One-Pan Egg Roll Bowls get dinner on the table fast. Made with lean ground turkey, plenty of vegetables, brown rice, and a simple sweet-and-spicy soy-based sauce, this skillet meal delivers egg roll flavor without the fuss.
- Simple Ingredients:
- Substitutions or Add-Ins:
- How To Make One-Pan Egg Roll Bowls:
- Tips:
- Common Questions:
- Other Recipes You Might Enjoy:
- Care To Share?
What You’ll Love About One-Pan Egg Roll Bowls:
- All the flavor of egg rolls without the frying or wrappers
- A simple one-pan dinner that’s ready in about 25 minutes
- Uses healthy ingredients like lean ground turkey, cabbage, carrots, and brown rice
- Perfect for meal prep and easy weeknight dinners
- Easy to customize with different proteins or vegetables
- Can be adapted to low-carb, keto, or gluten-free preferences
If you love egg rolls but don’t always want to order takeout, this skillet version captures the same savory, slightly sweet flavors with far less effort. Instead of deep-fried wrappers, everything is cooked together in one pan for a quick, satisfying meal.
This recipe is ideal when you want something fast and wholesome—dump the ingredients into a large skillet, and dinner is basically ready in under 30 minutes. It’s also a great way to clear out the vegetable drawer or use up extra ground meat.
Egg roll bowls freeze poorly because cabbage loses texture after thawing, but they keep well in the refrigerator for several days, making them a good option for make-ahead lunches and dinners.
Simple Ingredients:
- Olive oil – to brown the meat and sauté the vegetables.
- Ground turkey – lean turkey keeps this dish lighter, but other proteins work too.
- Aromatics – onion, garlic, and fresh ginger form the flavor base.
- Vegetables – grated carrots and a bag of coleslaw mix make prep quick and add volume.
- Rice – cooked brown rice adds body and nutrition; you can swap other grains as desired.
- Sauce – low-sodium soy sauce, water, sriracha, toasted sesame oil, and honey for a balanced sweet-umami-spicy glaze.
- Garnish – sliced green onions and toasted sesame seeds brighten the final dish.
Substitutions or Add-Ins:
- Meat: Swap ground turkey for lean ground beef, chicken, or pork.
- Veggies: Add broccoli or cauliflower florets, zucchini, bell peppers, celery, or mushrooms.
- Eggs: Stir in 1–2 beaten eggs at the end and scramble for extra protein and texture.
- Rice: Use white rice, jasmine, basmati, quinoa, couscous, or cauliflower rice for a lower-carb option.
- Gluten-free: Replace soy sauce with coconut aminos to make the dish gluten-free.
How To Make One-Pan Egg Roll Bowls:
See full instructions in the recipe card below
Step One. Whisk the sauce ingredients in a small bowl and set aside: 1/3 cup low-sodium soy sauce, 2 tablespoons water, 1 teaspoon honey, 1/2 teaspoon toasted sesame oil, and 1 teaspoon sriracha. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound lean ground turkey and cook until browned, breaking it into small pieces. Season with a little salt and pepper. Stir in 1/2 cup diced yellow onion, then add 2 minced garlic cloves and 1 tablespoon minced fresh ginger. Cook about 30 seconds until fragrant.
Step Two. Add 1/2 cup grated carrots and sauté 2–3 minutes until they begin to soften. Stir in the 14-ounce bag of coleslaw mix and cook another 2 minutes. Add 1 cup cooked brown rice and the prepared sauce; toss and cook 3–4 minutes until everything is heated through and the sauce is mostly absorbed. Serve in bowls and top with sliced green onions and toasted sesame seeds.
Tips:
- Prep first: Have the sauce and vegetables ready before you start—the skillet moves quickly once it’s hot.
- Lettuce wraps: Use the filling as a tasty lettuce-wrap filling for a lighter presentation; serve extra sauce and sriracha for drizzling.
Common Questions:
Yes. Replace the rice with cauliflower rice or omit it entirely and use a low-sugar honey substitute to reduce carbs and make it more keto-friendly.
Freezing is not recommended because cabbage loses its texture after thawing.
Stored in an airtight container, these bowls will stay fresh for up to 4 days in the refrigerator.
Other Recipes You Might Enjoy:
- Ground Turkey Teriyaki Rice Bowls
- Asian Chicken Bowls with Sesame Dressing
- Cold Asian Noodle Salad
- Quick Chinese Chicken Salad
- Asian Lettuce Wraps
- Beef and Broccoli Stir Fry
- Ground Beef and Broccoli Ramen
- Teriyaki Chicken Casserole
One-Pan Egg Roll Bowls
Equipment
-
1 large non-stick skillet
Ingredients
Egg Roll Filling:
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- salt and pepper to taste
- ½ cup yellow onion, diced small
- 2 garlic cloves, minced
- 1 tablespoon fresh minced ginger, or 1½ teaspoons ground ginger
- ½ cup grated carrots
- 1 (14) ounce bag coleslaw mix
- 1 cup cooked brown rice
- green onion slices for garnish
- toasted sesame seeds for garnish
Sauce Ingredients:
- ⅓ cup low-sodium soy sauce
- 2 tablespoon water
- 1 teaspoon honey
- ½ teaspoon toasted sesame oil
- 1 teaspoon sriracha hot sauce
Instructions
-
Mix all the sauce ingredients together in a small bowl until combined and set aside.
-
Heat olive oil in a large skillet over medium-high heat. Cook ground turkey, breaking into crumbles, and season with salt and pepper.
-
When turkey is cooked, add diced onion and sauté 3–4 minutes. Stir in minced garlic and ginger and cook about 30 seconds.
-
Add grated carrots and sauté 2–3 minutes. Stir in coleslaw mix and cook 2 minutes more. Add cooked brown rice and the prepared sauce; stir and cook 3–4 minutes until sauce is mostly absorbed.
-
Serve in bowls and top with green onion slices and toasted sesame seeds.
Notes
- Prep ingredients first: Having sauce and vegetables ready will keep the cooking process smooth.
- Try lettuce wraps: Spoon the filling into crisp lettuce leaves and drizzle extra sauce or sriracha.
Substitutions:
- Meat: Swap ground turkey for ground beef, chicken, or pork.
- Veggies: Add broccoli, cauliflower, zucchini, peppers, celery, or mushrooms.
- Eggs: Stir in 1–2 eggs at the end and scramble for added protein.
- Rice: Use your preferred grain—white rice, jasmine, basmati, quinoa, or couscous work well.
Common Questions:
Yes—omit the rice or use cauliflower rice and choose a low-sugar honey substitute to reduce carbs.
Freezing is not ideal because cabbage loses its crispness when thawed.
Store in an airtight container in the refrigerator for up to 4 days.
Nutritional information is an estimate provided as a courtesy.
Nutrition
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