These Egg Roll Bowls are our go-to healthy meal on nights when we don't have a lot of time to cook. These quick and healthy Asian inspired bowls are ready in 20 minutes, taste delicious and make great leftovers!
There is no chopping required, so there is essentially no prep time. Grab all of the ingredients- meat, prechopped coleslaw, 3 basic spices, 2 basic sauces and put it all together.
You can make rice on the side and chop some cilantro and green onions for serving, but the bowls are tasty all on their own if you're really strapped for time.
Or try it alongside one of these 30 Perfect Sides to Serve with Stir Fry!
- Ground Pork- These also work with ground chicken or turkey.
- Coleslaw- I like to use prechopped coleslaw mix in order to make this a quick meal but you can chop up cabbage and carrots that you have on hand. You would need 6-8 cups.
- Garlic Powder- Feel free to use freshly minced garlic instead. You will need 2 tbsp.
- Ground Ginger- Feel free to use freshly minced ginger instead. You will need 1 tbsp.
- Onion Powder- You can also use 2 tablespoon finely chopped onion or green onion.
- Coconut Aminos- You can also use soy sauce.
- Sesame Oil
- For Serving:
- Rice- Quinoa or Cauliflower rice would also be great
- Green Onions
- Sesame Seeds
- Cook meat with seasonings.
- Stir in coleslaw and allow to wilt.
- Stir in sauces.
Store leftover Egg Roll Bowls in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the microwave.
If you have dietary restrictions, check the packaging of specific ingredients that you use to ensure they are compliant. This recipe is:
- Dairy Free
- Gluten Free
- Nut Free
- Paleo - If you serve without rice or use cauliflower rice.
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Egg Roll Bowls
- 1 and ½ cups uncooked rice of choice
- 1 lb ground pork
- 1 tablespoon garlic powder
- 2 teaspoon ginger powder
- 2 teaspoon onion powder
- 1 lb bag coleslaw mix
- 3 tablespoon coconut aminos
- 1 and ½ tablespoon sesame oil
- sesame seeds optional, for serving
- chopped green onions optional, for serving
- chopped cilantro optional, for serving
- If serving with rice, cook according to package directions.
- In a large skillet over medium heat, cook ground pork with garlic, ginger and onion powder, stirring and crumbling until cooked through, about 8-10 minutes.
- Stir in coleslaw and allow to cook an additional 3-4 minutes, until coleslaw is softened and wilting, stirring occasionally.
- Remove from heat, stir in coconut aminos and sesame oil and serve hot over rice with desired toppings.
My go to heathy fix for when I am craving Chinese food! Probably one of my favourite meals that I never get sick of. Ness first showed me this recipe when I was trying to be really healthy and get my sensitive stomach sorted- I was really craving Chinese food but that would have made my stomach hurt so bad. This was the fix for that craving and I pretty much make it once every couple weeks when I need my Chinese food fix without the deep fried food
I love how it is all served in a bowl. So much easier!
Thank you for your kind review, Dannii!
This was so easy to make and so flavorful! Definitely one of my new go-to recipes. Plus, I love the ease of just using coleslaw mix instead of chopping.
Right?! I like to eliminate chopping any chance I get haha. I'm glad you enjoyed this recipe, Angela.
Really like the coleslaw mix shortcut. It helps to make this a quick, easy and fantastic meal!
Thank you for your kind comments, Kathleen!
Tasty open face version of my
Fav egg rolls. So easy to put together!
I'm glad you liked this recipe, Nancy!
These bowls were an instant hit at my house! Do you think I could use ground beef next time?
I'm glad you liked them! Hmm, I haven't personally tried them with ground beef so I'm not sure how the flavour would turn out. I have tried them with ground chicken and turkey though and it worked. If you're looking for a recipe with ground beef, you might like these Beef and Broccoli Bowls instead!