egg roll bowl

Egg Roll in a Bowl! This deconstructed egg roll makes a perfect quick-and-easy one pan dinner. (Gluten free, paleo &amp; Whole30 friendly)

Served on its own, this will easily serve 4-5. Served as a component of the meal, it'll stretch fo 5-6 servings. 

Egg Roll Bowls

olive oil

chicken breast

onion, diced

ginger

cl0ves garlic, minced

carrots, peeled and shredded (about 3/4c)

(14 ounces) bag coleslaw mix*

Tbsp rice vinegar (or cider vinegar

sesame oil

green onions, sliced

Heat olive oil in a large pan over medium heat.

Add ground chicken breast to the pan and cook 5-7 minutes, or until completely cooked through. (There will likely be a bit of water at the bottom of the pan. Don&#8217;t drain it.)

Next, add onion and cook an additional 4-5 minutes to soften slightly. It will begin to turn translucent.

Add ginger and garlic and cook 1 minute more.

Then, add grated carrot and 1/2 of the coleslaw mix. (Your pan will seem SUPER full)

Drizzle with tamari and rice vinegar. Gently stir to coat. Cook 2-3 minutes or until cabbage starts to wilt a bit.

Add remaining coleslaw mix and stir to coat. Cook 2-3 minutes until the cabbage is starting to soften.

Stir in sesame oil and green onions and serve.

Delish! Made this last week! Great recipe!

Delicious! Will make it again soon. Thanks!

Just made this tonight and I’m
Loving every bite!! 🥰

So yummy!! My whole family loved it! I couldn't find tamari, so I used low sodium soy sauce instead. Thanks for the recipe!

This was seriously so good! I think we’ll make this a lot! Thank you!

This was a quick and easy weeknight dinner and my two year old loved it!

Excellent recipe, and so easy for weeknights! I use low sodium soy sauce because I don't have tamari and coconut aminos makes me feel ill (I compare it to feeling hungover). I serve it with rice because my husband has hollow legs lol.  Would go very well with lettuce wraps too!

Another GREAT recipe!!  And I was so thrilled at how fast it all came together. Going through a major kitchen remodel right !now, so made this in the instant pot with the saute function &amp; it turned out amazing

We enjoyed this recipe. I need to cut the Aminos a bit for our taste. I also admit just a bit of hoisin sauce (a scant teaspoon).

Good but on the bland side. I added a bit more tamari and rice vinegar, which helped but if I make this again I would increase garlic, onion and ginger as well.

https://content.jwplatform.com/videos/EGmxnrEh.mp4

Egg Roll Bowls – This deconstructed egg roll makes a perfect quick-and-easy one pan dinner. Gluten free, paleo & Whole30 friendly.

Egg Roll Bowl (Gluten Free & Paleo)

Delicious egg roll in a bowl packed with flavor and perfect for meal prep! Made with lean ground turkey and served with baked wontons crisps.

Egg Roll in a Bowl

wonton wrappers

vegetable oil

kosher salt (for seasoning)

black pepper (for seasoning)

vegetable oil (divided)

shiitake mushrooms (¼-inch thick slices)

carrots

napa cabbage (¼-inch thick slices)

bean sprouts

green onions (thinly sliced, plus more for garnish)

salt

black pepper (divided)

garlic

soy sauce

turkey (chicken, beef, or pork)

Set the oven rack to the middle position and set the heat to 375ºF (191ºC). Cut the wrappers into ½-inch wide strips about 3-inches long, about 40 pieces.

Line a baking sheet with parchment paper. Lightly brush vegetable oil on both sides. Season the surface on the side facing up with salt and pepper. Bake until lightly golden brown and crisp, about 5 to 6 minutes, rotating halfway through baking. Allow it to cool on the pan until ready to use.

Baked Wonton Crisps

Heat a wok, large saute pan, or skillet over high heat. Add 1 tablespoon vegetable oil. Once the oil is hot but not smoking, add the mushrooms and saute for 1 minute. Add the carrots and saute for 1 minute. Add the cabbage and saute for 1 minute. Add the bean sprouts and green onions and saute for 1 minute. Add ¼ teaspoon salt and ¼ teaspoon black pepper, stir to combine. Transfer mixture to a large plate or bowl.

Wipe down the pan with a paper towel to remove any moisture. Heat the wok over high heat. Add 1 tablespoon vegetable oil and sesame oil. Once hot, add the garlic and ginger. Saute until fragrant, making sure the garlic doesn’t burn, 15 seconds.

Add the ground turkey and cook until no longer pink, breaking down the meat into smaller pieces, about 3 to 4 minutes. Add soy sauce, ¼ teaspoon salt, and ¼ teaspoon black pepper, stir to combine.

Add the vegetables back to the pan, stir and cook until warm, about 1 to 2 minutes. Season to taste with salt and pepper. If desired, serve with rice. Top with wonton crisps and green onions.

Egg Roll Mixture

If you love eggrolls, this deconstructed Eggroll in a Bowl Recipe will become a favorite. Sauteed ground meat with vegetables in flavor-packed sauce.

Egg Roll in a Bowl Recipe

beef

tsp fine sea salt (or

¼ tsp pepper (or

onion (finely diced)

carrot (julienned

cabbage (thinly sliced)

tsp sesame oil

sugar

onion

tsp sesame seeds (optional

Set a large skillet over medium/high heat and add oil. Once hot, add ground beef and brown until no longer pink, about 5 minutes, breaking up the meat with a spatula as it&#39;s cooked. Season with salt and pepper.

Add onion and carrots and saute until onion is tender, 5-7 minutes, stirring occasionally. Add the garlic and cook another 30 seconds, stirring constantly.

Finally add the cabbage, ginger, soy sauce, sesame oil, and sugar. Continue sauteeing for 5-7 minutes, stirring occasionally, or until the cabbage is tender.

Serve garnished with green onion and sesame seeds if desired.

Egg Roll in a Bowl is a flavorful and healthy deconstructed version of the classic egg roll, combining shredded vegetables, Asian seasonings and aromatic spices. An ideal weeknight dinner option that's both satisfying and easy to customize.

soy sauce or coconut aminos

shaoxing wine vinegar or sherry cooking wine

white pepper

5 spice

cornstarch

vegan oyster sauce

rice vinegar

lite soy sauce

water

avocado oil

cremini mushrooms, diced in small pieces

shiitake mushrooms

shallots, sliced thin

fresh ginger, minced

garlic cloves, minced

carrot, shredded

savoy cabbage, cabbage

green onions

Whisk the stirfry sauce

In a small bowl, mix soy sauce, sesame oil, vinegar, white pepper, 5 spice and arrowroot. Set by the stove.

Make the drizzle sauce: 

In another small bowl, whisk oyster sauce, rice vinegar, lite soy sauce, sugar and water. Save for serving. 

Stirfry the mushrooms

Heat a large skillet or a wok to medium-high heat. Add a couple of teaspoons of oil and cremini mushrooms. Stir for about 3 minutes. Push off to the side and add shallots and shiitakes stir for about 3 minutes.

Sauté the aromatics

Push mushrooms to the sides, add one teaspoon of oil, garlic, and ginger to the open space and stir for one minute.

Add salt, carrots and cabbage

  Mix and cook about 5 minutes, stirring frequently (sometimes tongs are helpful here if your pan is full).

Add green onions and the stir-fry sauce: Whisk the sauce first, as the cornstarch will have settled at the bottom, before pouring it in, and continue cooking until the cabbage and carrots are tender-crisp. (*see notes for a smokier flavor).

Divide among bowls on its own, or serve it over jasmine rice, bean thread noodles, rice noodles, or black rice.

Garnish with drizzle sauce, toasted sesame seeds, sriracha or red pepper flakes or crisped wontons.

Delicious, open to swapping of veggies, easy once ingredients are at the ready.

Just made this for dinner tonight and followed the recipe as is.  It is delicious and a winner!  Just one thing to be aware of if you're managing your time and need to be efficient on prep -- it took me about an hour to prep but I doubled the recipe.  I bought pre-made 16 oz. coleslaw packs from Wegmans, which is enough for doubling the recipe (and I did). I also purchased pre-shredded carrots.  I would have purchased sliced mushrooms, but they were looking questionable, so went with the whole and chopped/sliced them myself.  Lastly, we like a little more protein in our meal, so I added 1 lb ground pork, cooked up separately with salt/pepper and then added right before the scallions/stir-fry sauce step.

Delicious!  Such a yummy combination of flavors.  Thank you for another great recipe!

Tonia!  This was SO good!  Such an amazing and healthy dish from such a sad breakup.    Sorry not sorry you had to break up!  ;)

This wasn’t a winner for me. Everything was too saucy and goopy with the cornstarch.  Are you sure it was suppose to be 3 cups of cabbage and not six?  I love everything else I’ve tried on your website!

I loved this! Fresh, crunchy &amp; full of flavor.

I’ve tried a few egg roll in a bowl recipes but this one takes it to another level for a couple reasons. 
The choice of “ filling ingredients” is perfect, both flavor wise and textural. 
The sauce (full disclosure I only made the sauce to add into the bowl) is so on point. 
I’ve double batched this for meal prepping lunch for the week. 
Another Keeper of a recipe!  Thank you

Just made this for lunch and we liked it!. Added Mae Ploy on top which really ADDED A LOT!  The texture is a little gooey…but we enjoyed nonetheless.

Very good recipe.  The sauces are what really makes this pop.  Having a side of crisp wontons brings that extra bit of crunch to the umami mushrooms.

https://content.jwplatform.com/videos/KvgfwtL2.mp4

Egg Roll in a Bowl is a healthy deconstructed version of the classic egg roll, combining shredded vegetables, Asian seasonings and aromatic spices.

FAH_Eggroll in a Bowl_Website_16x9_1920x1080p_v1.mp4

This is a perfect beginner meal for new blackstone griddle owners.  It&#39;s customizable, full of veggies and comes together in minutes.

Egg Roll in a Bowl on a Blackstone Griddle

pork

tsp ground ginger (or ginger paste)

coleslaw mix

water chestnuts

Cup Banchans Japanese BBQ sauce (or soy suace)

tsp Siracha

Yum Yum sauce

salt and pepper

Heat griddle to 375-400 degrees and put down a thin layer of oil.

Put down ground meat and white parts of green onions.  Brown for 3-4 minutes per side.

Add garlic and ginger, sautee for a minute then mix with ground meat.

After the meat is fully cooked add the cole slaw and water chestnuts next to it.

Cook for 1 to 2 minutes then mix it all together and make a well in the middle.

Add oil to the well then crack your egg in there.  Scramble your egg and mix everything together.

Turn off your burners, add Japanese BBQ, Siracha and sesame oil then give it a final mix together with two spatulas.

Top with Yum Yum sauce and the rest of the sliced green onions and enjoy!

all the goodness of egg rolls without the wrapper and made into a full meal.

Tablespoon cooking oil

Chinese 5 spice (optional)

green onion (thinly sliced)

red chilli (seeds removed and minced)

garlic (minced)

(packed) shredded cabbage

carrot (shredded)

tamari ((or soy sauce))

Tablespoon sesame oil

Cilantro

egg roll wrappers

Heat a large skillet to medium heat and add the cooking oil.

Add the pork to the pan and brown along with salt, pepper, and 5 spice.

Add green onions, garlic, ginger and red chili and cook for a minute or two more

Add the cabbage and carrot and cook until it starts to get tender

Add the bean sprouts and cook for a minute more before adding the rice vinegar, sesame oil and tamari and tossing until the mixture is coated.

For the egg roll bowls:

Heat a skillet filled with enough oil to coat the pan over medium heat. Add a couple of wonton skins to the skillet and cook until they begin to brown then flip the wontons and finish cooking for another couple of seconds before removing the skins and placing on a paper towel to cool.

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Top 6 egg roll bowl recipes from across the web

The most viewed egg roll bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Egg Roll in a Bowl Recipe

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The most viewed egg roll bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine