Quick 20-Minute Egg Roll in a Bowl for Busy Weeknights
If you’re staring down the clock on a frantic Tuesday evening with hungry faces around the table, this 20-Minute Egg Roll in a Bowl (Unstuffed Egg Roll) is your lifeline. It delivers all the savoury, crunchy satisfaction of a deep-fried takeaway favourite without the wrapper, the mess, or the wait.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
- Difficulty: Easy
Why You’ll Love This 20-Minute Egg Roll in a Bowl (Unstuffed Egg Roll)
- One-pan magic: Everything cooks in a single skillet, so washing up takes less time than the meal itself.
- True 20-minute turnaround: From the moment you grab your knife to the moment you sit down, you’re looking at twenty minutes flat. No marinating, no complicated steps.
- Picky-eater approved: My husband, who’s usually picky, asked for seconds! The familiar flavours of soy, ginger, and garlic win over even the fussiest family members.
- Budget-friendly ingredients: Minced chicken, a bag of coleslaw mix, and pantry staples come together for a fraction of the cost of takeout.
- Built for leftovers: This dish tastes even better the next day, making it ideal for packed lunches or a repeat dinner.
Ingredients You’ll Need
- 2 tablespoons sesame oil
- 500g minced chicken (or minced beef)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium onion, finely diced
- 1 large carrot, grated or cut into fine matchsticks
- 400g bag shredded green cabbage and carrot coleslaw mix
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon white pepper
- ½ teaspoon salt
- 2 large eggs, lightly beaten
- 2 spring onions, sliced, for garnish
- 1 tablespoon toasted sesame seeds, for garnish
Tip: Buy a pre-shredded coleslaw mix from the supermarket to save chopping time. You can also use a food processor with a grating disc to shred carrots and cabbage in seconds.
How to Make 20-Minute Egg Roll in a Bowl (Unstuffed Egg Roll)
- Heat the oil and brown the meat: Place your large frying pan or skillet over a medium-high heat and add the sesame oil. Once the oil shimmers and smells nutty, add the minced chicken. Break it apart with a wooden spoon and cook for 4-5 minutes, until the meat is no longer pink and you hear a satisfying sizzle. The chicken should look golden brown at the edges.
- Sweat the aromatics: Push the cooked meat to one side of the pan. Add the garlic, ginger, and diced onion to the empty space. Cook for 1-2 minutes, stirring constantly, until the onion turns translucent and the garlic releases a fragrant, pungent aroma that fills your kitchen.
- Add the vegetables: Toss in the grated carrot and the entire bag of coleslaw mix. Stir everything together so the meat and aromatics coat the vegetables. Cook for 3-4 minutes, stirring occasionally. The cabbage will wilt down dramatically and turn from pale white to a soft, glossy green, and the pan will look full but manageable.
- Season the mixture: Pour the soy sauce and rice vinegar over the vegetables. Sprinkle with white pepper and salt. Stir well to combine, then let it cook for another 2 minutes. The liquid should bubble and reduce slightly, coating everything in a glossy, savoury sauce. Taste a piece of cabbage — it should be tender but still have a slight bite.
- Scramble the eggs: Push the entire mixture to one side of the pan, creating an empty space. Pour the beaten eggs into the empty space and let them set for about 30 seconds without stirring. Then, scramble them gently with your spatula until they are just cooked through and still fluffy. The eggs should look bright yellow and moist, not dry or brown.
- Finish and serve: Stir the scrambled eggs into the cabbage and meat mixture until evenly distributed. Remove the pan from the heat. Garnish with sliced spring onions and a sprinkle of toasted sesame seeds. The dish should look colourful and inviting, with flecks of green and white against the golden-brown meat and soft vegetables.
Tips From My Kitchen
- Squeeze out excess moisture from the coleslaw: Pre-shredded coleslaw mix often contains added water, which can make your dish watery. After opening the bag, take a clean tea towel or paper towels and gently squeeze a handful of the shredded cabbage to remove extra liquid. This ensures your final dish is flavourful and not soupy, and the cabbage will sear rather than steam in the pan.
- Prep all ingredients before you start cooking: This is my go-to recipe when I need something quick but impressive, and the key is mise en place. Mince the garlic, grate the ginger, dice the onion, and beat the eggs before you turn on the heat. Once the oil is hot, you have no time to chop — having everything ready means you can focus on the cooking and get dinner on the table in exactly 20 minutes.
- Use high heat for better texture: Don’t be tempted to cook this on medium-low. Medium-high heat gives you that slight char on the meat and wilts the cabbage quickly without turning it to mush. If your pan seems dry at any point, add a splash of water or a teaspoon more sesame oil rather than lowering the temperature.
- Make it ahead for busy nights: You can fully cook this dish up to three days in advance. Store it in an airtight container in the fridge. To reheat, simply toss it back into a hot skillet for 3-4 minutes with a splash of water to rehydrate the sauce. The flavours meld together beautifully overnight, making leftovers taste even better than the first serving.
- Double the batch for freezer meals: This recipe freezes wonderfully. Let the cooked mixture cool completely, then portion it into freezer-safe bags or containers. Label with the date and freeze for up to three months. To serve, thaw overnight in the fridge and reheat in a skillet. It’s a lifesaver on nights when you just can’t face cooking from scratch.
Equipment You’ll Need
- Large frying pan or skillet (non-stick works best for easy cleanup)
- Sharp knife and cutting board
- Mixing bowls (for prepped ingredients)
- Wooden spoon or spatula
Delicious Variations to Try
- Spicy Version: Add 1-2 tablespoons of sriracha or chilli garlic sauce along with the soy sauce. You can also sprinkle in a pinch of red pepper flakes when you cook the garlic for a subtle, lingering heat that builds as you eat.
- Vegetarian/Vegan Option: Swap the minced chicken for 400g of crumbled firm tofu or a bag of frozen edamame (thawed). Use tamari instead of soy sauce to keep it vegan, and skip the egg or replace it with a vegan egg substitute. The tofu will absorb the sauce beautifully and provide a similar hearty texture.
- Different Protein: Minced beef or turkey work perfectly in place of chicken. If you want to use leftover rotisserie chicken, shred it and add it in step 3, reducing the initial cooking time since the meat is already cooked.
What to Serve With 20-Minute Egg Roll in a Bowl (Unstuffed Egg Roll)
- Steamed jasmine rice or brown rice to soak up all the savoury sauce
- Quick cucumber salad with rice vinegar and a pinch of sugar for a refreshing crunch
- Store-bought or homemade wonton strips for added texture (skip if avoiding fried foods)
- A side of Creamy Pesto Chicken With Roasted Cauliflower 30 Minute Weeknight Dinner for a larger spread if you’re feeding a crowd
Still hungry for ideas? You might also love 20 Minute Copycat Chilis Southwestern Eggrolls, Easy Oyakodon Japanese Chicken And Egg Rice Bowl from our sister kitchens.
Frequently Asked Questions
Can I use pre-cooked chicken or leftover meat?
Absolutely. If you have leftover rotisserie chicken or cooked ground beef, you can skip the browning step. Add the meat in step 3 along with the vegetables and simply warm it through. This cuts the cooking time down to about 15 minutes.
Is this dish suitable for meal prep?
Yes, it’s excellent for meal prep. Cook the full recipe, let it cool completely, then divide it into individual containers. It keeps well in the fridge for up to four days. Reheat in the microwave for 2 minutes or in a hot skillet for 4 minutes with a splash of water.
Can I make this gluten-free?
Certainly. Simply swap the regular soy sauce for tamari or coconut aminos. Both are gluten-free and provide a similar salty, umami flavour. Also check that your sesame oil and rice vinegar are certified gluten-free, though most brands are naturally free of gluten.
What can I use instead of sesame oil?
If you don’t have sesame oil, you can use vegetable oil, avocado oil, or coconut oil. The flavour will be slightly different — sesame oil adds a distinctive nutty taste — but the dish will still be delicious. Add a pinch of toasted sesame seeds at the end to bring back some of that nutty note.
How do I prevent the dish from becoming watery?
The main culprit is excess moisture from the coleslaw mix. As mentioned in the tips, squeeze the shredded cabbage with a tea towel before cooking. Also, avoid adding any extra liquid like broth or water unless the pan looks dry. Cook over medium-high heat to allow any released liquid to evaporate quickly.
20-Minute Egg Roll in a Bowl (Unstuffed Egg Roll)
A quick and flavorful deconstructed egg roll made in a single skillet, with savory ground chicken, crunchy vegetables, and scrambled eggs, all finished with a drizzle of soy sauce and sesame.
Ingredients
Method
- Heat the oil and brown the meat: Place your large frying pan or skillet over a medium-high heat and add the sesame oil. Once the oil shimmers and smells nutty, add the minced chicken. Break it apart with a wooden spoon and cook for 4-5 minutes, until the meat is no longer pink and you hear a satisfying sizzle. The chicken should look golden brown at the edges.
- Sweat the aromatics: Push the cooked meat to one side of the pan. Add the garlic, ginger, and diced onion to the empty space. Cook for 1-2 minutes, stirring constantly, until the onion turns translucent and the garlic releases a fragrant, pungent aroma that fills your kitchen.
- Add the vegetables: Toss in the grated carrot and the entire bag of coleslaw mix. Stir everything together so the meat and aromatics coat the vegetables. Cook for 3-4 minutes, stirring occasionally. The cabbage will wilt down dramatically and turn from pale white to a soft, glossy green, and the pan will look full but manageable.
- Season the mixture: Pour the soy sauce and rice vinegar over the vegetables. Sprinkle with white pepper and salt. Stir well to combine, then let it cook for another 2 minutes. The liquid should bubble and reduce slightly, coating everything in a glossy, savoury sauce. Taste a piece of cabbage — it should be tender but still have a slight bite.
- Scramble the eggs: Push the entire mixture to one side of the pan, creating an empty space. Pour the beaten eggs into the empty space and let them set for about 30 seconds without stirring. Then, scramble them gently with your spatula until they are just cooked through and still fluffy. The eggs should look bright yellow and moist, not dry or brown.
- Finish and serve: Stir the scrambled eggs into the cabbage and meat mixture until evenly distributed. Remove the pan from the heat. Garnish with sliced spring onions and a sprinkle of toasted sesame seeds. The dish should look colourful and inviting, with flecks of green and white against the golden-brown meat and soft vegetables.
Notes
Use tamari for a gluten-free version. Swap minced chicken for ground beef or pork if desired. Serve with extra soy sauce or chili crisp for added heat.
I hope this 20-Minute Egg Roll in a Bowl becomes your new weeknight hero, just as it has in my kitchen. For another fast dinner idea, try my Fast Family Keto Blueberry Muffins Dinner for a sweet twist on a quick meal. Have you made this dish? Drop a comment below and let me know how it turned out for your family — I love hearing your stories!
