Egg Roll in a Bowl

Egg Roll in a bowl: ground meat, cabbage and rice

New recipes are always exciting to try, but there’s usually a fear that your kiddos won’t like it.  Is it too spicy, too salty or maybe just the wrong texture for little ones to enjoy?  Think about those recipes you’ve made a dozen times and your family consistently devours…  Maybe it’s an easy pasta dish or simply grilled hotdogs made only the way mom can. The Lazy Genius introduced me to the phrase “Brainless Crowd Pleasers” and Egg Roll in a Bowl is exactly that for my family!  I like to make my white rice while the rest is cooking in a skillet.  Everything is ready at the same time, usually in 20 minutes at the most!  Save yourself a lot of time by getting a bag of coleslaw salad (without the dressing) instead of chopping a head of cabbage.  I like the tri-color mix because it adds a variety of color and nutrients with the carrots and purple cabbage.  Keep things exciting by topping your bowl with a fun sauce like Sriracha, Melinda’s Sweet Thai Chili Sauce or Secret Aardvark Drunken Garlic Black Bean Sauce


Ways to Customize

My three year old just asked for this recipe as his special birthday dinner.  He has been eating this since he first started with finger foods.  The rice, ground meat and sauteed greens are very easy to eat with a spoon or chubby little fingers!  We prefer the flavor of ground pork as it is most commonly found in traditional egg rolls, but any ground meat (chicken, turkey, or beef) tastes great as well. The combination of ginger, garlic, sesame oil and soy sauce is drool worthy!  You can easily make this dinner gluten free by swapping the soy sauce for Tamari or Coconut Aminos.  And cauliflower rice can be subbed for white rice if you are grain free.  My kids love the crunch of water chestnuts and chopped cashews, but you can leave them out if you like.  And if cilantro tastes like soap to you, just leave it out!


Egg Roll in a Bowl Recipe


  • 1 lb ground pork (or your favorite ground meat)
  • 2 Tbsp Sesame oil
  • ¼ cup Soy Sauce
  • ½ tsp Powdered ginger or 1 tsp freshly grated ginger
  • 2 cloves minced garlic or ½ tsp powdered garlic
  • ½ tsp salt
  • 1 tsp Sesame seeds or Everything But the Bagel seasoning
  • 1 bag tri-color coleslaw mix
  • 2 cups white rice, prepared
  • Optional: Handful chopped cilantro
  • Handful chopped cashews or peanuts for garnish



  1. In a large skillet over high heat, brown the ground meat until no longer pink. 
  2. Add soy sauce, sesame oil, ginger, garlic, salt, cilantro and sesame seeds to the pan. Toss to coat.
  3. Add the bag of coleslaw mix to the pan and reduce the heat to medium low. Place the lid on the pan to let the cabbage cook down 2-3 minutes. You can add an extra splash of soy sauce or sesame oil to the pan if the cabbage needs moisture to wilt down. 
  4. Toss to coat, making sure everything is mixed evenly. Serve over warm white rice and garnish with chopped cashews, extra cilantro, and a sprinkle of sesame seeds. Top with your favorite Asian condiments!


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