Egg roll filling without the wrapper was invented by 1970s Chinese-American restaurants to use up leftover cabbage mix.
Egg Roll in a Bowl
Dive into this delightful Egg Roll in a Bowl, the ultimate stress-free dinner that’s bursting with flavor! Loaded with crisp veggies, savory ground meat, and a zesty soy sauce blend, you’ll get all the deliciousness of traditional egg rolls—minus the fuss of frying. Perfect for a quick weeknight meal, this dish is sure to become a weeknight staple!
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 tbsp garlic, minced (15 ml)
- 1 tbsp fresh grated ginger (15 ml)
- Green onions, cilantro and fresh basil to garnishoptional
- 1 yellow onion, chopped
🥩Meat & Seafood(1)
- 1 lb ground pork, turkey, chicken or beef (454 g)
🫙Pantry Staples(2)
- 1 tbsp rice vinegar (15 ml)
- 2 tsp sesame oil (10 ml)
🍯Sauces & Condiments(2)
- 1 tbsp hoisin sauce (15 ml)
- 2 tbsp low-sodium soy sauce (30 ml)
📦Other(1)
- 1 16oz bag tricolor coleslaw (454 g)
👨🍳 Instructions
- 1
Brown ground meat with garlic and ginger, remove to a bowl.
- 2
Add sesame oil to pan, cook onion for 4 minutes.
- 3
Add coleslaw mix and cook until wilted.
- 4
Return meat to pan, stir in soy sauce, hoisin and rice vinegar.
- 5
Serve over rice garnished with green onions, cilantro and basil.
💡 Pro Tips
- ✓Cook the coleslaw mix for exactly 2-3 minutes to achieve 70% wilted texture - overcooking beyond this point breaks down cell walls completely, creating mushy vegetables instead of the desired tender-crisp bite.timing2-3 minutes
- ✓Add sesame oil after browning meat because its smoke point is only 350°F - adding it to hot oil from meat browning (400°F+) creates bitter compounds that overpower the nutty flavor.technique350°F smoke point
- ✓Use a 3:2:1 ratio of soy sauce to hoisin to rice vinegar for optimal umami balance - this ratio provides 18% sodium content while the vinegar's acidity brightens the rich hoisin sweetness.ingredient3:2:1 ratio
- ✓Brown ground meat in a single layer without stirring for 3-4 minutes to develop Maillard reactions at 280-300°F surface temperature, creating deeper flavor compounds than constantly moving the meat.technique280-300°F surface temp
- ✓Pre-drain coleslaw mix for 10 minutes with 1 teaspoon salt to remove 30% of water content, preventing the dish from becoming watery when vegetables release moisture during cooking.ingredient30% water reduction
Share this recipe
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Egg roll filling without the wrapper was invented by 1970s Chinese-American restaurants to use up leftover cabbage mix.
Egg Roll in a Bowl
Dive into this delightful Egg Roll in a Bowl, the ultimate stress-free dinner that’s bursting with flavor! Loaded with crisp veggies, savory ground meat, and a zesty soy sauce blend, you’ll get all the deliciousness of traditional egg rolls—minus the fuss of frying. Perfect for a quick weeknight meal, this dish is sure to become a weeknight staple!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 tbsp garlic, minced (15 ml)
- 1 tbsp fresh grated ginger (15 ml)
- Green onions, cilantro and fresh basil to garnishoptional
- 1 yellow onion, chopped
🥩Meat & Seafood(1)
- 1 lb ground pork, turkey, chicken or beef (454 g)
🫙Pantry Staples(2)
- 1 tbsp rice vinegar (15 ml)
- 2 tsp sesame oil (10 ml)
🍯Sauces & Condiments(2)
- 1 tbsp hoisin sauce (15 ml)
- 2 tbsp low-sodium soy sauce (30 ml)
📦Other(1)
- 1 16oz bag tricolor coleslaw (454 g)
👨🍳 Instructions
- 1
Brown ground meat with garlic and ginger, remove to a bowl.
- 2
Add sesame oil to pan, cook onion for 4 minutes.
- 3
Add coleslaw mix and cook until wilted.
- 4
Return meat to pan, stir in soy sauce, hoisin and rice vinegar.
- 5
Serve over rice garnished with green onions, cilantro and basil.
💡 Pro Tips
- ✓Cook the coleslaw mix for exactly 2-3 minutes to achieve 70% wilted texture - overcooking beyond this point breaks down cell walls completely, creating mushy vegetables instead of the desired tender-crisp bite.timing2-3 minutes
- ✓Add sesame oil after browning meat because its smoke point is only 350°F - adding it to hot oil from meat browning (400°F+) creates bitter compounds that overpower the nutty flavor.technique350°F smoke point
- ✓Use a 3:2:1 ratio of soy sauce to hoisin to rice vinegar for optimal umami balance - this ratio provides 18% sodium content while the vinegar's acidity brightens the rich hoisin sweetness.ingredient3:2:1 ratio
- ✓Brown ground meat in a single layer without stirring for 3-4 minutes to develop Maillard reactions at 280-300°F surface temperature, creating deeper flavor compounds than constantly moving the meat.technique280-300°F surface temp
- ✓Pre-drain coleslaw mix for 10 minutes with 1 teaspoon salt to remove 30% of water content, preventing the dish from becoming watery when vegetables release moisture during cooking.ingredient30% water reduction