Egg Roll in a Bowl

My friend shared a similar recipe after one of her vacations and I thought this would be the perfect time to try this recipe.

Spring Break is a time when we aren’t eating what we normally eat and maybe consuming one too many umbrella cocktails in the sun.

Now that we are back from our little beach/golf getaway, I’m all about diving back into a healthy “nutrition system” as Luke likes to call it.

I made this Egg Roll in a Bowl for lunch yesterday and added shrimp. I was expecting to be the only one eating it, but all 4 of my big kids tried it. Adam had 4 helpings. 🤯

You can use ground beef, chicken, shrimp or no meat at all for this recipe. Very simple and sooooo flavorful!

Egg Roll in a Bowl

Serving Size:
20 minutes


  • 1 lb. chicken, ground beef, or shrimp
  • ½ onion, diced
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons minced garlic
  • 1 teaspoon ground ginger
  • 1 tablespoon brown sugar
  • ¼ cup soy sauce
  • 1 (16 ounce) bag coleslaw mix
  • 1green onion, thinly sliced
  • Salt and pepper, to taste
  • 1 tablespoon hoisin sauce


  1. Heat a large skillet over medium-high heat with sesame oil and add protein.
  2. Add diced onion, garlic and rice vinegar to the skillet.
  3. Add ginger, soy sauce, hoisin sauce, brown sugar. Then stir in coleslaw mix.
  4. Cook, for about 5-7 more minutes.
  5. Remove skillet from the heat. Add green onions and enjoy!

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