One Pan Egg Roll in a Bowl

A quick and easy one pan dinner packed with savory ground beef, bagged coleslaw mix, rice, and bold asian flavor. High protein and high fiber for an easy and healthy weeknight meal.

This egg roll in a bowl is one of my favorite weeknight dinners because it uses such a short simple ingredient list, cooks entirely in one pan, and comes together incredibly fast. It’s the kind of meal I can throw together when I’m tired, low on groceries, or just don’t want to deal with a huge pile of dishes afterward, but it still tastes flavorful, filling, and homemade.

Most of the ingredients are things I already keep on hand like ground beef, soy sauce, sesame oil, and cabbage. Using a bagged coleslaw mix makes this even easier because it cuts down almost all of the prep work. There’s no chopping involved, which is honestly one of the reasons I keep coming back to this recipe over and over again.

It has all the savory comforting flavors of an egg roll without the extra work of wrapping or frying anything. Everything cooks together in one skillet, the cleanup is minimal, and leftovers reheat really well for lunch the next day.

Main Ingredients & Swaps

• Ground beef – cooks quickly and makes the meal hearty and filling.
• Coleslaw mix – the easiest shortcut because it already includes shredded cabbage and carrots without extra prep work.
• Soy sauce – adds savory salty flavor throughout the dish.
• Toasted sesame oil – gives the dish that classic egg roll flavor.
• Ginger – adds warmth and freshness.
• Garlic powder – keeps the recipe simple and low effort.
• Rice vinegar – brightens everything up and balances the richness.
• Rice – optional for serving if you want a more filling meal. You could also swap this out for rice noodles.
• Gochujang (Optional) – adds a subtle spicy savory flavor, though you can absolutely leave it out if preferred.

How I Make It

I start by browning the ground beef in a large skillet with a little toasted sesame oil. Once the beef is fully cooked, I stir in the ginger, garlic powder, onion powder, and gochujang (optional) so the flavors can cook into the meat.

Next comes the soy sauce and vegetables. I usually use a bagged coleslaw mix to keep things really easy, and sometimes I throw in extra shredded cabbage or carrots if I already have them prepped in the fridge.

Everything cooks together for just a few more minutes until the cabbage softens down and soaks up all the flavor. Right at the end, I add a splash of rice vinegar to brighten everything up.

We usually serve this over rice, but honestly it’s just as good straight out of the skillet on its own.

Tips

• Using pre shredded coleslaw mix is what really keeps this recipe fast and easy.
• If you want even more flavor at the end, drizzle some of the toasted sesame oil on top for that distinct sesame flavor.
• Ground turkey, chicken, or pork all work well here too if you want to switch things up.

If you want to watch me make this recipe, you can check out my YouTube video below.

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