Welcome to my deconstructed egg roll—aka an Egg Roll Bowl! This tasty twist delivers everything you love about classic egg rolls, minus the deep frying and wrapper rolling. It’s a one-pan wonder infused with Asian-inspired flavor—ginger, garlic, soy sauce and a kick of red pepper flakes—and layered with hearty ground meat, savory mushrooms, scallions, and tender shredded cabbage.

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Fabulous! I made this tonight and it was a huge hit! Husband from the other room “Can this be part of the regular rotation?” I used fresh ginger and garlic to really rev up the flavors. Thanks so much Joy for an awesome recipe ❤️

Amy
(5 stars) 25 ratings
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For all my duck sauce lovers out there, I’ve got you covered. The DIY duck sauce takes this dish to the next level, adding just the right touch of complementary sweet satisfaction to balance the savory, umami-packed filling.

Why you’ll love this recipe:

  • All the egg roll goodness, none of the fuss: No wrappers, no deep frying, just quick, easy, and full of flavor.
  • One-pan simplicity: Everything cooks in a single skillet for minimal cleanup and maximum flavor.
  • More volume with less carb and fat: Shredded cabbage and mushrooms add bulk and texture, keeping it light yet super satisfying.
  • Completely customizable: Use turkey, chicken, or tofu, spice it up with chili crisp, or drizzle on extra DIY duck sauce for a sweet-savory contrast.
  • Meal prep hero: Make a batch and enjoy a stress-free lunch the next day!
Step 1: Combine the soy sauce, rice vinegar, and toasted sesame oil in a small bowl, and prepare the dry seasoning blend in a separate bowl.
Step 2: Prepare the filling by generously misting a large skillet. Start by cooking the mushrooms, then add the coleslaw mix.
Step 3: Add your ground turkey and the pre-mixed dry seasoning blend and cook for ~3 minutes.
Step 4: Add the soy sauce mixture and cook until the sauce is mostly absorbed and the turkey is cooked through.

Egg roll bowls take all the savory, garlicky, umami-rich goodness of a classic egg roll and transform it into a fuss-free, satisfying meal—no deep frying, no wrappers, just deliciousness in every bite. The combination of ginger, garlic, soy sauce, and sesame oil infuses the dish with takeout-inspired flavor. It’s got everything we crave about egg rolls, but streamlined for a quick, effortless, and low-carb dinner. This simple spin has become a go-to in my kitchen—and it’s even made its way onto TODAY.com!

When it’s time to serve, I love handing out chopsticks to create that full takeout experience— there’s something extra fun about twirling tender cabbage and scooping up saucy bites with chopsticks. But I also keep crispy pita chips within arm’s reach for a little added crunch. Sometimes, you just need that extra scoop-and-crunch moment to take things to the next level. Whether you go the traditional route or dive in with a handful of chips, this dish provides a terrific balance of flavor, texture, and goodness.

If you love this Egg Roll Bowl, then you need to try my Chicken Teriyaki—juicy, caramelized, and tossed in a homemade teriyaki sauce that’s a breeze to make. Another favorite is my One-Sheet Pineapple Chicken, where sweet and tangy flavors mingle with tender chicken. And for the perfect side dish, my Cauliflower Fried Rice delivers all the savory, toasty flavors of classic fried rice—just without the grains. It’s light yet satisfying, packed with veggies, and the ideal way to round out your meal while keeping things light and flavorful.

For more delicious comfort food, try my Spicy Buffalo Chicken Drumsticks with Creamy Ranch Dressing and Oven-Roasted Cheese Fries.

(5 stars) 25 ratings

Egg Roll Bowls

Welcome to my deconstructed egg roll – aka an Egg Roll Bowl. This tasty twist is infused with flavorful spices (ginger, garlic, red pepper flakes) and layered with hearty meat, mushrooms, scallions and shredded cabbage.
Yield: 6 cups
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
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Ingredients
 

For the eggrolls:

  • 5 tablespoons reduced-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons ground ginger, or 1½ tablespoons fresh grated ginger
  • 2 teaspoons garlic powder, or 4 large garlic cloves, minced
  • ½ teaspoon kosher salt
  • ½ teaspoon crushed red pepper flakes, omit if you dislike heat
  • 1¾ cups roughly chopped shiitake mushroom caps, ~4-ounce package
  • 14 ounces coleslaw mix (~7 cups)*
  • 1 pound ground turkey, 90-94% lean
  • 1 cup thinly sliced scallions, from 1 bunch (~7)

For the duck sauce (makes ~1 cup):

  • ¾ cup all-fruit apricot jam
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • ½ to ¾ teaspoon crushed red pepper flakes, omit if you dislike heat
  • Optional pita chips for dipping
Ingredient Details to Know
*You can use a coleslaw mix or swap 6 cups shredded Savoy or Napa cabbage plus 1 cup grated carrots from ~3 medium carrots.

Instructions
 

  • In a bowl, combine the soy sauce, rice vinegar and toasted sesame oil, and set aside.
  • In another small bowl, prepare the dry seasoning blend by stirring together the ground ginger, garlic powder, kosher salt and crushed red pepper flakes (if using); set aside.
  • Next, prepare the filling by liberally misting a large skillet or wok with nonstick oil spray, and placing over medium-high heat. Once the pan is hot, add the chopped mushrooms in an even layer, and cook for 5 minutes, stirring occasionally so they don’t stick. They will shrink significantly while browning and intensifying in flavor.
  • Add the coleslaw mix to the pan (the pan will be very full, but the cabbage wilts down as it cooks) and continue to stir while cooking for another 4 minutes, or until wilted and tender. Mist the pan with additional oil spray as needed.
  • Then, add your ground turkey and the pre-mixed dry seasoning blend and cook for ~3 minutes, using a wooden spoon or spatula to combine all of the seasonings and break up the turkey into small crumbles. Add the soy sauce mixture and cook for a final 3 to 4 minutes, or until most of the sauce has absorbed and the turkey is fully crumbled and cooked through.
  • Remove the pan from the heat and stir in the scallions. Transfer to bowls and serve with optional duck sauce and pita chips.

To prepare the duck sauce:

  • Mix the apricot jam, soy sauce, rice vinegar, and optional crushed red pepper flakes in a small bowl and serve with pita chips.

Notes

Add 20 calories per tablespoon of duck sauce.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 1cupCalories: 130Carbohydrates: 8gProtein: 20gTotal Fat: 2.5g— Unsaturated Fat: 2.5g— Saturated Fat: 0gCholesterol: 35mgSodium: 630mgPotassium: 400mgFiber: 2gTotal Sugar: 3g— Natural Sugar: 3g— Added Sugar: 0gVitamin C: 24mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!