appreciate it!
We made this tonight! We used ground turkey instead of pork and added some mushrooms, water chestnuts and a couple tablespoons of sweet baby rays teriyaki sauce. Otherwise followed the recipe and it was a family favorite! Will definitely make again. Thank you!
So good, Maria! I love these additions. Thanks for sharing. 🙂
Loved it but was a bit salty for our taste.
I even used low sodium soy sauce. Wondering if I could decrease the amount of soy sauce to 2 tbsp and replace remaining with water? Any suggestions?
Hey Valerie! You could definitely try water or just eliminate the extra tbs of soy sauce all together so use 2 instead of 3. OR maybe eliminate the tsp of salt? Glad to hear you liked it otherwise!
So good AND healthy. Win Win!
Isn’t that the best? Thank you for trying it!
Made this tonight. It was definitely a hit! Absolutely delish and filling. I added diced celery and diced white onion that I had to use up but other wise followed the recipe.
Thank you for saying so Ange! I appreciate it.
Best,
Megan
This recipe is fantastic! I use a roll of Impossible Sausage to make this vegetarian. It has been added to our monthly rotation.
Great to hear! Thank you for sharing.
This was so good! We will be making it again for sure!
Love to hear that, Lindsay! Thank you for sharing.
So fast and very tasty. We will be making this again
hi, what type of ginger do you need for this recipe? ground ginger or fresh minced ginger?
Great question, Sarah! You can use either. If you have fresh handy, then I’d use that. But ground ginger will work just fine. If you use ground ginger, start with 1/4 tsp but you could go up to 1/2 tsp for a good punch of flavor.
I served this with an egg and sriracha on top. So easy and so good!
That’s a great suggestion, Lyn. Thank you!
So Delish!
Is the Nutritional facts based on the whole recipe or each serving? Thank you.
It’s based on 1 serving of 6. You can change the servings if you prefer more by clicking on the 6 and sliding it up to more or less. Thanks for asking!
This was delicious and crazy easy. I made a batch for myself for lunches over the week. I will probably make this a lot – it’s really good. For others who a making this, it’s about 5 lunch sized servings (definitely not 6). If serving to teenage boys you’re looking at 3 servings unless you round out the meal with sides. I didn’t have rice wine vinegar so I used a tablespoon of white vinegar. If your pan is small you can cook the meat and garlic first, use a slotted spoon to put in a bowl, and then cook the rest before mixing the meat ( I used ground turkey) back in. It’s definitely a keeper recipe.
Good point, Angie on servings! I think the servings are best case they portion but we know teenage boys are in a category of their own. Thak you for sharing all those tips!
Loved this recipe!! Used ground chicken added some peanuts and drizzled a little melted peanut butter on it as well.
Ooh, that sounds delicious Ginny. Thanks for the tip. I’m sure someone else would love that idea too. Thank you for commenting!
We’ve been enjoying this recipe for about a year it’s become a staple in our routine and it’s so delicious and we use ground turkey. Thank you for sharing such an amazing recipe
Thank you Maria! I love that you found ground turkey to use in it. Sounds delicious!
I agree, it is awesome. Thanks
Delicious and easy to fix. Unlike a stir fry, I could cheat and fix the carrots, garlic and ginger while the meat was cooking. The additional carrots are worth the couple minutes of grating! The crunch factor makes this a satisfying main dish.
I served with jasmine rice I had left over. I’ll try adding a third more of the seasonings as the rice (or noodles) could use the extra seasoning. I added some sriracha to my serving so it compensated.
Imagine it will be even better as leftovers.
Hi Patti – great tips. I love creating easy steps for recipes however, like you pointed out, if you’re comfortable in the kitchen, then you can easily combine steps, tweak directions and enjoy what you’d like! Sriracha sounds great!
This was so easy to make and delicious!! I used Trader Joe’s soy chorizo. Thanks so much!!
I love how easy it is too! I’m glad you liked it and enjoyed it for dinner. Chorizo is a great idea! Thanks for sharing!
Can we use ground chicken instead – no one likes pork sausage – but looks delicious
Hi Grace, You can definitely switch out the ground pork sausage. If you want to chorizo or ground turkey/chicken, feel free to do so. Ground sausage is already seasoned for you so you may want to add some Everything Bagel Seasoning (https://www.pipandebby.com/pip-ebby/everything-bagel-seasoning-recipe) or your favorite seasoning, like a Kickin Chicken blend. Enjoy!
This came out excellent and was so easy! I used ground turkey instead of pork, but otherwise kept the recipe as is! Thank you!
I’m glad you enjoyed it! Thanks for sharing!
Hi Megan! Is this based on 1 cup servings?
Hi Kellie! I’d say just less than a cup would be a full serving. 2/3 cup or 3/4 cup-ish.