Egg Roll in a Bowl with Coleslaw Mix
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When I need dinner on the table fast, an egg roll in a bowl with coleslaw mix is a go-to recipe for me. It’s an easy and delicious meal with all of the flavor of a classic egg roll, but no wrapper or frying!
I’ve always loved the flavor of egg rolls, but frying a big batch at home isn’t something I want to deal with. This recipe grew out of wanting that same flavor without all the extra steps.
My boys went through a picky phase where trying something new felt like a battle, and this was one of the first dinners that got everyone eating happily. It’s been in our rotation ever since!
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Why This Recipe is a Family Favorite
The whole meal comes together in one skillet, which means less time cooking and way less time cleaning up afterward. From start to finish, it’s a 30 minute recipe, so it works even on super busy weeknights.
It’s easy on the budget too, since ground turkey and a bag of coleslaw mix go a long way. Every bite has fresh, bright flavor with plenty of texture, and I love that we can have healthy Chinese food at home without ordering takeout!
Happy Kitchen Secrets
Here are my important mom-tested cooking tips for making this recipe! I’ve made this countless times, so I can save you from a failed attempt.
- Use the biggest skillet you own, with a lid if you have one. The coleslaw mix looks like way too much when it’s raw, but it cooks down fast once it’s covered and steaming.
- Give the turkey room in the pan while it browns. If you crowd it, it steams instead of browning, and you’ll lose out on flavor.
- Keep an eye on the cabbage once it’s covered. You want it tender but still with a little bite. Once it goes soft and limp, there’s no bringing it back.
- Make the spicy sauce in advance. I like to meal prep this part because the sauce keeps for up to 3 days in the fridge, and it’s one less thing to do on a busy night.
Ingredients
You’ll want to add these ingredients to your grocery shopping list:
For the protein, I use ground turkey, but ground chicken works just as well if that’s what you have on hand. We’ve also tried it with ground pork and ground beef, and it’s delicious with those proteins, too!
Sesame oil is what gives this dish its signature flavor, so I don’t recommend skipping it or swapping it out.
Coconut aminos are a soy-free, gluten-free stand-in for soy sauce, but regular low-sodium soy sauce works fine if that’s what’s in your pantry. The saltiness varies quite a bit by brand, so start with less and add more to taste.
A bag of pre-shredded coleslaw mix is what makes this meal come together so quickly. You can shred your own cabbage and carrots if you want to. Personally, I don’t want the extra work unless I happen to have carrots and cabbage that need to be used up.
How to Make Egg Roll in a Bowl with Coleslaw Mix
For the full instructions, scroll or jump to the recipe card! ⬇️
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- Brown the ground turkey in your skillet with a bit of sesame oil, and use a spoon to break it up as it cooks. Once it’s cooked through, drain off any extra grease, and set the meat aside.
- Turn down the burner heat, then add a bit more sesame oil and the garlic to the pan. Let it cook for a minute or so, just until the garlic becomes fragrant. Stir it the whole time it’s cooking to prevent the garlic from burning.
- Add the turkey back into the skillet along with the coleslaw mix.
- Cover the pan and let everything steam down until the cabbage is tender.
Quick Tip
Prefer a little crunch? Cover the pan and give the cabbage just a few minutes to cook. If you like it softer, let it cook a bit longer.
- While the cabbage is cooking, whisk together the ingredients for the spicy sauce.
- Once the cabbage is tender, stir in the ginger, rice vinegar, and a bit more coconut aminos, then season with salt and pepper to taste.
- Divide the egg roll mixture into bowls and top them off with the sauce, sesame seeds, and green onions.
Make it kid friendly: If your kids don't like spicy food, just skip the spicy sauce. Their meal will still taste great without it!
Storing Instructions
Store leftovers in an airtight container in the fridge for up to 4 days. It reheats well, and it's even great topped with a jammy egg for breakfast the next day!
Eggroll in a Bowl FAQs
Sesame oil adds a lot of distinct Asian flavor to this dish, but it can be expensive. If necessary, you can substitute it with avocado oil.
Yes, as long as your pot holds at least 6 quarts. Use the sauté function to brown the turkey, then add the garlic, ginger, and cabbage with the coconut aminos. Lock the lid, set it to high pressure for 0 minutes, then do a quick release once it's done.
After you make this recipe, please give it a star rating below and comment to let me know how it went!
Egg Roll in a Bowl with Coleslaw Mix
Equipment
- skillet with a lid 12 inches or larger
Ingredients
- 2 pounds ground turkey or ground chicken
- 2 tablespoons sesame oil divided
- 3 cloves garlic minced, or 2 teaspoons garlic paste
- 16 ounces coleslaw mix
- ¼ cup coconut aminos or low-sodium soy sauce
- 1 teaspoon rice vinegar or distilled white vinegar
- 1 teaspoon ground ginger
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Spicy Sauce (optional)
- ½ cup mayo
- 1 tablespoon sriracha sauce
- 2 teaspoons coconut aminos or low-sodium soy sauce
Optional Toppings
- sesame seeds
- sliced green onions
Instructions
- Mince the garlic and slice the green onions (if using), reserving the green onions for garnish.
- Brown the ground turkey in a large skillet with one tablespoon sesame oil over medium-high heat, breaking it apart as it cooks, about 4 minutes. Transfer cooked turkey to a fine mesh colander to drain any excess grease. Return empty skillet to the burner and reduce heat to medium-low.
- Add remaining sesame oil and minced garlic. Sauté for 1-2 minutes until fragrant. If the pan is looking dry, add another tablespoon of oil. Add the cooked turkey back to the pan along with the coleslaw mix. Cover and cook for 5-8 minutes, stirring occasionally, until the cabbage is tender.
- Meanwhile, whisk together the mayo, sriracha, and coconut aminos in a small bowl. Set aside. *Sauce can be made up to 3 days in advance and stored in the refrigerator until ready to use.
- Stir in the ginger, rice vinegar, and coconut aminos. Season to taste with salt and black pepper.
- Optionally, top each egg roll bowl with a drizzle of the sauce, a sprinkle of sesame seeds, and sliced green onions.
Notes
- Use the largest skillet you have with a lid. The cabbage cooks down a ton, but it starts out taking up a lot of space.
- The saltiness of coconut aminos varies by brand, so start with a small amount. You can add more to taste, but you can't remove it after you've added it.
- The sauce can be made and refrigerated up to 3 days ahead of time.
Nutrition
2026 Update: This recipe is still a favorite of ours! It's been updated to simplify the cooking instructions and include extra cooking tips. We hope you love it as much as we do!
